Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.
Meet your new favorite breakfast potatoes. Big, bold wedges mean less work, faster prep, and maximum crispiness, while Old Bay brings easy, unapologetic flavor.
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.
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
Michelin Star Chef Jean-Georges Vongerichten joins Bon Appétit to make creamy mashed potatoes for Thanksgiving from his NYC restaurant, Four Twenty Five. Discover his restaurant-quality techniques you can emulate at home, using nothing but potatoes, cultured butter, and a pressure cooker to lock in flavor.
Claire shows you how to make a pasta salad that's perfect to make during peak tomato season! The reason this pasta salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
Check out the recipe here: https://weightloss-tricks.today/recipe/romesco-pasta-salad-with-basil-and-parmesan%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5c1a6ea7553c292cb82a6801">
