Potato Salad

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

IBM's Chef Watson suggested ingredients for potato salad, and our readers created fantastic recipes—here's what it took to make our favorite combination

This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.

Look for new potatoes (freshly dug, thin-skinned tubers that haven’t been stored) to make this hearty side dish.

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Caesar isn't just for lettuce—this potato salad with sugar snap peas recipe stands up well to the dressing.