Old-time potato salad gets fresh, savory updates

Have you looked at the potato section in your grocery's produce department lately? It looks like a rainbow of possibilities. There are seven main categories: russet, yellow, blue-purple, white, red, fingerling and petite - and worldwide there are more than 4,000 varieties. Whew! That's a lot to choose from. We can either be overwhelmed or inspired by the potential choices.

When making traditional potato salad, your best choice is the white round potato. T

hese potatoes are easy to peel and dice and hold up beautifully when cooked. Some potatoes are so tender that they turn to mush and make a pretty sad potato salad. But finding white round potatoes is easy peasy, as they are one of the few potatoes grown and harvested year-round in the U.S. market.

Today's recipe was shared with me by a friend who declared, "It's the best potato salad you will ever taste. When you make it, be sure to bring me some!" While it was originally published in the 1963 edition of "The Good Housekeeping Cookbook," small changes have been made over the years and ingredients have been altered to suit today's tastes, but the method is still the same.

The next time you are in the produce section, grab a couple pounds of white round potatoes and enjoy this classic salad preparation. And when you do, save me some!

• Alicia Ross can be contacted at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com.