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magazine cookingclub yukon gold potato salad chiles cilantro toasted cumin
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(73)
Vegan
Quick
Recipes
Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
4.0
(4.04)
Quick
Recipes
Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
Recipes
Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.
4.7
(4.67)
Recipes
The ultimate comfort food but with a Caribbean twist, this shepherd’s pie has a savory and spicy beef base with a creamy potato topping.
4.0
(4)
3.3
(3.3)
Easy
Recipes
Meet your new favorite breakfast potatoes. Big, bold wedges mean less work, faster prep, and maximum crispiness, while Old Bay brings easy, unapologetic flavor.
5.0
(5)
Easy
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This easy-to-make potato salad gets its zing from sweet relish and plenty of mustard and a dressing reminiscent of deviled eggs.
5.0
(4.75)
1.0
(1)
Vegan
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Quick
Quick
Recipes
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.
4.0
(3.92)
Quick
Recipes
Generous swooshes of homemade onion dip provide a soft landing for tiny, crispy Hasselback potatoes.
5.0
(5)
Quick
5.0
(5)
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This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.
4.0
(4.1)
Easy
Easy
Recipes
Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.
5.0
(4.91)
Recipes
A game-changing recipe that relies on the oft-discarded potato peels (!) to bring texture and flavor to a classic dish.
4.7
(4.67)
Easy
4.0
(4)
Quick
Recipes
Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.