What’s your favourite way to eat potatoes? Roast? Mashed? Hasselback? Either way, unless you said “salad”, you’re wrong. A potato salad is a perfect thing, and a showstopper in its own right. Take a good, warm, properly seasoned potato salad to a barbecue and I guarantee that it will beat the living pants off anything else served that day. We should all be eating more potato salads. With that in mind, here are 10 absolute showstoppers.
Perfect potato salad
In time-honoured tradition, we’ll start with Felicity Cloake’s perfect potato salad from 2012, which is exactly what you’d expect: a traditional salad burnished to an incredibly high standard. The only thing that really deviates from the norm here is the addition of anchovy, but it’s in small enough quantities that nobody would ever notice.
‘The best potato salad ever!’
However, one recipe that does outpace Cloake’s – at least in terms of sheer enthusiasm – is something I found in a Readers’ Recipe Swap from 2014. Simply called “The best potato salad ever!”, Rachel Kelly’s dish is brought to life by chives and gherkins, in a mayonnaise dressing loosened with natural yoghurt. Is it really the best potato salad ever? Hard to say, but I know better than to argue with anyone passionate enough to put an exclamation mark in their recipe title.
Royal potato salad
Basics covered, it’s time to start branching out. Yotam Ottolenghi is something of an authority when it comes to potato salads, and two recipes in particular reach for the stars. His royal potato salad is described as “a highbrow alternative to the common potato with mayonnaise”, and for good reason. There are peas, sorrel, basil and parmesan here, but also – amazingly – 15 quail eggs.
Nepalese potato salad
Then we have his recipe for Nepalese potato salad, which is spiced with tamarind and turmeric and served with chilli pickle. This is a potato salad by technicality only – it’s so vividly yellow and green that it’s almost too pretty to qualify – but, as we’re about to see, there are many brilliant potato salads to be found around the world.
Japanese potato salad
Let’s go to Japan first. Panning the Globe’s recipe requires you to first mash your spuds, then throw in carrot, cucumber and spring onions, before dressing it with a mixture of mustard, mayonnaise (Japanese if you can find it), salt, sugar and rice vinegar.
Garlicky roasted potato salad
Spain now, and a recipe that straddles the line between potato salad and patatas bravas. Food52’s garlicky roasted potato salad makes so much sense that I’m angry at not having figured it out on my own. First you roast the potatoes. Then you cut four tablespoons of mayonnaise with lemon juice, mustard and a ton of garlic, mix it together and serve. As a side note, writing about this is making me so murderously hungry that this one has already been ringfenced for my dinner tonight.
Mustard potato salad
The Mediterranean Dish’s recipe for mustard potato salad features a dijon vinaigrette instead of mayonnaise, and the potatoes are sliced rather than chopped. One to try if you want to impress people who usually stay close to the established classic.
Erdäpfelsalat
Allow me to introduce you to Erdäpfelsalat. It’s an Austrian potato salad, and, as Serious Eats explains, it deviates from tradition in two ways. First, your spuds should be stored in the fridge for a couple of weeks before cooking them, to allow enzymes to convert starch to sugar. Second, you use chicken stock instead of mayonnaise, which gives it a much more savoury punch. This one is brilliant.
Easy creamy condensed milk potato salad
Now, here goes nothing: it’s a potato salad made with condensed milk. No, wait, come back. According to Simply Delicious Food, it isn’t just condensed milk. It’s mayonnaise, sour cream and condensed milk all mixed together. Believers swear that this is the creamiest potato salad you will ever try.
’Nduja and samphire potato salad
And then, if you’re the sort of maniac who wants to eat a potato salad as a main dish, there is Munchies and Munchkins’ recipe for ’Nduja and samphire potato salad. The recipe is self-explanatory enough – make some potato salad, put some ’nduja and samphire in it, add chilli jam and stir – but the addition of meat means that you can slap this on a plate and eat it unaccompanied by anything else. God, I’m hungry now.
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