For Haitian Americans like chef Gregory Gourdet, potato salad takes on a unique cultural identity, differing from the classic deli-style, featuring vibrant ingredients and traditional flavors.
Chef Aaron Crowder presents a take on Spanish potato salad at Eel Bar, showcasing how international influences shape regionally adapted dishes, like his version enriched with trout roe.
Potato salad's versatility is evident in different cultural adaptations, from the creamy remoulade of Gregory Gourdet’s salade russe to the warm, mayonnaise-free German family style favored by Tyler Akin.
Charles Namba’s potato salad at Ototo reflects his upbringing, integrating nostalgic Japanese lunch elements like arabiki mini-hot dogs and soft-cooked eggs while celebrating rich flavors.
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