Potato Salad 2 Ways: What's Your Favorite?
Whether you're grilling burgers, brats or barbecue this summer, nothing will round out your cookout menu quite like a hearty potato salad, and when it comes to creating the ultimate version, there are two groups: mayonnaise-dressing devotees versus vinaigrette lovers. On this morning's all-new episode of The Kitchen, the co-hosts took those schools of thought one step further by creating two potato salads that differed not only in toppings but also in potatoes. Read on below for Geoffrey Zakarian's and Katie Lee's easy, crowd-pleasing recipes, one featuring Yukon golds and another made with golden sweet potatoes.
The star of GZ's simple-to-prepare Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette (pictured above) is the sweet and tangy dressing he tosses with the potatoes. The addition of briny capers and whole-grain mustard guarantees a bold bite, while pickled cherry peppers and a duo of herbs offer color and freshness. Geoffrey says that you can make this potato salad the night before serving it; just keep it in the refrigerator, and be sure to toss it well before digging in.
Instead of boiling potatoes as you might for a traditional potato salad, Katie bakes the diced sweet potatoes in her recipe for Sweet Potato and Arugula Salad (pictured above). Once they're tender and cooled, she doctors them up with peppery greens and a cheesy, creamy mayonnaise-based dressing laced with nutty Parmesan.
What's your favorite way to enjoy potato salad? Tell us in the comments below.