Annie & Skyler Barbecue season is coming in hot (woot, woot!), and you’ll need a good potato salad to go with all that delicious grilled food. This is fail-proof recipe combines all the classic additions we love—eggs, mustard, mayo—PLUS a few special ingredients for that extra boost that’ll have everyone raving.
OUR SECRETS
Spinach A little greenery goes a long way in potato-heavy salads. The leaves lighten the texture and give the salad a bright, verdant flavor. For more intensity, use arugula instead.
Fresh herbs Dill—abundant in the FIO gardens right now—is our choice for this salad, but parsley would be a fine substitute when summer rolls in. Fresh herbs give the salad a fragrant vibrancy that makes it pop.
Cheese Bold, savory, extra-sharp cheddar takes this salad to a whole new level. Trust us, this is the addition you’ll never leave out again.
Steak Seasoning Not just for meat, this one-and-done flavor bomb is the easiest way to season potato salad with a single ingredient. Store-bought versions are just fine, but if you have the time stir up our homemade version below!
Relish This flavor-packed addition brings little bursts of tanginess into every bite. If you opt for sweet pepper or pickle relish, it also adds sweetness. For a less-sweet salad, choose dill relish.
Beyond Spring When the spring spinach is spent and summer veggies are in full swing, substitute the spinach for one of these options:
• 2 cups blanched or steamed green beans, chilled
• 2 cups chopped, steamed yellow beets, chilled
• 3 cups torn kale, massaged lightly with olive oil to soften
• 1½ cups finely chopped, peeled kohlrabi
• 3 cups chopped Swiss chard
Tater Talk Our top picks for potato salad are waxier varieties, such as Yukon golds, red bliss potatoes, and fingerlings. We also prefer new or baby potatoes—any potato variety that has been harvested before maturity—for their dense, moist texture and thin skin that doesn’t require peeling. Look for them in farmer’s market from late spring into summer. We cook our potatoes with the skins on to keep the starchy interiors from absorbing water, which can result in soggy, waterlogged tater salad.
Cheese Choices Feel free to swap in another cheese for the extra-sharp cheddar. We recommend one with a bold flavor so it doesn’t get lost in the salad. Here are some ideas:
• Crumbled gorgonzola or other blue cheese
• Shredded Gruyere
• Crumbled feta
• Shredded or grated Manchego
• Shredded or grated aged gouda
DIY Steak Seasoning In a spice grinder, blender, or mortar and pestle, combine:
• 1 Tbsp. black peppercorns
• 1 Tbsp. paprika
• 1 Tbsp. kosher salt
• 1 Tbsp. granulated or minced dried garlic
• 1 Tbsp. onion flakes
• 2 tsp. crushed red pepper flakes
• 2 tsp. coriander seeds
• 2 tsp. dill seeds
• 2 tsp. mustard seeds.
>> Process or crush until coarsely ground. Transfer to an airtight container and store up to 6 months.
Spinach-Cheddar Potato Salad
Ingredients
- 1½ to 2 lb. baby gold or red potatoes
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 2 Tbsp. sweet pepper relish or pickle relish
- 1 Tbsp. yellow mustard
- 1 tsp. steak seasoning
- 4 cups baby spinach or arugula, coarsely chopped
- ½ cup chopped fresh dill or parsley
- 4 green onions, chopped
- 1 cup shredded extra-sharp cheddar cheese (4 oz.)
- 2 large (or 4 small) hard-boiled eggs, peeled and chopped
- Heavy cream or milk, as needed
- Crushed red pepper (optional)
Instructions
- In a large saucepan combine whole baby potatoes and enough water to cover. Add salt and bring to a boil. Reduce heat to low and simmer, covered, just until tender, 20 to 25 minutes. Drain and let cool slightly. Cut into 1-inch pieces.
- Meanwhile, in a large bowl combine yogurt, mayonnaise, relish, mustard, and steak seasoning. Add cooled potatoes and gently fold until coated. Add spinach, dill, onions, cheese, and eggs. Fold mixture together just until evenly mixed. Cover and chill at least 1 hour or up to overnight.
- Before serving, stir salad and add a little cream or milk to thin texture as needed. Transfer to a serving dish and sprinkle with additional steak seasoning and/or crushed red pepper.
