This great American side dish does not have to be a boring background for other dishes. Instead, create your own signature potato salad with elements that highlight the theme and other foods you will be serving. By adding just one or two new ingredients, the flavors will hum and your guests will too!


Basic Potato Salad

1 bag of red potatoes or Yukon gold ( 5 lbs.)
1 cup of mayo (set aside 1/2 cup)
1/4 cup celery, chopped fine
1/4 cup onion, chopped fine (red, preferably)
3 hard boiled eggs, chopped
2 tbsp. of mustard (Dijon is great)
1/4 cup of bacon bits
1/4 cup parsley, chopped fine
Salt and pepper, to taste

Wash and quarter the bag of potatoes. Boil for 20 minutes or until semi-tender. Do not over boil.

Strain potatoes. Blanch in cool water to stop the cooking. In a bowl add a 1/2 cup of the mayo, mix gently and put in the fridge for about 3 hours.

Take out of fridge and add mayo, mustard, celery, onions, eggs, parsley, salt and pepper. Folding gently, to incorporate all the ingredients.

Let sit in refrigerator for about 45 minutes before serving. Mix in the bacon just before serving to your family and/or guests.


Have a couple of great variations to regular potato salad:

1. Blazing Blue Potato Salad: Add in 1/4 cup shredded carrots; substitute one-half cup bleu cheese salad dressing in place of 1/2 cup of the mayonnaise and dribble in 1 tsp Tabasco or other pepper sauce to your taste and heat level.

2. Thai Potato Salad: Substitute 1/4 cup of parsley with chopped cilantro; forget the mustard and bacon from the original recipe; add a tablespoon of smooth peanut butter, 2 tablespoons each of soy sauce and lime juice; 1 tsp grated fresh ginger; 1/4 cup bell pepper (if you choose) for color and crunch; and 1 tblsp jalapeno for heat.

3. Other variation ideas: Just try adding in some "different" ingredients that you may not usually associate with a potato salad: adding shredded cheeses; chopped fresh pimientos; substitute mayonnaise partially with sour cream; add chopped nuts or seeds to the salad. These are great healthy sources of protein and flavor!


Yam Potato Salad

1 1/2 lbs sweet potatoes or yams, scrubbed, quartered lengthwise and cut crosswise into 3/4-inch chunks (2 large or 3 medium potatoes)

3 tablespoons apple cider vinegar
2 tablespoons sweet pickle relish
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
2 scallions or green onions, trimmed and thinly sliced
1/4 cup finely chopped red bell pepper (optional)

1. Steam or boil potatoes until tender. Take skins off when cool (about 10 minutes). Place in mixing bowl.

2. Combine vinegar, pickle relish, mustard, salt and pepper into a jar with a tight-fitting lid. Shake well, adding oil after a few moments. Continue shaking until all elements are well combined.

3. Toss dressing into warm potatoes. Add scallions and red pepper, if used. Serve at room temperature or chilled.

As with any dish containing mayonnaise, eggs, cream, milk, etc., pay close attention to the temperature of your dish and the serving time, particularly if your meal is being enjoyed outdoors. Keep your potato salad chilled after the first serving has been passed around. This can be done with a bowl of ice chips to set your covered potato salad bowl in or by just covering and returning the potato salad to the fridge. Enjoy!