Sometimes potato salad should be fancied up with salmon, other occasions call for a simpler mayo-based version. But all occasions, no matter how fancy or casual, call for a potato salad.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
With a little basic technique, the picnic classic can be so much more.
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.
Deeply-seasoned potatoes make the best potato salad.
Crispy, crunchy, and creamy.
Five ingredients and half an hour is all you need.
This is how to make the most of your ingredients.
Mashed Yukon Golds and potato-cooking liquid make this potato salad remarkably creamy.
Full of contrasts that come together into one amazing dish.
Sour cream and vinegar cool the heat of grilled jalapeños.
A fancy fall salad that won't add to your holiday stress.
Dressed with a simple pesto-like tarragon sauce.