Sear-Roasted Rosemary Steak and Potatoes

This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.

• Four 1-1/2-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
• 1 tsp. chopped fresh rosemary plus
• 3 sprigs, pulled apart into smaller pieces
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter
• 2 Tbs. olive oil
• 1-1/2 lbs. small red potatoes, halved or quartered if large
• 2 tsp. balsamic vinegar

Position a rack in the center of the oven and heat the oven to 425°F. Sprinkle the steaks with the chopped rosemary, 1-1/2 tsp. salt, and 3/4 tsp. pepper. In a large (12-inch), oven-proof, heavy-duty skillet (like a cast-iron pan) over medium-high heat, combine 1 Tbs. each of the butter and oil and heat until the butter melts and its foam subsides. Add the steaks and cook without touching until they brown around the edges and easily release from the pan, about 3 minutes. Flip and cook the other sides until they brown, about 2 minutes. Transfer to a large plate.

Add the remaining 1 Tbs. oil to the skillet. Arrange the potatoes, cut side down, in the skillet, scatter the rosemary leaves around the potatoes, sprinkle with 1/2 tsp. salt, and transfer to the oven. Roast until the potatoes are tender when pierced, about 15 minutes. Set the steaks atop the potatoes and cook until the steaks are medium-rare—an instant-read thermometer inserted into the thickest part should register 135°F, about 10 minutes.

Transfer the steaks to a cutting board and let rest for 5 minutes. Toss the potatoes with the remaining 2 Tbs. butter and the balsamic vinegar, and keep warm in the oven (turn the oven off and leave the door slightly open). Serve the steaks thinly sliced, with the potatoes on the side, drizzled with any remaining balsamic and butter mixture and sprinkled lightly with salt and pepper.

Ember-Roasted Salt Potatoes with Scallion Cream

The salt potato is a wonder to behold. Those who think that they have experienced the true essence of earthy starchiness that is the potato but have not tried this method are in for a surprise. The secret is to not be afraid of the salt. A true salt potato is boiled in water salted in a ratio of 1 pound salt for every 4 pounds of potatoes. Yes, that is a lot of salt. It’s so much salt that it crystallizes on the skins of the cooked potatoes, making them look like something dug up on a paleontological excavation. But, boy, do they taste great. In this recipe the salt content is reduced and the potatoes are then further subjected to the withering heat and smoke of an aromatic fire. The result? An addictive melding of salty, crunchy, fluffy, flaky goodness.

• 1-1/2 lb. new potatoes (red or white)
• 1/4 cup kosher salt
• 1/2 bunch scallions, trimmed
• 1 cup sour cream

Place the potatoes in a pan just large enough to hold them and provide a little headroom. Cover them with cold water and add the salt. Cook over medium heat until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and let them cool slightly.

Set the potatoes in the embers of a dying fire and cover the grill. Cook until the skins are blistered and the potatoes are heated through, about 20 minutes. Remove them from the coals and brush off any ash. Cut them in half and arrange them on a platter.

Combine the scallions and sour cream with a pinch of salt in a food processor. Purée until the mixture is smooth. Check the seasoning and adjust if necessary, but consider the salt content of the potatoes!

Serve the potatoes either warm or at room temperature with the sour cream sauce.

Warm Potatoes with Basil Vinaigrette

Although this dressing can be whisked by hand, I prefer to use a food processor, which mixes it to a wonderful shade of green.

• 1-3/4 lb. small red potatoes, scrubbed
• 1/2 cup packed basil leaves
• 1 small clove garlic
• 3 Tbs. red-wine vinegar
• 1 Tbs. Dijon mustard
• 3/4 tsp. kosher salt
• Freshly ground black pepper
• 2/3 cup canola oil

Steam the potatoes until tender, about 15 minutes. In a food processor, combine the basil, garlic, vinegar, mustard, salt, and pepper. With the machine running, gradually add the oil until completely incorporated. When the potatoes are cool enough to handle, halve or quarter them, depending on their size. Put them in a serving bowl and drizzle with about 1/2 cup of the vinaigrette. Serve warm, with extra vinaigrette on the side, if you like.

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.

Mustard & Rosemary Roasted Potatoes

These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.

• 1/3 cup plus 1 Tbs. Dijon mustard
• 1/4 cup olive oil
• 1 Tbs. dry vermouth or other dry white wine
• 2 cloves garlic, minced
• 1 Tbs. chopped fresh rosemary
• 1 tsp. coarse salt
• Freshly ground black pepper
• 2 lb. red-skinned potatoes, cut into 3/4- to 1-inch dice

Heat the oven to 400°F. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, garlic, rosemary, salt, and pepper. Add the potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes. Serve hot.

Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat. Arranging the potatoes cut side down in a single layer beneath the lamb guarantees maximum caramelization.

• 1 4-1/2-lb. bone-in shank half of a leg of lamb  
• 2 to 3 large cloves garlic, sliced into 1/8-inch slivers
• 2 6-inch rosemary sprigs, separated into clusters of 3 to 5 leaves each
• 1 Tbs. freshly cracked black pepper
• 1-1/2 Tbs. dried lavender, crushed
• 2 lb. medium red potatoes (about 10), quartered
• 3 Tbs. olive oil
• Kosher salt and freshly ground black pepper

Pat the lamb dry with paper towels. With a small paring knife, make a deep slit through the fat layer on the roast and insert a sliver of garlic and a rosemary leaf cluster. Repeat every 2-inches over the fat layer, using all of the garlic and rosemary. Sprinkle the roast with the cracked pepper and lavender. Cover and refrigerate overnight.

Remove the meat from the refrigerator and let sit at room temperature for 30 minutes before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.

Toss the potatoes with the olive oil in a 10x15-inch (or similar) roasting pan until well coated. Season with salt and pepper and arrange cut side down in a single layer.

Sprinkle the lamb all over with 1 Tbs. salt and set it on the potatoes. Roast until an instant-read thermometer inserted in the thickest part reaches 135°F for medium rare and the potatoes are tender when pierced with a fork, about 1-1/2 hours.

Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Keep the potatoes warm in the turned-off oven.

Serve the roast whole or carved with the potatoes arranged around it.

Simple Roasted Potatoes

These roasted potatoes couldn’t be easier. Spread the potato chunks on a heavy-duty rimmed baking sheet, drizzle on some olive oil, sprinkle with salt and pepper, and roll them around the pan until they’re well coated. Even without any stirring during cooking, they brown on the side that touches the pan and get a nice exterior crunch, while remaining soft and tender at heart.Use these crisp potatoes in Roasted Potato Salad with Bell Peppers, Corn & Tomatoes, Roasted Potato Salad with Fennel & Salsa Verde, Roasted Potato Salad with Crispy Prosciutto, and Roasted Potato Salad with Green Beans, Feta & Mint.

• 2 lb. small red-skinned potatoes or small Yukon Gold potatoes, washed and cut into 3/4-inch chunks
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450ºF. Spread the potatoes on a heavy-duty rimmed baking sheet. Drizzle with the olive oil, sprinkle with 1 tsp. kosher salt and several grinds of pepper, and roll them around to evenly coat them with the oil. Spread the potatoes in a single layer, preferably with a cut side down. Roast them until they’re tender when pierced with a fork, 20 to 30 minutes, depending on the potatoes. The potatoes should be browned on the sides touching the pan.

Loosen the potatoes from the pan with a thin spatula and transfer them to a large serving bowl to be tossed with the salad ingredients and dressing. They can be tossed while still warm or at room temperature.

Tiny Twice-Baked Potatoes

You can also twice-bake little fingerling potatoes, and they’ll look just like miniature baked potatoes. The round shape of Yukon Golds, however, makes those potatoes much easier to hollow out.

• 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
• 2 Tbs. olive oil
• 2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
• 6 Tbs. thinly sliced fresh chives
• 1/2 cup crème fraîche or sour cream
• 1/2 cup coarsely grated Parmigiano-Reggiano

Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.

Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.

Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.

Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

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.

Potato, Asparagus & Fennel Ragoût

• 2 Tbs. extra-virgin olive oil
• 1 small onion, sliced into wedges about 1/2-inch thick at the widest point
• Kosher salt and freshly ground black-pepper 
• 1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces
• 1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice
• 10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks
• 2 cups homemade or low-salt canned chicken broth
• 1 Tbs. heavy cream
• 2 tsp. Dijon mustard 
• 2 Tbs. chopped fresh dill or flat-leaf parsley
• 1/2 lemon

Heat the oil over medium-high heat in a large saucepan or a small Dutch oven. Add the onion, along with a few pinches of salt and a few grinds of pepper. Cook, stirring frequently, until the onion softens and starts to turn golden, about 5 min. Add the asparagus, fennel, and potatoes to the pot, along with a few more pinches of salt and pepper. Cook, stirring, until the vegetables are well coated with oil and the asparagus has turned bright green, 2 to 3 min. Add the chicken broth, raise the heat to high, and cover the pot. When it comes to a boil, reduce the heat to medium and keep the broth at a lively simmer. Cook, covered, until the potatoes are tender, 7 to 10 min. Stir in the cream, mustard, dill or parsley, and a squeeze or two of lemon juice. Adjust the seasonings and serve.

Potato, Asparagus & Fennel Ragoût

• 2 Tbs. extra-virgin olive oil
• 1 small onion, sliced into wedges about 1/2-inch thick at the widest point
• Kosher salt and freshly ground black-pepper 
• 1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces
• 1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice
• 10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks
• 2 cups homemade or low-salt canned chicken broth
• 1 Tbs. heavy cream
• 2 tsp. Dijon mustard 
• 2 Tbs. chopped fresh dill or flat-leaf parsley
• 1/2 lemon

Heat the oil over medium-high heat in a large saucepan or a small Dutch oven. Add the onion, along with a few pinches of salt and a few grinds of pepper. Cook, stirring frequently, until the onion softens and starts to turn golden, about 5 min. Add the asparagus, fennel, and potatoes to the pot, along with a few more pinches of salt and pepper. Cook, stirring, until the vegetables are well coated with oil and the asparagus has turned bright green, 2 to 3 min. Add the chicken broth, raise the heat to high, and cover the pot. When it comes to a boil, reduce the heat to medium and keep the broth at a lively simmer. Cook, covered, until the potatoes are tender, 7 to 10 min. Stir in the cream, mustard, dill or parsley, and a squeeze or two of lemon juice. Adjust the seasonings and serve.

Smashed Red-Skinned Potatoes with Boursin & Scallions

Smashing low-starch potatoes into a rustic side dish is the way to go to avoid gumminess. Besides, don’t we all know someone who loves lumps? If you can find it, try substituting Gorgonzola dolce for the Boursin. Gorgonzola dolce is soft and yellowish ivory with greenish-blue striations; it’s much less overbearing than the white, crumbly Gorgonzola typically sold in supermarkets.

• 1-3/4 to 2 pounds red-skinned potatoes, scrubbed and cut into large chunks (1-1/2 to 2 inches)
• Kosher salt
• 2 tablespoons unsalted butter, cut into pieces and softened
• 4 ounces Boursin cheese (with garlic and herbs), cut into pieces and at room temperature
• 3 scallions (white parts with some green), chopped
• Freshly ground black pepper

Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.

Drain the potatoes—reserving some of the cooking water—and dump them back in the pot. Dry the potatoes over medium heat, shaking the pan and stirring, until most of the moisture has steamed off. Reduce the heat to very low.

Use the side of a big metal spoon to cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the butter and then the Boursin. If you want, loosen the mash with cooking water: Depending on the potatoes, you might need a few tablespoons cooking water or as much as 1/2 cup. Don’t beat vigorously or the potatoes may turn gummy. Stir in the scallions, add salt and pepper to taste, and serve right away.

Red Potato & Tomato Gratin with Leeks, Gruyère & Rosemary

Try this gratin with Yukon Gold potatoes or substitute some of the red tomatoes with yellow, orange, or even green tomatoes.

For the leeks

• 1-1/2 Tbs. olive oil
• 3 cups sliced leeks (about 3 large, white and pale green parts only), washed thoroughly

For the potatoes

• 1-1/4 lb. red potatoes, unpeeled, cut into 1/4-inch slices
• 1/2 tsp. kosher salt; more for boiling the potatoes
• 1-1/2 Tbs. olive oil
• 2 tsp. chopped fresh rosemary

To assemble the gratin

• 1 tsp. chopped fresh rosemary
• 1-1/4 lb. ripe tomatoes, cored and cut into 1/4-inch slices
• 1-3/4 cups grated Gruyère cheese
• 1/2 tsp. kosher salt
• Freshly ground black pepper to taste
• 1-1/2 Tbs. olive oil
• 2/3 cup fresh breadcrumbs mixed with 2 tsp.olive oil

To cook the leeks: Heat the olive oil in a medium skillet (preferably nonstick) over medium heat. Add the leeks and sauté, stirring frequently, until limp and lightly browned, about 15 minutes. Spread the leeks evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool.

To cook the potatoes: In a medium saucepan, cover the potato slices with well-salted water and bring to a boil. Reduce the heat to a gentle boil and cook for 5 minutes or until the potatoes are just barely tender. Drain and rinse under cold water until cool. Pat dry. Toss the potatoes with the salt, olive oil, and rosemary.

To assemble the gratin: Heat the oven to 375°F. Sprinkle 1/2 tsp. of the chopped rosemary over the leeks. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish. Prop the tomatoes against the dish at a 60-degree angle. Cover the row of tomatoes with a generous sprinkling of Gruyère. Next, arrange a row of potato slices over the tomatoes. Sprinkle again with Gruyère. Repeat with alternating rows of tomatoes and potatoes, sprinkling each with cheese, until the gratin is full.

Sprinkle about 1/2 tsp. salt and the remaining 1/2 tsp. rosemary over all and season with pepper. Drizzle with the olive oil. Mix any remaining Gruyère with the breadcrumb mixture and spread this over the whole gratin. Cook until the gratin is well-browned all over and the juices have bubbled for a while and reduced considerably, 60 to 65 minutes. Let cool for at least 15 minutes before serving.

Potato Salad with Peas and Pancetta

For the dressing

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

For the salad

• ¼ cup plain rice vinegar
• Kosher salt
• 3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
• 1/2 lb. pancetta, cooked and crumbled
• 1 cup fresh peas, blanched (or substitute thawed frozen peas)
• 1 cup sugar snap peas, cut into 1/2-inch pieces and blanched
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh mint

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, 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 pancetta, peas, sugar snaps, basil, chives, and mint 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.

Red Potato, Cabbage, Bacon & Gruyère Gratin

Serve this hearty gratin with roasted chicken, sausages, or pork.

For the topping:

• 4 strips thick-cut bacon, diced
• 1-1/2 cups fresh coarse breadcrumbs (from an airy, crusty loaf like ciabatta)
• 2 Tbs. unsalted butter, melted
• Kosher salt

For the gratin:

• 3 Tbs. unsalted butter, plus 1/2 tsp. for the dish
• 10 oz. Savoy cabbage, chopped (about 5 cups of roughly 3/4-inch pieces)
• Kosher salt and freshly ground black pepper
• 1 heaping Tbs. minced garlic
• 3/4 cup homemade or low-salt chicken broth
• 1/2 cup heavy cream
• 1-1/4 lb. red potatoes (4 medium), unpeeled
• 3 oz. grated Gruyère

Make the topping:

In a large saucepan, cook the diced bacon over medium heat until very crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour the fat out of the skillet and reserve the skillet (don’t clean it). Mix the breadcrumbs with the melted butter until well combined; add a pinch of salt and the bacon bits and set aside.

Prepare the gratin:

Heat the oven to 350°F. Rub a shallow 2-qt. gratin dish with 1/2 tsp. of the butter.

Over medium-low heat, melt the remaining 3 Tbs. butter in the pan in which the bacon was cooked. Scrape the browned bits from the bottom of the pan as the butter melts. Add the cabbage and season with about 1/4 tsp. salt and some pepper. Turn the heat to medium and cook, stirring frequently, until the cabbage is wilted and beginning to brown, 4 to 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Add the chicken broth and the cream, stir and scrape the pan, and remove from the heat.

Assemble and bake the gratin:

Cut the potatoes in half lengthwise and slice the halves thinly. Put the potatoes in a large bowl with a scant 2 tsp. kosher salt and a few grinds of pepper. Add the cabbage mixture, scraping the pan well. Add the Gruyère and, using a rubber spatula, mix gently and thoroughly. Scrape the mixture into the prepared gratin dish, smoothing and pressing until evenly distributed. Cover with the breadcrumb topping and bake until the topping is well browned and the potatoes pull away from the edges and are just tender enough to poke through with a fork, about 1 hour. Let cool for 15 to 20 minutes before serving.

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.

Tiny Twice-Baked Potatoes

You can also twice-bake little fingerling potatoes, and they’ll look just like miniature baked potatoes. The round shape of Yukon Golds, however, makes those potatoes much easier to hollow out.

• 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
• 2 Tbs. olive oil
• 2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
• 6 Tbs. thinly sliced fresh chives
• 1/2 cup crème fraîche or sour cream
• 1/2 cup coarsely grated Parmigiano-Reggiano

Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.

Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.

Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.

Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

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.