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.
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.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
Crispy, crunchy, and creamy.
This is how to make the most of your ingredients.
Deeply-seasoned potatoes make the best potato salad.
Mashed Yukon Golds and potato-cooking liquid make this potato salad remarkably creamy.
Full of contrasts that come together into one amazing dish.
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.