Thursday, July 2

Four Amazing Potato Salad Recipes for Your Fourth of July Cookout

Americans will be celebrating the Fourth of July this weekend, and that means loads of hot dogs, hamburgers, corn on the cob, watermelon, and, the perennial favorite, potato salad.

patriotic potato salad
Patriotic Potato Salad

Although most people will be enjoying traditional American-style potato salad with mayo, I won't, and neither will anybody in my family. Why? Because when my brothers and I were kids, my mother wouldn't dream of letting us eat mayo-based potato salad at cookouts. After all, how could she know how long it had been baking in the sun? There was no way she was going to risk her brood getting food poisoning, so we either skipped the potato salad or had our own olive oil and vinegar based potato salad instead.

string bean and potato salad with prosciutto
String Bean and Potato Salad with Prosciutto

Although it has been shown that mayo-based potato salad may not be as dangerous as once thought, I still prefer worry-free oil and vinegar based potato salads. If you're not sure which type of potato salad to make for this Fourth of July weekend, then I have four amazing potato salad recipes for you to try:
  • Lemongrass and Ginger Potato Salad
  • Arugula Pesto Potato Salad
  • String Bean and Potato Salad with Prosciutto
  • Patriotic Potato Salad
arugula pesto potato salad
Arugula Pesto potato salad

Tips for making great potato salad:
  • Use waxy rather than floury potatoes, such as Yukon gold, red bliss and fingerlings. They have a creamy texture yet keep their shape well when cooked. Although russet potatoes are exceptionally tender, they don't hold their shape well when boiled and tend to get mushy.
  • Cut potatoes into equal-sized pieces so they will cook evenly.
  • Don't overcook potatoes. Take them off the heat while they're still slightly firm. Drain and let cool before assembling the salad.
  • With or without skins? It's a personal preference. If you leave the skins on, be sure to scrub them well before cooking. Peeled potatoes work especially well for absorbing sauces such as pesto.
  • Season the potatoes while still warm to absorb the flavors more fully.
  • Warm potato salads taste best the day they are made; however, cold potato salads often taste better the next day. If you're making potato salad ahead of time, hold off on adding raw onions or fresh herbs until just before serving. You'll avoid unpleasant pungency and keep your herbs looking fresh.
lemongrass ginger potato salad
Lemongrass and Ginger Potato Salad

So here's wishing my fellow Americans a safe and spectacular Fourth of July weekend with lots of good friends, lots of sparklers, and lots and lots of potato salad.

You might also like these recipes for the Fourth of July:

The Southwest Hamburger





Chili Lime Fruit Salad





Elote, or Mexican Grilled Corn





Grilled Watermelon Slices with a Honey-Lime Syrup

36 comments:

Parita said...

Wow love all of them, i just made some baked potato snack the other day, love them in salads!

T.W. Barritt at Culinary Types said...

I do like the way the flavor of oil and vinegar permeates the salad, and those purple potatos are totally gorgeous!

maris said...

These look so great - I love the idea of using purple potatoes for a festive burst of color -- especially on the fourth!

Karen Moore said...

It seems that everyone can get those beautiful purple potatoes in their neighborhood but me. I would love to use them in one of these potato salads. Maybe I can score some at an out-of-town farmers market this weekend!

Ivy said...

I also prefer the potato salad with olive oil instead of Mayo. All your salads sound delicious. Happy 4th of July.

Rosa's Yummy Yums said...

Terrific! I'll take them all three! Yummy!

Cheers,

Rosa

Maria said...

The salads look great. I am not a fan of the traditional potato salad with mayo, etc. I am glad you did a twist on the "classic."

Susan from Food Blogga said...

parita-You can't beat a good spud.

tw-I love the brilliant color too. Thanks!

maris-They do add a splash of color!

karen-They sell them at Trader Joe's too if you have one.

ivy-Thanks so much!

rosa-Yay!

maria-Welcome to the club! :)

♥Rosie♥ said...

All three look terrific and packed with great flavours!!

catty said...

I just wanted to say the photos on your blog are AMAZING!

Simona said...

Very nice collection of recipes. You know, I have never tasted lemongrass: I must remedy this gap in my experience. Have a fabulous weekend!

foodcreate said...

Your photos on your blog are so beautiful!

thanks for sharing such tasty potato:)

Welcome~~~
http://foodcreate.com
Join, post your commets!

Have a wonderful Holiday~

Karen said...

The string bean salad looks so good! I like potato salads with an olive oil emulsion, too. I like using russets for my "mashed potato salad"... just for the reason you mentioned... they tend to get mushy (or 'mashy') and so creamy!

Manggy said...

I'm all for *any* kind of potato salad with a good barbecue, but yeah, if it's going to be a long way away, I'd still prefer a non-egg dressing :) Or maybe I'd just prefer that you made it ;

Stacey Snacks said...

Susan,
I have 3 potato salad recipes.
I make a potato salad w/ herbs and no mayo....oil & vinegar.

An old school (my fave) w/ tons of Hellman's mayo, pickle relish and eggs.

And one w/ green beans.........
All so delicious.

I could eat potato salad everyday. Scary.
Have a wonderful 4th!!!
Stacey

cooknkate said...

I have more spinach pesto in the fridge, and now I'm thinking about pairing it with cooked potatoes, like the arugula pesto recipe. My MIL made a potato salad recently with new potatoes and it tasted so good, even with mayo and I'm normally not a mayo person. I think I was just happy to have potato salad- there's something so 'American' about it.

B.B.B. said...

Happy Fourth of July! :)

Justin said...

i could go for some of that pesto one right now

Karina Allrich said...

I want to make all four. Gorgeous, as always!

We Are Not Martha said...

The arugula pesto one sounds amazing!!! I'm not a huge potato salad fan because I always feel they need to be kicked up a notch or two. And these ones are!!

Sues

eatme_delicious said...

Yum I'll take a scoop of each please!

The Leftoverist said...

I don't think I've ever turned down a potato salad. All four look delicious. I am still a fan of mayo, too, though. It's a giant weakness of mine.

Cynthia said...

Happy Independence to you and the family!

Lydia (The Perfect Pantry) said...

Great potato salad variations -- and how can you have a July 4 without potato salad? I've been making a roasted potato salad lately, and it's a nice twist on the theme.

Aparna said...

Love potatoes any which way. Happy 4th of July, Susan. Have a great weekend.

Marta said...

Great selection! Great tips!! A good potato salad is like a good pasta salad: there's more to it than just tossing it with mayo!

Soma said...

Love the lemon grass & ginger! i hate mayo, but love the olive oil... so warm 7 flavorful.

burpandslurp said...

wow, I'm loving them all, esp the arugula pesto potato salad with that lovely tinge of green! YUMMY~

Africantapestry and Myfrenchkitchen said...

I love your patriotic salad...it looks SO festive!!
Ronelle

Annie said...

Wow, I never knew there was such a thing as a "blue potato"! Pretty neat. Love them all!

prozac said...

Wow, I can't wait to eat those dishes. There very mouth watering and I guess there are healthy too.

Peter M said...

Susan, the summer has only just begun and there are plenty of days left to try and enjoy all these spud salad dishes. I love the first one with purple potatoes!

veron said...

Love all this salads hard to pick between pesto arugula and lemongrass ginger!

Deeba @Passionate About Baking said...

Never met a potato I didn't like...but never seen so many good salad choices. Each one is special Susan. I am intrigued by the lemongrass & ginger one though. YUM!! I love my spuds!

Rachel said...

a fav with me.

Elissa said...

I love the idea of a red white and blue potato salad!

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