Three Takes On: Potato salad

Nor’Easter Potato Salad

St. Joseph Hospital (Metz Culinary Management), Fort Wayne, Ind.

This simple potato salad gets its name and flavor from the Old Bay Seasoning Chef Aaron Rothgeb adds. And if you want to make it more upscale—and more New England-like—Rothgeb suggests tossing in a cup of cooked lobster meat.

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Brunch Potato Salad

Carilion Clinic, Roanoke, Va.

Darla Mehrkens, chef at this western Virginia hospital, turns potato salad on its ear with a brunch rendition that includes bacon, lettuce and tomatoes. Eggs also are part of the mix, but instead of being hard-boiled and mixed in the salad, they are fried and placed atop each salad.

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Vegan Potato Salad with Kale

Winchester Thurston School, Pittsburgh

Andrew Shaner, chef at this Pennsylvania prep school, offers a version of potato salad without mayonnaise. But the lighter treatment still is packed with flavor from a variety of herbs.

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