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My mom made the best potato salad ever.

Now I know there are many of you reading this who are thinking, "Nope, I/my mom/grandma/Aunt Jane/whomever make the best salad. No question."

And that's OK. But I'm still putting my mom's out there for contention.

When I was growing up in western Nebraska, my community was home to a nine-hole sand-greens golf course that hosted a state tournament every year. Every year my mom was asked to make the potato salad the host committee served to the contestants and tournament officials. She made it by the gallon.

When I put together a luncheon for a group I was hosting, my mom made the potato salad and baked beans. Just about everyone wanted to know what restaurant or caterer they were from.

When I took potato salad and baked beans to an office potluck, my coworkers were so impressed, they paid my mom to make them for the summer company picnic for many years.

See my point? The problem is, she never taught me how to make it.

I'd ask her for the recipe and she would answer (like many cooks of her era), "I don't have a recipe. I just add stuff until it tastes right."

I'd watch her, trying to make approximations about how much of each ingredient she started with and how much more she added. But I never quite nailed it.

And one other thing I never figured out: the potatoes for her salad were never mushy when cooked. They were thoroughly cooked, but still firm. A lot of salad I come across includes mushy potatoes.

I haven't had potato salad I really liked since she passed away more than 10 years ago. Same with deviled eggs, which I'm sure, were pretty much the same ingredients as her potato salad. Finally, a few years ago, I came across a deviled egg recipe that, with a few tweaks, is close. And I found a pre-packaged deviled egg potato salad in the deli department at the grocery store that will do in a pinch.

But what I wouldn't give to have my mom's just one more time. Summer cookouts and potlucks aren't the same without it.

*****

Potato Salad with Chives, Mustard and Capers

1-1/2 pounds russet potatoes, cut into 1-1/2-inch cubes

1 teaspoon salt

2 tablespoons freeze-dried chives

1 tablespoon shallot, finely chopped

3 tablespoons olive oil

1 tablespoon capers

1 tablespoon whole grain mustard

1/2 teaspoon each salt and pepper

In a medium pot, cover potatoes with water. Add salt and bring to a simmer. Simmer gently until just fork tender, about 15 to 17 minutes, being especially careful not to overcook, keeping them slightly al dente.

While the potatoes are simmering, make the dressing. In a small bowl, mix the chives, shallot, olive oil, capers, mustard, salt and pepper together and set aside.

Strain and gently rinse the potatoes with cold water until cooled. Drain well.

Place in a bowl and very gently toss with the dressing.

Chill until ready to serve.

Taste for salt, adding more if necessary.

Recipe from: Sylvia Fountaine, Idaho Potato Commission

This recipe came about as a means of using the leftover potato insides from preparing potato skins. Note it's gluten free.

Smoked Potato Salad

1 cup applewood chips, or any subtle smoking wood (soak chips if needed per the manufacturer's instructions)

2 pounds fingerling potatoes, scrubbed and dried

2 tablespoons olive oil

Salt and pepper

1 tablespoon paprika

1 teaspoon barbecue spice blend

1/4 teaspoon cayenne pepper

1/4 to 1/2 cup mayonnaise

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

6 strips bacon, cooked and chopped

1/2 red pepper, seeded and sliced

1/2 red onion, chopped

2 stalks celery, chopped

Parsley for garnish, chopped

Preheat a grill to medium-high heat. If using charcoal, build a 2-zone fire by stacking the coals to one side of the grill. If using grill, heat 2 burners over high and one over low. Close the lid and allow the grill to heat. Meanwhile, wrap wood chips in foil and poke a few holes into the foil. Place over the heat and allow the smoke to build.

Cut the fingerling potatoes in half and place in a large bowl. Toss with the olive oil, salt, and pepper to taste, paprika, barbecue spice blend, and cayenne pepper to coat. Arrange the potatoes over the cooler side of the grill and allow to cook until fork-tender, about 20 - 25 minutes, depending on your grill. Check every 10 minutes and flip as needed to avoid overcooking any one side of the potato. (Rotating the potatoes around the cooler side often helps to keep from overcooking, charring or burning).

Remove the potatoes from the grill and lay in a single baking sheet to cool completely.

Meanwhile, whisk the mayo, red wine vinegar and mustard together.

Place the potatoes into a large bowl with the bacon, red pepper, onion, and celery. Fold in the mayo mixture and season with salt and pepper to taste, if needed.

Garnish with freshly chopped parsley. Serve immediately or cover and store in the refrigerator for up to 2 days.

Note: Add in some chopped hard-boiled eggs to the potato salad for extra protein and flavor!

Recipe from: Kita Roberts, Idaho Potato Commission

This recipe came about as a means of using the leftover potato insides from preparing potato skins. Note it's gluten free.

Baked Potato Salad

5 pounds potatoes, washed

8 ounces fresh celery, diced into 1/4-inch pieces

1-1/2 ounces fresh green onion, sliced into 1/4-inch pieces

1-1/2 ounces fresh red peppers, diced into 1/4-inch pieces

2 eggs, hard-boiled, diced into 1/4-inch pieces

1/4 cup sweet pickle relish, drained

1-1/2 cups mayonnaise

1/2 cup honey mustard dressing

1/2 cup sour cream

1/4 teaspoon white pepper

1 teaspoon salt

1/2 teaspoon celery salt

1/2 teaspoon dill weed

Place potatoes on sheet pan; bake at 350 degrees F until tender, about 1 hour.

Peel baked potatoes while warm and dice pulp into 1/2-inch pieces. Spread diced potatoes on a sheet pan; allow to cool under refrigeration.

Place diced vegetables and eggs in mixing bowl. Add drained sweet relish, mayonnaise, honey mustard dressing, sour cream and seasonings. Stir until well mixed.

Fold in potatoes. Chill 2 hours before serving.

Makes 16 (3/4-cup) servings.

Recipe from: Jay Miller,

Idaho Potato Commission

Deviled Egg Potato Salad

2 pounds baby red potatoes, quartered

8 hardboiled eggs, yolks removed and whites chopped

3/4 cup mayonnaise

1/3 cup yellow mustard

1 tablespoon apple cider vinegar

3 teaspoons granulated sugar

3 stalks celery, finely chopped

3 scallions, sliced

1-1/2 teaspoons smoked paprika

Salt and pepper

Add potatoes to a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch. Bring the water to a boil. Add a few generous pinches of kosher salt to the water to season the potatoes. Continue to cook until the potatoes are fork tender, about 12 to 15 minutes.

Idaho Potato Commission

While the potatoes are cooking, add the mayonnaise, egg yolks, yellow mustard, cider vinegar and sugar to the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld mixer. Beat until smooth and creamy. Season with salt and pepper to taste.

Strain the potatoes and rinse them with cold water to stop the cooking process. Allow the potatoes to rest in the strainer for a few minutes to drain off any excess water.

Transfer the potatoes to the bowl with the mayonnaise mixture. Add the celery and chopped egg whites; fold to combine. Season with salt and pepper to taste. Transfer the potato salad to an airtight container and place in the refrigerator to chill for at least 2 hours. Garnish with scallions and smoked paprika before serving.

Makes 6 servings.

Recipe from: Jennie Phaneuf, Idaho Potato Commission