'potato salad' on Serious Eats

Hold the Mayo, Make Grilled Potato Salad for Your Next Cookout

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. More

Smitten Kitchen's Fingerlings Vinaigrette with Sieved Eggs and Pickled Celery

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. More

Cook the Book: Mostly Not Potato Salad

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. More

The Food Lab: Potato Salad Done Right

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. More

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