The dressing comes together quickly and you can store it in the same container. Swap option: You can use any kind of potato.

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly ...

Another favorite potato salad I’ve made is one with various ... Lately, I’ve tossed together potato salads made with roasted or grilled potatoes, giving the dish a deeper, smokey flavor.

Even potato salad benefits from the grill treatment. In this case, Yukon Golds get crisped while adding a little char, then they’re tossed in a zippy mustard dressing. Uruguayan-Style Grilled ...

Remove potatoes from grill and add to orange mixture. Toss to coat. Stir in oregano, onion, basil, and chives. Arrange arugula in bottom of a large salad bowl. Spoon grilled potato mixture on top ...

You can finely blend the sauce or keep it slightly chunky for extra texture in the salad. Add the sauce to the potatoes while ...

Sure, you love green beans, but have you tried grilled green beans—or grilled potatoes for a potato salad? I’m sharing some of my favorite unexpected foods to grill, from kale to bananas.

This modern take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red ...

Prep boil whole potatoes in water for 15 or until tender. Drain and cool completely. Cut potatoes into half. Preheat the grill to medium-high heat. Toss the potatoes in oil, salt/pepper.