Potato Salad

Here's a more contemporary take on potato salad: Two kinds of potatoes give it eye appeal and a richer flavor. Tossing the potatoes with arugula and bacon adds a peppery crunch and plenty of smoky goodness (and you know how we feel about the smoke!)—and practically makes this salad a meal. Because sweet potatoes are so dense, and they take a few minutes longer to cook than regular potatoes, we cook them separately. This salad doubles easily for a party, and goes great with barbecued brisket or grilled sausages.

The crunch of celery is a terrific counterpoint to the buttery quality of the Yukon Gold potatoes. Serving this salad alongside the <epi recipelink="" id="243164">salmon cakes</epi> or any grilled meat only adds to the celebration of textures.

This hearty potato salad is typically made from sliced potatoes, bacon, onions, and celery. A small amount of bacon fat is used to flavor the vinaigrette that seasons this dish. It is most often served warm or at room temperature for the very best flavor.

This is a great excuse to get outside and grill—and an even better excuse to have smoky kielbasa for dinner. A vinegary potato salad adds a welcome note of acidity while making this a meal in itself.

Adding large flakes of pleasantly pungent smoked mackerel to a straightforward potato salad gives it a deeper, more savory dimension. Smoked mackerel comes in herbed and peppered varieties as well as plain; all of them will work well here—especially the peppered version.

The basil oil would also be delicious drizzled over fish, vegetables, or chicken.

Adding watercress to potato salad gives this old standby new life. We particularly like the contrast of the crisp, peppery green against the warm, vinegar- and mustard-spiced potatoes.

Potatoes in three colors give this salad an all-American look.

This salad is no bland picnic side dish: Slices of deli ham and bits of salty bacon give it hearty main-course appeal.

If your pulse quickens at the suggestion of salt and vinegar potato chips, you'll be hooked on this warm potato salad after one bite. A little Old Bay seasoning gives it a modest kick.

Great with: Grilled lobster, shrimp, or filet mignon.

Great with: Grilled hoisin-glazed ribs, pork chops, or chicken satay.

A bold medley of cumin, cayenne, corn, and cilantro ups the flavor here. Great with: Grilled-fish tacos, steak fajitas, or chipotle-rubbed chicken.