11 Enticing Potato Salad Recipes to Up Your Diet Game

Are you in need of some fresh, delicious ideas to elevate your outdoor lunches, spruce up your grilling feasts, or complement your Thanksgiving turkey? Look no further than the timeless classic: potato salad. With its wide range of tempting variations, choosing just one favourite recipe is nearly impossible. 

Each option boasts its own charm, tailored perfectly for various menu vibes. This hearty and flavourful side dish, bursting with creaminess, tang, and herbal notes, is genuinely a gratifying addition to any meal. Prepare to be inspired as we present all our cherished potato salad recipes in one convenient location.

1. Classic Potato Salad 

httpss://www.youtube.com/watch?v=-LU6Yx_0IFI

Indulge in the irresistible flavours of this homemade potato salad, effortlessly prepared to tantalise your taste buds. With a delightful combination of sweet relish, zesty mustard, and a dressing that evokes the essence of deviled eggs, each bite will deliver a tangy explosion of flavours. Get ready to embark on a heavenly culinary journey that will leave you craving for more.

Ingredients

• 3 pounds of raw potatoes
• 4 hard-boiled eggs
• 1 cup of mayonnaise
• 1/4 cup of buttermilk
• 2 tablespoons of yellow mustard
• 2 dill pickles (minced)
• salt and pepper (to taste)
• 2 chopped ribs of celery
• 1/4 cup of chopped red onion

Instructions

1. Boil the potatoes unpeeled, then lower the heat for around 10 to 15 minutes until they’re soft.
2. Drain the water from the pot and leave the potatoes to steam for another 10 minutes. Make sure you cover the pot.
3. Take the potatoes out and peel then chop them into smaller chunks.
4. Now, separate the egg white and the yolks of all 4 hard-boiled eggs for the dressing.
5. Place the yolks in a bowl and mash them with a fork until they have a creamy texture. 
6. Add the buttermilk, mustard, mayo, and pickle juice to the yolks. Sprinkle some salt and pepper to taste.
7. Chop the egg whites into smaller chunks and add them to the warm potatoes along with the pickles, onions, and celery. 
8. Pour the dressing over the colourfully delicious salad and stir well. 
9. Cover the bowl and let it chill for a few hours, allowing the flavours to set in.

2. Grilled Potato Salad with Basil and Chiles

Indulge in the irresistible flavours of a smoky, charred, and grilled take on everyone’s favourite German potato salad. Picture this: the tangy allure of bright vinegar, the refreshing aroma of fresh herbs, and just the right amount of heat all elevated to new heights. This delectable twist on the classic recipe will transport your taste buds to new dimensions, enticing you with a melt-in-your-mouth smokiness that will leave you craving more. Get ready to go on a delectable adventure that captures the essence of German potato salad like never before.

Ingredients

• 2 pounds of baby potatoes
• ½ cup of kosher salt, plus more
• ⅔ cup of unseasoned rice vinegar
• 3 tbsp of fish sauce
• 1 tbsp of honey
• ¼ cup of extra virgin olive oil plus 3 tbsp for drizzling
• 2 red Fresno chiles (thinly sliced)
• 1 large red onion
• 3 garlic cloves
• 2 cups of basil leaves
• 2 tbsp of toasted sesame seeds

Instructions

1. Place the potatoes in a large saucepan and partially cover with water.
2. Add half a cup of salt and let it simmer over medium heat for a few minutes.
3. Take the heat down and let it simmer until the potatoes get softer and more tender, then drain the water and let it cool for a while.
4. Preheat the grill on medium heat. Meanwhile, whisk the fish sauce, honey, and vinegar together with 3 tablespoons of olive oil.
5. Add the chiles in and sprinkle some salt. 
6. Slice the onion into half, then chop each half into five wedges, but make sure the root holds all pieces.
7. Bring a large bowl and grate the garlic into fine pieces, then add 1/4 cup of olive oil and whisk together.
8. Now, lightly mash the potatoes and add them to the bowl with the onion wedges. 
9. Transfer the ingredients from the bowl to the grill and let them char for 15 minutes, then place them back into the bowl when finished.
10. Pour the dressing over the potatoes, then add the basil, sesame seeds, and salt, then drizzle with oil and serve!

3. Fried Potato Salad

httpss://www.youtube.com/watch?v=opiFXZt8yts

Are you tired of the same old potato salad? Look no further! This incredibly delicious recipe will not only put your leftover fried potatoes to good use but also have you craving more. Prepare to be amazed by the mouthwatering flavours that await you in this unique twist on traditional potato salad. And if you’re a fan of cheesy goodness, why not take it up a notch by adding some grated sharp cheddar?

Ingredients

• 8 medium potatoes (peeled)
• 3 tablespoons of applewood seasoning rub
• 1/2 cup of canola oil
• 1 small onion (finely chopped)
• 1 small green pepper (finely chopped)
• 2 cups of Miracle Whip
• 4 hard-boiled large eggs
• 1 teaspoon of salt
• 1/2 teaspoon of pepper

Instructions

1. Chop the potatoes into small pieces and sprinkle with applewood.
2. Put the canola oil into a pan, then heat it over medium heat. Gradually add the potatoes.
3. Keep stirring the potatoes until their texture is tender and soft for around 15-20 minutes.
4. Set it aside until it cools completely.
5. Transfer to a big bowl and toss in the rest of the ingredients.
6. Let it chill for at least an hour before serving.

4. Eggy Potato with Pickles 

When it comes to summer favourites, innovative twists are always exciting. However, there’s a timeless delight in savouring a classic, creamy, eggy potato salad. This beloved dish not only brings a sense of comfort but also guarantees to please any crowd, regardless of the occasion.

Ingredients

• 2 and 3/4 pounds of medium red-skinned potatoes, peeled
• 1 and 1/4 tsp of kosher salt, plus more
• 1/2 cup of mayonnaise
• 1/4 cup of sweet pickle juice from a jar
• 8-10 sweet-pickle chips
• 1 and 1/2 tablespoons of Dijon mustard
• 1 teaspoon of sugar
• 1/4 teaspoon of ground black pepper, plus more
• 5 large hard-boiled egg yolks
• 2 tablespoons of chopped red onion
• 2 tablespoons of chopped flat-leaf parsley
• Paprika

Instructions

1. In a large pot, place the peeled potatoes and cover with water partially. Season with salt and let it boil for a few minutes.
2. Once it’s brought to a boil, reduce the heat to medium and wait for 20 minutes until the potatoes are tender.
3. Drain the water, transfer the potatoes into a bowl and let it cool.
4. In another bowl, toss the pickle juice, Dijon mustard, mayonnaise, sugar, pepper and salt and whisk until combined well. 
5. Mash the potatoes with a wooden spoon, creating a mix of mashed pieces with some chunks.
6. Add the egg yolks to the potatoes and smash thoroughly, then add the dressing.
7. Stir in the onion and parsley, then season with pepper and salt.
8. Cover the salad and let it refrigerate for a few hours.
9. Once it’s cool, sprinkle with paprika for extra flavour and serve with pickle chips.

5. Creamy Potato Salad

httpss://www.youtube.com/watch?v=7bFJruOvUxg

Behold the ultimate culinary harmony: a flawless fusion of velvety creaminess and tantalising tang, complemented by delectable morsels of hard-boiled egg and the refreshing essence of freshly picked tarragon. Rest assured, dear reader, for whenever an insatiable yearning for a timeless masterpiece overcomes you, this recipe shall be your culinary saviour.

Ingredients

• 1 and 1/2 pounds of peeled potatoes. 
• 1 and 1/2 cups of mayonnaise or any salad dressing 
• 1 tablespoon of white or cider vinegar 
• 1 tablespoon of yellow mustard 
• 1 teaspoon of salt 
• 1/4 teaspoon of pepper 
• 2 medium stalks celery (chopped) 
• 1 medium onion (chopped)
• hard-cooked eggs (chopped)
• Paprika, if desired.

Instructions

1. Place the potatoes in a 3-quart saucepan and add water to cover them. 
2. Cover the saucepan and let the water boil, then reduce the heat to low. Simmer for 25 to 30 minutes or until the potatoes are tender. 
3. Once cooked, drain the potatoes and allow them to cool to a manageable temperature. 
4. Now, cut the potatoes into cubes and set them aside. 
5. In a large glass or plastic bowl, combine the mayonnaise, vinegar, mustard, salt, and pepper to create a flavourful dressing. 
6. Once well mixed, add the cubed potatoes, onion, and celery to the bowl and gently toss everything until the dressing evenly coats the ingredients. 
7. Next, stir in the eggs for an added touch of creaminess, then sprinkle a dash of paprika on top. 
8. Cover the salad and refrigerate it for at least 4 hours to allow the flavours to meld together.
9. Once it’s refreshingly chill, serve and enjoy!

6. BLT Potato Salad

httpss://www.youtube.com/watch?v=u7vcmJbGeoE

Enhance your side dish to extraordinary levels by incorporating the cherished elements of a delectable summer sandwich. Elevate the flavour profile of an already irresistible potato salad by skilfully combining these three exceptional ingredients. With this exciting culinary fusion, prepare to tantalise your taste buds like never before.

Ingredients

• 450g of miniature potatoes
• 1 tbsp of olive oil
• 2 red onions (finely sliced)
• 1 tsp of balsamic vinegar
• 10 streaky bacon
• 400g of salad tomatoes
• 1 and ½ heads of romaine lettuce (finely chopped)

For the dressing:

• 3 tbsp of mayonnaise
• 1 tsp of Dijon mustard
• ½ lemon (juiced)
• 1 tbsp of olive oil

Instructions

1. Put the potatoes in a pot of salted water, boil, and cook for around 15 minutes. 
2. Once they reach the perfect level of tenderness, drain them and set them aside to cool. 
3. Meanwhile, heat up some oil in a frying pan, then toss in some onions and cook them for around 5 minutes until they soften. 
4. Now add vinegar and allow the onions to dance with this tangy ingredient for another 5 minutes until they’re caramelised.
5. Remove this mixture from the pan and let it cool down, just like the potatoes.
6. Place the bacon in the pan and let it sizzle to crispy perfection. You may need to do this in batches.
7. Once the bacon has achieved the ideal level of crispiness, remove it from the pan and let it cool down for a little while. Then, slice or tear it into generously sized pieces.
8. For the dressing, combine all the dressing ingredients together, then season to taste.
9. In a large serving dish, assemble the potatoes, onions, bacon, tomatoes, and lettuce. 
10. Finally, drizzle the dressing over this salad, letting all the flavours sit in.

7. Pesto Potato Salad

Pesto holds the key to unlocking a world of delectable, cheesy, and herb-infused goodness, as showcased in this mouthwatering potato salad recipe. Whether drizzled over grilled chicken, slathered on a warm slice of bread, or stirred into a velvety pasta, the perfect pesto sauce never fails to impress. Discover the secret to elevating any dish with its irresistible flavours that will keep you coming back for more.

Ingredients

• 2 pounds of baby potatoes (unpeeled and sliced in half)
• 1 teaspoon of kosher salt (divided)
• 3/4 pound of green beans (ends trimmed and cut in half)
• 2 cups of fresh basil leaves 
• 2 cups of arugula
• 1/3 cup of chopped toasted almonds (plus 2 more tablespoons)
• 1/4 cup Parmesan cheese
• 1 large clove garlic (peeled)
• 1 tablespoon of fresh lemon juice (plus additional for serving)
• 1/3 cup of virgin olive oil
• A cup of green peas

Instructions

1. Place the potatoes in a generously sized pot, submerging them in cold water and adding a hint of 1/2 teaspoon of kosher salt. 
2. Once the water reaches a boil, lower the heat and cook the potatoes until they become tender, which should take around 10-15 minutes. 
3. Gently scoop the potatoes out of the water, transferring them to a bowl. 
4. While the potatoes are now resting, return the pot of water to a boil and add the green beans for a brief blanching session for a mere 3 minutes.
5. Drain the beans using a colander and rinse them with cold water. 
6. Gather fresh basil, arugula, 1/3 cup of almonds, lemon juice, Parmesan cheese, a clove of garlic, and a sprinkle of salt. 
7. Combine these ingredients in a food processor fitted with a steel blade, pulsating until they reach a uniform consistency. 
8. As you blend, gradually pour the silky and fragrant olive oil into the feed tube until the mixture becomes smooth. 
9. Combine the potatoes, green beans, and sauce.
10. Serve and enjoy!

8. Ranch Potato Salad

Indulge in the delightful combination of tangy buttermilk and freshly chopped scallions, infusing this creamy mayonnaise-based potato salad with an irresistible ranch-like flavour. For an extra touch of savoury satisfaction, imagine crisp, crumbled bacon delightfully added right before serving, granting the salad a subtle, compelling saltiness. Prepare to embrace a sensational taste that will earn its place as the treasured gem of your family’s dining table.

Ingredients

• 2 pounds of red potatoes
• 2 cups of sour cream (regular or low-fat)
• 1 ranch dressing mix (dry)
• Freshly cracked pepper, to taste
• 1 and 1/2 cups of cheddar cheese (freshly grated)
• 15 slices of bacon
• 1 cup of thinly sliced green onions

Instructions

1. Keep the peel on the red potatoes and dice them into bite-sized 1-inch cubes. 
2. Place these potato cubes into a generously sized pot and cover them with approximately 1 inch of water. 
3. Turn up the heat to high and allow the water to come to a boil while adding a dash of salt for seasoning. 
4. Once the water is bubbling, reduce the heat to a gentle medium-low and let the potatoes cook uncovered for roughly 8 to 15 minutes or until they become tender when pierced with a fork. 
5. Drain the cooked potatoes and rinse them under cold water until cool. 
6. Combine the ranch dressing packet with the tangy sour cream, whisking until it transforms into a silky, smooth mixture. 
7. Next, cook the bacon until it’s crispy and drain off any excess grease, then chop the bacon into delectable bits.
8. In a big bowl, place the cooled and dried potatoes, along with the chopped bacon, shredded cheddar cheese, and sliced green onions. 
9. Now, pour the creamy dressing over the ingredients and gently toss everything together until all flavours meld harmoniously. 
10. Sprinkle cracked pepper to taste
11. Allow the salad to rest, covered, in the cool embrace of the refrigerator for a minimum of 30 minutes to an hour before serving.

9. Sour Cream and Onion Potato Salad 

httpss://www.youtube.com/watch?v=XLAmMDKoi6k

With this exceptional recipe, indulge in the delightful union of our favourite potato chip flavour and the luscious creaminess of a salty salad. To emphasise this enticing combination, we crown the entire dish with crumbled sour cream and onion potato chips. Prepare yourself for an irresistible treat that will elevate your taste buds.

Ingredients

• 2 pounds of potatoes
• 1 and 1/2 tsp of salt (divided) 
• 1 bunch of green onions
• 3/4 cup of sour cream
• 3 tablespoons of mayonnaise
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of Dijon mustard
• 1 teaspoon of dried minced garlic or 1/2 teaspoon granulated garlic
• 1 teaspoon of onion (minced)
• 1/2 teaspoon of ground black pepper
• A bunch of fresh chives, chopped, divided

Instructions

1. Prepare a pot of water by bringing it to a boil and adding approximately 1 teaspoon of salt for flavour. 
2. Once the water is boiling, gather a heatproof bowl or colander and carefully place the potatoes in it before gently sliding them into the water. 
3. Allow the potatoes to cook for about 15 minutes until they become tender. 
4. In the meantime, take a large colander and place the chopped green onions in it. 
5. After the potatoes have been cooked, drain them over the onions. This method will lightly cook the onions and infuse them with flavour. 
6. To cool down the hot potatoes, run cold water over them for a few seconds, then let them drain and cool to room temperature while you prepare the dressing. 
7. In a large bowl, combine sour cream, mayonnaise, lemon juice, mustard, dried garlic, dried onion, pepper, and kosher salt. 
8. Add most of the chives, keeping a small handful for garnishing purposes. 
9. Whisk all the ingredients together until they are thoroughly combined. 
10. Once the drained potatoes and green onions are cool, add them to the bowl with the dressing and toss them well to ensure a thorough combination. 
11. Finally, top the dish with the remaining chives for a visually appealing presentation.

10. Nicoise Potato Salad

Indulge in the timeless harmony of tender potatoes, crisp green beans, briny olives, and savoury tuna with this irresistible and effortless potato salad. Brace yourself – it’s time to take your taste buds on an unforgettable journey. This vibrant medley of flavours is a culinary masterpiece that you simply cannot miss. Prepare to be enchanted as these humble ingredients unite to create a symphony of satisfaction. No longer a mere dish, this creation is an experience waiting to be savoured. Get ready to elevate your culinary prowess and embrace this delectable must-have recipe for the ultimate potato salad.

Ingredients

• 2 pounds of petite red or white potatoes
• 5 ounces of green beans (trimmed and cut into 1-inch pieces)
• 1 cup of pitted kalamata olives
• 1 cup of red onion (thinly sliced)
• ⅓ cup of capers (drained)
• 4 hard-boiled egg
• ½ cup of Italian flat-leaf parsley (chopped)
• ½ cup of fresh tarragon (chopped)

For the Vinaigrette Dressing

• ½ cup of extra-virgin olive oil
• ⅓ cup of fresh lemon juice
• 2 tablespoons of minced shallot
• 1 tablespoon of Dijon mustard
• 1 tablespoon of whole-grain mustard
• 1 teaspoon of kosher salt
• 1 teaspoon of freshly ground black pepper

Instructions

1. Take a jar with a secure lid and pour in all the necessary ingredients. Close it tightly, shake it vigorously, and set it aside for later. 
2. Meanwhile, grab a medium-sized pot and add the potatoes, making sure to cover them with water by about an inch. 
3. Bring the water to a boiling point and sprinkle in 1-2 teaspoons of kosher salt. Then, reduce the heat to a simmer. Let the potatoes cook until they become tender enough.
4. Now, fill a large pot with water, bring it to a boil, generously season the boiling water with kosher salt, and gently introduce the green beans. 
5. Allow them to simmer for a minute, then drain the water and rinse the beans before transferring them to a large mixing bowl. 
6. As soon as the potatoes are cool enough to handle, transform them into delightful bite-sized chunks. 
7. Return these potato chunks back into the mixing bowl and drizzle them with 3-4 tablespoons of the vinaigrette dressing. 
8. Set the bowl aside to allow the flavours to mingle and the potatoes to cool further. 
9. Add the cooled green beans to the bowl and gently toss them with the kalamata olives, the zesty red onion, and the tangy capers. 
10. Generously coat it with a tangy vinaigrette dressing enriched with tarragon and parsley. 
11. Incorporate the delightful cubes of hard-boiled egg, adding a creamy and satisfying texture. 
12. Garnish with parsley, then serve and enjoy!

11. Tex-Mex Potato Salad

Tex-Mex Potato Salad is an absolute crowd-pleaser that will elevate any cookout or potluck to the next level. What sets this delightful dish apart is the secret ingredient: pickled jalapenos. These fiery gems infuse the salad with an irresistible burst of flavour and add a captivating touch of interest. For those seeking an extra protein boost, simply incorporate a can of black beans into the mix. Prepare to be amazed by this delectable creation’s explosion of flavours and textures.

Ingredients

• 2 medium ears of sweet corn
• 1 large sweet red pepper
• 2 pounds of small red potatoes
• 1 medium ripe avocado (peeled and cubed)
• 1 cup of grape tomatoes
• 2 green onions (cut into slices)
• 1/4 cup of reduced-fat sour cream or plain Greek yoghurt
• 1/4 cup of low-fat mayonnaise
• 1/4 cup of salsa
• 2 tablespoons of lime juice
• 1 tablespoon of red wine vinegar
• 2 teaspoons of chopped pickled jalapeño slices
• 1/2 teaspoon of salt
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of ground cumin
• 1/4 teaspoon of pepper
• Dash cayenne pepper
• Fresh cilantro leaves

Instructions

1. Preheat your oven to 400° Fahrenheit. 
2. As the oven warms up, grab a greased baking sheet and arrange the corn and red pepper on it. 
3. Allow these veggies to roast until they become slightly charred, which takes around 20-25 minutes.
4. Once done, set them aside to cool, then grab the pepper and peel off its skin. 
5. Add a large saucepan and the potatoes, ensuring they’re well-covered. 
6. boil the water, then reduce the heat. Let the potatoes cook uncovered for about 10-12 minutes or until tender to the touch. 
7. Drain the cooked potatoes and allow them to cool before cutting them in half. 
8. Place the halved potatoes in a big bowl, then add the roasted red pepper and corn, along with some creamy avocado, juicy tomatoes, and finely chopped green onions, into the same bowl.
9. Grab your blender and add some sour cream, mayonnaise, zesty salsa, tangy lime juice, a splash of vinegar, jalapeños for a little kick, and a sprinkle of salt and seasonings. 
10. Blend this mixture until it becomes a smooth and creamy dressing, then pour it over the potato mixture and thoroughly toss everything together to ensure every ingredient is coated.
11. Cover and let it chill to perfection, then serve and enjoy!

So, if you’re searching for a delicious and nourishing addition to your daily meals, look no further than potato salad! This mouthwatering dish not only satisfies your taste buds but also provides a wealth of essential nutrients. With its hearty flavours and wholesome ingredients, potato salad is the perfect choice to tickle your taste buds and energise your body throughout the day.

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