7 Ways to Win at Potato Salad — Summer Soiree

When you're cooking a spread in the name of summer, you better bet a side of potato salad will make the cut.
Related To:

Mesa Grill's Southwestern Potato Salad; Bobby Flay

Photo by: Tara Donne

Tara Donne

When you're cooking a spread in the name of summer, you better bet a side of potato salad will make the cut. For your next cookout or backyard bash, load up on our favorite takes on this American great. Each of these summery recipes comes with an edge that separates it from the rest.

Make it spicy.

Potato salad is even better when you counter its creamy vibes with the heat of chipotle pepper puree and cayenne. Bobby Flay shares Mesa Grill's Southwestern Potato Salad (pictured above), which strikes a perfect balance of cool creaminess and Southwestern spice.



©2012 Food Network

2012 Food Network

Add other condiments besides mayo.

For a taste of a top-rated potato salad, go for Grandma Jean's Potato Salad, which comes with a touch of yellow mustard, sweet pickle relish and sugar, for a tangy-sweet side.

Go mayo-free.

With the addition of green veggies and a scattering of Kalamata olives, Anne Burrell's String Bean and Potato Salad is ultra-elegant, plus is comes without a hint of mayo. Be sure to dress this side in a blend of olive oil, vinegar, salt and garlic while it's still warm so the flavors get a chance to really meld together.

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.

Bake your potatoes.

Beat waterlogged potatoes by baking them in the oven instead of boiling them. Alex Guarnaschelli's Baked Potato Salad combines tender, perfectly cooked potatoes with fresh herbs, capers and a Dijon vinaigrette.

Go big on color.

Sunny Anderson uses tricolored potatoes for her Creamy Potato and Prosciutto Salad for Food Network Magazine, a vibrant side that gets an extra dose of texture from crispy, salty prosciutto.



Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

Grill it.

Cook potatoes on a hot grill for Melissa d'Arabian's Grilled Potato Salad for Food Network Magazine, which comes with grill marks and a charred flavor that screams summer.

When all else fails, add bacon.

Bring the classic breakfast pairing into Robert Irvine's easy Bacon-and-Egg Potato Salad for Food Network Magazine. With crispy bacon, hard-boiled eggs, red onions and a mayo-mustard dressing in the mix, this potato salad is bound to be a cookout win.

Get more potato salad recipes from our friends:

The Lemon Bowl: Vegan Potato Salad Recipe

Homemade Delish: Brazilian Potato Salad

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