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.
'potato salad' on Serious Eats
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.
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.
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.
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...