At every summer picnic, the dilemma isn’t what we’ll be serving as the main course (burgers rule!), but rather what side dishes will grace the picnic table. While I’m all for the new and different, I tend to be a purist when burgers are being served, so potato salad is always on the menu.
The following recipes (other than the first classic one) are variations on a theme and guaranteed to pair deliciously with burgers, chicken, fish and any sandwich you choose to serve with it. All can be made 30 minutes to two days ahead of when you plan to serve them.
Classic potato salad
o 6 to 7 potatoes, peeled and cut into 1-in. chunks, cooked and cooled
o 1 cup mayonnaise
o 2 tbsp. honey Dijon mustard
o 1 1/2 tsp. salt
o 1 tsp. sugar
o 1/2 tsp. pepper
o 1 cup thinly sliced celery
o 1/2 cup minced onion
o 2 shredded carrots
o 2 hard-cooked eggs, chopped
In a bowl combine all the ingredients and mix to combine. Cover and refrigerate for at least 1 hour before serving. Serves 6 to 8.
Greek potato salad
I serve this salad when I’m making salmon burgers
o 2 1/2 lb. Yukon gold potatoes, cut into 1-in. cubes, cooked drained and cooled
o 3/4 cup Greek yogurt or pareve sour cream
o 1/4 cup mayonnaise
o 3 English cucumbers cut into 1/2-in. pieces
o 1 red bell pepper, seeded and chopped small
o 1/4 cup coarsely chopped mint
o 1 tbsp. chopped dill
o salt and pepper to taste
In a large bowl combine the yogurt with the mayonnaise and whisk until smooth. Add the cucumbers, mint and dill. Mix to combine. Add the potatoes and peppers, mix to coat, season with salt and pepper to taste. Refrigerate for at least an hour and serve.
Serves 6 to 8.
Barbecue potato salad
o 4 lbs. baby red potatoes, cut in half and cooked 25 to 30 minutes, drained and cooled slightly
o 1/2 lb. turkey pastrami, chopped
o 1 1/4 cups mayonnaise
o 2 tbsp. barbecue sauce
o 2 tbsp. mustard
o 2 tbsp. rice wine vinegar
o 2 celery stalks, diced
o 1 small red onion, minced
o 1/4 cup chopped fresh parsley
o 1 tbsp. chopped tarragon
o salt and freshly ground pepper
In a large bowl, combine the mayonnaise with the barbecue sauce, mustard and vinegar. Whisk to combine and then fold the potatoes into the dressing while they are still warm. Let the mixture sit at room temperature for 20 minutes. Add the celery, red onion, parsley and tarragon to the potato mixture and season to taste with salt and pepper. Cover and refrigerate for at least an hour. Then stir, add the chopped turkey pastrami and serve. Serves 6 to 8.
Garden potato salad
o 4 lb. baby red potatoes, halved, cooked, drained and cooled
o 1 1/2 tsp. kosher salt, divided
o 6 to 8 oz. sugar snap peas, blanched, cut in half
o 1/4 cup red onion, diced (you can use green onion instead if you prefer)
o 3 stalks of celery, sliced
o 5 radishes (sliced) optional
o 3 tbsp. Dijon mustard
o 3 tbsp. fresh lemon juice
o 1 tsp. sugar
o 1/4 tsp. black pepper
o 2/3 cup olive oil
o 1 cup loosely packed fresh dill, coarsely chopped
In a bowl whisk together the mustard, lemon juice, sugar, black pepper and 1/2 tsp. salt. Gradually whisk the olive oil until the mixture is combined and smooth. In a serving bowl combine the potatoes, celery and onion, radishes if using, and 1/2 cup dressing. Mix to coat, cover and refrigerate for 1 hour. When ready to serve, add the snap peas, dill and remaining dressing and then season with salt and pepper to taste. Mix gently to combine and serve. Serves 6 to 8 as a side dish.
