19 Delicious Easy Potato Salad Recipes Amazing

Craving something creamy, comforting, and utterly delicious? Look no further! Our roundup of 19 Delicious Easy Potato Salad Recipes is here to transform your mealtime into a celebration of flavors. Whether you’re planning a backyard BBQ, a cozy family dinner, or just in need of some comfort food, these recipes promise to delight. Dive in and discover your next favorite dish!

Classic Creamy Potato Salad

Now, let’s dive into creating a Classic Creamy Potato Salad that’s sure to be a hit at any gathering. This dish combines tender potatoes with a rich, creamy dressing for a side that’s both comforting and delicious.

Ingredients

• 2 pounds of waxy potatoes, peeled and diced into 1-inch cubes
• 1 cup of high-quality mayonnaise
• 2 tablespoons of tangy Dijon mustard
• 1/4 cup of finely chopped fresh dill
• 1/2 cup of crisp celery, finely diced
• 1/4 cup of sweet red onion, minced
• 2 large farm-fresh eggs, hard-boiled and chopped
• 1 teaspoon of fine sea salt
• 1/2 teaspoon of freshly ground black pepper

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer the potatoes for 10-12 minutes, or until they are just tender when pierced with a fork.
3. Drain the potatoes in a colander and let them cool to room temperature, about 20 minutes. Tip: Cooling the potatoes prevents the mayonnaise from separating.
4. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, fresh dill, sea salt, and black pepper until smooth.
5. Add the cooled potatoes, diced celery, minced red onion, and chopped eggs to the bowl with the dressing.
6. Gently fold all the ingredients together until the potatoes are evenly coated with the dressing. Tip: Be careful not to overmix to keep the potatoes from becoming mushy.
7. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving. Tip: Chilling allows the flavors to meld together beautifully.

Ultimate comfort in every bite, this Classic Creamy Potato Salad boasts a perfect balance of creamy and crunchy textures, with a hint of tanginess from the mustard. Serve it alongside grilled meats or as a standout dish at your next picnic for a truly memorable meal.

Mustard Potato Salad

Just when you thought potato salad couldn’t get any better, this Mustard Potato Salad comes along to prove you wrong. Perfect for picnics or as a hearty side, this dish combines creamy textures with a tangy kick, ensuring every bite is as memorable as the last.

Ingredients

• 2 pounds of waxy potatoes, peeled and diced into 1-inch cubes
• 1/2 cup of smooth Dijon mustard
• 1/4 cup of rich extra virgin olive oil
• 2 tablespoons of apple cider vinegar
• 1 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 1/4 cup of finely chopped fresh dill
• 1/2 cup of thinly sliced red onion

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are fork-tender.
2. While the potatoes cook, whisk together the Dijon mustard, olive oil, apple cider vinegar, black pepper, and sea salt in a large bowl until emulsified.
3. Drain the potatoes well and let them cool for 5 minutes to avoid melting the dressing. Tip: Cooling the potatoes slightly helps them absorb the dressing better without becoming mushy.
4. Add the warm potatoes to the dressing along with the chopped dill and sliced red onion. Gently toss to coat evenly. Tip: Use a rubber spatula for gentle mixing to keep the potatoes intact.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Tip: For best results, let the salad sit overnight.

Enjoy this Mustard Potato Salad with its creamy yet firm texture and a perfect balance of tangy and savory flavors. Serve it atop a bed of greens for a refreshing twist or alongside grilled meats for a comforting meal.

Herbed Potato Salad

Just when you think potato salad can’t get any better, this herbed version comes along to prove you wrong. Perfect for picnics or as a hearty side, this dish combines creamy textures with the freshness of herbs for a delightful twist on the classic.

Ingredients

• 2 pounds of waxy potatoes, peeled and diced into 1-inch cubes
• 1/2 cup of rich mayonnaise
• 1/4 cup of sour cream, full-fat for creaminess
• 2 tablespoons of Dijon mustard, for a tangy kick
• 1/4 cup of fresh dill, finely chopped
• 1/4 cup of fresh parsley, finely chopped
• 2 tablespoons of fresh chives, thinly sliced
• 1 teaspoon of kosher salt
• 1/2 teaspoon of finely ground black pepper
• 1 tablespoon of apple cider vinegar, for a slight acidity

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
2. While the potatoes cook, in a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
3. Drain the potatoes well and let them cool for about 5 minutes to stop the cooking process.
4. Gently fold the warm potatoes into the dressing mixture, being careful not to break them up too much.
5. Add the fresh dill, parsley, and chives to the bowl, stirring gently to distribute the herbs evenly throughout the salad.
6. Cover and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.

Rich in flavor and texture, this herbed potato salad offers a creamy bite with the bright freshness of herbs. Serve it alongside grilled meats or as part of a summer buffet for a dish that’s sure to impress.

Bacon Ranch Potato Salad

Bacon Ranch Potato Salad is a delightful twist on the classic picnic favorite, combining creamy textures with the smoky crunch of bacon and the tangy zest of ranch dressing. Perfect for summer gatherings, this dish is as easy to make as it is delicious.

Ingredients

• 2 lbs red potatoes, washed and cubed into 1-inch pieces
• 6 slices thick-cut bacon, cooked until crispy and crumbled
• 1/2 cup sour cream, full-fat for creaminess
• 1/4 cup mayonnaise, rich and tangy
• 2 tbsp ranch dressing mix, for that herby kick
• 1/4 cup green onions, thinly sliced for a mild bite
• 1 tsp garlic powder, for depth of flavor
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are fork-tender.
2. Drain the potatoes in a colander and let them cool for 5 minutes to stop the cooking process.
3. In a large mixing bowl, whisk together the sour cream, mayonnaise, ranch dressing mix, garlic powder, salt, and black pepper until smooth.
4. Add the slightly cooled potatoes to the bowl with the dressing. Gently fold until the potatoes are evenly coated.
5. Fold in the crumbled bacon and green onions, reserving a small amount of each for garnish.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
7. Before serving, give the salad a gentle stir and garnish with the reserved bacon and green onions.

Rich in flavor and texture, this Bacon Ranch Potato Salad offers a perfect balance of creamy, crunchy, and tangy with every bite. Serve it chilled on a bed of lettuce for an elegant presentation or alongside grilled meats for a hearty meal.

Dill Pickle Potato Salad

Dill Pickle Potato Salad is a refreshing twist on the classic, combining the tangy crunch of pickles with the creamy comfort of potatoes. Perfect for picnics or as a side dish, this recipe is straightforward and satisfying.

Ingredients

• 2 pounds of waxy potatoes, peeled and diced into 1-inch cubes
• 1 cup of mayonnaise, creamy and rich
• 1/4 cup of dill pickle juice, tangy and vibrant
• 1/2 cup of diced dill pickles, crisp and flavorful
• 2 tablespoons of fresh dill, finely chopped
• 1 teaspoon of mustard powder, for a subtle kick
• 1/2 teaspoon of salt, to enhance flavors
• 1/4 teaspoon of black pepper, freshly ground

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until potatoes are tender but not mushy.
2. Drain the potatoes in a colander and let them cool to room temperature, about 20 minutes. This prevents the mayonnaise from breaking down.
3. In a large mixing bowl, whisk together the mayonnaise, dill pickle juice, mustard powder, salt, and black pepper until smooth.
4. Add the cooled potatoes, diced pickles, and fresh dill to the bowl. Gently fold everything together until the potatoes are evenly coated with the dressing.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Perfect for those who love a bit of zest in their side dishes, this Dill Pickle Potato Salad offers a delightful contrast between the creamy dressing and the crunchy pickles. Serve it chilled on a bed of lettuce for an extra touch of freshness or alongside grilled meats for a hearty meal.

Avocado Potato Salad

Begin by gathering your ingredients for a refreshing twist on the classic potato salad. This Avocado Potato Salad combines creamy avocados with tender potatoes for a dish that’s both nutritious and satisfying.

Ingredients

• 2 lbs waxy potatoes, peeled and diced into 1-inch cubes
• 2 ripe avocados, pitted and scooped
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt
• 1/4 cup finely chopped red onion
• 2 farm-fresh eggs, hard-boiled and chopped
• 2 tbsp chopped fresh cilantro

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 10-12 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes in a colander and let them cool for 5 minutes. Tip: Cooling slightly helps the potatoes hold their shape when mixed.
4. In a large bowl, mash the avocados with a fork until smooth. Stir in the olive oil, lemon juice, black pepper, and sea salt until well combined.
5. Add the cooled potatoes, red onion, chopped eggs, and cilantro to the avocado mixture. Gently fold everything together until evenly coated. Tip: Folding instead of stirring prevents the potatoes from breaking apart.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld. Tip: Chilling also enhances the creaminess of the avocados.

Mixing the creamy avocados with the hearty potatoes creates a salad that’s rich in texture and bursting with fresh flavors. Serve it chilled on a bed of greens for a light lunch or as a side dish at your next barbecue.

Greek Yogurt Potato Salad

Discover the refreshing twist on a classic with this Greek Yogurt Potato Salad, a lighter, tangier alternative that doesn’t skimp on flavor. Perfect for picnics or as a hearty side, this dish combines creamy textures with a crisp bite, guided by simple, foolproof steps.

Ingredients

• 2 lbs waxy potatoes, peeled and cubed
• 1 cup plain Greek yogurt, thick and creamy
• 2 tbsp Dijon mustard, smooth and tangy
• 1/4 cup fresh dill, finely chopped
• 1/2 cup red onion, finely diced
• 1 tbsp apple cider vinegar, bright and acidic
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly ground

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until potatoes are tender but not mushy.
2. Drain the potatoes in a colander and let them cool to room temperature, about 15 minutes, to prevent the yogurt from separating.
3. In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
4. Add the cooled potatoes, red onion, and fresh dill to the bowl with the yogurt mixture. Gently fold everything together until the potatoes are evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Offering a creamy yet light texture, this Greek Yogurt Potato Salad boasts a harmonious blend of tangy and herby notes. Serve it chilled on a bed of greens for an extra crunch or alongside grilled meats for a satisfying contrast.

Red Potato Salad with Dijon

Brimming with flavor and texture, this Red Potato Salad with Dijon is a delightful twist on the classic side dish, perfect for picnics, potlucks, or a simple family dinner. By following these methodical steps, even beginners can achieve a dish that’s both visually appealing and deliciously satisfying.

Ingredients

• 2 pounds of small red potatoes, scrubbed and halved
• 1/4 cup of rich extra virgin olive oil
• 2 tablespoons of smooth Dijon mustard
• 1 tablespoon of apple cider vinegar
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 1/4 cup of finely chopped fresh dill
• 1/4 cup of finely chopped red onion
• 2 farm-fresh eggs, hard-boiled and chopped

Instructions

1. Place the halved red potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10-12 minutes.
2. While the potatoes cook, whisk together the olive oil, Dijon mustard, apple cider vinegar, black pepper, and sea salt in a small bowl to create the dressing.
3. Drain the potatoes well and transfer them to a large mixing bowl. While still warm, gently toss the potatoes with the dressing to allow them to absorb the flavors.
4. Add the chopped dill, red onion, and hard-boiled eggs to the bowl with the potatoes. Gently fold everything together to combine, being careful not to mash the potatoes.
5. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld together.

Redolent with the tangy sharpness of Dijon and the freshness of dill, this potato salad offers a creamy yet firm texture that’s irresistibly hearty. Serve it atop a bed of greens for a colorful presentation or alongside grilled meats for a satisfying meal.

Sweet Potato Salad

For a delightful twist on the classic salad, sweet potato salad brings a comforting warmth and a burst of color to your table. Follow these straightforward steps to create a dish that’s as nutritious as it is delicious, perfect for any season.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp pure maple syrup
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pecans, roughly chopped

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the sweet potatoes.
2. In a large mixing bowl, toss the diced sweet potatoes with olive oil, black pepper, and sea salt until evenly coated. Tip: For extra flavor, let the potatoes marinate in the seasoning for 10 minutes before roasting.
3. Spread the sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25 minutes, or until they’re tender and slightly caramelized at the edges.
4. While the sweet potatoes are roasting, whisk together the maple syrup and a pinch of salt in a small bowl to create a simple dressing.
5. Once the sweet potatoes are done, let them cool for 5 minutes before transferring them back to the mixing bowl.
6. Drizzle the maple dressing over the warm sweet potatoes and gently toss to coat. Tip: The warmth of the potatoes will help the dressing to be absorbed better, enhancing the flavor.
7. Add the chopped parsley, crumbled feta cheese, and toasted pecans to the bowl. Gently mix everything together to distribute the ingredients evenly. Tip: Toasting the pecans beforehand brings out their nutty flavor and adds a delightful crunch.
8. Serve the salad warm or at room temperature to enjoy the contrast of the creamy feta and the crunchy pecans against the soft sweet potatoes.

With its harmonious blend of sweet and savory flavors, this sweet potato salad is a versatile dish that can stand alone as a hearty lunch or complement a main course. The addition of feta and pecans introduces a delightful texture contrast, making every bite interesting.

German Potato Salad

Discover the hearty and tangy flavors of German Potato Salad, a dish that brings comfort and zest to any table. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 2 lbs waxy potatoes, peeled and sliced into 1/4-inch rounds
• 6 slices thick-cut bacon, chopped into 1/2-inch pieces
• 1 medium yellow onion, finely diced
• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1 tbsp Dijon mustard
• 1/2 cup fresh parsley, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup water

Instructions

1. Place the sliced potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until just tender.
2. While the potatoes cook, fry the chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
3. In the same skillet with the bacon drippings, sauté the diced onion over medium heat until translucent, about 3-4 minutes.
4. Whisk in the apple cider vinegar, sugar, Dijon mustard, salt, and pepper into the skillet with the onions. Bring the mixture to a simmer, then stir in the water and let it cook for 2 minutes to slightly thicken.
5. Drain the cooked potatoes and return them to the pot. Pour the warm dressing over the potatoes and gently toss to coat.
6. Fold in the crispy bacon and chopped parsley until evenly distributed throughout the salad.

Kick back and enjoy the warm, savory-sweet flavors of this German Potato Salad, with its tender potatoes and crispy bacon bits. Serve it alongside grilled sausages or as a standalone dish for a satisfying meal that’s bursting with flavor.

Vegan Potato Salad

Whipping up a vegan potato salad is simpler than you might think, and it’s a fantastic way to enjoy a classic dish without any animal products. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 pounds of waxy potatoes, peeled and diced into 1-inch cubes
• 1/2 cup of creamy vegan mayonnaise
• 2 tablespoons of tangy yellow mustard
• 1/4 cup of finely chopped red onion
• 2 stalks of crisp celery, finely diced
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1/4 cup of fresh dill, chopped

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are tender but not mushy.
2. Drain the potatoes in a colander and let them cool for about 10 minutes. This prevents the mayonnaise from melting when mixed.
3. In a large mixing bowl, whisk together the vegan mayonnaise, yellow mustard, apple cider vinegar, sea salt, and black pepper until smooth.
4. Add the cooled potatoes, red onion, celery, and fresh dill to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Perfect for picnics or as a side dish, this vegan potato salad boasts a creamy texture and a bright, tangy flavor. Try serving it on a bed of lettuce for an extra crunch or alongside grilled vegetables for a complete meal.

Loaded Baked Potato Salad

Here’s a classic dish with a twist that’s perfect for any gathering or a hearty family meal. Loaded baked potato salad combines the comforting flavors of a baked potato with the creamy, tangy goodness of traditional potato salad.

Ingredients

• 2 lbs russet potatoes, scrubbed and diced into 1-inch cubes
• 1/2 cup sour cream, full-fat for creaminess
• 1/4 cup mayonnaise, rich and tangy
• 1/2 cup sharp cheddar cheese, shredded
• 4 strips bacon, cooked crispy and crumbled
• 2 green onions, thinly sliced for a fresh bite
• 1 tsp garlic powder, for a hint of warmth
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 400°F (204°C) to prepare for roasting the potatoes.
2. Toss the diced potatoes with 1 tbsp of olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet.
3. Roast the potatoes for 25-30 minutes, flipping halfway through, until they’re golden brown and fork-tender.
4. While the potatoes cool, mix the sour cream, mayonnaise, garlic powder, and half of the cheddar cheese in a large bowl. Tip: Letting the potatoes cool slightly prevents the dressing from becoming too runny.
5. Gently fold the roasted potatoes into the dressing mixture until well combined. Tip: Be careful not to overmix to keep the potatoes from breaking apart.
6. Sprinkle the remaining cheddar cheese, crumbled bacon, and green onions on top for garnish. Tip: Adding the bacon last ensures it stays crispy.

Unbelievably creamy with a satisfying crunch from the bacon, this loaded baked potato salad is a crowd-pleaser. Serve it warm for a comforting side or chill it for a refreshing twist on picnic favorites.

Curry Potato Salad

Sometimes, the most comforting dishes come from the simplest ingredients, and this Curry Potato Salad is no exception. Start by gathering your ingredients, and let’s create a dish that’s as flavorful as it is satisfying.

Ingredients

• 2 pounds of waxy potatoes, peeled and diced into 1-inch cubes
• 1/4 cup of rich extra virgin olive oil
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of honey
• 1 tablespoon of curry powder, freshly ground for maximum aroma
• 1/2 teaspoon of sea salt, finely ground
• 1/4 teaspoon of finely ground black pepper
• 1/4 cup of red onion, finely diced
• 2 tablespoons of fresh cilantro, chopped

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
2. While the potatoes cook, whisk together the olive oil, apple cider vinegar, honey, curry powder, sea salt, and black pepper in a small bowl until well combined.
3. Drain the potatoes well and transfer them to a large mixing bowl. While still warm, pour the dressing over the potatoes and gently toss to coat evenly.
4. Add the finely diced red onion and chopped cilantro to the bowl with the potatoes. Gently mix to distribute the ingredients throughout the salad.
5. Let the salad sit for at least 30 minutes at room temperature to allow the flavors to meld together before serving.

Best enjoyed chilled or at room temperature, this Curry Potato Salad offers a delightful contrast of creamy potatoes and crunchy onions, with a warm, spicy kick from the curry. Serve it alongside grilled meats or as a standalone dish for a light lunch.

Egg Potato Salad

Unlock the secrets to making the perfect Egg Potato Salad, a classic dish that combines the creamy texture of potatoes with the rich taste of eggs. This guide will walk you through each step, ensuring your salad is flavorful and satisfying every time.

Ingredients

• 2 pounds of waxy potatoes, peeled and diced into 1-inch cubes
• 4 large farm-fresh eggs
• 1/2 cup of mayonnaise, creamy and rich
• 2 tablespoons of Dijon mustard, smooth and tangy
• 1/4 cup of red onion, finely chopped
• 1/4 cup of celery, crisp and finely diced
• 1 tablespoon of apple cider vinegar, bright and acidic
• 1 teaspoon of salt, finely ground
• 1/2 teaspoon of black pepper, freshly ground
• 2 tablespoons of fresh dill, finely chopped

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 10 minutes. Tip: Start with cold water to ensure even cooking.
2. While the potatoes cook, place the eggs in a small saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs. Tip: Older eggs peel easier than fresh ones.
3. Drain the potatoes and let them cool slightly. Peel and chop the eggs into small pieces.
4. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
5. Add the slightly cooled potatoes, chopped eggs, red onion, celery, and dill to the bowl. Gently fold everything together until well combined. Tip: Folding gently prevents the potatoes from breaking apart.
6. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Let this Egg Potato Salad be the star of your next picnic or potluck. Its creamy texture and harmonious blend of flavors make it a crowd-pleaser. Serve it on a bed of lettuce for an extra crunch or alongside grilled meats for a hearty meal.

Chive and Onion Potato Salad

You’ll find this Chive and Onion Potato Salad to be a refreshing twist on the classic, perfect for those warm summer days or as a hearty side for your next barbecue.

Ingredients

• 2 lbs russet potatoes, peeled and diced into 1-inch cubes
• 1/2 cup mayonnaise, creamy and rich
• 1/4 cup sour cream, tangy and smooth
• 2 tbsp white vinegar, for a subtle sharpness
• 1 tbsp Dijon mustard, for a hint of spice
• 1/2 cup fresh chives, finely chopped
• 1/4 cup red onion, minced for a crisp bite
• 1 tsp salt, to enhance flavors
• 1/2 tsp black pepper, freshly ground

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 10-12 minutes, until potatoes are tender but not mushy. Tip: Test with a fork; it should slide in easily.
3. Drain the potatoes in a colander and let them cool to room temperature, about 20 minutes. Tip: Spreading them on a baking sheet speeds up cooling.
4. In a large mixing bowl, whisk together mayonnaise, sour cream, white vinegar, Dijon mustard, salt, and black pepper until smooth.
5. Add the cooled potatoes, chives, and red onion to the bowl. Gently fold until all ingredients are evenly coated. Tip: Use a rubber spatula to prevent breaking the potatoes.
6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Kick back and enjoy the creamy texture and the harmonious blend of tangy and savory flavors in this potato salad. For an extra crunch, sprinkle with additional chopped chives or serve alongside grilled meats for a complete meal.

Pesto Potato Salad

Begin by gathering your ingredients for a pesto potato salad that’s as vibrant in flavor as it is in color. This dish combines the earthy comfort of potatoes with the fresh, herby punch of homemade pesto, creating a side that’s both satisfying and refreshing.

Ingredients

• 2 lbs small red potatoes, scrubbed and quartered
• 1/2 cup rich extra virgin olive oil
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup grated Parmesan cheese, aged and sharp
• 1/4 cup pine nuts, lightly toasted
• 2 garlic cloves, peeled and minced
• 1 tbsp fresh lemon juice, bright and tangy
• 1 tsp kosher salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10-12 minutes.
2. While the potatoes cook, combine the basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Add the lemon juice, salt, and pepper, then pulse to combine.
4. Drain the potatoes well and let them cool slightly in a large bowl. This helps the pesto adhere better to the potatoes.
5. Gently fold the pesto into the warm potatoes until evenly coated. Taste and adjust seasoning if necessary.

Delight in the creamy texture of the potatoes against the bright, herbaceous pesto. Serve this salad at room temperature to highlight its flavors, or chill it for a refreshing twist on a classic side.

Spicy Sriracha Potato Salad

Whisking together comfort and heat, this Spicy Sriracha Potato Salad transforms the classic picnic side into a bold, flavor-packed dish that’s as easy to make as it is delicious. Perfect for those who love a little kick in their meals, this recipe guides you through creating a creamy, spicy potato salad that’s sure to be a hit at any gathering.

Ingredients

• 2 pounds of waxy red potatoes, scrubbed and diced into 1-inch pieces
• 1/2 cup of rich mayonnaise
• 2 tablespoons of smooth Sriracha sauce
• 1 tablespoon of bright lemon juice
• 1 teaspoon of finely ground sea salt
• 1/2 teaspoon of freshly cracked black pepper
• 2 stalks of crisp celery, finely chopped
• 1/4 cup of fresh green onions, thinly sliced

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are tender when pierced with a fork.
2. While the potatoes cook, in a large mixing bowl, whisk together the mayonnaise, Sriracha sauce, lemon juice, sea salt, and black pepper until smooth.
3. Drain the potatoes well and let them cool for 5 minutes to avoid melting the mayonnaise. Tip: Cooling the potatoes slightly helps maintain the salad’s creamy texture.
4. Add the warm potatoes, celery, and green onions to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated. Tip: Folding instead of stirring prevents the potatoes from breaking apart.
5. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Tip: Chilling the salad enhances its flavors and texture.

Now ready to serve, this Spicy Sriracha Potato Salad boasts a creamy texture with a perfect balance of heat and tang. For an extra crunch, top with additional sliced green onions or serve alongside grilled meats for a complete meal.

Roasted Garlic Potato Salad

Warm up your kitchen with this comforting Roasted Garlic Potato Salad, a dish that combines the earthy sweetness of roasted garlic with the creamy texture of perfectly cooked potatoes. It’s a simple yet flavorful recipe that’s sure to become a staple in your meal rotation.

Ingredients

• 2 lbs Yukon Gold potatoes, washed and cubed
• 1/4 cup rich extra virgin olive oil
• 6 cloves garlic, peeled and left whole
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting.
2. Toss the cubed Yukon Gold potatoes and whole garlic cloves with the extra virgin olive oil, sea salt, and black pepper in a large mixing bowl until evenly coated.
3. Spread the potato and garlic mixture in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and fork-tender, stirring halfway through for even cooking.
4. While the potatoes roast, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar in a small bowl to create the dressing.
5. Once the potatoes and garlic are done, let them cool slightly. Then, mash the roasted garlic cloves into a paste and mix them into the dressing for a deep, caramelized flavor.
6. Gently fold the roasted potatoes into the dressing until well combined. Stir in the fresh parsley for a burst of color and freshness.
7. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together beautifully.

Key to this dish’s appeal is the contrast between the creamy dressing and the tender yet slightly crisp potatoes. Serve it alongside grilled meats or as a standout dish at your next picnic for a touch of gourmet flair.

Apple Walnut Potato Salad

Great for any gathering, this Apple Walnut Potato Salad combines the crispness of fresh apples with the earthy crunch of walnuts, all tossed in a creamy dressing that perfectly coats the tender potatoes. It’s a delightful twist on the classic potato salad that’s sure to impress.

Ingredients

• 2 pounds of waxy potatoes, peeled and diced into 1-inch cubes
• 1 cup of mayonnaise, creamy and rich
• 2 tablespoons of Dijon mustard, smooth and tangy
• 1 tablespoon of apple cider vinegar, with a sharp, fruity acidity
• 1 teaspoon of sugar, fine and white
• 1/2 teaspoon of salt, finely ground
• 1/4 teaspoon of black pepper, freshly ground
• 2 medium apples, crisp and sweet, cored and diced
• 1/2 cup of walnuts, roughly chopped and toasted
• 2 stalks of celery, finely diced for a refreshing crunch
• 2 green onions, thinly sliced for a mild, oniony bite

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are just tender when pierced with a fork.
2. While the potatoes cook, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper in a large bowl until smooth and well combined.
3. Drain the potatoes well and let them cool for about 5 minutes, then gently fold them into the dressing along with the diced apples, toasted walnuts, celery, and green onions until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Perfect for picnics or potlucks, this Apple Walnut Potato Salad offers a delightful contrast of textures and flavors, from the creamy dressing to the crisp apples and crunchy walnuts. Serve it chilled on a bed of leafy greens for an elegant presentation or alongside grilled meats for a hearty meal.

Conclusion

Feast your eyes on these 19 delightful potato salad recipes that promise ease and flavor in every bite! Perfect for any gathering or a cozy family dinner, these dishes are sure to impress. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!