Filipino-American Classic Potato Salad
Mustard, relish, chopped pickles, and cider vinegar give this potato salad a clear tang beneath the mayonnaise. Hard-boiled eggs make it substantial, while celery and red onion supply the crunch. Keep the potatoes in recognizable pieces so the dressing has something to cling to.
Loaded Bacon Potato Salad
Bacon, cheddar, and sour cream make this potato salad rich, so the small details matter: celery for crunch, chives for a fresh bite, and Dijon with cider vinegar to keep the dressing from tasting like mayonnaise alone.
Fresh Dill Potato Salad
Fresh dill and cucumber give this potato salad a clear, crisp counterpoint to its creamy dressing. Sour cream, lemon, and Dijon keep the mayonnaise from dominating, while red onion and parsley add bite. Leave the potatoes in chunks so the salad stays substantial.
Greek Potato Salad with Feta and Olives
Warm potatoes take the lemon-oregano dressing first; feta, olives, cucumber, and tomatoes follow with a lighter hand. This Greek-style potato salad relies on distinct chunks and a bright olive-oil dressing, with salty cheese and olives doing much of the seasoning.
Warm German-Style Potato Salad
Warm potatoes carry a sharp apple-cider-vinegar dressing in this bacon potato salad, with Dijon, red onion, and parsley providing contrast. It is a chunky, lightly sweetened salad rather than a creamy one, so gentle handling matters as much as the dressing.
Mustard Egg Potato Salad
Yellow mustard gives this potato salad its clear, tangy character, with Dijon adding another layer to the dressing. Hard-boiled eggs soften the bite, while celery, green onions, and sweet relish keep the creamy potatoes from becoming a uniform mouthful.
Persimmon Cake Recipe for Fall Merienda
Two cups of ripe persimmon puree give this cake its soft, fruit-heavy crumb. Cinnamon and a restrained pinch of nutmeg keep the seasoning gentle, leaving room for the fruit and, if the occasion calls for it, maple cream cheese frosting.