Jenny Haen of Red Wing, Minnesota uses red onions, Greek olives and feta cheese to bring Mediterranean flavors to an all-American classic. With a few minutes of prep and time to chill, it makes an ideal side dish on busy summer days.
THE SECRET to the fine taste of this salad results from adding the warm potatoes to the mayonnaise mixture.
My Grandma Nellie may have created the recipe herself or brought it with her from Ireland. I recall friends and family often preferred a second helping of potato salad instead of dessert! —Mary Elizabeth Martucci
South Bend, Indiana
"This potato salad is quick and versatile," confirms Caron Osberg of Urbandale, Iowa. Her downsized version of the classic has a creamy dressing and gets a pleasant crunch from chopped carrots and celery.
Green beans and dill pickles perk up this pretty potato salad, and the Italian-style dressing adds a refreshing tang. My Irish grandmother made it for family gatherings, even though I've changed a bit, Nanny always comes to mind when I dish it up.
-Marguerite Novicke, Vineland, New Jersey
"This salad is one of my husband's favorites," writes Diane Wilson of Charlotte, North Carolina. "Just fill the pressure cooker, put the lid on, cook for a short time and a wonderful potato salad is done."
This potato salad incorporated tender asparagus and the tongue-tingling tang of herbs and lemon juice. Here in the San Francisco Bay area, which is close to the state's primary asparagus-growing region, we look forward to spring and fresh asparagus.
-Phyllis Lee Ciardo, Albany, California
Take this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. —Jenny MacBeth, Pittsburgh, Pennsylvania