Potato salad is a nearly irresistible dish in the summer - we turn to it over and over again. It just makes such a good showcase for fresh herbs. Dill, basil, tarragon, and even sage - fried and crispy - soak into fresh baby potatoes' creamy texture and make for deliciously good eating. So we were captivated by the 10 different takes on potato salad in the latest issue of Martha Stewart Living. Here are a couple of our favorites.
First up, the leading recipe: Arugula, Potato, and Green-Bean Salad with Creamy Walnut Dressing. The creamy walnut dressing sounds a bit like our favorite, favorite side dish - green beans with walnut and miso dressing.
The second recipe we want to try is Potato Salad with Cornichons and Capers. Cornichons? Yes. Capers? Yes please.
You can see the whole slideshow with all 10 reipes here:
• 10 Takes on Potato Salad at Martha Stewart
We have to say, though, that there is a special place for our own potato salad. We're biased, of course, but we think it's pretty good. Something about the shallots. Here's the recipe:
• Recipe: Mixed New Potato Salad with Sweet Basil and Shallots
(Images: Martha Stewart)