14 Secret Recipes for potato salad
I can’t think of any other food more comforting to me than a beautiful bowl of well-made potato salad, and I love to take potato salad to a picnic or potluck as often as I can.
What makes potato salad good, I think, is its creamy, tangy, crunchy texture.
My favorite potato to use here is the Yukon Gold for its buttery flavor and hold.
Sometimes I add smoky bacon here or put in some sweet pickles if I’m in the mood. My potato salads are so simply versatile, and it tastes equally good no matter what magic I add. Here are some of my top recipes!
The 14 Best potato salad and recipes
1. Classic American Potato Salad
The one food that is the epitome of summer barbecues and family picnics has to be potato salad. For me, this is the classic all-American comfort food.
The soft, creamy melt-in-your-mouth potato, the creamy, tangy mayonnaise, the slight twang of mustard, and the fresh snap of celery is just perfect. It’s so simple, but yet so good!
Classic American Potato Salad Recipe:
Ingredients
2 pounds Yukon gold potatoes, peeled and cubed
3 large hard-boiled eggs, chopped
1 cup mayonnaise
2 tablespoons yellow mustard
1/2 cup chopped celery
Instructions
Boil Potatoes: Put the diced potatoes in a pot of salty water; bring to a boil and cook until tender, about 10 minutes.
Drain and cool.
Mix Together: In a large bowl, mix together the chilled potatoes, chopped eggs, mayonnaise, yellow mustard and chopped celery.
Mix Well: Stir gently to combine all ingredients without breaking the potatoes too much.
Season to Taste: Add salt and pepper to taste, adjusting as needed.
Chill Before Serving: Refrigerate for at least 1 hour to allow flavors to meld.
2. German Potato Salad
If comfort food with a tart tang is your thing, look no further than a heart-warming bowl of German potato salad.
Just imagine tender, slightly shredded potatoes, paired with crisp bits of marinated bacon and onions.
The secret, I suspect, is the marinade – an invigorating combination of vinegar, broth and sometimes a bit of sugar, which balances the flavors.
German Potato Salad:
Ingredients
2 pounds potatoes (waxy variety, such as Yukon Gold)
1/2 cup finely chopped onions
1/2 cup bacon, diced
1/4 cup apple cider vinegar
1/4 cup chicken broth
Instructions
Boil potatoes until tender, then peel and slice them. Cook the bacon crisp in a skillet, remove and set aside, reserving the drippings.
Sauté onions in bacon drippings until translucent.
Add apple cider vinegar and chicken broth to the skillet and bring to a simmer.
Toss sliced potatoes with the hot dressing and bacon, then serve warm.
3. Mediterranean Potato Salad
This is one of my favorite dishes for picnics or other summer outings. I like to make a big bowl of sturdy potatoes — rustic, hand-cut chunks, no fancy precision here — mixed with bright, fresh ingredients: cherry tomatoes, red onions, Kalamata olives.
It all comes together with a swirl of olive oil, a splash of fresh lemon juice, and a healthy sprinkle of herbs. It’s a cool and hearty, healthy and tasty gift to offer.
Ingredients
4 cups baby potatoes, halved
1/4 cup extra virgin olive oil
1 lemon, juiced
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted and sliced
Instructions
Boil potatoes in salted water until tender (about 10-15 minutes), drain and cool.
In a large bowl, whisk together the olive oil and lemon juice.
Add the cooked potatoes to the bowl and toss to coat with the dressing.
Gently fold in the cherry tomatoes and Kalamata olives.
Season with salt and pepper to taste, and serve chilled or at room temperature.
4. Mustard Potato Salad
There is nothing that comes even close in my book to the sharp, creamy tang of a glorious, chunky, mustard potato salad.
Tender chunks of baked potato, crunchy celery, a sharp and sweet dressing of Dijon mustard and thick mayonnaise, topped off with aromatic fresh dill.
Whether you are barbecuing in the summer or braising beef in the winter, this salad just cries out to join you at the table.
Mustard Potato Salad Recipe:
Ingredients
2 pounds of baby potatoes, halved
3 tablespoons Dijon mustard
1/2 cup mayonnaise
1/4 cup finely chopped red onion
Salt and pepper to taste
Instructions
Bring the halved baby potatoes to the boil in salted water until tender, around 10-15 minutes.
Drain and cool.
In a large bowl, mix together the Dijon mustard and mayonnaise until smooth.
Add the cooled potatoes and red onions to the bowl.
Gently toss to coat the potatoes evenly with the mustard-mayo dressing.
Season with salt and pepper to taste, then serve chilled or at room temperature.
5. Dill Pickle Potato Salad
I am very pro traditional flavors that get an extra tangy twist, as in this potato salad, where I use hearty potatoes, crunchy dill pickles and creamy dressing for a very satisfying yet refreshing mouthfeel.
If you want to make things a little fancier, you’ve got to try it. You’ll get a mouth-singing kick in every bite.
Dill Pickle Potato Salad
Ingredients
2 pounds of potatoes (Yukon Gold or Red)
1 cup chopped dill pickles
1/2 cup mayonnaise
2 tablespoons pickle juice
1/4 cup chopped fresh dill
Instructions
Boil Potatoes: Place potatoes in salted boiling water, covered slightly with a bit of oil. Cook until tender, approx 15-20 minutes (a knife should slip easily through the potato with little resistance).
Drain. Let cool slightly, and chop coarsely into bitesized pieces.
Mix Dressing: In a large bowl, blend the mayonnaise, pickle juice and chopped dill until well mixed.
Combine
6. Red Potato Salad
One of my favorite recipes to make in the summer is a potato salad made with red potatoes. I like mixing Greek yogurt with mayonnaise and adding some Dijon mustard for flavor.
I also like to add some celery, red onions and fresh dill for some crunch and flavor. This is my favorite recipe for picnics and barbeque sides.
Ingredients
6 medium red potatoes
1/2 cup mayonnaise and/or Greek Yogurt
1/4 cup Dijon mustard
2 celery stalks, finely chopped
Salt and pepper to taste
Instructions
Boil in salted water until tender, about 15 to 20 minutes. Note: Allow potatoes to cool in their water until serving.
Drain thoroughly.
When the potatoes are cool, add them to the other ingredients in the bowl along with celery, which you also chopped up.
Combine: Toss the dressing over the potatoes and celery and stir gently to coat.
Chill ⇨ Serve: Refrigerate at least 1 hour to allow flavors to blend before serving.
7. Sweet Potato Salad
I’m always cooking up some delicious and nutritious concoctions and one of my favorites is roasted sweet potato.
Feel free to spice it up by adding pepper or chili flakes. I’m sure you’ll love this too.
Sweet potato salad:
Ingredients
2 large sweet potatoes, peeled and cubed
2 tbsp olive oil
1 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled
Instructions
Preheat your oven to 400°F (200°C).
Cube up the sweet potatoes, toss these with olive oil, and spread out on a baking sheet.
Roast for 25-30 minutes until they’re tender and lightly caramelised. Put the roasted sweet potatoes, red onion, parsley and feta in a bowl.
Gently toss all ingredients to mix well.
Season with salt and pepper to taste before serving warm or at room temperature.
8. Bacon Ranch Potato Salad
Every time I think of a perfect side dish for summer barbecues, sometimes I think about creamy ranch and a little bit of crispy bacon and potatoes. All of the flavor’s mesh together really well, and it’s a really nice side dish for summer.
Bacon Ranch Potato Salad:
Ingredients
4 cups diced potatoes (about 5 medium potatoes)
6 slices bacon, cooked and crumbled
1 cup ranch dressing
1 cup shredded cheddar cheese
2 green onions, chopped
Instructions
Boil Potatoes: Boil diced potatoes in salted boiling water for about 15 minutes until tender. Drain and let cool.
Cook and Crumble Bacon: Cook bacon until crispy, then crumble into small pieces.
Mix Dressing: In a large mixing bowl, combine ranch dressing and shredded cheddar cheese.
Combine
9. Sour Cream and Chive Potato Salad
I know exactly what I’m going to make when I need a creamy, tangy, fresh-tasting dish. It’s my classic recipe for potato salad, which consists of boiled potatoes, sour cream, and freshly chopped chives.
Sour Cream and Chive Potato Salad Recipe:
Ingredients
2 lbs potatoes (Yukon Gold or red potatoes)
1 cup sour cream
1/2 cup mayonnaise
1/4 cup fresh chives, finely chopped
Salt and pepper to taste
Instructions
Steam the potatoes: Cut the potatoes into 1-inch chunks, then combine with the boiling water in a large saucepan.
After 15-20 minutes in the steamer (this can also be done on the stovetop), the potatoes should be fork-tender. Remove from the steamer and set aside to cool slightly.
Make your dressing: Mix sour cream, mayonnaise, chopped chives and a pinch of salt and pepper in a mixing bowl until smooth.
Toss potatoes and dressing: Toss the warm, slightly cooled potatoes with the dressing in a bowl.
If you don’t toss them enough, some of the dressing will collect at the bottom of the bowl. If you toss them too much, the potatoes will again dissolve.
It’s a balancing act.
Season and chill: Taste, adjust seasoning with more salt and pepper as needed, cover and chill for at least an hour before serving.
Serve: Garnish with extra chives if desired and serve chilled. Enjoy!
10. Vegan Potato Salad
My go-to cooling-off dish with whole food and no meat is my vegan potato salad.
Dairy-free mayo meets mustard, fresh dill or parsley, celery and a splash of apple cider vinegar, and is tossed with well-boiled potatoes for something creamy, tangy and crunchy, not to mention hearty.
Vegan Potato Salad
Ingredients
2 pounds of baby potatoes, halved
1/2 cup of vegan mayonnaise
1 tablespoon of Dijon mustard
3 stalks of celery, diced
1/4 cup of chopped fresh parsley
Instructions
Boil the halved baby potatoes in salted water for 10-15 minutes or until tender; drain and leave to cool.
In a large mixing bowl, combine the vegan mayonnaise and Dijon mustard.
Add the cooled potatoes to the bowl, tossing gently to coat with the dressing.
Mix in the diced celery and chopped parsley until evenly distributed.
Refrigerate for at least an hour before serving, to let the flavor’s meld.
11. Cajun Potato Salad
Nothing compares for a side with punch in this salad: crispy tender potatoes with the brightness and smokiness of paprika, cayenne pepper and mustard, and crunchy celery and little bits of red onion stand out for saltiness with each bite.
Cajun Potato Salad Recipe:
Ingredients
2 lbs red potatoes, diced
1/2 cup mayonnaise
2 tbsp Creole mustard
1 tbsp Cajun seasoning
1/4 cup chopped green onions and/or Celery
Instructions
Boil Potatoes: Peel and dice the red potatoes, then add to a large pot of salted, boiling water and cook until they’re tender, about 10-12 minutes. Drain and let cool.
Make Dressing: In a large bowl, whisk together mayonnaise, Creole mustard and Cajun seasoning.
Toss in the Potatoes: Toss in the cooled potatoes and toss to coat everything with the dressing.
Add Green Onions: Fold in chopped green onions.
Chill and Serve: Refrigerate for at least 1 hour to allow flavours to meld together.
12. Avocado Potato Salad
What follows might be my favorite salad of all time: a mash-up of flavor’s and textures; silky-smooth creamy avocado with tender cooked potato and zingy raw red onion, with all of this mixed up in a low-sodium, brightly acidic lime dressing.
The salad has a lovely range of both texture and flavor, two of my all-time components for a good meal.
The smoothness of the avocado is a nice contrast with the starchy-ness of the undercooked potatoes.
Ingredients
4 medium potatoes, peeled and cubed
2 ripe avocados, diced
1 small red onion, finely chopped
2 tablespoons lime juice
Salt and pepper to taste
Instructions
Cook the peeled and diced potatoes in salted water until tender (about 10-15 mins). Drain and let cool.
In a large bowl, combine the cooled potatoes, diced avocados, and chopped red onion.
Drizzle with lime juice and gently toss to combine.
Season with salt and pepper to taste.
Serve immediately or chill in the refrigerator before serving.
13. Blue Cheese Potato Salad
For me, that’s a perfect summer side dish of soft, creamy, tangy tender potatoes and soft, salty, pungent crumbled blue cheese and bright green fresh herbs.
I love the creamy textures and sharp flavors of this dish.
Blue Cheese Potato Salad Recipe:
Ingredients
2 lbs baby potatoes, halved
1/2 cup blue cheese, crumbled
1/3 cup mayonnaise
1/4 cup chopped green onions
Salt and pepper to taste
Instructions
Mash Potatoes In a large bowl, whip the mozzarella and yogurt with a mixer. Add in the sliced chives and the drained basil.
Mix till smooth. Add in the optional garlic and heavy cream, if using.
Season with salt and pepper to taste. Stir in the halved potatoes and refrigerate for 1 hour.
Remove from refrigerator at least 30 minutes before serving. Serve and enjoy!
Mix Dressing: In a large bowl, combine the mayonnaise, crumbled blue cheese, and chopped green onions.
Combine
14. Pesto Potato Salad
This side brings old-fashioned potatoes up to speed with an updated, herby, lemony twist. Slightly bitter bright basil, zingy lemon juice, and the wonderful savoury tang of grated Parmesan cheese all melt into tender potatoes, making for a texturally complex and delicious pesto.
Pesto Potato Salad
Ingredients
2 pounds baby potatoes, halved
1/2 cup basil pesto
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts
Salt and pepper to taste
Instructions
Cook The Potatoes: Scald the whole baby potatoes in a large pot of water, until tender (roughly 12-15 minutes).
Drain and let cool slightly. -Make Pesto Mixture: In a mixing bowl, stir the basil pesto, grated Parmesan cheese, and toasted pine nuts until well blended.
Toss Potatoes: Gently toss the warm potatoes with the pesto mixture until evenly coated.
Season: Season with salt and pepper to taste.
Serve: Serve immediately, or refrigerate for an hour to allow flavors to meld. Enjoy your delicious and refreshing Pesto Potato Salad!
