Picnickers, pack your baskets: We’ve got five tasty riffs on summer’s classic spud salad.
Why is potato salad the perfect contribution to a summer gathering? Let us count the ways: It’s affordable to make for a crowd, sturdy enough to withstand steamy temperatures and can be customized to suit friends with dietary restrictions. It’s even gluten-free by default! If you’re bored with the classic mayo-meets-celery version, here are five new potato salad recipes guaranteed to perk up your palate. All recipes serve 6 to 8.
(We’ve left the skins on our potatoes, which saves you time and adds nutrients and texture. But if you prefer to remove them, do so after scrubbing and before cooking.)
BIG BLUE BACON POTATO SALAD
Potatoes are the perfect canvas for strong flavors like tangy blue cheese and salty bacon. This salad reminds us a bit of a baked-potato bar—in a delicious way.
Ingredients
3 lb. red potatoes, scrubbed
Pinch of salt
5 slices bacon
½ c. mayonnaise
¼ c. sour cream
1 Tbsp. vinegar
½ tsp. salt
¼ tsp. pepper
4 green onions, chopped
1 stalk of celery, chopped
5 oz. blue cheese, crumbled (about ¾ c.)
Directions
1) Place the potatoes in a large pot or saucepan and cover with water. Add salt and bring to a boil. Reduce heat to medium, and cook, partially covered, for about 30 minutes, or until the potatoes are tender (you should be able to pierce them with a fork).
2) Drain potatoes in a colander set in the sink until they are cool enough to handle. Cut into eighths.
3) Meanwhile, cook bacon until crisp, drain it on paper towels, and crumble into small pieces.
4) In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
5) Fold in green onions, celery, cheese, potatoes and bacon.
CURRIED SPUD SALAD
This easy side dish gets a delightful kick from a classic Indian spice that’s balanced by cool, creamy yogurt. You can add more or less curry powder, depending on your preferences.
Ingredients
2 lb. russet potatoes, scrubbed
Pinch of salt
⅓ c. olive oil
½ c. golden raisins
2 tsp. curry powder
1 c. plain Greek or other whole-milk yogurt
1 apple, peeled, cored and diced
Salt and pepper (to taste)
Directions
1) Place the potatoes in a large pot or saucepan and cover with water. Add salt and bring to a boil. Reduce heat to medium, and cook, partially covered, for about 30 minutes, or until the potatoes are tender (you should be able to pierce them with a fork).
2) Drain potatoes in a colander set in the sink until they are cool enough to handle. Cut into eighths.
3) While potatoes are cooling, heat olive oil and golden raisins in a skillet for about 1 minute.
4) Add curry powder and stir gently for another minute until mixture becomes fragrant and the powder is incorporated. Remove from heat.
5) Mix yogurt, apple and cooled potatoes together in a large bowl. Fold in the curry mixture, tossing gently. Season with salt and pepper.
CUMIN GET IT SWEET-POTATO SALAD
Nutrient-packed sweet potatoes are the stars of this vegan, Moroccan-inspired salad. Lemon juice and a zesty spice blend make this dish both aromatic and flavorful.
Ingredients
2½ lb. cubed sweet potatoes
⅓ c. plus 2 Tbsp. extra-virgin olive oil
½ plus ¼ tsp. salt
2 garlic cloves, minced
1 tsp. cumin
1 tsp. paprika
Pinch of cayenne pepper
3 Tbsp. fresh lemon juice
⅔ c. chopped fresh cilantro
1 c. chopped almonds (for garnish)
Directions
1) Preheat oven to 425 degrees F.
2) In a large bowl, toss the sweet potatoes with 2 tablespoons of oil and ¼ teaspoon of salt. Transfer to a large rimmed baking sheet. (Set aside large bowl to use later.)
3) Roast the potatoes, stirring once, until they are tender when pierced with a fork, about 20 minutes.
4) In a small bowl, mix together the garlic, cumin, paprika, cayenne, lemon juice, and the remaining ½ tsp. of salt. Whisk in the remaining ⅓ c. olive oil. Add the cilantro and stir to combine.
5) When the potatoes are ready, return them to the large bowl. Add the vinaigrette and toss gently.
6) Garnish with almonds immediately before serving.
LOTTA LOBSTAH POTATO SALAD
Summer is the best season to enjoy this splurgey, colorful salad. Can’t find lobster? Swap in crabmeat instead.
Ingredients
1½ lb. cooked fresh lobster meat
1½ lb. russet potatoes, scrubbed
Pinch of salt
2 scallions, chopped
½ c. celery, diced
½ lemon, juiced
1 Tbsp. lemon zest
½ tsp. paprika
¼ c. fresh tarragon, chopped
½ c. mayonnaise
¼ c. sour cream
Salt and pepper
Directions
1) Place potatoes in a large pot or saucepan and cover with water. Add salt and bring to a boil. Reduce heat to medium and cook, partially covered, for about 30 minutes, or until the potatoes are tender (you should be able to pierce them with a fork).
2) Chop lobster meat into one-inch pieces and set aside.
3) When potatoes are finished cooking, drain them in a colander set in the sink until they are cool enough to handle. Cut into eighths.
4) In a large bowl, mix scallions, celery, lemon juice, lemon zest, paprika, tarragon, mayonnaise and sour cream.
5) Add lobster and potatoes and toss gently to blend. Season with salt and pepper. Refrigerate or serve immediately.
IT’S ALL GREEK POTATO SALAD
Greek chefs are experts at making simply prepared dishes with bright, clean flavors, and this salad is no exception. To make this dish stand out, be sure to use a high-quality olive oil and fresh, not dried, oregano.
Ingredients
2 lb. red potatoes, scrubbed
Pinch of salt
1 c. extra-virgin olive oil
3 shallots, chopped
½ c. fresh oregano leaves, chopped
2 tsp. fresh lemon juice
1 tsp. salt
¼ tsp. pepper
Directions
1) Place the potatoes in a large pot or saucepan and cover with water. Add salt and bring to a boil. Reduce heat to medium and cook, partially covered, for about 30 minutes, or until the potatoes are tender (you should be able to pierce them with a fork).
2) Drain potatoes in a colander set in the sink until they are cool enough to handle. Cut into eighths.
3) Combine remaining six ingredients in a medium bowl and whisk vigorously. Add warm potato chunks and toss to combine.
