Potato salad is a classic dish that never goes out of style.
Whether you’re hosting a barbecue, planning a picnic, or just looking for a comforting side dish, it’s always a crowd-pleaser. The best part?
You don’t need to be a kitchen pro to whip up a delicious potato salad!
With a few simple ingredients and a little creativity, you can create a variety of flavors to suit any occasion.
Let’s dive into some easy and tasty potato salad recipes that are sure to become your new favorites.
Table of Contents
Classic Potato Salad
▪2lb/1kg fingerling potatoes, cut into bite size coins
▪Salt
▪175g or 3/4c mayo (recipe for homemade below)
▪80g or 1/3c yellow mustard
▪225g or 1 ¼c chopped bread & butter (sweet, tangy) pickles
▪15g fresh dill, chopped + extra for garnish
▪Black pepper
Place potatoes into large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to boil then reduce heat to med-low for 25-30min or until tender but toothsome. Drain off water and place on a tray to cool. When closer to room temp, place potatoes in a bowl and add mayo, mustard, chopped pickles, and dill. I mix with a gloved hand to squish about 20% of the potatoes & create additional mashed texture. Garnish with fresh dill & black pepper.
German Style Potato Salad
▪2lb/1kg Red Potatoes, cut into bite sized pieces
▪Salt
▪¼ red onion, shaved or thinly sliced and rinsed under cold water
▪50g or 1/4c apple cider vinegar
▪20g or 1 2/3Tbsp sugar
▪250g/8 slices bacon, chopped
▪60g or 1/4c whole grain mustard
▪15g or 1/4c fresh parsley, chopped
▪3g 1 1/3tsp black pepper
▪3g or 1/2tsp salt
Place rinsed onions into a bowl & stir together with with apple cider vinegar & sugar. Allow to marinate while potatoes cook.
Place potatoes into a large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to a boil then reduce heat to med-low. Simmer for 15-20min. When done, they should be soft, but not crumbly. Drain.
Heat saute pan over med-low. Add chopped bacon – i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently.
Add cooked potatoes and cooked bacon + fat to a bowl along with mustard, parsley, salt, and pepper. Fold together, then more roughly toss/stir to emulsify the mustard and bacon fat. Garnish with additional parsley and black pepper.
Loaded Baked Potato Salad
▪2lb/1kg russet potatoes, partially peeled and cut into bite sized pieces
▪Olive oil
▪Salt
▪75g or 2/3c medium or sharp cheddar, finely shredded
▪250g/8 sliced bacon, chopped
▪200g or 3/4c mayo
▪150g or 1/2c sour cream
▪100g or 1c scallions, thinly sliced
▪3g or 1 1/3tsp black pepper
Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast at 450F/230C for 25-35 minutes, tossing halfway through. When doned, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.
Heat saute pan over med-low. Add in chopped bacon – i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn’t stick. Allow to cool before assembling salad.
Transfer cooked potatoes into a bowl, reserving about ¼ of them. Thoroughly chop the reserved ¼ of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon and it’s fat, mayo, sour cream, cheese, scallions, and pepper. Stir to combine. Garnish with black pepper and a sprinkle of cheese and additional scallions.
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HOMEMADE MAYONNAISE
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)
Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.
Greek Potato Salad
Potato salad doesn’t need mayonnaise to be delicious, and this no mayo Greek Potato salad recipe is living proof!
With the right potatoes and an easy yet bold Greek-style vinaigrette, you’ll make a healthy potato salad with a wonderfully herbaceous flavor in just 30 minutes.
INGREDIENTS:
For The Potato Salad:
3 pounds small yellow potatoes, scrubbed
1 tablespoon salt
½ cup chopped red onions or shallots (about 1 small red onion)
3 green onions, trimmed and thinly sliced (white part and green part)
½ cup chopped Italian parsley leaves
½ cup chopped dill
½ cup Kalamata olives, pitted and halved
For The Vinaigrette:
¼ cup red wine vinegar
2 teaspoon Dijon mustard
1 ½ teaspoons dried oregano
2 garlic cloves, pressed or finely minced
1 ½ teaspoon sea salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
Best Potato Salad You’ll Ever Make
Ingredients:
- 2 lbs Yukon Gold potatoes (washed, skins on)
- 4 large eggs
- 1/4 cup distilled white vinegar
- 1/2 cup green olives with pimentos (whole, plus extra for garnish)
- 1 cup mayonnaise (preferably Hellmann’s)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions:
- Place the washed potatoes in a pot and cover with cold water.
- Bring to a boil, then reduce to a simmer. Cook for 35–40 minutes until a knife easily slides through the potatoes but they don’t fall apart.
- During the last 10–12 minutes of potato cooking time, gently add the eggs to the pot.
- Drain the potatoes and eggs. Rinse under cold water to stop cooking.
- Once cool enough to handle, peel the potatoes and eggs.
- Cut potatoes into bite-sized chunks.
- Chop two of the eggs using a cooling rack or by hand. Slice the remaining two eggs for garnish.
- Place potatoes in a large mixing bowl.
- Add distilled vinegar, kosher salt, and black pepper. Toss gently to coat.
- Add chopped eggs and green olives to the potatoes.
- Mix in mayonnaise, ensuring the salad is well-coated but not overly wet.
- Taste the salad and add more salt, pepper, or mayonnaise as needed.
- Transfer to a serving dish. Garnish with sliced eggs and extra olives for a polished look.
- Serve immediately or refrigerate to let the flavors meld.
