American Classic

MISSION, KS--(Marketwired - Jun 6, 2013) - (Family Features) No picnic or potluck is complete without potato salad. Whether it's served warm, cold, creamy, cheesy or with a splash of vinegar, the dish is a true American cookout classic.

Potato salads are easy to make and even easier to pack full of flavor. Craft your own potato salad by cutting a delicious, Idaho® potato into cubes with the skins still on. Boil in water for about 8 to 15 minutes, then check for doneness by piercing a cube with a fork or skewer. If the fork goes through the potato with little resistance, drain the potatoes and return them to the pot. Add your favorite dressing and ingredients while the potatoes are still warm. Warm potatoes more easily absorb the delicious dressing.

These decadent dishes are best eaten the day after they're made to give the flavors time to meld. When you're ready to serve your potato salad, keep it cold by placing your serving dish in a larger bowl filled with ice.

Family meals are always better with delicious, flavorful potatoes. Always look for the "Grown in Idaho" seal to be sure you're buying genuine Idaho potatoes. For more recipes for salads and other potato dishes, visit www.IdahoPotato.com.

For salad dressing, combine vinegar, mustard, salt, pepper and garlic in a large salad bowl. Whisk in olive oil and set aside.

For the salad, bring 2 quarts of water to a boil in large saucepan. Cook unpeeled potatoes in water for about 15 minutes until just fork tender. Drain potatoes and cool immediately under cold running water. While potatoes are cooling, cut green beans into 1-inch pieces; halve cherry tomatoes and quarter eggs. Combine beans, tomatoes and eggs with cooked corn and celery in bowl with the salad dressing. Peel cooled potatoes, then cut into 2-inch pieces and toss with the dressing.

Sprinkle salad with olives and chopped parsley just before serving.

Boil potatoes in skins and peel while hot. Slice potatoes thinly. In large skillet, fry bacon until crisp and remove from skillet. In bacon drippings, brown onion and celery. Stir in salt, sugar and cornstarch. Add vinegar and water. Stir in sliced potatoes; as sauce thickens while adding potatoes, more water may be needed. Transfer to serving dish and serve hot.

Over high heat, in a large, heavy pot with tight-fitting cover, bring half a pot of water to boil. Meanwhile, cut potatoes in half lengthwise, then cut crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes.

Add green beans to pot with potatoes and cook another 4 minutes; drain potatoes and beans and set aside. (Vegetables should be firm.)

In same pot, heat olive oil over high heat and cook chicken, stirring 6 to 8 minutes or until meat is completely cooked through. Remove from heat; stir in pesto sauce, then gently stir in potatoes and green beans, taking care not to break up vegetables. Serve salad warm or at room temperature on a bed of salad greens, if desired.

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into 1-inch pieces. Transfer potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of reserved bacon fat if desired. Chill at least 2 hours before serving. Adjust seasoning prior to serving.

Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.

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