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The reassurance of potato salad, its portability, conviviality and – depending on the cook – blank slate for creativity have been appealing to Americans since the last half of the 19th century Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise) German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest
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A chunky potato salad has chopped sweet gherkins and stuffed olives for sweet and tangy flavor.
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Get Quick-Pickled Zucchini Recipe from Food Network
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You're going to want to slather this on everything.
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Get Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts Recipe from Food Network
cooking.nytimes.com
The “escabeche” here refers to the acidic vinaigrette for this very easy, refreshing salad This meal is built to take care of leftover meat and vegetables Simply toss everything together and dress it
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Your whole family will love this creamy and cheesy gluten-free macaroni and cheese recipe that is quick and easy to prepare on busy nights.
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Get Crab Salad Recipe from Food Network
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Get Welsh Rarebit Recipe from Food Network
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Choucroute is a classic Alsatian dish, consisting of mounds of steaming sauerkraut, boiled potatoes and half a dozen types of sausage and smoked meats. The prefab version here mixes store-bought sauerkraut, potato and cheese pierogi (Polish dumplings) and
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Chunks of top sirloin, marinated in teriyaki sauce and fresh herbs, are grilled with fresh veggies for kabobs that are loaded with flavor.
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Get Easter Cheese Ball Recipe from Food Network