Healthy Potato Recipes

Richard Landau tosses tender, crispy potato with a tangy mustard-seed dressing and crunchy bits of grated cauliflower in his exceptionally delicious and unexpected salad. Nutritional yeast, sprinkled on the potato, adds an umami-rich flavor.

A terrific salsa verde makes this velvety potato salad extraordinary. Here the salsa is made with parsley and chives; try making it with other summer herbs, like tarragon or basil, as well.

Paul Virant puts a spin on the classic summer side dish by tossing warm potatoes with a mustardy vinaigrette and handfuls of arugula. "I grow a lot of arugula in my garden," he says. "It's so easy to grow, it's a joke. A farmer once said to me that if everyone who had enough space planted a garden, we could produce enough food to feed the entire country. I don't know how that would work, but it's fun to think about."

Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.

The contrasting flavors of leeks and potatoes render this a simple, yet timelessly delicious, recipe.

Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It’s a minor innovation, but it greatly improves the standard recipe.

TV chef Carla Hall layers red beets, sweet potatoes, Yukon Golds and turnips for her fantastic vegetarian gratin, which she top with a crispy Parmesan cheese crust.

This colorful salad of green and yellow beans and waxy potatoes reminds Jonathan Benno of his brief stint in the kitchen at Al Di La, a wildly popular Italian restaurant in Brooklyn, New York. His friend Anna Klinger, the chef and co-owner, taught him how to make this deliciously tangy dressing, a mix of anchovies, poached garlic and olive oil.

Potatoes and olives are the perfect side dishes to a whole roasted sea bass.

Use fingerling, Yellow Finn or Yukon Gold potatoes in this salad and toss them gently with the vinaigrette so they keep their shape.