Boiling potatoes whole and unpeeled means they don’t absorb too much water as they cook. Mixing them with an egg yolk and olive oil yields a rich dressing without the heavy creaminess of mayonnaise. Get the recipe for Ignacio Mattos’ Potato Salad »
Roasted sweet potatoes are married with candied ginger in a citrus vinaigrette in a salad recipe from Kansas home cook Sue Ashline.
If you order one of the spectacular gumbos served at Prejean’s restaurant in Lafayette, Louisiana, the wait staff will likely ask: “Would you like potato salad with that?” The version they serve isn’t simply meant to be a side; here, it is common for diners to stir the salad right into the gumbo. Doing so cools the gumbo down to room temperature and adds a creaminess that’s akin to melting ice cream.
Dill-and-new-potato salad is an iconic summer food in Sweden. In this version, sautéed kohlrabi, fresh dill, and boiled potatoes are warmed in melted butter to make a simple side dish that’s perfect for picnics and backyard barbecues.