Try something new with a beloved backyard barbecue staple

By Metro Creative

While hot dogs and hamburgers garner the bulk of the backyard barbecue attention, side dishes are also staples at such gatherings. One summertime favorite is potato salad, a filling side that’s ideal for informal gatherings like barbecues and picnics.

Many people rely on store-bought potato salad, but home cooks can expand their potato salad horizons by making their own and experimenting with unique takes that can impress guests. This summer, consider serving up the following recipe for “Japanese Potato Salad” from Marnie Hanel, Andrea Slonecker and Jen Stevenson’s “The Picnic: Recipes and Inspiration from Basket to Blanket” (Artisan).

Japanese Potato Salad

Serves 4 to 6

Fine sea salt

2 pounds Yukon Gold potatoes, scrubbed

1 cup D.I.Y. Mayonnaise (see below), or store-bought, preferably Kewpie brand Japanese mayonnaise

2 tablespoons rice vinegar

2 large carrots, peeled and thinly sliced diagonally

1 cup fresh or frozen shelled edamame

1 Japanese or English cucumber, halved lengthwise and very thinly sliced

4 green onions, white and light green parts only, thinly sliced

1. Fill a large saucepan two-thirds full with water and season generously with salt. Peel the potatoes, cut them into 2-inch chunks, and drop them into the water. Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer and cook until the potatoes are very tender, 10 to 15 minutes. Drain in a colander and set aside for 5 minutes to steam dry. While the potatoes are still hot, mash them using a ricer, food mill or potato masher. Add the mayonnaise, vinegar and ½ teaspoon salt to the warm potatoes and whip with a wooden spoon until light and fluffy. Set aside to cool.

2. Meanwhile, fill a small saucepan with water, season it generously with salt and bring it to a boil over high heat. Add the carrots and edamame and cook until crisp-tender, about 3 minutes. Drain, rinse under cold water and dry well.

3. Put the cucumbers in a bowl and sprinkle with ½ teaspoon salt. Toss to coat evenly and set aside for 15 minutes. Wrap the cucumbers in a kitchen towel or paper towels and squeeze out as much liquid as you can.

4. Add the cucumbers, carrots, edamame, and green onions to the cooled potato mixture and stir to combine well. Taste and adjust the seasoning. Cover and refrigerate for up to 2 days.

D.I.Y. Mayonnaise

Makes 1 1/3 cups

2 large egg yolks (preferably fresh eggs from a farmer’s market)

2 teaspoons cider vinegar

1 teaspoon Dijon mustard

½ teaspoon fine sea salt

¾ cup vegetable oil

¼ cup mild extra-virgin olive oil

2 teaspoons fresh lemon juice

Pinch of freshly ground pepper

Put the egg yolks, vinegar, mustard, and salt in a food processor and pulse until combined. Scrape the sides of the bowl with a rubber spatula as needed. With the motor running, begin adding the vegetable oil in a slow stream, then the olive oil, until it emulsifies and thickens. Scrape the sides of the bowl again. When the emulsion has formed, begin adding the oil in a faster stream until it is all incorporated. If at any point after the emulsion forms the mayonnaise becomes too thick, add about ½ teaspoon of the lemon juice to loosen it, and continue. To finish, pulse in the lemon juice and pepper, then taste and adjust the seasonings. Store the mayonnaise for up to 1 week in an airtight container in the refrigerator.