Picnics, barbecues, family reunions, warm-weather potluck gatherings-they wouldn't be the same without a large dish of potato salad available. In fact, we've even come to expect it, wouldn't you say?

I think this is one dish most of us are pretty proprietary about. We have our favorite recipe and method of preparation and that's just the way it is! For instance, I cling to my mother's recipe. It's always chilled and choked full of diced onion and celery, with a titch of mustard added to the mayonnaise, all mixed into boatloads of diced hard cooked eggs and a reasonable amount of cooked, cubed potatoes. And THAT'S the way you're supposed to make potato salad. Do you relate to this potato salad myopia?

So that's the attitude I had going on when I read Food Storage Moms (www.foodstoragemoms.com) recent article, "20 Different Potato Salads." WHAT? "Different potato salad!" Why in the world would anyone want a "different" potato salad? (Not me, anyway.) But in honor of YOU, I kept reading; "Maybe," I thought to myself, "our readers are more open-minded than me and just might be interested in adding some variety to this dish."

Linda Loosli, our Food Storage Mom, prefaced her suggestions with this thought: "From creamy to spicy and from mayo-based to vinegar-based, you'll find a diverse selection of delicious and satisfying potato salad recipes from which to choose. If you're used to a chilled potato salad, how about trying one of the warm potato salad recipes?"

OK, so potato salad diversity might be a good thing. I'll let you be the judge. Here are a few of Linda's suggestions (couldn't do all 20 due to space constraints). And if you have a favorite recipe or preparation method, we really would love to hear about it.

German Potato Salad. This is a tangy and warm potato salad. It usually features tender red potatoes and bacon. Some people think this approach is the only way to go.

Herbed Potato Salad. This recipe is a no-mayo version that's also egg-free. Linda found it on the lovely foodie website, Cookie and Kate (www.cookieandkate.com). If you adore potato salad, but would like a healthier (but still DELICIOUS) version, oodles of reviewers say this recipe is your ticket.

Herbed Potato Salad

Prep time:
Cook time:
Yield:

Serving size: 1
Calories per serving: 1,138

Ingredients:

2 pounds small red potatoes scrubbed and sliced into 1/4-inch thick rounds
1 tablespoon fine sea salt
1/4 cup extra virgin olive oil
1/3 cup flat, lightly packed, flat-leaf parsley roughly chopped, plus about 2 tablespoons more for garnish
1/3 cup roughly chopped green onion plus about 2 tablespoons thinly sliced for garnish
2 tablespoons fresh lemon juice
2 teaspoons Dijon style mustard
2 cloves garlic roughly chopped
freshly ground black pepper to taste
3 stalks celery chopped


Directions:

In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, cup parsley, cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Bacon Potato Salad. OK, who wouldn't like anything where the first ingredient mentioned is BACON! This uncomplicated version simply takes whatever recipe you use and ups the game with loads of crumbled bacon, and a bit of fresh steamed corn. The recipe creator suggests adding a touch of garlic and fresh chopped parsley as well.

Easy No Mayo. The idea here is to hold onto the creaminess, but without the mayo. Sour cream or plain yogurt is your key.

Greek Potato Salad. Keep the mayo, but add halved cherry tomatoes, creamy feta, Kalamata olives, and pinenuts.

Italian Potato Salad. This potato salad gets its Italian flavor profile from peppery olive oil, crunchy cucumber, tomatoes, olives and capers, and a sprinkle of chopped fresh basil. Reviewers say this is "Delicioso!"

Linda also shares Instant Pot Potato Salad, Jalapeno Popper Potato Salad, Loaded Baked (that includes cheese and can be served hot or cold), Mediterranean Potato Salad (a vinegar-based salad with green beans, roasted red bell peppers, red onion, olives, and parsley), and Tzatziki Potato Salad (incorporating lots of dill). And there are other potato salad versions in this article you might like. If interested, go to https://www.foodstoragemoms.com/20-delicious-potato-salad-recipes/ to see what else you can do with this proverbial side dish.

After reading through Linda's article and studying her potato salad alternative recipes, I can see I should open my mind and branch out a little. Sounds like there's a delicious world of potato salad variety that I'm missing out on...I guess.