Homemade potato salad is one of our favorite summer sides. Mom’s recipe combined sliced boiled red jacket potatoes, small dices of red onion and green bell peppers, chopped parsley and dill and sometimes, chopped hard boiled egg, bits of carrot or sweet pickle relish. It was bound with mayonnaise blended with a bit of Dijon mustard.
We’ve discovered a world of variations over the years, greatly aided by the greatest recipe book of all time, the internet. Each summer weekend, we try to make a different one.
This week, we received three international-themed recipes from the Idaho Potato Commission, a resource with dozens and dozens of potato salad recipes. We’ve included some of them at the end.
After you’ve perused the recipes, check out the different types of potatoes in our Potato Glossary.
RECIPE #1: MASSAMAN CURRY POTATO SALAD
First up, Faith Gorsky of An Edible Mosaic used Thai spices—Thai red curry paste and crushed red pepper flakes—to create Massaman Curry Potato Salad (photo #1). It can be made up to two days in advance.
2 pounds Idaho (russet) potatoes, peeled and cubed
3/4 cup mayonniase
2 tablespoons rice vinegar
2 tablespoons Thai red curry paste
2 tablespoons coconut sugar or lightly packed light brown sugar
1 tablespoon soy sauce or tamari sauce
2 teaspoons fish sauce
2 teaspoons fresh-grated ginger
2 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes (more or less to taste), plus more for garnish
1/2 cup unsalted peanuts, toasted and chopped
2 scallions, green and white parts, thinly sliced
1. COVER the potatoes with 2 to 3 inches of cold water in a medium saucepan and bring to a boil. Reduce the heat to low and cook with the lid ajar until the potatoes are fork-tender, 5 to 7 minutes. Drain and cool for a few minutes.
2. WHISK together the dressing ingredients in a large mixing bowl: mayonnaise, vinegar, red curry paste, coconut sugar, soy sauce, fish sauce, ginger, garlic and red pepper flakes. Gently add the potatoes and all but 1 tablespoon each of the peanuts and the scallions. Stir gently to combine. Cover and chill in the fridge for 2 hours or up to 2 days.
3. TRANSFER to a serving bowl. Sprinkle with the reserved tablespoons of peanuts and scallions and more chili flakes as desired. Serve chilled.
RECIPE #2: PERUVIAN POTATO SALAD
Potatoes originated in Peru, so it’s about time someone created an homage potato salad.
The recipe (third photo) incorporates aji amarillo paste, from the Peruvian yellow chile pepper (Capsicum baccatum). It’s a popular ingredient in Peruvian cuisine. You can find it in an international or Latin supermarket or online.
Corn originated a few countries away in Mexico.
The recipe is from Melissa Bailey of Hungry Food Love.
2 pounds Idaho potatoes, peeled
1 cup mayonnaise
2 tablespoons aji amarillo paste
1 cup green onions, thinly sliced
1 cup whole kernel corn
1 cup chorizo, cooked and crumbled
Salt and pepper to taste
 Thai Curry Potato Salad.  Estonian Potato Beet Salad.  Peruvian Potato Salad.  “Idaho potato” generally refers to the russet potato variety grown in the specific terroir of Idaho (all photos courtesy Idaho Potato Commission).