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Epicurious

Potato Salad

This salad uses Oven Potatoes rather than fluffy, starchy boiled potatoes. The difference is that the potatoes, browned with the help of a little oil and cooked without water, are crusty, giving the salad a new texture. Dress the salad with either mayonnaise or vinaigrette. A little dry rub on the potatoes will add robust flavor and rusty color to the dressing, a perfect side for lightly seasoned meats and fish. If you’re serving potato salad with peppery rubbed cheater BBQ, season the potatoes only with salt and skip the dry rub. One dry-rubbed menu item per meal is usually plenty.

Recipe information

  • Yield

    makes 8 to 10 servings

Ingredients

For the Salad

Oven Potatoes (page 167)
1 cup chopped celery
1/2 cup chopped red onion or green onion

For Creamy Style

2/3 cup mayonnaise
1/4 cup chopped dill or sweet pickle

For Vinaigrette Style

1/2 cup minced fresh parsley
1/2 cup olive oil
2 tablespoons Dijon mustard
1 teaspoon red wine vinegar

Preparation

  1. Step 1

    COMBINE the salad ingredients in a large bowl and pick your dressing.

    Step 2

    WHISK the dressing ingredients in a small bowl and toss with the salad.

Cheater BBQ
TagsPotato SaladSaladPotatoRoot VegetableVegetableCeleryRed OnionOnionScallionParsleyHerbs & SpicesSideLunchDinnerGluten FreeVegetarianNut FreeEasyMemorial DayFourth of JulyLabor DayCookbooks
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