Robin finds some of the most interesting information! Here is some on Potato Salad and corresponding recipes. Have fun with these.

Their origins are murky, but authorities agree that the potato salads we know today first became popular in America in the second half of the 19th century.

Cold salads seem to have evolved from British and French recipes, while hot potato salads are German. During both world wars, recipes for these warm vinegar-and-bacon preparations dropped the nationalistic reference in favor of “Hot Potato Salad.”

ENDLESS POSSIBILITIES

“Potatoes are kind of a blank slate. You can put any kind of flavors in there and change it up,” says cookbook writer Debbie Moose, who penned the recent “Potato Salad, 65 Recipes from Classic to Cool” (Wiley, $16.95).

And play she does. Moose’s potato salad preparations include Mexican, Greek and Tuscan renditions, salads dressed with pesto and tahini, a Caesar version, one with beets, Wasabi Spuds, a curry potato salad and more.

Her Blue Moon Potato Salad features blue potatoes and blue cheese, plus walnuts for crunch.

ALL KINDS OF SPUDS “I love sweet potato salads,” Moose says. “You can bring in flavors that play up or down the sweetness.”

Especially nice is a sweet potato salad she offers with lime vinaigrette; “You get the tart from the lime juice, the sweet from the potatoes and a little heat from serranos.

As for regular potatoes, any variety can be used in a salad, but Moose has her favorites: new potatoes, small red potatoes and Yukon Golds. She leaves the peel on the waxier red-skinned potatoes but peels the Yukon Golds, choosing them whenever she wants potatoes diced into smaller pieces.

Hot tip: For potatoes that absorb less water and hold their shape better, boil them whole, with the peels on. But you also can roast or grill them. In any event, don’t overcook.

Sweet tip: To make sure sweet potatoes will hold their shape, roast them at around 400 degrees. Or peel them, slice thickly and grill them on a well-oiled grill pan, turning frequently with tongs. If they brown too quickly, pull them off and finish them briefly in the microwave.

THE DRESSING DEBATE
As for mayo vs. vinegar vs. sour cream, it all depends.

“For sweet potatoes, I found I preferred the vinaigrette,” Moose said. “For the Greek salad, it seemed natural. But classically, potato salad has mayo and a little mustard.”

CURRY POTATO SALAD
Makes 6 servings

2 pounds Yukon Gold potatoes
2 cups plain yogurt
3 cloves garlic, pressed
3 tablespoons Major Grey chutney
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon curry powder
1 cup cooked green peas
1 cup chopped onion
1/4 teaspoon cayenne pepper (optional)

Boil potatoes until they are pierced easily with tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Peel and cut into 1-inch pieces.
In large bowl, stir together the yogurt, garlic, chutney, salt, curry powder, peas, onions and, if using, cayenne. Stir in potatoes. Cover and refrigerate several hours or overnight.

POTATO, CORN AND CHERRY TOMATO SALAD WITH BASIL DRESSING
Makes 8 servings

2 tablespoons white wine vinegar
1/2 cup olive oil
1 cup packed fresh basil leaves
Salt and freshly ground black pepper to taste
2 1/2 pounds red potatoes
1/2 pound cherry tomatoes, halved
6 ears fresh corn, cooked, kernels removed

Put vinegar, oil, basil, salt and pepper in blender or food processor. Process until emulsified.
Boil potatoes in a large pot until they can be pierced easily with tip of a sharp knife, 15 to 20 minutes.
Drain and let cool until you can handle them but they are still warm. Cut into quarters but do not peel.
Put potatoes, cherry tomatoes and corn kernels in large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.

EGG-LOVER’S POTATO SALAD WITH BALSAMIC AND CELERY SEED
Makes about 6 servings

2 1/2 pounds red potatoes
3/4 cup mayonnaise
6 or 7 eggs, hard-cooked (divided)
1/2 tablespoon Dijon mustard
2 to 3 teaspoons good-quality balsamic vinegar
Salt and pepper to taste
1/4 to 1/2 medium red onion, thinly sliced or slivered
Celery seed and dried basil

Cook unpeeled potatoes in boiling water just until tender, about 15 minutes. Do not overcook.
Drain well and set aside to cool. When lukewarm, cover and refrigerate until ready to make salad.

TO MAKE SALAD: Cut up cooled potatoes into bite-sized chunks into large bowl.
Place mayonnaise in medium bowl. Remove yolks from 2 or 3 eggs; mash well with fork or potato masher.
Add to mayonnaise along with the mustard, balsamic vinegar and some salt and pepper. Mix well and taste, then adjust seasonings accordingly.
Set 1 whole hard-cooked egg aside. Chop remaining eggs and egg whites and add to potatoes along with onion and a sprinkling of salt.
Sprinkle generously with celery seed and then a bit of basil, add mayonnaise mixture and mix gently but thoroughly.
Sprinkle on more celery seed and basil, then slice reserved egg and arrange slices on top.

So there you have some different Potato Salad recipes. These might really be great at your next Backyard Picnic, Company Picnic or a picnic with friends. Cheers!