Potato Salad

Insalata Pantasca Insalata pantasca is the potato and tomato salad of Pantelleria, a small, poor island near Sicily, which is famous for its capers. Big, fat capers, full of flavor and packed in salt. Like any local recipe, this has as many variations as there are cooks. The fish that you would find in the Pantelleria salad, however, is something you can't locate in this country. I like sardines in it; you might try something different, such as smoked trout. You wouldn't find yellow-fleshed potatoes on the island, but I love their flavor in this salad. The more traditional choices would be whites, or red-skinned — something on the waxy side.

Onions, olives, basil and lemon accent this unusual combination from Un Grand Café in Chicago, Illinois. If you cannot find Yukon Gold potatoes, regular white-skinned potatoes will do nicely.

Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.

With homemade quick pickles, this will be your new signature side dish.

A sheet-pan dinner gets the salad treatment with help from lemon-dressed herbs, briny olives, and sweet pickled peppers.

Often served in a tidy scoop, this creamy, tangy, subtly sweet potato salad goes great with whatever’s coming off the grill.

The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.

Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.

Expect an explosion of flavor in this potato salad inspired by the sweet-salty Indian snack.

Don’t sleep on preserved lemons, the perfect briny counterpart to these fluffy-crispy buttered potatoes.

This potato salad gets a sweet-meets-zingy upgrade with red onion, bell peppers, sweet relish, and plenty of mustard.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.