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Elevating the Humble: Three Potato Salads for Your Fourth of July Cookout
Is it possible to have a Fourth of July cookout without potato salad?
For most of us, the answer is a resounding “NO!” While many associate potatoes with Irish or German cooking, potatoes are actually all-American, with wild potato species found from the Carolinas to southern Chile. In fact, the potato was first domesticated in Peru, while the most widely-cultivated variety is native to Chile.
Potato salads are perfect for cookouts because they are inexpensive and very forgiving. You don’t need to be pernickety about measurements, and you can tailor the ingredients to your family’s tastes. I’ve created hundreds of potato salad recipes over my career in professional kitchens, catering, and as a personal chef, and they’re all good, in my extraordinarily humble opinion. So, I’ve gone through my recipe archives to share three potato salad recipes with you, and I hope you enjoy them as much as my family does! Please note, these recipes are large, but they can be scaled up or down. And please, always dress the potatoes when they are warm; they will absorb the flavors of the dressing better than when they are cold!
Aunt Alberta’s Potato Salad (no mayo)
Aunt Alberta was my paternal great aunt by marriage, and alas, she was a, um, difficult personality. However, her potato salad recipe is my absolute favorite. With only five ingredients (minus the salt and pepper), its simplicity allows the beauty of the ingredients to shine.
Ingredients
3 pounds small, red new potatoes, washed
2 sweet onions, peeled and sliced as thinly as you possible can
1 bunch parsley (Aunt Alberta used curly parsley, but then she only ate one cookie a month, so her opinion cannot be trusted – I use Italian or flat-leaf parsley), rinsed and chopped fairly finely
1 tablespoon kosher salt
2 teaspoons freshly cracked pepper
¼ cup cider vinegar
2/3 cup extra-virgin olive oil
Directions
Place the potatoes in a pot of salted water over high heat. Bring to a boil and then immediately reduce to a simmer. The potatoes are ready when they are fork-tender or approximately 10 to 15 minutes.
While the potatoes are cooking, slice the onions and chop the parsley. Place in a large bowl.
Once the potatoes are fork-tender, drain in a colander and allow to cool for about 10 minutes.
While the potatoes are cooling, mix together the cider vinegar, olive oil, salt, and pepper in a jar with a tight-fitting lid or in a small bowl. Shake or whisk until the salt is dissolved.
Once the potatoes are able to be handled but still warm, slice them into 1/2-inch slices and place the slices into the bowl with the onions and parsley. Dress with the vinaigrette (you probably won’t need all of it!) and gently toss. Taste for seasonings and then refrigerate for at least an hour. Serves 12.
Raw potatoes and one peeled potato on white paper with rosemary, green pepper and lemon. Black background. Flat lay. Copy space
Mediterranean Potato Salad (no mayo)
My family has been on a Mediterranean kick this summer. The flavors are perfect for hot weather – bright and herby.
Ingredients
For the salad
3 pounds small gold potatoes, washed and cut into quarters
1 small red onion, peeled and finely diced
3 green onions, thinly sliced (white and green parts)
1 bunch fresh dill, large stems removed, chopped
1 bunch fresh oregano, leaves removed from woody stems, chopped
1 bunch Italian parsley, chopped rather finely
3 tablespoons drained capers
¼ to ½ cup pitted Kalamata olives, roughly chopped
For the dressing
¼ cup red wine vinegar
Juice of 1 large lemon
2 cloves garlic, peeled and minced, pressed, or grated
1 scant tablespoon kosher salt
2 teaspoons freshly cracked pepper
2 teaspoons Dijon mustard
2/3 cup extra-virgin olive oil
Directions
Place the potatoes in a pot of salted water over high heat. Bring to a boil and immediately reduce to a simmer. Cook until the potatoes are fork-tender, approximately 8 to 10 minutes.
While the potatoes are cooking, dice the red onion, slice the green onions, chop the herbs, and slice the olives. Place all plus the capers in a large mixing bowl.
To make the vinaigrette, place all the ingredients into a jar with a tight-fitting lid or a bowl and either shake well or whisk until the salt is dissolved.
Once the potatoes are fork-tender, drain and allow to sit for about 10 minutes to dry and to slightly cool. Place the cooled potatoes into the mixing bowl and dress with the vinaigrette (you might not need all of the dressing). Toss gently and refrigerate for at least an hour before serving. Serves 12.
Spanish Potato Salad
This potato salad was inspired by both Spanish tortillas (essentially a potato frittata) and patatas bravas (fried potatoes with a spicy tomato sauce and a garlicky mayonnaise). It’s become one of my family’s favorites.
Ingredients
For the salad
3 pounds gold potatoes, washed and cut into chunks
2 sweet onions, peeled and sliced as thinly as you possibly can
½ cup oil-packed sundried tomatoes, drained (I save the oil and use it in other salad dressings) and chopped
½ cup pitted Castelvetrano olives, sliced (okay, fine, these aren’t Spanish, but I love them!)
2 ribs celery, finely diced
2 or 3 hardboiled eggs, peeled and chopped
For the dressing
1 cup good-quality mayonnaise
4 to 6 cloves garlic, peeled and minced, grated, or pressed
Juice and zest of one lemon
¼ cup sherry vinegar (available at Central Market, can substitute red wine vinegar)
1 teaspoon smoked paprika (you can use either sweet or hot smoked paprika, I use a combination of both)
1 teaspoon kosher salt
2 teaspoons freshly cracked pepper
½ cup extra-virgin olive oil
Directions
Place the potatoes in a pot of salted water over high heat. Bring to a boil and immediately reduce to a simmer. Cook until the potatoes are fork-tender, approximately 8 to 10 minutes.
While the potatoes are cooking, slice the onions, chop the sundried tomatoes, slice the olives, dice the celery, and chop the eggs. Place everything into a large mixing bowl.
To make the dressing, combine all the ingredients except for the olive oil in a bowl. Drizzle the oil into the dressing while whisking. Taste and adjust seasonings.
Once the potatoes are fork-tender, drain and allow to cool for about 10 minutes. Place the cooled potatoes into the mixing bowl. Dress with the dressing (you might not need the whole thing) and toss gently. Refrigerate for at least an hour before serving. Serves 12.
