Green Zebra, Chicago. Sliced baby carrots, shaved turnips and frisée lighten the texture of roasted and sliced fingerling potatoes. Tarragon, sherry vinegar, pecan oil and crushed pecans add dimension, and shaved truffles give this vegan-friendly salad a heady finish.

Church Street Kitchen, Montclair, N.J. When Chef Todd Villani decided to pair potato salad with baby-back ribs on his summer menu, he dressed potatoes with white-wine vinegar to contrast with the barbecue sauce's sweetness. Sautéed arugula, sun-dried tomatoes and minced garlic provide further savory flavors; basil and chives add brightness.

Tremont 647, Boston. Purple Peruvian potatoes tossed with pancetta, corn, red-wine vinegar, mustard and olive oil bring dramatic color and flavors to this Mediterranean-inspired salad. Olives, roasted red peppers and a pesto of parsley, mint and basil continue the theme, and shavings of raw asparagus lend additional eye appeal.

Farm Bloomington, Bloomington, Ind. The bite from thin rounds of sliced chiles adds piquancy to boiled potatoes, halved lengthwise and tossed with mint, green onions and a crème-fraîche-lemon dressing that includes a dash of chile paste and cracked black pepper.