Whenever friends and family gather to celebrate warm weather days, potato salad is probably the most popular side dish served.
However, the traditional salad made with mayonnaise and eggs that we all know and love is being passed by for lighter versions that include more vegetables, different protein sources and healthier dressings.
The best part is these salads are easy to make.
Cut your Idaho potatoes into 1-inch cubes with the skins still on. Boil in water for about 8-15 minutes, then check for doneness by piercing a cube with a fork or skewer. If it goes through with little resistance, drain the potatoes and return them to the pot. Add your favorite dressing and ingredients while the potatoes are still warm. Warm potatoes more easily absorb all the delicious dressing.
Fix ahead dishes
These decadent dishes are best eaten the day after they’re made. This gives the flavors a chance to intensify and come together.
When you’re ready to serve, keep your cold salad the perfect temperature by placing your serving dish in a larger bowl filled with ice.
Treat your family to potato salads they’ve never tasted before.
For more recipes for salads and other potato dishes, visit www.IdahoPotato.com.