Ever find yourself craving that perfect, creamy potato salad for your next barbecue or family gathering? You’re in luck! We’ve gathered 18 simple, easy recipes that promise to deliver that classic comfort food goodness without the fuss. From tangy to herby, there’s a dreamy dish here for every home cook. Let’s dive in and find your new favorite!
Classic Creamy Potato Salad
Holiday gatherings and summer picnics wouldn’t be complete without a comforting side dish. Here’s how to make a Classic Creamy Potato Salad, a methodical recipe perfect for beginners. Let’s walk through each step to ensure a perfectly creamy and flavorful result every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes (or Russet potatoes for a fluffier texture)
– 1 cup mayonnaise (full-fat for best creaminess, or light for a lighter option)
– 2 tbsp yellow mustard (or Dijon mustard for a tangier kick)
– 1/2 cup finely chopped celery (about 2 stalks)
– 1/4 cup finely chopped red onion (soak in cold water for 10 minutes to mellow the sharpness if desired)
– 2 hard-boiled eggs, peeled and chopped (cook for 10 minutes in boiling water for firm yolks)
– 1 tbsp apple cider vinegar (or white vinegar as a substitute)
– 1 tsp salt (adjust based on potato type and personal preference)
– 1/2 tsp black pepper (freshly ground for optimal flavor)
– 1/4 cup chopped fresh dill (or parsley if dill isn’t available)
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover them with cold water by 1 inch.
2. Add 1 tsp of salt to the pot to season the potatoes from the inside as they cook.
3. Bring the water to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer.
4. Cook the potatoes for 15-20 minutes, or until they are fork-tender but not falling apart—test by piercing a cube with a fork; it should slide in easily.
5. Tip: Start testing at 15 minutes to avoid overcooking, which can make the salad mushy.
6. While the potatoes cook, hard-boil the eggs by placing them in a separate small saucepan, covering with water, and bringing to a boil.
7. Once boiling, reduce the heat to low, cover the saucepan, and let the eggs cook for 10 minutes for firm yolks.
8. Drain the cooked potatoes in a colander and let them cool for 5 minutes to stop the cooking process and prevent a soggy salad.
9. In a large mixing bowl, combine 1 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1/2 tsp black pepper, and the remaining 1/2 tsp salt.
10. Whisk the dressing ingredients together until smooth and well-incorporated.
11. Tip: For a creamier texture, let the dressing sit for a few minutes to allow the flavors to meld.
12. Add the cooled potatoes, 1/2 cup chopped celery, 1/4 cup chopped red onion, 2 chopped hard-boiled eggs, and 1/4 cup chopped fresh dill to the bowl with the dressing.
13. Gently fold all ingredients together using a spatula until evenly coated, being careful not to mash the potatoes.
14. Tip: Chill the salad in the refrigerator for at least 1 hour before serving to enhance the flavors and firm up the texture.
15. Just before serving, give the potato salad a final stir and adjust seasoning if needed.
Just serve this Classic Creamy Potato Salad chilled for a refreshing side that balances creamy richness with subtle tanginess from the vinegar and mustard. The tender potato cubes hold their shape against the velvety dressing, while the celery and onion add a satisfying crunch. For a creative twist, top it with extra dill and a sprinkle of paprika before bringing it to your next barbecue or potluck.
Tangy Mustard Potato Salad
This classic potato salad gets a zesty upgrade with a bold mustard dressing that’s both creamy and bright. We’ll walk through each stage methodically, from boiling the potatoes to folding in the final ingredients, ensuring a perfectly balanced side dish every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes (for even cooking)
– 1 cup mayonnaise
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1/2 cup finely chopped celery
– 1/4 cup finely chopped red onion (soak in cold water for 5 minutes to mellow the bite, if preferred)
– 2 hard-boiled eggs, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped fresh dill (or parsley for a milder herb note)
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 tsp of salt to the pot and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the potatoes for 15–20 minutes, or until they are fork-tender but not mushy.
4. Drain the potatoes in a colander and let them cool to room temperature for about 20 minutes; spreading them on a baking sheet speeds up cooling and prevents sogginess.
5. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and fully combined.
6. Add the cooled potatoes to the bowl with the dressing.
7. Gently fold in the chopped celery, red onion, hard-boiled eggs, and black pepper until evenly distributed, being careful not to break up the potatoes too much.
8. Stir in the chopped fresh dill just before serving to keep its flavor vibrant.
9. Taste and adjust seasoning with additional salt or pepper if needed, but avoid overmixing to maintain texture.
10. Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Getting the tangy mustard potato salad ready is simple with this step-by-step approach. Garnish with extra dill or a sprinkle of paprika for a colorful finish, and serve chilled alongside grilled meats or as a picnic staple—its creamy yet tangy profile and tender potato chunks make it a crowd-pleaser that’s easy to customize with add-ins like crispy bacon or pickles.
Herbed Potato Salad with Dill
Before we dive into this refreshing side dish, let’s gather our ingredients and tools. This herbed potato salad with dill is a simple yet flavorful recipe perfect for picnics or weeknight dinners, requiring just a few fresh ingredients and minimal prep work.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (or red potatoes for a firmer texture)
– 1/2 cup mayonnaise (or Greek yogurt for a tangier option)
– 2 tablespoons Dijon mustard (adjust to taste)
– 1/4 cup fresh dill, finely chopped (plus extra for garnish)
– 2 tablespoons fresh parsley, finely chopped
– 1/4 cup red onion, finely diced (soak in cold water for 10 minutes to reduce sharpness)
– 1 tablespoon white vinegar
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
Instructions
1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender but not mushy.
3. Drain the potatoes in a colander and let them cool to room temperature for about 10 minutes to prevent the dressing from becoming watery.
4. In a medium bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth.
5. Gently fold the cooled potatoes into the dressing mixture using a rubber spatula to avoid breaking them.
6. Add the chopped dill, parsley, and red onion to the bowl, stirring until evenly distributed.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
8. Before serving, taste and adjust seasoning if needed, then garnish with extra fresh dill.
Ready to enjoy? This salad boasts a creamy texture with tender potatoes that hold their shape, complemented by the bright, herbal notes of dill and parsley. Serve it chilled alongside grilled chicken or as a standout dish at your next barbecue for a refreshing twist on a classic.
Bacon and Cheddar Potato Salad
Holiday gatherings and summer picnics alike call for a hearty side dish that’s both comforting and crowd-pleasing. This Bacon and Cheddar Potato Salad delivers rich, savory flavor with a creamy, satisfying texture that’s sure to become a new favorite. Let’s walk through each step together to ensure your salad turns out perfectly every time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (or Russet potatoes for a fluffier texture)
– 6 slices thick-cut bacon, chopped into ½-inch pieces
– 1 cup shredded sharp cheddar cheese (about 4 ounces, or use mild cheddar for a milder flavor)
– ½ cup mayonnaise
– ¼ cup sour cream
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ¼ teaspoon black pepper
– ¼ cup finely chopped green onions, green parts only (or substitute with chives)
– 1 teaspoon salt, divided
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover them with cold water by 1 inch. Add ½ teaspoon of the salt to the water.
2. Bring the pot to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook the potatoes for 15–20 minutes, or until they are fork-tender but not falling apart. Tip: Start checking at 15 minutes to avoid overcooking.
3. While the potatoes cook, heat a large skillet over medium heat. Add the chopped bacon and cook for 8–10 minutes, stirring occasionally, until it is crispy and browned. Tip: Render the bacon slowly for even crispiness without burning.
4. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving about 1 tablespoon of bacon fat in the skillet. Drain the bacon on the paper towels to remove excess grease.
5. Once the potatoes are done, drain them in a colander and let them cool for 10 minutes in a large mixing bowl to absorb flavors better.
6. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, black pepper, and the remaining ½ teaspoon of salt until smooth.
7. Pour the dressing over the slightly cooled potatoes in the large mixing bowl. Gently fold the dressing into the potatoes using a rubber spatula until evenly coated.
8. Add the shredded cheddar cheese, crispy bacon, and chopped green onions to the potato mixture. Fold everything together gently to combine. Tip: Fold gently to keep the potato cubes intact for a better texture.
9. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.
Enjoy this salad chilled for a creamy, tangy bite with smoky bacon and melty cheddar in every spoonful. Each forkful offers a delightful contrast between the tender potatoes and crispy bacon, making it ideal for serving alongside grilled meats or as a standalone dish at potlucks.
Greek Yogurt Potato Salad
Zesty yet creamy, this Greek Yogurt Potato Salad offers a healthier twist on a classic side dish, perfect for summer gatherings or meal prep. By swapping traditional mayonnaise for tangy Greek yogurt, you’ll create a lighter, protein-packed version that’s just as satisfying. Let’s walk through each step together to ensure a foolproof result, even if you’re new to the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (or red potatoes for a firmer texture)
– 1 cup plain Greek yogurt (full-fat recommended for creaminess)
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/2 cup finely chopped red onion (soak in cold water for 10 minutes to mellow the bite)
– 1/2 cup chopped fresh dill (or parsley if preferred)
– 1/2 teaspoon salt (adjust based on your preference)
– 1/4 teaspoon black pepper
– 1/4 cup chopped celery (optional for added crunch)
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover them with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer the potatoes for 15–20 minutes, or until they are fork-tender but not mushy.
3. Tip: Start with cold water to ensure even cooking and prevent the potatoes from falling apart.
4. Drain the potatoes in a colander and let them cool to room temperature for about 10 minutes, spreading them on a baking sheet to speed up the process.
5. In a large mixing bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and black pepper, whisking until smooth.
6. Tip: Taste the dressing before adding the potatoes to adjust seasoning, as the yogurt can vary in tanginess.
7. Add the cooled potatoes, chopped red onion, fresh dill, and optional celery to the bowl with the dressing.
8. Gently fold all ingredients together using a spatula until the potatoes are evenly coated, being careful not to mash them.
9. Tip: For best flavor, cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld.
10. Transfer the potato salad to a serving dish and garnish with extra dill if desired.
Oozing with creamy texture and bright herbal notes, this salad balances the tang of yogurt with the earthy sweetness of potatoes. Serve it chilled alongside grilled chicken or as a refreshing picnic staple, where its light consistency won’t weigh you down on a hot day.
Vegan Potato Salad with Avocado
Ready to elevate your summer gatherings with a creamy, plant-based twist on a classic? This vegan potato salad swaps traditional mayonnaise for rich avocado, creating a luscious texture that’s both satisfying and dairy-free. Perfect for picnics, potlucks, or a simple weeknight side, it’s packed with fresh flavors that everyone can enjoy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (or red potatoes for a firmer texture)
– 1 large ripe avocado, pitted and scooped
– 1/4 cup unsweetened plain almond milk, or any plant-based milk
– 2 tablespoons fresh lemon juice, adjust to brightness preference
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh dill, or parsley for a milder herb note
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt, plus more for seasoning
– 1/4 teaspoon black pepper
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch, adding 1/2 teaspoon of salt to the water.
2. Bring the pot to a boil over high heat, then reduce to a medium simmer and cook the potatoes for 15–20 minutes, or until they are fork-tender but not mushy.
3. Tip: Test a potato cube at 15 minutes by piercing it with a fork; it should slide off easily when done.
4. While the potatoes cook, combine the avocado, almond milk, lemon juice, Dijon mustard, garlic powder, 1/2 teaspoon salt, and black pepper in a blender or food processor.
5. Blend the mixture on high speed for 30–45 seconds, scraping down the sides once, until it forms a smooth, creamy dressing without lumps.
6. Drain the cooked potatoes in a colander and rinse them briefly under cool water to stop the cooking process, which helps prevent them from becoming soggy.
7. Transfer the drained potatoes to a large mixing bowl and let them cool for 5 minutes to reach room temperature.
8. Tip: Cooling the potatoes slightly before adding the dressing ensures the avocado doesn’t heat up and lose its vibrant green color.
9. Pour the avocado dressing over the cooled potatoes in the bowl, then add the chopped red onion and fresh dill.
10. Gently fold all the ingredients together with a spatula until the potatoes are evenly coated with the dressing, being careful not to mash them.
11. Tip: For best flavor, cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.
12. Taste and adjust seasoning with additional salt or lemon juice if desired, then serve chilled.
Here’s why this dish stands out: the avocado lends a velvety, rich texture that clings beautifully to each potato cube, while the lemon juice adds a bright, tangy kick that balances the creaminess. For a creative twist, try serving it atop a bed of crisp greens or alongside grilled vegetables for a complete meal that’s as visually appealing as it is delicious.
Spicy Jalapeño Potato Salad
Kick off your next gathering with a bold twist on a classic side dish that’s sure to spark conversation. This spicy jalapeño potato salad combines creamy, tender potatoes with a zesty, fiery kick, perfect for those who love a little heat with their comfort food. Follow along step-by-step to create a crowd-pleaser that’s both familiar and exciting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds russet potatoes, peeled and cut into 1-inch cubes (for even cooking)
– 1/2 cup mayonnaise (or Greek yogurt for a tangier option)
– 1/4 cup sour cream
– 2 jalapeño peppers, seeded and finely chopped (adjust amount for less heat)
– 1/4 cup red onion, finely diced
– 2 tablespoons fresh lime juice (about 1 lime)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup fresh cilantro, chopped (optional for garnish)
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender but not mushy.
3. Tip: Start with cold water to ensure the potatoes cook evenly from the outside in.
4. While the potatoes cook, in a medium bowl, combine the mayonnaise, sour cream, chopped jalapeños, diced red onion, lime juice, salt, and black pepper.
5. Stir the mixture until well blended and set aside.
6. Once the potatoes are done, drain them in a colander and let them cool for 5 minutes to prevent the dressing from becoming too runny.
7. Tip: Cooling the potatoes slightly helps the salad hold its texture better when mixed.
8. Transfer the warm potatoes to a large mixing bowl and gently fold in the prepared dressing until evenly coated.
9. Taste and adjust seasoning if needed, but avoid overmixing to keep the potatoes intact.
10. Tip: For best flavor, let the salad chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
11. Garnish with chopped cilantro just before serving if desired.
Just imagine the creamy, slightly chunky potatoes melding with the sharp heat of jalapeños and the bright acidity of lime. This salad offers a delightful contrast in textures, from soft potatoes to crisp onions, making it a standout side for barbecues or picnics. Try serving it alongside grilled meats or as a bold topping for tacos to elevate any meal.
German Potato Salad with Vinegar
A classic side dish that’s both tangy and comforting, German Potato Salad with Vinegar is a warm, savory alternative to mayonnaise-based versions. This recipe walks you through each step to achieve perfectly tender potatoes coated in a bright, bacon-infused dressing, making it ideal for potlucks or weeknight dinners. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and sliced ¼-inch thick (they hold their shape well when boiled)
– 6 slices thick-cut bacon, chopped (for a smoky flavor base)
– 1 medium yellow onion, finely diced (about 1 cup)
– ½ cup apple cider vinegar (or white vinegar for a sharper taste)
– ¼ cup water
– 2 tablespoons granulated sugar (adjust to balance acidity)
– 1 tablespoon Dijon mustard (adds depth to the dressing)
– ¼ cup fresh parsley, chopped (for garnish)
– Salt and black pepper (to season throughout)
Instructions
1. Place the peeled and sliced potatoes in a large pot and cover with cold water by 1 inch; add 1 teaspoon of salt to the water.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook the potatoes for 10–12 minutes until fork-tender but not mushy.
3. Drain the potatoes in a colander and let them steam-dry for 5 minutes to prevent a watery salad.
4. While the potatoes cook, heat a large skillet over medium heat and add the chopped bacon; cook for 8–10 minutes, stirring occasionally, until crispy and browned.
5. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving about 2 tablespoons of bacon fat in the skillet.
6. Add the diced onion to the skillet with the bacon fat and sauté over medium heat for 5–7 minutes until softened and translucent.
7. Pour in the apple cider vinegar, water, sugar, and Dijon mustard, stirring to combine and dissolve the sugar completely.
8. Bring the dressing to a gentle simmer over medium-low heat and cook for 3–4 minutes until slightly thickened.
9. Tip: Taste the dressing and adjust seasoning with salt and pepper before adding the potatoes for balanced flavor.
10. Add the drained potatoes and cooked bacon to the skillet, gently folding them into the warm dressing until evenly coated.
11. Remove the skillet from the heat and let the salad sit for 5 minutes to allow the potatoes to absorb the dressing.
12. Tip: For best results, serve the salad warm; if making ahead, reheat gently on the stovetop with a splash of water to refresh the dressing.
13. Garnish the potato salad with chopped fresh parsley just before serving.
14. Tip: For a heartier meal, top with a fried egg or serve alongside grilled sausages for a traditional German touch.
You’ll love the tender yet firm texture of the potatoes, which soak up the tangy, sweet-and-savory dressing without becoming soggy. This salad shines with its bright vinegar kick and smoky bacon bits, making it a standout side that pairs beautifully with roasted meats or as a cozy standalone dish. Try serving it warm in a rustic bowl for a comforting, family-style presentation that highlights its homemade appeal.
Loaded Baked Potato Salad
Keeping your holiday table exciting can be a challenge, but this Loaded Baked Potato Salad transforms a classic side into a show-stopping dish that’s perfect for any gathering. It combines the comforting flavors of a loaded baked potato with the creamy, cool texture of a classic salad, making it a guaranteed crowd-pleaser. Let’s walk through making it together, step-by-step.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs russet potatoes, peeled and cut into 1-inch cubes
– 1 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt, plus more for seasoning
– 1/2 tsp black pepper, adjust to taste
– 1 cup sour cream, full-fat for best texture
– 1/2 cup mayonnaise
– 1 cup shredded sharp cheddar cheese
– 6 slices bacon, cooked until crisp and crumbled
– 1/4 cup chopped fresh chives, plus more for garnish
– 1/4 cup diced red onion, soak in cold water for 10 minutes to mellow flavor if desired
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the cubed potatoes with olive oil, 1 tsp kosher salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded to allow for even browning.
4. Roast the potatoes in the preheated oven for 35-40 minutes, flipping them halfway through, until they are golden brown and fork-tender.
5. Tip: Let the roasted potatoes cool completely at room temperature for about 20 minutes; this prevents the sour cream from curdling when mixed.
6. While the potatoes cool, cook the bacon in a skillet over medium heat for 8-10 minutes, turning occasionally, until crisp and browned.
7. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble it into small pieces once cooled.
8. In a separate large mixing bowl, combine the sour cream and mayonnaise, whisking until smooth and fully incorporated.
9. Tip: For a tangier flavor, you can substitute Greek yogurt for up to half of the sour cream.
10. Add the cooled roasted potatoes, shredded cheddar cheese, crumbled bacon, chopped chives, and diced red onion to the bowl with the sour cream mixture.
11. Gently fold all ingredients together using a spatula until everything is evenly coated with the dressing, being careful not to mash the potatoes.
12. Tip: Taste the salad and adjust seasoning with additional salt and pepper if needed, but do so before chilling as flavors meld.
13. Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to develop and the salad to chill.
14. Before serving, give the salad a final gentle stir and garnish with extra chopped chives for a fresh, colorful finish.
Every bite of this salad offers a delightful contrast: creamy from the sour cream dressing, crunchy from the bacon and red onion, and hearty from the tender roasted potatoes. The sharp cheddar adds a rich, savory depth that balances the tanginess perfectly. For a creative twist, serve it in individual baked potato skins or alongside grilled meats for a complete meal that’s sure to impress.
Lemon Garlic Potato Salad
When you’re craving a potato salad that breaks from the mayo-heavy tradition, this bright and zesty lemon garlic version is the perfect answer. It’s a refreshing side dish that comes together with minimal fuss, making it ideal for weeknight dinners or last-minute gatherings. The combination of tangy lemon and savory garlic creates a flavor profile that’s both light and deeply satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes (their waxy texture holds shape well)
– 1/4 cup extra virgin olive oil, or any neutral oil
– 3 tablespoons fresh lemon juice (about 1 large lemon)
– 4 cloves garlic, minced
– 1/2 teaspoon kosher salt, plus more for the cooking water
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
1. Place the cubed potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 tablespoon of kosher salt to the water.
2. Bring the pot to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook the potatoes for 15-20 minutes, or until they are tender when pierced with a fork but not falling apart.
3. While the potatoes cook, make the dressing. In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, 1/2 teaspoon kosher salt, and black pepper until well combined. Tip: Letting the dressing sit for a few minutes allows the garlic flavor to mellow slightly.
4. Once the potatoes are cooked, drain them thoroughly in a colander. Tip: For the best texture, spread the hot, drained potatoes in a single layer on a baking sheet for 5 minutes to allow excess steam to evaporate, which prevents a soggy salad.
5. Transfer the slightly cooled potatoes to a large mixing bowl. Pour the prepared lemon garlic dressing over the warm potatoes.
6. Using a rubber spatula, gently toss the potatoes until they are evenly coated with the dressing. Be careful not to overmix, as this can break down the potato cubes.
7. Taste the salad and adjust the seasoning with an extra pinch of salt or a squeeze of lemon juice if desired. Tip: The flavors will continue to develop as the salad sits, so it’s often even better after 30 minutes.
8. If using, sprinkle the chopped fresh parsley over the top for a fresh, colorful finish.
Ultimately, this salad offers a delightful contrast of creamy potato interiors and a bright, garlicky vinaigrette that clings to every cube. The absence of mayonnaise makes it feel lighter and allows the lemon to truly shine. For a creative twist, try serving it warm alongside grilled chicken or folding in some chopped capers and red onion for extra zing.
Sweet and Tangy Potato Salad
Many holiday tables feel incomplete without a classic potato salad, but this sweet and tangy version brings a refreshing twist to the familiar favorite. Making it is straightforward, even for beginners, as we’ll walk through each simple step together. You’ll end up with a creamy, flavorful side dish that’s sure to become a new staple.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 lbs russet potatoes, peeled and cut into 1-inch cubes (for even cooking)
– 1 cup mayonnaise (or Greek yogurt for a lighter option)
– 1/4 cup sweet pickle relish (drained)
– 2 tbsp yellow mustard
– 1 tbsp apple cider vinegar
– 1/2 cup finely chopped celery
– 1/4 cup finely chopped red onion (soak in cold water for 5 minutes to reduce sharpness if preferred)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 2 hard-boiled eggs, chopped (optional for added richness)
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover them with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer the potatoes for 12-15 minutes, or until they are fork-tender but not mushy.
3. Tip: Start with cold water to ensure the potatoes cook evenly from the outside in.
4. Drain the potatoes in a colander and let them cool to room temperature for about 10 minutes, which helps them absorb the dressing better.
5. In a large mixing bowl, combine the mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, salt, and black pepper, whisking until smooth.
6. Tip: Taste the dressing now and adjust the salt or vinegar if needed, as it’s easier to tweak before adding the potatoes.
7. Add the cooled potatoes, chopped celery, red onion, and hard-boiled eggs (if using) to the bowl with the dressing.
8. Gently fold all the ingredients together using a spatula until the potatoes are evenly coated, being careful not to overmix and break them apart.
9. Tip: For best flavor, cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving to let the flavors meld.
10. Transfer the potato salad to a serving dish and garnish with extra chopped celery or parsley if desired.
Here, the potatoes should be tender yet hold their shape, coated in a creamy dressing that balances sweetness from the relish with a tangy kick from the vinegar and mustard. Serve it chilled alongside grilled meats or as a bright addition to a picnic spread, where its flavors deepen over time.
Curry Potato Salad with Raisins
During the holiday rush, this curry potato salad with raisins offers a comforting twist on a classic side dish that’s both familiar and excitingly different. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces (or Russet potatoes for a fluffier texture)
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt (or sour cream for a richer taste)
– 2 tbsp curry powder
– 1 tbsp apple cider vinegar (or white vinegar)
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup raisins
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh parsley (optional for garnish)
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover them with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for 15–18 minutes, or until the potatoes are fork-tender but not mushy.
3. Drain the potatoes in a colander and let them cool for 10 minutes to prevent the salad from becoming soggy.
4. In a medium bowl, whisk together the mayonnaise, Greek yogurt, curry powder, apple cider vinegar, salt, and black pepper until smooth and well combined.
5. Add the cooled potatoes, raisins, and chopped red onion to a large mixing bowl.
6. Pour the curry dressing over the potato mixture and gently fold everything together with a spatula until evenly coated, being careful not to mash the potatoes.
7. Transfer the salad to a serving dish and sprinkle with chopped parsley if desired.
8. Cover the dish with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld, which enhances the curry’s aroma.
A creamy and aromatic delight, this salad boasts tender potatoes with a subtle curry warmth balanced by sweet raisins and a tangy kick. Serve it chilled as a standout side at picnics or spoon it over greens for a hearty lunch—the raisins add a chewy contrast that makes every bite interesting.
Roasted Red Potato Salad
Ever find yourself craving a potato salad that’s both hearty and vibrant, perfect for a holiday spread or a simple weeknight side? Roasted red potatoes bring a wonderfully creamy interior and crispy skin to this classic dish, while a tangy, herb-flecked dressing ties everything together beautifully. Let’s walk through each step to ensure your salad turns out perfectly every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 pounds red potatoes, scrubbed and cut into 1-inch chunks (leave the skin on for texture)
– 3 tablespoons olive oil, or any neutral oil
– 1 teaspoon kosher salt, plus more for seasoning
– 1/2 teaspoon black pepper, adjust to taste
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/4 cup finely chopped red onion, soaked in cold water for 5 minutes to mellow the bite
– 1/4 cup chopped fresh parsley
– 2 hard-boiled eggs, peeled and chopped (optional for added richness)
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the potato chunks with olive oil, 1 teaspoon kosher salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded to promote even roasting.
4. Roast the potatoes in the preheated oven for 25-30 minutes, flipping them halfway through, until they are golden brown and fork-tender.
5. While the potatoes roast, prepare the dressing: in a medium bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
6. Drain the soaked red onion and pat it dry with a paper towel to remove excess moisture, which helps prevent the salad from becoming watery.
7. Once the potatoes are done, remove them from the oven and let them cool for 10 minutes on the baking sheet to set their texture.
8. In a large serving bowl, combine the slightly cooled potatoes, chopped red onion, parsley, and hard-boiled eggs (if using).
9. Pour the dressing over the potato mixture and gently fold everything together until evenly coated, being careful not to mash the potatoes.
10. Taste and adjust seasoning with additional salt or pepper if needed, then refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Zesty and satisfying, this salad boasts a delightful contrast of creamy potatoes, crisp edges, and a bright, tangy dressing that clings to every bite. For a creative twist, serve it warm right after mixing, or pack it for a picnic where it holds up beautifully without getting soggy. The roasted depth makes it a standout side that pairs wonderfully with grilled meats or as a hearty standalone lunch.
Dijon Mustard Potato Salad
You’ll find this Dijon mustard potato salad is a tangy, creamy side dish that elevates any summer barbecue or weeknight dinner. It combines tender potatoes with a zesty dressing for a refreshing twist on a classic. Let’s walk through each step together to ensure perfect results every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (or red potatoes for a firmer texture)
– 1/2 cup mayonnaise
– 1/4 cup Dijon mustard
– 2 tablespoons apple cider vinegar
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 1/4 cup finely chopped red onion (soak in cold water for 10 minutes to mellow the sharpness)
– 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
– 2 hard-boiled eggs, peeled and chopped
Instructions
1. Place the potato cubes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer.
3. Cook the potatoes for 15-20 minutes, or until they are fork-tender but not mushy.
4. Drain the potatoes in a colander and let them cool for 10 minutes to absorb flavors better.
5. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
6. Add the chopped red onion and fresh dill to the dressing, stirring to combine.
7. Transfer the cooled potatoes to a large mixing bowl.
8. Pour the dressing over the potatoes and gently fold with a spatula to coat evenly, being careful not to break the cubes.
9. Fold in the chopped hard-boiled eggs until just incorporated.
10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Oozing with creamy texture and a bold mustard kick, this potato salad pairs wonderfully with grilled meats or as a standalone lunch. For a creative twist, serve it on a bed of greens or garnish with extra dill and a sprinkle of paprika for color.
Pickle Relish Potato Salad
Diving into a classic side dish with a tangy twist, this pickle relish potato salad brings a zesty crunch to any summer gathering. It’s a straightforward recipe that balances creamy and acidic flavors, perfect for beginners to master with confidence. You’ll appreciate how the relish adds brightness without overwhelming the potatoes’ natural starchiness.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes (or Russet potatoes for a fluffier texture)
– 1 cup dill pickle relish, drained (sweet relish works too, but adjust salt accordingly)
– 1/2 cup mayonnaise (use full-fat for creaminess, or Greek yogurt for a lighter option)
– 2 tablespoons yellow mustard (Dijon mustard adds a sharper kick if preferred)
– 1/4 cup finely chopped red onion (soak in cold water for 5 minutes to mellow the bite)
– 1 teaspoon salt (add more after tasting, as relish can be salty)
– 1/2 teaspoon black pepper (freshly ground for best flavor)
– 2 hard-boiled eggs, chopped (optional, for extra protein)
Instructions
1. Place the diced potatoes in a large pot and cover them with cold water by 1 inch. 2. Bring the water to a boil over high heat, then reduce to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender but not mushy. 3. Drain the potatoes in a colander and let them cool to room temperature for 10 minutes; this prevents the mayonnaise from breaking down. 4. In a large mixing bowl, combine the mayonnaise, yellow mustard, salt, and black pepper, whisking until smooth. 5. Add the cooled potatoes, drained pickle relish, chopped red onion, and hard-boiled eggs (if using) to the bowl. 6. Gently fold all ingredients together with a spatula until evenly coated, being careful not to mash the potatoes. 7. Taste the salad and adjust seasoning with additional salt or pepper if needed, remembering that flavors will meld as it chills. 8. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to develop.
Here’s a dish that offers a delightful contrast of creamy and crunchy textures, with the relish providing a vinegary punch that cuts through the richness. Serve it chilled alongside grilled meats or as a standout at picnics, where its bright flavor will shine even on the warmest days.
Smoky Paprika Potato Salad
Venturing into a classic side dish with a smoky twist, this potato salad elevates backyard barbecues and weeknight dinners alike. By roasting potatoes with paprika and combining them with a creamy, tangy dressing, you’ll create a flavorful dish that’s both comforting and impressive. Follow these methodical steps to achieve perfectly cooked potatoes and a well-balanced dressing every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (or red potatoes for a firmer texture)
– 2 tablespoons olive oil, or any neutral oil
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons apple cider vinegar
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the potato cubes with olive oil, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet to ensure even roasting.
4. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are fork-tender and lightly browned around the edges.
5. While the potatoes roast, whisk together mayonnaise, sour cream, and apple cider vinegar in a medium bowl until smooth.
6. Stir in the chopped red onion and parsley into the dressing mixture.
7. Once the potatoes are done, remove them from the oven and let them cool for 10 minutes to prevent the dressing from becoming too runny.
8. Transfer the slightly cooled potatoes to a large serving bowl.
9. Pour the dressing over the potatoes and gently fold everything together until the potatoes are evenly coated.
10. Taste the salad and adjust seasoning with additional salt or pepper if needed, but avoid overmixing to keep the potatoes intact.
11. Cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.
12. Garnish with extra parsley just before serving for a fresh touch.
This smoky paprika potato salad offers a creamy texture with tender, roasted potatoes that hold their shape well. The smoky paprika infuses each bite with warmth, balanced by the tangy dressing and crisp red onion. Try serving it alongside grilled meats or as a hearty topping for green salads to add a satisfying twist to your meals.
Chive and Sour Cream Potato Salad
A creamy, tangy potato salad perfect for any gathering, this chive and sour cream version comes together with simple ingredients and minimal fuss. Let’s walk through each step methodically to ensure your salad is perfectly cooked and seasoned. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (they hold their shape well when boiled)
– 1 cup sour cream (full-fat for best creaminess, but low-fat works too)
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh chives (plus extra for garnish)
– 1 tablespoon white vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt (adjust based on your preference)
– 1/4 teaspoon black pepper
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover them with cold water by about 1 inch.
2. Bring the pot to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
3. Cook the potatoes for 15-20 minutes, or until they are fork-tender but not falling apart.
4. Drain the potatoes in a colander and let them cool to room temperature for about 10 minutes.
5. In a medium bowl, whisk together the sour cream, mayonnaise, chopped chives, white vinegar, Dijon mustard, salt, and black pepper until smooth.
6. Gently fold the cooled potatoes into the sour cream mixture using a spatula to coat them evenly without mashing.
7. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
8. Before serving, taste the salad and adjust the seasoning with more salt or pepper if needed.
9. Garnish the potato salad with additional chopped chives for a fresh, colorful finish.
This salad boasts a creamy texture with a subtle tang from the sour cream and vinegar, balanced by the mild onion flavor of chives. Try serving it alongside grilled meats or as a refreshing side at picnics, where its cool, comforting taste shines.
Spring Onion Potato Salad
Many home cooks overlook the humble potato salad, but this spring onion version is a refreshing twist that’s perfect for picnics or weeknight sides. Mastering it requires just a few simple steps and fresh ingredients, yielding a creamy, tangy dish that’s sure to become a staple in your kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (or use red potatoes for a firmer texture)
– 1/2 cup mayonnaise (full-fat for best creaminess, or substitute with Greek yogurt for a lighter option)
– 1/4 cup sour cream
– 2 tablespoons white vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt (adjust to taste, but start here for balance)
– 1/4 teaspoon black pepper, freshly ground
– 4 spring onions, thinly sliced (use both white and green parts for maximum flavor)
– 2 tablespoons fresh dill, chopped (or substitute with parsley if preferred)
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover them with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer the potatoes for 15–20 minutes, or until they are fork-tender but not mushy.
3. Drain the potatoes in a colander and let them cool for 10 minutes at room temperature to prevent the dressing from becoming watery.
4. In a medium mixing bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, salt, and black pepper until smooth and fully combined.
5. Add the cooled potatoes to the dressing and gently fold them with a spatula to coat evenly, being careful not to break the cubes.
6. Stir in the thinly sliced spring onions and chopped fresh dill until they are evenly distributed throughout the salad.
7. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld and the texture to set.
Perfectly creamy with a bright crunch from the spring onions, this salad offers a delightful balance of tangy and savory notes. Pair it with grilled meats for a summer barbecue or enjoy it as a standalone lunch for a satisfying, cool bite.
Summary
Zesty, creamy, and oh-so-simple—these potato salad recipes prove that delicious doesn’t have to be difficult. Whether you’re prepping for a picnic or just craving comfort food, there’s a perfect dish here for you. We’d love to hear which recipe becomes your new favorite—drop a comment below and don’t forget to share this roundup on Pinterest to spread the potato salad love!
