Potato Salads

To me, and I do not hesitate to say to all Italians, “potato salad” means creamy, new potatoes, boiled slowly in their skins, drained, peeled, sliced thin, and dressed while warm with salt, wine vinegar, and a large amount of olive oil. It is so devastatingly satisfying that, in a country where practically every family has a different idea of what is good to eat, it can claim to be perhaps the one universal example of comfort food.

You can use the description above as the basic potato salad recipe: What more does a cook need to know? Following, however, you’ll find two variations for vivacious alternatives to a familiar theme.