Are you looking for a delicious and easy potato salad recipe to impress your family and friends? Look no further! With so many variations out there, it can be overwhelming to decide which one to try. That’s why we’ve gathered 18 creamy and easy potato salad recipes that are sure to satisfy your cravings. From classic combinations to unique twists, these recipes showcase the versatility of potatoes in a salad.
Whether you’re in the mood for something traditional or want to spice things up with some international flair, there’s something on this list for everyone. So go ahead, grab a fork and dig into our collection of potato salads. Which one will be your new favorite?
Classic Creamy Potato Salad with Mayo and Mustard
A timeless favorite, this creamy potato salad recipe combines the comforting flavors of boiled potatoes, mayonnaise, and mustard for a delicious side dish perfect for picnics, barbecues, or everyday meals.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Boil the diced potatoes in salted water until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool slightly.
3. In a large bowl, combine the cooled potatoes, mayonnaise, Dijon mustard, salt, and pepper. Mix well to coat the potatoes evenly.
4. Stir in the chopped fresh dill.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (boiling time)
Southern Style Potato Salad with Sweet Pickles
A classic Southern twist on traditional potato salad, this recipe adds a tangy and sweet dimension with the inclusion of diced sweet pickles. Perfect for picnics, barbecues, or as a side dish at your next family gathering.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped fresh dill
– 1/4 cup chopped sweet pickles (such as Claussen)
– 1/4 cup chopped red onion
– Salt and pepper to taste
Instructions:
1. Boil the diced potatoes in a large pot of salted water until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, combine the cooled potatoes, mayonnaise, Dijon mustard, chopped dill, sweet pickles, and red onion.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes
Loaded Baked Potato Salad with Bacon and Cheese
A creamy and savory twist on traditional potato salad, this recipe combines the comfort of baked potatoes with the richness of bacon and cheese. Perfect for a picnic or potluck!
Ingredients:
– 4 large baking potatoes
– 6 slices of cooked bacon, crumbled
– 1 cup of shredded cheddar cheese
– 1/2 cup of mayonnaise
– 1 tablespoon of Dijon mustard
– Salt and pepper to taste
– Chopped scallions or chives for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes, or until tender.
3. Let potatoes cool, then cut in half lengthwise and scoop out the flesh.
4. In a large bowl, combine potato flesh, crumbled bacon, shredded cheese, mayonnaise, Dijon mustard, salt, and pepper. Mix well.
5. Refrigerate for at least 30 minutes to allow flavors to meld together.
6. Garnish with chopped scallions or chives, if desired.
Cooking Time: 45-50 minutes (baking potatoes) + 30 minutes (refrigeration)
Dill Pickle Potato Salad with Fresh Herbs
A refreshing twist on traditional potato salad, this recipe combines the tanginess of dill pickles with the brightness of fresh herbs. Perfect for a summer gathering or potluck!
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh dill
– 2 tablespoons chopped fresh parsley
– 1 tablespoon Dijon mustard
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup finely chopped dill pickles (about 2-3 pickle slices)
– 2 tablespoons chopped scallions (green onions), for garnish
Instructions:
1. Place potatoes in a large pot and add enough cold water to cover. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain potatoes and let cool to room temperature.
3. In a large bowl, combine mayonnaise, chopped dill, parsley, mustard, salt, and pepper.
4. Add cooled potatoes to the bowl and stir until coated with the dressing.
5. Stir in chopped pickles and scallions.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Greek Yogurt Potato Salad with Lemon and Chives
This refreshing twist on classic potato salad combines the tanginess of Greek yogurt with the brightness of lemon juice and the subtle flavor of chives. Perfect for a light and satisfying side dish or a quick lunch.
Ingredients:
– 4 large potatoes, peeled and diced
– 1 cup Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the Greek yogurt, lemon juice, salt, and pepper.
4. Add the cooled potatoes, chives, and olive oil to the bowl. Toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
German Potato Salad with Warm Bacon Dressing
This classic German potato salad gets a rich and creamy twist with the addition of warm bacon dressing, making it a perfect side dish for any occasion. With its comforting combination of potatoes, onions, and smoky bacon, this recipe is sure to become a family favorite.
Ingredients:
– 4 large potatoes, peeled and diced
– 1 large onion, diced
– 6 slices of bacon, diced
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of Dijon mustard
– 1 teaspoon of sugar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Boil the potatoes until tender, then drain and let cool.
2. Cook the bacon in a pan over medium heat until crispy, then set aside.
3. In the same pan, add the diced onion and cook until caramelized.
4. In a large bowl, combine the cooled potatoes, cooked onion, and crumbled bacon.
5. Whisk together the apple cider vinegar, Dijon mustard, sugar, salt, and pepper to make the dressing.
6. Pour the warm dressing over the potato mixture and toss to combine.
7. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Vegan Potato Salad with Avocado Dressing
Vegan Potato Salad with Avocado Dressing Recipe
Summary: This creamy potato salad recipe is a game-changer, featuring roasted potatoes, crunchy veggies, and a rich avocado dressing that’s free from dairy.
Ingredients:
– 4-6 medium-sized potatoes, peeled and cubed
– 1 large red bell pepper, diced
– 1 small yellow onion, thinly sliced
– 2 cloves of garlic, minced
– 1/2 cup vegan mayonnaise
– 1 ripe avocado, mashed
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss potatoes with a pinch of salt and roast for 20-25 minutes, or until tender.
2. In a large bowl, combine roasted potatoes, bell pepper, onion, and garlic.
3. In a separate bowl, whisk together vegan mayonnaise, mashed avocado, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the dressing over the potato mixture and toss to coat.
5. Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh herbs, if desired.
Cooking Time: 45-50 minutes (including roasting time)
Red Skin Potato Salad with Sour Cream and Dill
A classic potato salad gets a refreshing twist with the addition of tangy sour cream and fragrant dill. Perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients:
– 4 large red skin potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon chopped fresh dill
– 1 tablespoon white vinegar
– Salt and pepper to taste
– 2 tablespoons chopped fresh chives (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, combine the cooled potatoes, mayonnaise, sour cream, chopped dill, salt, and pepper. Mix well to combine.
4. Taste and adjust the seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, garnish with chopped chives if desired.
Cooking Time: 12-15 minutes
Mustard Potato Salad with Hard-Boiled Eggs
A classic potato salad gets a boost from tangy mustard and creamy dressing, paired with the richness of hard-boiled eggs. This comforting side dish is perfect for picnics, barbecues, or family gatherings.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 1 teaspoon prepared yellow mustard
– 2 hard-boiled eggs, diced
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. Place potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes, or until tender.
2. Drain potatoes and let cool slightly.
3. In a large bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard, and yellow mustard.
4. Add cooled potatoes, diced eggs, salt, and pepper to the bowl. Stir until well combined.
5. Taste and adjust seasoning as needed.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Garnish with chopped parsley or chives, if desired.
Cooking Time: 12-15 minutes
Spicy Jalapeño Potato Salad with Lime
This vibrant salad combines the creamy richness of potatoes with the bold flavors of jalapeños and lime, perfect for a warm-weather gathering or a quick lunch.
Ingredients:
– 4 large Yukon gold potatoes, peeled and diced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup mayonnaise
– 2 tbsp chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the lime juice, mayonnaise, cilantro, and chopped jalapeño.
4. Add the cooled potatoes to the bowl and toss to combine.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 10-12 minutes
Herbed Potato Salad with Fresh Parsley and Thyme
A classic potato salad gets a fresh twist with the addition of fragrant parsley and thyme, making it perfect for picnics, barbecues, or as a side dish for any occasion.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 2 hard-boiled eggs, diced (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes, chopped parsley, and thyme to the bowl. Toss gently to combine.
5. If using, stir in the diced hard-boiled eggs.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Sweet and Tangy Potato Salad with Honey Mustard
This refreshing potato salad combines the natural sweetness of potatoes with a tangy honey mustard dressing, perfect for picnics, barbecues, or as a side dish.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Chopped fresh parsley or chives (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool slightly.
3. In a separate bowl, whisk together the mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and black pepper.
4. Add the cooled potatoes to the dressing and stir until coated.
5. Chill in the refrigerator for at least 30 minutes before serving. Garnish with chopped parsley or chives, if desired.
Cooking Time: 10-12 minutes (potatoes) + chilling time
Ranch Style Potato Salad with Hidden Valley Dressing
A creamy and flavorful potato salad that’s perfect for potlucks, picnics, or backyard gatherings. This recipe combines the richness of Hidden Valley Ranch dressing with the simplicity of boiled potatoes.
Ingredients:
– 4 large Russet potatoes, peeled and cubed
– 1/2 cup Hidden Valley Ranch Dressing
– 1 tablespoon mayonnaise
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Place the potato cubes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the Hidden Valley Ranch dressing and mayonnaise until smooth.
4. Add the cooled potatoes, chives, salt, and pepper to the bowl. Toss until the potatoes are well coated with the dressing mixture.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (boiling), 30 minutes (chilling)
Smoky Paprika Potato Salad with Roasted Garlic
Elevate your potato salad game with the addition of smoky paprika and roasted garlic! This creamy, flavorful side dish is perfect for picnics, barbecues, or simply a quick weeknight dinner.
Ingredients:
– 4 large potatoes, peeled and diced
– 1 head of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1 tablespoon smoky paprika
– 1/2 cup plain Greek yogurt
– 1/2 cup mayonnaise
– Salt and pepper to taste
– Chopped fresh chives or scallions for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Meanwhile, toss garlic cloves with the remaining 1 tablespoon olive oil and roast in the oven for 15-20 minutes, or until caramelized.
4. In a large bowl, combine roasted potatoes, roasted garlic, smoky paprika, Greek yogurt, and mayonnaise. Mix well to combine.
5. Season with salt and pepper to taste. Garnish with chopped chives or scallions if desired.
Cooking Time: 35-40 minutes
Mediterranean Potato Salad with Olives and Feta
Elevate your potato salad game with this flavorful Mediterranean twist, combining the creaminess of potatoes, tanginess of olives, and saltiness of feta.
Ingredients:
– 4-5 medium-sized potatoes, peeled and diced
– 1/2 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup red wine vinegar
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, combine the cooled potatoes, sliced olives, crumbled feta cheese, red wine vinegar, and olive oil. Season with salt and pepper to taste.
4. Garnish with chopped parsley, if desired. Serve chilled or at room temperature.
Cooking Time: 20 minutes
Curry Potato Salad with Raisins and Almonds
A unique twist on traditional potato salad, this recipe combines the comfort of potatoes with the warmth of Indian spices and the crunch of almonds and raisins.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons curry powder
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/2 cup chopped fresh cilantro
– 1/4 cup raisins
– 1/4 cup sliced almonds
Instructions:
1. Boil the potatoes until tender, then drain and let cool.
2. In a large bowl, whisk together mayonnaise, curry powder, lemon juice, salt, and pepper.
3. Add the cooled potatoes to the bowl and stir until coated with the curry mixture.
4. Fold in the chopped cilantro, raisins, and almonds.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 45 minutes
Pesto Potato Salad with Fresh Basil and Pine Nuts
This vibrant salad brings together the creaminess of pesto, the sweetness of potatoes, and the crunch of pine nuts for a refreshing summer side dish.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup fresh basil leaves, chopped
– 1/4 cup pine nuts
– 1/2 cup pesto sauce
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss diced potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, combine roasted potatoes, chopped basil, pine nuts, and pesto sauce.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Buffalo Style Potato Salad with Blue Cheese Crumbles
This spicy potato salad combines the classic flavors of buffalo chicken wings with creamy blue cheese crumbles, perfect for a game day gathering or casual outdoor picnic. A tangy and savory twist on traditional potato salad!
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 1 tablespoon hot sauce (Frank’s RedHot)
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup crumbled blue cheese
– Chopped fresh chives or scallions for garnish
Instructions:
1. Boil potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, whisk together mayonnaise, Greek yogurt, hot sauce, and Dijon mustard.
3. Add cooled potatoes to the bowl and toss to combine.
4. Season with salt and pepper to taste.
5. Stir in crumbled blue cheese until well combined.
6. Chill in refrigerator for at least 30 minutes before serving.
7. Garnish with chopped chives or scallions, if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your potato salad game! This article features 18 creamy and easy-to-make recipes that are sure to please. From classic combinations like mayo and mustard, to bold flavors like smoky paprika and curry, there’s something for everyone. Try the Southern-style potato salad with sweet pickles, or go vegan with an avocado dressing. You’ll also find international twists like Mediterranean and German-inspired options. Whether you’re a fan of rich and creamy or light and tangy, these recipes are sure to become new favorites.