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.
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.
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.
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.
 Thai Curry Potato Salad (all photos © Idaho Potato Commission and available on the website).
1. BOIL the potatoes in salted water until tender. Drain and rinse with cold water to stop the cooking. Let them sit until cool enough to cut into small cubes.
2. WHISK together the mayonnaise and aji amarillo paste in a large bowl. Add salt and pepper to taste.
3. ADD the potatoes and gently combine until well coated. Add the rest of the ingredients and gently combine. Serve at room temperature or chilled.
RECIPE #3: CLASSIC FRENCH POTATO SALAD
Want something lighter? Here’s a classic French-style potato salad, re-created by Lisa Goldfinger of Panning the Globe (photo #4).
There’s no mayo here: The dressing is white wine vinegar and tangy Dijon mustard.
This recipe can be made up to two days in advance and kept covered in the fridge. Bring it to room temperature before serving.
If you’re a fan of French food, also take a look at this Ratatouille Potato Salad recipe.
1. FILL a large pot halfway with cold water and 1 tablespoon of salt. Peel one potato and slice it crosswise into ¼ inch thick slices, dropping the slices into the water as you go to prevent discoloration. Repeat with the rest of the potatoes.
2. BRING the water to boil over high heat. Reduce to a simmer and cook until the potatoes are just tender, 3-4 minutes. Check doneness by tasting; don’t overcook.
3. SCOOP out about ¼ cup of the potato cooking water and set aside. Drain the potatoes and transfer to a large bowl. While the potatoes are warm, add the wine and 2 tablespoons of cooking water. Toss gently to combine and set aside for 10 minutes to allow the liquids to absorb, tossing occasionally.
4. COMBINE in a small bowl the vinegar, mustard, scallions, parsley, salt and pepper. Slowly whisk in the oil. Pour the dressing over potatoes and toss gently to combine. Serve warm or at room temperature.
MORE POTATO SALAD RECIPES WITH INTERNATIONAL FLAIR