Potato salad is traditional summer side dish

    Memorial Day marks the unofficial start to summer — and the grilling season.
    But there’s more to summer grilling than  hot dogs, hamburgers and brats.
    After all, what’s a summer picnic or barbecue without potato salad?
    You  most often find mayonnaise-based potato salad or vinegar-based German potato salads in picnic baskets, but there are plenty of other variations to be found, many with an ethnic twist.
    But even if you don’t want to stray far from the tried and true recipes, there are a few things you can do to vary your potato salad.
    To add a little extra color and texture to your salad, leave the skins on the potatoes. Just be sure to scrub them thoroughly to eliminate any dirt.
    Some choices for seasoning the dressing are cider vinegar, lemon juice, pickle juice, horseradish, paprika, hot pepper sauce, mustard and dried and fresh herbs, such as dill, chives, parsley, sage, tarragon, basil, thyme, and rosemary.
    You can also add a variety of diced fresh or cooked vegetables or fruits, crumbled cheeses, toasted nuts and seeds or bits of cooked or cured meats, such as salami, ham, prosciutto or smoked salmon.
    When adjusting the seasonings, remember that the potatoes are more bland than the dressing, so what tastes too strong when you try the dressing may be just right once it’s mixed with the spuds. The flavors will also intensify and mingle with each other, as well as soak into the potatoes, over time, so make your salad a day ahead of time to maximize the flavor.
    When making a potato salad, use the right type of potatoes, Waxy potatoes, such as Red Bliss, new potatoes, fingerlings and Yukon Golds, are good choices.
    Some people swear that the best way to cook the potatoes to avoid a watery salad is to steam them. Others say the key is to submerge the potatoes in cold water, bring it to a boil and them simmer until they are cooked.
    Remember to salt the water, which will add flavor to the potatoes, and cook them until they are just tender — usually after eight to 12 minutes.
    When dressing the salad with vinaigrette, toss the potatoes with dressing while they’re still warm. When making a mayonnaise-based salad, the opposite is true. Let the potatoes cool at least 30 minutes before mixing with the mayo.
    And remember not to leave the potato salad out too long or you’ll run the risk of food poisoning.
    Following are some potato salad recipes from idahopotato.com.

    idahopotato.com

Moroccan Potato Salad

3 pounds potatoes, cleaned
1 tablespoon olive oil
1 tablespoon butter
1/4 cup mayonnaise
3 to 6 tablespoons harissa
3 teaspoons pomegranate molasses or syrup
1 teaspoon garlic powder
1 teaspoon dried parsley
Salt
Pepper
1 small red onion, sliced thinly
2 to 3 ounces feta cheese, crumbled
1 to 2 tablespoons pomegranate seeds
Small handful micro greens and/or fresh mint

    Fill a large pot with cold water, add cleaned whole potatoes and bring to a boil. Boil potatoes for 20 to 30 minutes, until fork tender. Drain and cool. Once cooled, cut into 1/2-inch slices.
    Place olive oil and butter in a large skillet and heat until butter is melted, then add the sliced potatoes and brown three to five minutes on each side. Remove from heat and set aside.
    In a small bowl mix together mayonnaise, harissa, pomegranate molasses, garlic powder, parsley, salt and pepper. Gently fold the mayonnaise mixture into the browned potatoes and mix well. Toss in the sliced red onions and feta cheese.
    Garnish with pomegranate seeds and micro greens or mint.

Chile Cumin Potato Taco Salad

For ancho chile sauce:
3/4 cup water
2 dried ancho chilies, stems removed and seeded
1 tablespoon fresh lime juice
1/2 tablespoon brown or piloncillo sugar
1/2 teaspoon salt
For chile cumin potatoes:
24 ounces small tri-color potatoes quartered, unless smaller than 1/2 inch
2 tablespoon olive oil
1/2 teaspoon salt
1 batch ancho chile sauce
1 teaspoon ground cumin
For salad:
8 cups chopped romaine lettuce
4 cups chopped tomatoes
4 cups cooked corn kernels
For vinaigrette:
1/4 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons mayonnaise
1 tablespoon ancho chili sauce
1/2 lime, juiced
 
    Place water and chilies in the water and heat on the stove or sauté in Instant Pot until reconstituted. Place in a small blender or food processor with lime juice, sugar and salt. Blend until smooth.
    Toss potatoes with olive oil and salt. Place on a baking sheet and bake in a 450-degree oven for 15 minutes, until about three-quarters of the way done. Turn oven down to 350 degrees.
    Remove potatoes from oven and place in mixing bowl. Add three tablespoons ancho chile sauce and ground cumin. Toss until well combined. Put the potatoes back on the baking sheet and bake five minutes. Remove from oven.
    Divide salad ingredients between four plates and top each with a quarter of the potatoes.
    Place all the vinaigrette ingredients in a Mason jar. Cover and shake until emulsified and well blended. Drizzle vinaigrette over salads and serve.

Smoky Spanish Potato Salad

8 medium red potatoes, washed and cut into 1-inch sized pieces
1-1/4 teaspoon salt
1/3 cup roasted red peppers, chopped
1/2 cup cherry tomatoes, cut in half
1/3 cup Spanish manzanilla green olives with pimentos
1/4 cup Spanish cured chorizo, cubed
2 tablespoon scallions, white and green parts, chopped
2 tablespoon fresh parsley, chopped
For dressing:
3 tablespoons sherry vinegar
3 cloves garlic, minced
2 teaspoons Dijon mustard
5 tablespoons extra virgin olive oil
1 teaspoon sweet smoked paprika
1/4 teaspoon hot Spanish smoked paprika
1/4 teaspoon salt
1/4 teaspoon fresh black pepper

    Place cut potatoes into a pot, cover with water and add one tablespoon salt. Boil for 20 to 25 minutes, until fork-tender. Drain and cool.
    In a jar, mix vinegar, garlic, mustard, olive oil, both types of paprika, remaining salt and pepper. Shake to combine.
    Place cooled potatoes into a mixing bowl. Gently coat with the dressing. Add remaining ingredients and mix again. Sprinkle with parsley and serve.

Classic French Potato Salad

2 pounds russet potatoes
2 tablespoons potato-cooking water
2 tablespoons dry white wine
4 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
3 tablespoons finely minced scallions, white and green parts
2 tablespoons finely minced fresh parsley leaves
Kosher salt
Fresh ground white or black pepper

    Fill a large pot halfway with cold water. Add one tablespoon salt.
    Peel one potato, then slice crosswise into 1/4-inch-thick slices, dropping slices into the water. Repeat with remaining potatoes. Bring to boil over high heat, reduce to a simmer, and cook three to four minutes, until potatoes are just tender. Check doneness by tasting.
    Reserve 1/4 cup cooking water and set aside.
    Drain potatoes and transfer to a large bowl. While potatoes are warm, add wine and two tablespoons cooking water. Toss gently to combine. Set aside 10 minutes, tossing occasionally, allowing liquids to absorb.
    In a small bowl, combine vinegar, mustard, scallions, parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in oil. Pour dressing over potatoes and toss gently to combine. Serve warm or at room temperature.
    Can be made up to two days ahead and kept covered in refrigerator. Bring to room temperature before serving.

Tuscan Potato Salad

3 pounds potatoes, scrubbed, diced into 3/4-inch pieces
2 teaspoons salt
2 quarts water
1 14-ounce can stewed tomatoes, chopped, with juice
1/2 cup olive oil
1 teaspoon garlic clove, minced
1 teaspoon coarsely ground black pepper
1/4 cup balsamic vinegar
1 cup scallion, sliced
1/2 cup pitted Kalamata olives, halved
1/4 cup capers, drained
1/4 cup Italian parsley, chopped
1/3 cup Parmesan cheese, shredded or shaved

    Place potatoes in a large saucepan with two quarts cold water and one teaspoon salt. Bring to a boil over high heat, reduce heat, and simmer 15 to 20 minutes. Drain and cool.
    Pour tomatoes and juice, 1/4 cup olive oil, minced garlic clove, salt and pepper in a mixing bowl. Lightly marinate potato with the mixture, then grill potato and tomato.
    Mix with onion, celery, remaining olive oil, balsamic vinegar, capers and kalamata olives. Can be served hot or cold.
    Once plated or in serving tray, sprinkle with Italian parsley and Parmesan cheese, if desired.

Spicy Thai Potato Salad

For dressing:
3/4 cup natural-style peanut butter
1/2 cup unsweetened coconut milk
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons chili oil
1 teaspoon sesame oil
For salad:
1 cup fresh green beans, cut into 1/4-inch long pieces
2 small carrots, peeled and chopped
1 small red bell pepper, cut into thin, 1-inch-long strips
2-1/2 to 3 pounds potatoes
Shredded napa cabbage, optional
Chopped peanuts and cilantro, optional

    In a small mixing bowl, stir together the dressing ingredients. Set aside.
    Over high heat, bring a large pot of water  with one tablespoon coarse salt to a boil. Place beans and carrots in a metal strainer that will fit into the pot, lower the strainer into the water and cook two to three minutes. Turn off the heat.
    Remove the strainer, rinse the vegetables thoroughly with very cold water, then drain well. Transfer vegetables to a large mixing bowl, then add the peanut dressing and red pepper pieces and stir to combine.
    Add a little more hot water to the pot on the stove and turn the heat to high. Peel the potatoes and cut into 1/2-inch-thick slices lengthwise, then in 1/4-inch-thick slices lengthwise from the other side. Cut pieces crosswise into thirds, making little sticks, Add potatoes to the boiling water, cover loosely and cook eight to nine minutes, until a knife can pierce the potatoes easily, but they are still firm.
    Drain potatoes, then add to the vegetable mixture. Using a wooden spoon, stir to coat with dressing.
    Serve warm or at room temperature. For a nice presentation, place salad on top of shredded napa cabbage and garnish with chopped peanuts and cilantro.

Potato and Lentil Salad

1-1/2 pounds red potatoes
1 cup sugar snap peas
1 cup cooked green lentils
1 bunch radishes, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
For dressing:
1/2 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
4 tablespoons extra virgin olive oil
Salt
Pepper

    Scrub potatoes. Place them in a large saucepan, cover with water and bring to a boil. Lower heat and simmer 12 to 15 minutes, until tender. Drain and cool.   
    Thinly slice the snap peas. In a large bowl, combine peas, lentils and radishes. Cut potatoes in half and add to the bowl.  Stir in parsley and chives.
    Whisk dressing ingredients in a small bowl. Pour over potato mixture and toss until evenly coated. Chill and serve cold over a bed of salad greens.

Brazilian Potato Salad

2.2 pounds potatoes, washed, peeled and cut into 1-inch cubes
Pinch of salt
1 tablespoon apple cider vinegar
1 cup mayonnaise
4 tablespoons fresh lime juice
1 clove of garlic, minced and mashed into a paste
1/4 large white onion, finely grated
1/2 cup chopped pitted kalamata or green olives, plus 3 whole olives
2 tablespoons chopped fresh mint
3 tablespoons chopped cilantro or parsley
3 tablespoons chopped green onions, plus more to garnish
Ground black pepper
2 chopped large hard-boiled eggs, optional

    Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add a good pinch of salt and reduce heat to medium-low. Cook for eight to 10 minutes, until potatoes are tender when pierced with a fork. Drain in a colander but do not rinse. Transfer potatoes to a large bowl and drizzle with vinegar. Set aside and cool completely.
    In a separate large bowl, combine mayonnaise, lime juice, garlic, grated onion, chopped olives, mint, cilantro or parsley, green onions, salt and pepper.
    If desired, combine chopped hard-boiled eggs (in this case, stir in an additional ¼ cup of mayonnaise into the mixture). Add cool potatoes to the mixture, stirring gently to combine. Chill one to two hours before serving.
    Garnish with whole olives and chopped green onions.

Creamy Potato Salad With Kimchi

2-1/2 cups small Yukon Gold potatoes, quartered
1 cup mild kimchi, chopped
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon mayonnaise
1-1/2 teaspoons sour cream
1 teaspoon toasted sesame seeds, optional
¼ cup chopped scallions, optional
Salt

    Boil water with a sprinkle of salt. Cook potatoes in water for about 15 minutes, until fork tender.
    Sauté the kimchi and garlic in the oil about eight minutes, until kimchi is reduced in size.
    Mix potatoes with kimchi, then add mayonnaise and sour cream. Sprinkle with salt if needed. Mix well and serve with a sprinkle of toasted sesame seeds and chopped scallions.