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.
With a little basic technique, the picnic classic can be so much more.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
Crispy, crunchy, and creamy.
Deeply-seasoned potatoes make the best potato salad.
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.
Mashed Yukon Golds and potato-cooking liquid make this potato salad remarkably creamy.
Full of contrasts that come together into one amazing dish.
A lesson in how to make the most of your ingredients, in potato-salad form.
Five ingredients and half an hour is all you need.
Sour cream and vinegar cool the heat of grilled jalapeños.
Dressed with a simple pesto-like tarragon sauce.
A fancy fall salad that won't add to your holiday stress.