Hot tips from Food Network Kitchens’ Katherine Alford:

When you’re making potato salad, season the potatoes with salt and vinegar as soon as they’re cooked but before dressing, like Food Network Magazine did in this Potato Salad With Peas; they soak up a ton of flavor when they’re hot. You can serve the salad at room temperature or chill it for later; just be sure to take it out of the fridge about 30 minutes before eating.

Don’t let the phrase “homemade mayonnaise” keep you from making this recipe. Anne Burrell takes five simple ingredients from the pantry and the refrigerator and creates a creamy, homemade condiment with the help of the food processor. When the mayo is done, combine it with red potatoes, celery, garlic, onions and bacon for an easy Labor Day side dish.

Editor’s note: If you don’t have the time to make the mayonnaise from scratch or don’t have a food processor handy, don’t hesitate to use store-bought.

Get the recipe: Super-Zesty Potato Salad

Browse more of Food Network’s side recipes for grilling season.

Get the recipes: American Macaroni Salad and Mesa Grill’s Southwestern Potato Salad