German Potato Salad

Sure, the Classic Potato Salad recipe is a winner, but for your next cookout, turn up the tangy dial and impress your guests with another classic: German Potato Salad, or create your own potato salad recipe with our new Potato Salad Recipe Maker.

For the dressing

• 1/4 cup white wine vinegar
• 1 Tbs. grainy mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. caraway seeds, lightly toasted and ground

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
• 3/4 lb. bacon, cooked and crumbled
• 1 cup small-diced sweet onion
• 3/4 cup small-diced dill pickles
• 1/2 cup chopped fresh flat-leaf parsley

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Mediterranean Potato Salad

For the dressing

• 1/4 cup fresh lemon juice
• 2 tsp. Dijon mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, mashed to a paste
• 2 tsp. chopped fresh marjoram
• 1/2 tsp. crushed red pepper flakes

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/4 lb. baby red potatoes, scrubbed clean
• 1 Tbs. extra-virgin olive oil
• 2 cups frozen artichoke hearts, thawed, patted dry, and cut into 3/4-inch wedges
• 1 cup halved or quartered black olives
• 3/4 cup chopped fresh mint

Make the dressing

Whisk the lemon juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, marjoram, and red pepper flakes. 

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 5 to 10 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

In a large skillet, heat the olive oil over medium-high heat. Add the artichoke hearts and a sprinkle of salt, and cook, turning once, until browned on both sides.

Gently fold the browned artichokes, olives, and chopped mint into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Classic Potato Salad

This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dresing with Champagne vinegar. Create your own customized potato salad with the Recipe Maker.

For the dressing

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 3 Tbs. Champagne vinegar
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/2 lb. Yukon Gold  potatoes, scrubbed clean
• 3 large hard-boiled eggs, diced
• 1-1/2 cups thinly sliced celery (include the leaves, roughly chopped)
• 1 cup small-diced sweet onion
• 3 Tbs. capers

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the eggs, celery, onion, and capers into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Classic Potato Salad

This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dresing with Champagne vinegar. Create your own customized potato salad with the Recipe Maker.

For the dressing

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 3 Tbs. Champagne vinegar
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/2 lb. Yukon Gold  potatoes, scrubbed clean
• 3 large hard-boiled eggs, diced
• 1-1/2 cups thinly sliced celery (include the leaves, roughly chopped)
• 1 cup small-diced sweet onion
• 3 Tbs. capers

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the eggs, celery, onion, and capers into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Baby Yukon Potato Salad with Shallots, Chives, Bacon & Lemon Vinaigrette

This salad is best served soon after it’s made. If you must refrigerate it, let it return to room temperature before serving.

• 1-3/4 lb. baby Yukon Gold potatoes, scrubbed
• Kosher salt
• 4 strips bacon
• 1/4 cup minced shallot (from 1 large shallot)
• 2 Tbs. cider vinegar or white-wine vinegar
• 1 Tbs. fresh lemon juice
• 2 tsp. finely grated lemon zest
• 1/2 tsp. granulated sugar
• 1/4 cup extra-virgin olive oil
• 3 Tbs. chopped fresh chives
• Freshly ground black pepper

Put the potatoes in a 4- to 5-quart saucepan and cover by about 2 inches with cold water. Add 1 Tbs. salt and bring to a boil over medium-high heat. Boil gently until the potatoes are tender enough to pierce easily with a skewer, about 20 minutes. Don’t overcook them or they will fall apart.

Meanwhile, put the bacon slices in a cold 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate, reserving the drippings. Coarsely chop or crumble the bacon and set aside. In a medium mixing bowl, combine the shallot, vinegar, lemon juice, lemon zest, sugar, and 1/2 tsp. salt.

Drain the potatoes in a large colander and let them cool slightly. When the potatoes are cool enough to handle, cut in half any that are larger than a walnut. Taste a bit of potato skin: If it’s bitter or feels tough, peel all the potatoes with a paring knife.

Drop the potatoes into the bowl with the shallot mixture. Add the olive oil, 2 Tbs. of the chives, 1 Tbs. bacon drippings, and the chopped bacon. Toss to combine. (It may appear that there’s too much dressing, but it will be absorbed.) Let the salad sit for 20 minutes. Season to taste with black pepper and more salt, if necessary. Sprinkle with the remaining 1 Tbs. chives. Serve warm or at room temperature.

Grilled Southwestern Potato Salad

This potato salad is filled with favorite flavorings of the Southwest—corn, chiles, red onions, peppers, and some crisp bacon.

• 2 large red onions, cut into 1/2-inch disks and threaded onto metal skewers
• 4 red bell peppers, halved, cored, and seeded
• 3/4 cup extra-virgin olive oil
• 2 tsp. plus 2 Tbs. kosher salt; more as needed
• 1 tsp. freshly ground black pepper; more as needed
• 1-1/2 cups cooked fresh corn kernels (from 2 ears)
• 1/2 lb. bacon (8 to 9 slices), cooked until crisp, drained, and crumbled
• 3/4 cup chopped fresh cilantro
• 1 tsp. chili powder
• 3 lb. red potatoes, cut into 1-1/2-inch pieces
• 3 Tbs. cider vinegar; more as needed

Heat a gas grill to medium or prepare a charcoal fire with medium- and low-heat areas. Put the onions and peppers on a rimmed baking sheet and sprinkle with 2 Tbs. of the oil, 2 tsp. of the salt, and the pepper. Turn and rub the vegetables to coat all over with the oil and seasonings.

Grill the vegetables, covered, until they have good grill marks, about 5 minutes. Flip, cover, and continue to grill until the peppers are softened and nicely browned, about another 5 minutes. As they finish cooking, transfer the peppers to the baking sheet. Reduce the heat on the gas grill to medium low or transfer the onions to the cooler part of the fire and continue cooking until they are just tender and browned (it’s fine if they’re charred in places), about another 8 minutes. Move to a cutting board and let cool. Scrape the skins off the peppers if you like. Coarsely chop the peppers and onions and toss in a large serving bowl along with the corn, bacon, cilantro, and chili powder.

Put the potatoes in a large pot, cover with cold water by a couple of inches, stir in the remaining 2 Tbs. of salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup plus 2 Tbs. oil, and the vinegar. Season with salt, pepper, and more vinegar to taste. Let sit for at least 30 minutes and up to 2 hours at room temperature before serving.

French-Style Potato Salad

Wine flavors are subtle but important in this salad, so use a wine you wouldn't mind drinking. I like to keep the potato skins on both for looks and nutrition.

• 2 lb. Yukon Gold potatoes, scrubbed but not peeled
• 1-1/3 cups dry white wine (or 1/2 cup white-wine vinegar)
• Kosher salt and freshly ground white pepper to taste
• 1/2 cup extra-virgin olive oil
• 1 Tbs. minced shallot
• 2/3 cup chopped scallions

Boil the whole unpeeled potatoes in generously salted water until fork-tender, 20 to 30 minutes., depending on size. As soon as you can handle the potatoes but while they're still warm, slice them just under 1/2 inch thick with a very sharp knife.

In a small saucepan over medium heat, boil the wine until it's reduced by half. (If using vinegar, don't cook it.) Sprinkle the salt, white pepper, and hot reduced wine (or the vinegar) over the warm potatoes; toss gently. Add the olive oil, tossing just until combined, and then add the shallots and scallions. Taste and adjust the seasonings. Serve at room temperature.

Warm Potato Salad with Lemon and Fresh Herbs

This simple side dish is a refreshing departure from mayonnaise-based potato salads. The warm potatoes soften the raw garlic’s flavor and make the herbs more aromatic.

• 1-3/4 lb. baby red potatoes, sliced 1/4 inch thick
• Kosher salt
• 2 large cloves garlic, finely chopped
• 1 cup lightly packed fresh flat-leaf parsley
• 1/2 cup lightly packed fresh basil
• 1/2 cup thinly sliced chives
• 6 Tbs. extra-virgin olive oil
• Freshly ground black pepper

In a large, wide pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium high heat. Arrange the potatoes in an even layer in the steamer and sprinkle with 1/2 tsp. salt. Cover and steam, carefully stirring every 5 minutes or so, until the potatoes are just tender, 10 to 15 minutes total. Let cool briefly and then transfer to a large bowl.

While the potatoes are steaming, finely grate the zest from the lemon and then juice the lemon. Put the zest in a food processor and set the juice aside. Add the garlic to the food processor and pulse a few times. Add the herbs and pulse to coarsely chop. Add the olive oil, 1 tsp. salt, and 1/2 tsp. pepper and pulse until the mixture is fairly homogenous, scraping down the sides of the bowl as necessary. (Avoid overprocessing or the herbs will heat up and discolor; 10 to 12 pulses should do.) Add 3 Tbs. of the lemon juice and pulse once to mix.

Drizzle the herb mixture over the potatoes and toss gently to combine. Season to taste with more salt or lemon juice. Serve warm.

Potato, Corn & Tomato Salad with Fresh Herbs

The pairings in this salad match the short but bountiful summers of Maine, where I live. I like to serve this salad on a bed of arugula along with slices of grilled focaccia.

• 2 lb. unpeeled firm boiling potatoes, brushed and trimmed of any blemishes
• Kosher salt
• 3/4 cup peanut or grapeseed oil
• 1/4 cup finely chopped red onion
• 4 ears very fresh corn, shucked
• 1/4 cup finely sliced fresh chives
• 1/2 tsp. finely chopped fresh rosemary
• 2 tsp. fine sea salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup high-quality apple-cider vinegar (I use Bragg Organic Apple Cider Vinegar, an aromatic, unfiltered vinegar)
• 3 large firm but ripe tomatoes

Put the potatoes in a large pot of cold water, salt well (about 1 Tbs. per gallon), and set over high heat. Once the water reaches a boil, reduce the heat to a low simmer, cover, and cook the potatoes until they’re just tender (test by piercing them with a thin skewer), 25 to 35 minutes, depending on size. Scoop the potatoes from the water and transfer to a cutting board; don’t drain the water.

Meanwhile, when the potatoes are almost cooked, heat the oil over-medium heat in a small, nonreactive skillet. Add the onion and simmer long enough to tenderize it and mellow its flavor, 1 to 2 minutes. Remove from the heat and keep warm.

Bring the potato water back to a-boil over high heat, add the corn, and boil until just tender, 2 to 4 minutes. Transfer the corn to the cutting board; again, don’t drain the water.

While the corn cooks, hold the potatoes with tongs or a clean towel, quickly cut them into 1/2-inch dice, and put them in a large bowl. Sprinkle on the herbs, salt, pepper, cider vinegar, and the warm onion and oil; gently fold together. Cut the kernels from the corn cobs and fold them into the potatoes. Transfer the salad to a serving platter and refrigerate it until cool, about 1 hour.

Return the water to a boil and fill a bowl with ice water. Cut out the stems of the tomatoes and cut a shallow “x” in the base of each (this helps with peeling). Blanch the tomatoes in the boiling water until the skins begin to loosen, about 30 seconds. Immediately drop the tomatoes into the ice water to stop the cooking. Drain the tomatoes, peel them, cut them in half crosswise, and gently scoop out most of the juice and seeds. Cut the tomatoes into 1/2-inch pieces, cover, and set aside at room temperature.

To serve, transfer the salad to a shallow bowl; add the tomatoes. Toss gently, taste and adjust the seasonings if needed, and serve.

Grilled Fingerling Potato Salad with Creamy Herb Dressing

Shake up plain potato salad by grilling the potatoes and tossing them in a cream cheese-based, herb-packed dressing.

• 3 oz. cream cheese, softened
• 1/2 cup packed chopped mixed fresh herbs, such as dill, parsley, chives, mint, or basil (use at least 3)
• 1/4 cup whole milk
• 2 Tbs. mayonnaise
• 4 tsp. white wine vinegar 
• 1 Tbs. grainy Dijon mustard
• 1/2  tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 3 lb. fingerling potatoes, halved lengthwise
• 8 large shallots, peeled and halved
• 3 Tbs. olive oil

In a large bowl, combine the cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest, and 3/4 tsp. each salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside.


Prepare a gas or charcoalgrill for indirect cooking over medium-high heat: On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes; on a charcoal grill, bank the coals to one side of the grill.


In another large bowl, toss the potatoes and shallots with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the potatoes and shallots on the cooler side of the grill (if the bars on your grill grates are far apart, lay a piece of foil down and put the potatoes and shallots on it), cover, and cook until tender and golden-brown, flipping once, 10 to 15 minutes. Transfer the potatoes to the bowl of dressing. Transfer the shallots to a cutting board, coarsely chop, and then add them to the potatoes. Stir gently to combine. Season to taste with salt and pepper.


Serve warm.

Potato, Corn & Tomato Salad with Fresh Herbs

The pairings in this salad match the short but bountiful summers of Maine, where I live. I like to serve this salad on a bed of arugula along with slices of grilled focaccia.

• 2 lb. unpeeled firm boiling potatoes, brushed and trimmed of any blemishes
• Kosher salt
• 3/4 cup peanut or grapeseed oil
• 1/4 cup finely chopped red onion
• 4 ears very fresh corn, shucked
• 1/4 cup finely sliced fresh chives
• 1/2 tsp. finely chopped fresh rosemary
• 2 tsp. fine sea salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup high-quality apple-cider vinegar (I use Bragg Organic Apple Cider Vinegar, an aromatic, unfiltered vinegar)
• 3 large firm but ripe tomatoes

Put the potatoes in a large pot of cold water, salt well (about 1 Tbs. per gallon), and set over high heat. Once the water reaches a boil, reduce the heat to a low simmer, cover, and cook the potatoes until they’re just tender (test by piercing them with a thin skewer), 25 to 35 minutes, depending on size. Scoop the potatoes from the water and transfer to a cutting board; don’t drain the water.

Meanwhile, when the potatoes are almost cooked, heat the oil over-medium heat in a small, nonreactive skillet. Add the onion and simmer long enough to tenderize it and mellow its flavor, 1 to 2 minutes. Remove from the heat and keep warm.

Bring the potato water back to a-boil over high heat, add the corn, and boil until just tender, 2 to 4 minutes. Transfer the corn to the cutting board; again, don’t drain the water.

While the corn cooks, hold the potatoes with tongs or a clean towel, quickly cut them into 1/2-inch dice, and put them in a large bowl. Sprinkle on the herbs, salt, pepper, cider vinegar, and the warm onion and oil; gently fold together. Cut the kernels from the corn cobs and fold them into the potatoes. Transfer the salad to a serving platter and refrigerate it until cool, about 1 hour.

Return the water to a boil and fill a bowl with ice water. Cut out the stems of the tomatoes and cut a shallow “x” in the base of each (this helps with peeling). Blanch the tomatoes in the boiling water until the skins begin to loosen, about 30 seconds. Immediately drop the tomatoes into the ice water to stop the cooking. Drain the tomatoes, peel them, cut them in half crosswise, and gently scoop out most of the juice and seeds. Cut the tomatoes into 1/2-inch pieces, cover, and set aside at room temperature.

To serve, transfer the salad to a shallow bowl; add the tomatoes. Toss gently, taste and adjust the seasonings if needed, and serve.

Warm Potato Salad with Lemon and Fresh Herbs

This simple side dish is a refreshing departure from mayonnaise-based potato salads. The warm potatoes soften the raw garlic’s flavor and make the herbs more aromatic.

• 1-3/4 lb. baby red potatoes, sliced 1/4 inch thick
• Kosher salt
• 2 large cloves garlic, finely chopped
• 1 cup lightly packed fresh flat-leaf parsley
• 1/2 cup lightly packed fresh basil
• 1/2 cup thinly sliced chives
• 6 Tbs. extra-virgin olive oil
• Freshly ground black pepper

In a large, wide pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium high heat. Arrange the potatoes in an even layer in the steamer and sprinkle with 1/2 tsp. salt. Cover and steam, carefully stirring every 5 minutes or so, until the potatoes are just tender, 10 to 15 minutes total. Let cool briefly and then transfer to a large bowl.

While the potatoes are steaming, finely grate the zest from the lemon and then juice the lemon. Put the zest in a food processor and set the juice aside. Add the garlic to the food processor and pulse a few times. Add the herbs and pulse to coarsely chop. Add the olive oil, 1 tsp. salt, and 1/2 tsp. pepper and pulse until the mixture is fairly homogenous, scraping down the sides of the bowl as necessary. (Avoid overprocessing or the herbs will heat up and discolor; 10 to 12 pulses should do.) Add 3 Tbs. of the lemon juice and pulse once to mix.

Drizzle the herb mixture over the potatoes and toss gently to combine. Season to taste with more salt or lemon juice. Serve warm.

Spanish-Style Grilled Pepper Potato Salad

Grilled sweet bell peppers and lots of fresh garlic make this otherwise typical potato salad extraordinary.

• 3 red, yellow, or orange bell peppers (or a mix), quartered lengthwise, stemmed, and seeded
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 2 lb. red or yellow baby potatoes, halved (or quartered if large)
• 1/2 cup mayonnaise
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. minced garlic

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the pepper quarters with oil and season with salt and pepper.

Put the potatoes in a 4-quart pot with 1 tsp. kosher salt and enough cool water to cover. Boil over high heat, partially covered, until just tender, about 8 minutes. Drain and transfer to a large bowl.

Meanwhile, grill the peppers skin-side down until grill marks form on one side, about 5 minutes. Flip the peppers and continue to grill until crisp-tender, about 2 minutes more. Let the peppers cool slightly, then cut into bite-size pieces and add to the potatoes.

In a small bowl, combine the mayonnaise, parsley, and garlic. Add to the potato mixture and toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.

Warm Potato Salad with Bacon, Apples & Rosemary

• 1-1/2 lb.Yukon Gold potatoes, peeled, halved lengthwise, and sliced into 1/2-inch half moons (see Choosing the best potatoes for salads)
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 3 thick or 4 regular slices bacon, cut into 1/2-inch pieces
• 1/2 cup diced yellow onion (1/4-inch dice)
• 1/3 cup apple-cider vinegar (5% acidity)
• 1 sweet-tart apple (like Gala), peeled, cored, and cut into 3/4-inch dice
• 1 Tbs. chopped fresh flat-leaf parsley
• 1-1/2 tsp. chopped fresh rosemary

Heat the oven to 400°F. Put the potatoes in a large bowl and drizzle with 2 tablespoons of the oil. Season well with salt and pepper and toss. Spread the potatoes on a large baking sheet and roast until they're slightly brown and easily pierced with a fork, 15 to 20 minutes.

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until golden brown, about 10 minutes. Using a slotted spoon, transfer the bacon bits to a paper towel to drain.

Add the onion to the pan, season with salt and pepper, and cook until the onion is softened, 3 to 4 minutes. Add the vinegar, mix well, and then add the cooked potatoes, apple, bacon, parsley, and rosemary. Gently fold everything together until evenly coated. Season with salt and pepper and serve immediately.

Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes

• 1 ear fresh corn, in the husk
• 1/4 cup plus 1 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
• 1/2 red bell pepper, cut into 1/4-inch dice
• 1/2 green bell pepper, cut into 1/4-inch dice
• 1/2 small red onion, cut into 1/4-inch dice
• 1/2 yellow bell pepper, cut into 1/4-inch dice
• 1/2 cup chopped fresh basil
• 2 small cloves garlic, finely chopped
• 1 recipe Simple Roasted Potatoes
• 3 Tbs. red-wine vinegar

Tip:

Roast the corn while you roast the potatoes.

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

Potato Salad with Shrimp and Tarragon

For the dressing

• 1/3 cup crème fraîche
• 1/3 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 3 Tbs. fresh lemon juice
• 1 Tbs. chopped fresh tarragon
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/4 lb. baby red potatoes, scrubbed clean
• 1-1/2 cups cooked, diced shrimp
• 1-1/2 cups thinly sliced celery (include the leaves, roughly chopped)
• 1/2 cup sliced fresh chives

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 5 to 10 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the shrimp, celery, and chives into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Grilled Southwestern Potato Salad

This potato salad is filled with favorite flavorings of the Southwest—corn, chiles, red onions, peppers, and some crisp bacon.

• 2 large red onions, cut into 1/2-inch disks and threaded onto metal skewers
• 4 red bell peppers, halved, cored, and seeded
• 3/4 cup extra-virgin olive oil
• 2 tsp. plus 2 Tbs. kosher salt; more as needed
• 1 tsp. freshly ground black pepper; more as needed
• 1-1/2 cups cooked fresh corn kernels (from 2 ears)
• 1/2 lb. bacon (8 to 9 slices), cooked until crisp, drained, and crumbled
• 3/4 cup chopped fresh cilantro
• 1 tsp. chili powder
• 3 lb. red potatoes, cut into 1-1/2-inch pieces
• 3 Tbs. cider vinegar; more as needed

Heat a gas grill to medium or prepare a charcoal fire with medium- and low-heat areas. Put the onions and peppers on a rimmed baking sheet and sprinkle with 2 Tbs. of the oil, 2 tsp. of the salt, and the pepper. Turn and rub the vegetables to coat all over with the oil and seasonings.

Grill the vegetables, covered, until they have good grill marks, about 5 minutes. Flip, cover, and continue to grill until the peppers are softened and nicely browned, about another 5 minutes. As they finish cooking, transfer the peppers to the baking sheet. Reduce the heat on the gas grill to medium low or transfer the onions to the cooler part of the fire and continue cooking until they are just tender and browned (it’s fine if they’re charred in places), about another 8 minutes. Move to a cutting board and let cool. Scrape the skins off the peppers if you like. Coarsely chop the peppers and onions and toss in a large serving bowl along with the corn, bacon, cilantro, and chili powder.

Put the potatoes in a large pot, cover with cold water by a couple of inches, stir in the remaining 2 Tbs. of salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup plus 2 Tbs. oil, and the vinegar. Season with salt, pepper, and more vinegar to taste. Let sit for at least 30 minutes and up to 2 hours at room temperature before serving.

German Potato Salad

Sure, the Classic Potato Salad recipe is a winner, but for your next cookout, turn up the tangy dial and impress your guests with another classic: German Potato Salad, or create your own potato salad recipe with our new Potato Salad Recipe Maker.

For the dressing

• 1/4 cup white wine vinegar
• 1 Tbs. grainy mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. caraway seeds, lightly toasted and ground

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
• 3/4 lb. bacon, cooked and crumbled
• 1 cup small-diced sweet onion
• 3/4 cup small-diced dill pickles
• 1/2 cup chopped fresh flat-leaf parsley

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Potato Salad with Chickpeas and Indian Spices

For the dressing

• 1/4 cup fresh lime juice
• 1 Tbs. grainy  mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, mashed to a paste
• 2 tsp. finely grated fresh ginger
• 1-1/2 tsp. cumin seeds, lightly toasted and ground
• 1-1/2 tsp. coriander seeds, lightly toasted and ground
• 1 tsp. turbinado sugar
• 1/2 tsp. ground turmeric

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/4 lb. baby potatoes, scrubbed clean
• 1 cup canned, rinsed chickpeas
• 3/4 cup fresh chopped cilantro

Make the dressing

Whisk the lime juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, ginger, cumin and coriander seeds, turbinado sugar and turmeric.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 5 to 10 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Cut  the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the chickpeas and cilantro into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Baby Yukon Potato Salad with Shallots, Chives, Bacon & Lemon Vinaigrette

This salad is best served soon after it’s made. If you must refrigerate it, let it return to room temperature before serving.

• 1-3/4 lb. baby Yukon Gold potatoes, scrubbed
• Kosher salt
• 4 strips bacon
• 1/4 cup minced shallot (from 1 large shallot)
• 2 Tbs. cider vinegar or white-wine vinegar
• 1 Tbs. fresh lemon juice
• 2 tsp. finely grated lemon zest
• 1/2 tsp. granulated sugar
• 1/4 cup extra-virgin olive oil
• 3 Tbs. chopped fresh chives
• Freshly ground black pepper

Put the potatoes in a 4- to 5-quart saucepan and cover by about 2 inches with cold water. Add 1 Tbs. salt and bring to a boil over medium-high heat. Boil gently until the potatoes are tender enough to pierce easily with a skewer, about 20 minutes. Don’t overcook them or they will fall apart.

Meanwhile, put the bacon slices in a cold 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate, reserving the drippings. Coarsely chop or crumble the bacon and set aside. In a medium mixing bowl, combine the shallot, vinegar, lemon juice, lemon zest, sugar, and 1/2 tsp. salt.

Drain the potatoes in a large colander and let them cool slightly. When the potatoes are cool enough to handle, cut in half any that are larger than a walnut. Taste a bit of potato skin: If it’s bitter or feels tough, peel all the potatoes with a paring knife.

Drop the potatoes into the bowl with the shallot mixture. Add the olive oil, 2 Tbs. of the chives, 1 Tbs. bacon drippings, and the chopped bacon. Toss to combine. (It may appear that there’s too much dressing, but it will be absorbed.) Let the salad sit for 20 minutes. Season to taste with black pepper and more salt, if necessary. Sprinkle with the remaining 1 Tbs. chives. Serve warm or at room temperature.