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.
This is how to make the most of your ingredients.
Mashed Yukon Golds and potato-cooking liquid make this potato salad remarkably creamy.
Five ingredients and half an hour is all you need.
Full of contrasts that come together into one amazing dish.
A fancy fall salad that won't add to your holiday stress.
Dressed with a simple pesto-like tarragon sauce.
Sour cream and vinegar cool the heat of grilled jalapeños.