In my extended circle of family and friends I am usually the one who volunteers to make potato salad for all the summertime events. Having just finished up with Memorial Day weekend, I found that the regulars at these get-togethers really love my Mom’s Southern Style Potato Salad. However, the younger generations in particular just look at this as “same old, same old” and often skip it. What can I do to jazz up the usual ingredients of Idaho Russet potatoes, salad dressing or mayonnaise, celery, onion, pickles, mustard, sliced hard boiled eggs with a little paprika sprinkled on top? I’m going to do this again for the Fourth of July and then there’s Labor Day weekend. Signed, I’m bored.A:
The answer is quite simple…don’t abandon tradition! People may have their minds set on the taste profile. You could do ½ mayo and ½ sour cream instead, or add some crispy fried onion strings or bacon bits sprinkled on top, or make a version of a loaded baked potato salad like this:
The easiest solution might be to make two potato salads, and the Idaho potato growers would love that concept! One is “expected” and the other might be a vinaigrette based salad, or spicy, smoky, ethnic or loaded with other vegetables.
To get you started, I’ve included a number of potato salad recipes below. In addition, I’d like to share some of the gourmet/ethnic/functional and multiple choice flavor trends to see if something inspires you to be creative with that second salad preparation:
Here are some additional Idaho® potato salads that reflect current flavor trends:
Put a smoky twist on a summer-time classic with apple wood chips.
Traditional panzanella salad is full of juicy, fresh tomatoes, and stale or toasted bread that soaks up all the delicious dressing.
Chukauni, a yogurt-based potato salad from the hilly region of Palpa in midwestern Nepal.
A vegetarian take on a classic Venezuelan dish that is not only easy to make, but hearty and very satisfying. Savory corn cakes filled with a delicious potato and avocado salad.
Flavor trend charts would love this take on shishito peppers, shichimi togarashi and fresh ginger.
Brazilian potato salad made vegan using a special salt that tastes like eggs.
Potatoes roasted until crispy then tossed with toasted, herbed pecans and a honey mustard pecan dressing.
Potatoes, cauliflower and chickpeas are roasted until deliciously caramelized, then tossed with a bright olive and lemon dressing.
This dish is a whole meal in itself with flavorful Indian spices, carrots, peas, and chickpeas.
Similar to a warm German potato salad, Paleo and gluten-free.
Potato salad gets a spicy makeover when it meets all the components for pimento cheese.
A vinaigrette dressing but with lots of vegetables!
A fun take on combining potato salad and deviled eggs, served on an appetizer sized half mini potato.
Served over a bed of salad greens, with fresh herbs this shouts out Summertime!