I've been a fan of grilled potatoes ever since the first time I tried them, and a well-constructed, bright, fresh, balanced potato salad is one of my cookout go-tos. So I have no idea why it took so long to occur to me to put the two together. But making a great grilled potato salad is not quite as simple as throwing your potatoes on the grill, cutting them up, and tossing them with mayonnaise or dressing. Here's how to finesse it.
'Potato Salad' on Serious Eats
This grilled potato salad offers a range of textures—crispy, crunchy, and creamy—with a nice smokiness from the grill balanced by a tart grilled lemon vinaigrette flavored with scallions and shallots. The key is par-cooking the potatoes and roughing them up a bit for extra crunch.
Tender, creamy potatoes make the perfect hearty-but-neutral base for simple summer salads. From the tangy, mayonnaise-dressed classic to a light and fresh-tasting pesto-tossed version, we've got 10 crowd-pleasing takes on potato salad.
This fingerling potato salad with aioli, basil pesto, fried shallots, and pecorino is full of contrasts that come together into one amazing side dish.
This simple pesto-like tarragon sauce has bright, clean flavors, and is delicious as a dressing for potato salad.
Dill, potatoes, and sour cream go hand in hand. Just ask any Scandinavian and they'll tell you. That said, most Scandinavian-style potato salads tend to be extraordinarily creamy. This version uses only the barest touch of sour cream, instead relying on good technique to pack the potatoes with plenty of flavor and brightness.
The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together.
Five ingredients (plus salt and pepper), one pot, and under half an hour for this super tasty, meal-worthy salad of fingerling potatoes and smoked salmon.
Bringing together a set of usual barbecue flavors—tangy, smoky, and sweet—this is one salad worthy of a seat next to a stack of fatty brisket.
Before anyone comes out and yells at me that "potato salad is pure carbs!" "This is so unhealthy for a vegan!" and other wah wah wah type stuff, lemme just say: potato salad is freaking delicious, and that's all the justification I need, thank you very much. The solution was closer than I thought.
Fingerling potatoes in a sweet-tart vinaigrette made extra-creamy with the addition of potato cooking liquid and mashed yukon golds. Creamy, delicious, and 100% vegan.
While potato salad is often thought of as a summertime picnic side dish, fall is the perfect time to dip into a comforting bowl of potatoes. The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. The eggs add richness and a fun fluffy texture, the vinaigrette is boldly mustard-foward, and the pickled celery slices contribute crunch and tang to the creamy and subtly earthy potatoes.
With a different and tastier approach to potato salad such as this, it's hard to understand why we're forced to suffer many injustices against this dish so frequently.
This dish is traditionally served on Midsummer in Sweden to celebrate the new potatoes in the garden.
Potato salad isn't generally a very salad-y salad. It never contains more than a couple vegetables and as far as healthy points go, it comes in at pretty much nil once you get all the creaminess involved. But potato salad is a summer staple. Where would barbecues and picnics be without some sort of chilled, dressed spud salad? Heidi Swanson, author of Super Natural Every Day, has brilliantly solved the salad-y potato salad equation with this Mostly Not Potato Salad.
[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Memorial Day »...
Potato salad, so often sad and boring, is infused with roasted garlic and covered with a spicy poblano mayonnaise. What's so fascinating about this recipe is how everything is cooked on one baking sheet.
A really well-constructed potato salad can be as interesting as the burger it precedes (and believe me: I love burgers). Tangy, salty, and sweet with a texture that's simultaneously creamy, crunchy, and fluffy in each bite, a perfect potato salad should taste feather-light, despite being made with potato and mayo, two of the heaviest ingredients around. How to make that perfect potato salad? Find out in this week's Food Lab.
How does the tang get in the tater? Read all about it here. Note: Cornichons are small salty pickles that can be found in most grocery stores. If unavailable, regular dill pickles or pickle relish can be used in its...