I love potato salad, but by August, I'm ready for a changefrom the traditional mayo-based version. Here are several ideas for both warmand cold potato salads. No matter which you choose, begin by boiling fingerlings,Yukon Golds, or small red-skinned potatoes (don't bother peeling them), and then mix in the ingredients.
Cut warm potatoesinto thin slices or chunks, then...
Add white balsamic vinegar, extra virgin olive oil, finelychopped shallots, and fresh mint.
Mix in finely chopped hard-boiled egg, minced cornichons,Champagne vinegar, and extra virgin olive oil.
Combine with homemade pesto, sliced olives, and chunks ofcooked shrimp
-Add julienned arugula, hot crumbled bacon, and white winevinegar.
-Toss with walnut oil, red wine vinegar, crumbled goat cheese,toasted walnuts, and chives.
Cut cold potatoesinto chunks, then...
Mix with marinated artichoke hearts, fresh basil, lemonjuice, and extra virgin olive oil.
Add cooked string beans, pesto, and some mascarpone.
Add mustard and mayonnaise, chunks of hard-boiled egg, andfresh tarragon
Stir in Greek yogurt, crumbled feta cheese, cucumbers, andred onion.
Toss with mayonnaise, lime juice, cilantro, minced jalapenos,and avocado