Creamy or zesty: Potato salad is prime side dish
By Diane Worthington
At a national potato salad contest I judged last summer, every entrant claimed to have the "best" recipe. After sampling more varieties than I can remember, I came to the obvious conclusion that taste is truly a matter of opinion.
I couldn't enter either of my potato salads into that contest, but I still think either of these "coulda been a contender." One has all the components of classic American potato salad with a little pizazz. The secret ingredient is celery seed. This salad is creamy, mustardy and even includes chopped hard-boiled eggs. Make sure to keep the salad chilled at all times to avoid any health problems.
My other recipe is a zesty, tomato-vinaigrette-dressed potato salad that has no dairy in it, so you can serve it at an outside gathering without worrying about leaving it in the sun. It is also perfect for those allergic to dairy. Much of the flavor comes from the sun-dried tomato pesto, balsamic vinegar and capers.
I prefer unpeeled potatoes for potato salad because they add color (not to mention it saves time in the kitchen). Scrub them well since there can be dirt on them.
• Diane Rossen Worthington is the author of 18 cookbooks. You can contact her at www.seriouslysimple.com.