Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Potato Salad Grows Up

Match Yellow Finns, Red Bliss, and fingerlings with market-fresh ingredients for potato salads of substance

Fine Cooking Issue 16
Photos: Alan Richardson
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

If your idea of potato salad is something made with skinless potatoes, mayonnaise, and perhaps a bit of chopped hard-boiled egg and celery, you’re in for a wild ride. Dorette Snover has always loved buying new potatoes from farmers’ markets, so there are always potato salads at her house. She is constantly developing new recipes for different types of salads; she adds interesting vegetables, unusual dressings and seasonings, seafood, meat, and even cheese to her salads. In her hands, the potato salad can be either a side dish or a main course.

Snover offers a few general and quite useful tips. She tells you what varieties of potato to buy for making potato salads (the ones that won’t fall apart when boiled and tossed); when to salt your potatoes; that you can make a salad with roasted potatoes; whether or not to skin the potatoes in your salad; how to speed cooking and drying; and how chilling can make cooked potatoes hold up better in a salad. She advises gentle handling of all potato salads, especially warm ones, which she hand mixes. She also reminds us that in summer, the potatoes can be made in advance, when the kitchen is cool.

Potato salads can be served warm or cool. Use creamy mayonnaise-based dressings on chilled potatoes for cold salads. Vinaigrettes may be used on warm or cool potato salads. Recipes include: Roasted Vegetable & Potato Salad with Oregano Relish & Feta; Tiny Potatoes with Bacon & Cayenne-Toasted Pecans; and Potato Salad with Seafood & Sweet Corn.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.