Search results for
magazine oil and vinegar potato salad
Filter Results
Sort By:
Articles
(125)
Cooking
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
Rochelle Bilow
Cooking
You see a side dish, I see dinner in a bowl.
Sarah Jampel
Cooking
Enjoy it warm, cold, or at room temp.
Hana Asbrink
Cooking
Victoria von Biel
Culture
We gave you a sneak peek at three photos taken of recipes from the Earthbound Cook. You voted for your favorite, and now we're ready to reveal the winning recipe: Three-Color Potato Salad.
Julia Bainbridge
Culture
Wanna cook with IBM's Chef Watson? Here's your chance to create a totally original potato salad recipe, based on the cognitive cooking app's ingredient list
Rochelle Bilow
Culture
Once again, we're sharing the best home cook-submitted recipes from food52's latest contests. This week, the themes were "Best String Bean Salad" and "Best Potato Salad" recipes.
Julia Bainbridge
techniques
Your salad deserves more love. And whipped cream.
Bon Appétit
Culture
The Bon Appétit Test Kitchen
Cooking
Out with the canned beans, in with the fresh.
Emma Wartzman
Lifestyle
Food52's newest cookbook is all about salads, and we are so down.
Ali Francis
techniques
It's time to introduce some glamour to the salad course.
Josie Adams
sponsored
It’s easy to pack in your bag—and with a little layering, you’re guaranteed a fresh, crunchy, perfectly-dressed salad every time.
Marie's Salad Dressing
Cooking
Top with sour cream and pickled peppers.
Shilpa Uskokovic
Cooking
Don't let this salad be a wallflower—it really deserves to be the first one on the dance floor.
Carey Polis
promotions
Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
techniques
Thanks to a few key pantry and fridge staples, these vinaigrettes are creamy AND light—without a drop of mayo or buttermilk in sight.
Rochelle Bilow
Culture
Chef Ignacio Mattos taught Bon Appétit editor Adam Rapoport how to make a salad. Finally.
Adam Rapoport
techniques
Today's hottest restaurants are making crisp, vibrant shaved-vegetable salads without a mesclun green in sight. Here's how you can, too
Bon Appétit
Culture
We gave you a sneak peek at three photos taken of recipes from River Cottage Every Day. You voted for your favorite, and now we'll reveal the winning recipe.
Julia Bainbridge
Cooking
The main ingredient in this Paula Deen salad is--you guessed it--mayo.
Danielle Walsh
Cooking
Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).
Adam Rapoport
Cooking
No greens here, just vibrant citrus and briny fried black olives
Laura Loesch-Quintin
Culture
Here's a new and unexpected way to serve greens at your next BBQ.
Joanna Sciarrino