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magazine red white and blue potato salad
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Cooking
You see a side dish, I see dinner in a bowl.
Sarah Jampel
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
Cooking
Enjoy it warm, cold, or at room temp.
Hana Asbrink
Culture
The Bon Appétit Test Kitchen
Cooking
Victoria von Biel
Culture
You can do better than a salad the ‘Friends’ star doesn't even eat.
Ali Francis
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
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
Don't let this salad be a wallflower—it really deserves to be the first one on the dance floor.
Carey Polis
Culture
Here's a new and unexpected way to serve greens at your next BBQ.
Joanna Sciarrino
techniques
It's time to introduce some glamour to the salad course.
Josie Adams
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
See how our August recipe turned out in bloggers' kitchens
Joanna Sciarrino
Cooking
Top with sour cream and pickled peppers.
Shilpa Uskokovic
Culture
Vote for your favorite photo from Salad for Dinner and you could win a copy of the new cookbook
Julia Bainbridge
Cooking
Red fruit salad is the greatest recipe of all time.
Stacey Rivera
A colorful fall salad with farro, kale, squash, and radishes with a tahini vinaigrette is the perfect quick meal for a weeknight
Danielle Walsh
Lifestyle
Cooking
Our favorite salad doesn't require a complicated dressing or a bunch of prepped veggies—just cold, crisp lettuce, salt and pepper, and lemon and oil.
Claire Saffitz
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
Lucy Madison
Lifestyle
These versions wouldn't know those old fruit salads if it passed them on the street.
Karen Palmer
Restaurants
At Suzanne Goin's reinvented A.O.C., says columnist Matt Duckor, the humble mix of greens gets its star turn, thanks to three smart techniques
Matt Duckor
promotions
Vote for your favorite recipe from Mindy Fox's new cookbook, and you could win a copy
Julia Bainbridge