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Entries tagged with 'potato salad'

Easy Fingerling Potato Salad with Creamy Dill Dressing

Serious Eats J. Kenji López-Alt 3 comments

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. More

German Potato Salad

Serious Eats Joshua Bousel 4 comments

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. More

Creamy Fingerling Potato Salad (Vegan)

Serious Eats J. Kenji López-Alt 8 comments

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. More

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

Serious Eats Kate Williams 1 comment

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

Serious Eats Caroline Russock 5 comments

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

Market Baby Potato Salad

Serious Eats Raphael 5 comments

The soft-boiled eggs combined with just a touch of mayonnaise and Dijon mustard serve as the creamy base of this potato salad; the cornichons adds tartness; the celery hearts, red onion, and lemon juice bring a variety of tart, bright flavors; and the smoked paprika contributes a rich, smokey component. And everything is better with bacon. More

Mesa Grill Potato Salad

Serious Eats Sarah Wolf Post a comment

Sweet Potato Salad

Serious Eats Sarah Wolf 1 comment

Eating for Two: Potato Salad with Salmon and Green Beans

Serious Eats Robin Bellinger 1 comment

I am going through a period of less-than-fantastic eating not because baby is demanding unhealthy food but because I am having trouble motivating to plan and cook dinner. It’s an early springtime thing, I think. It’s tempting to goof off... More

Dinner Tonight: Potato Salad with Vinaigrette

Serious Eats Nick Kindelsperger 4 comments

At the farmers' market this weekend, I ran across some bright, fluorescent-hued spuds unlike any I've encountered before. Sure, I'd had red potatoes before, but for some reason I had missed red and purple potatoes that were red and purple... More

My Favorite Potato Salad Recipe

Serious Eats Ed Levine 11 comments

I've been making potato salad for a friend's July 4th picnic for a zillion years now, and until now I haven't come up with a definitive potato salad. But this year, I am going to make my slightly altered... More

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