This salad uses Oven Potatoes rather than fluffy, starchy boiled potatoes. The difference is that the potatoes, browned with the help of a little oil and cooked without water, are crusty, giving the salad a new texture. Dress the salad with either mayonnaise or vinaigrette. A little dry rub on the potatoes will add robust flavor and rusty color to the dressing, a perfect side for lightly seasoned meats and fish. If you’re serving potato salad with peppery rubbed cheater BBQ, season the potatoes only with salt and skip the dry rub. One dry-rubbed menu item per meal is usually plenty.
Recipe information
Yield
makes 8 to 10 servings
Ingredients
For the Salad
For Creamy Style
For Vinaigrette Style
Preparation
Step 1
COMBINE the salad ingredients in a large bowl and pick your dressing.
Step 2
WHISK the dressing ingredients in a small bowl and toss with the salad.
