Are you looking for a delicious and creamy potato salad recipe to bring to your next potluck or picnic? Look no further! We’ve compiled 18 mouth-watering potato salad recipes that are sure to please even the pickiest eaters. From classic combinations like mayonnaise and mustard, to bold flavors like dill pickle and jalapeño, there’s a potato salad recipe here for everyone.
In this article, we’ll take you on a culinary journey around the world, exploring different cultural twists on traditional potato salad recipes. Whether you’re in the mood for something light and refreshing or rich and indulgent, we’ve got you covered with our collection of creamy easy potato salad recipes that are sure to satisfy your cravings.
Classic Creamy Potato Salad with Mayo and Mustard
A creamy and tangy twist on the classic potato salad, this recipe combines boiled potatoes with a rich dressing featuring mayonnaise and mustard.
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. 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 separate bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until smooth.
4. Add the chopped fresh dill to the dressing and stir to combine.
5. Once the potatoes have cooled, add them to the dressing and toss until they are well coated.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Loaded Baked Potato Salad with Bacon and Cheese
Loaded Baked Potato Salad with Bacon and Cheese
Get ready to elevate your potato salad game with this loaded baked potato twist!
Ingredients:
– 4 large baking potatoes
– 6 slices of cooked bacon, crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh chives or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Scrub the potatoes clean and poke some holes in them with a fork.
2. Bake the potatoes directly on the middle rack of the oven for 45-50 minutes, or until they’re tender when pierced with a fork.
3. While the potatoes are baking, mix the crumbled bacon, shredded cheese, mayonnaise, Dijon mustard, salt, and pepper in a bowl.
4. Once the potatoes are done, let them cool slightly before slicing them in half lengthwise.
5. Scoop out most of the potato flesh to create a hollow shell. Fill each potato with the bacon-cheese mixture and top with additional shredded cheese if desired.
6. Serve warm or at room temperature, garnished with fresh chives or scallions if you like.
Cooking Time: 45-50 minutes
Dill Pickle Potato Salad with Tangy Dressing
A refreshing twist on classic potato salad, this recipe combines the tanginess of dill pickles with the creaminess of mayonnaise and a hint of mustard.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup finely chopped fresh dill
– 1/4 cup chopped fresh chives
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 2 tablespoons chopped fresh dill pickle
– Salt and pepper to taste
– 2 tablespoons plain Greek yogurt (optional)
Instructions:
1. Boil the potatoes until tender, then drain and let cool.
2. In a large bowl, combine the cooled potatoes, chopped fresh dill, chives, mayonnaise, Dijon mustard, and pickle.
3. Season with salt and pepper to taste.
4. If desired, stir in the Greek yogurt for an extra creamy dressing.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Southern-Style Potato Salad with Sweet Relish
A classic Southern side dish, this potato salad is a flavorful and refreshing accompaniment to any meal.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup sweet pickle relish
– 1 tablespoon Dijon mustard
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
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, sweet pickle relish, Dijon mustard, salt, and black pepper. Stir until well combined.
4. Stir in the chopped parsley.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 10-12 minutes (potatoes) + 30 minutes (refrigeration)
Herbed Red Potato Salad with Fresh Parsley
This vibrant salad combines the natural sweetness of red potatoes with the brightness of fresh parsley and a hint of herbs, perfect for a light and refreshing side dish.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/4 cup olive oil
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 1/2 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with olive oil, rosemary, thyme, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. Let cool slightly then stir in chopped parsley.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Greek Yogurt Potato Salad with Lemon Zest
A refreshing twist on traditional potato salad, this Greek-inspired recipe combines the creaminess of yogurt with the brightness of lemon zest.
Ingredients:
– 4 large potatoes, peeled and diced
– 1 cup Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon Dijon mustard
– Salt and pepper to taste
– 2 tablespoons chopped fresh dill
– 1 tablespoon grated lemon zest
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 slightly.
3. In a large bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes to the bowl and stir until they’re well coated with the yogurt mixture.
5. Stir in the chopped fresh dill and grated lemon zest.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Vegan Potato Salad with Avocado Dressing
This creamy potato salad gets a boost of nutrition and flavor from a tangy avocado dressing, making it the perfect side dish for any meal.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup vegan mayonnaise
– 1 ripe avocado, diced
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or chives for garnish (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.
2. Drain the potatoes and let them cool slightly.
3. In a blender or food processor, combine the avocado, vegan mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Blend until smooth.
4. In a large bowl, combine the cooled potatoes and avocado dressing. 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.
Cooking Time: 20-25 minutes
German Potato Salad with Warm Bacon Vinaigrette
This hearty salad combines the comfort of warm potato and crispy bacon with a tangy vinaigrette, perfect for a cozy gathering or casual dinner.
Ingredients:
– 4 large potatoes, peeled and diced
– 6 slices of thick-cut bacon, cooked and crumbled
– 1/2 cup of apple cider vinegar
– 1/4 cup of brown sugar
– 1 tablespoon of Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the diced potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the potatoes in the preheated oven for about 45 minutes, or until they’re tender and lightly browned.
4. In a small saucepan, combine the apple cider vinegar, brown sugar, Dijon mustard, and crumbled bacon. Bring to a simmer over medium heat.
5. Pour the warm vinaigrette over the roasted potatoes and toss to coat.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley if desired.
8. Serve warm or at room temperature.
Cooking Time: 50-60 minutes
Spicy Jalapeño Potato Salad with Lime
A refreshing twist on traditional potato salad, this spicy version adds a burst of citrus flavor from fresh lime juice and the perfect amount of heat from jalapeños.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– 1 minced jalapeño pepper
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (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 when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, yogurt, lime juice, jalapeño, mustard, salt, and pepper.
4. Add the cooled potatoes to the bowl and toss until they’re well coated with the dressing.
5. Taste and adjust the seasoning as needed.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Garnish with chopped cilantro, if desired, before serving.
Cooking Time: 12-15 minutes (including cooling time)
Mustard Potato Salad with Hard-Boiled Eggs
This classic potato salad gets a tangy twist with the addition of mustard and hard-boiled eggs. Perfect for potlucks, picnics, or just a quick weeknight dinner.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 6 hard-boiled eggs, sliced
– 1 tablespoon 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 when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes, sliced eggs, and chopped parsley (and chives if using) to the bowl. Toss until everything is well combined.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes
Ranch-Style Potato Salad with Chives
A creamy and flavorful twist on traditional potato salad, this recipe combines the richness of ranch dressing with the brightness of fresh chives.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup ranch seasoning mix
– 1/4 cup mayonnaise
– 2 tablespoons chopped fresh chives
– 1 tablespoon lemon juice
– 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 the potatoes are tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the ranch seasoning mix, mayonnaise, chives, lemon juice, salt, and pepper.
4. Add the cooled potatoes to the bowl and toss until they’re well coated with the dressing.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes (including cooling time)
Sweet and Tangy Potato Salad with Honey Mustard
This refreshing potato salad combines the natural sweetness of potatoes with a tangy kick from mustard, all tied together with a hint of honey. Perfect for a summer gathering or potluck!
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon honey
– 1 tablespoon chopped fresh dill
– 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 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 mayonnaise, Dijon mustard, and honey until smooth.
4. Add the cooled potatoes, chopped dill, salt, and pepper to the bowl and toss until well combined.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 10-12 minutes (for boiling potatoes)
Mediterranean Potato Salad with Olives and Feta
Mediterranean Potato Salad with Olives and Feta: A flavorful twist on traditional potato salad, this recipe combines the simplicity of boiled potatoes with the savory charm of Kalamata olives and crumbly feta cheese.
Ingredients:
– 4 large potatoes, peeled and halved
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
2. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Add the cooled potatoes, sliced olives, and crumbled feta cheese to the bowl. Toss gently to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped parsley, if desired.
6. Serve at room temperature or chilled.
Cooking Time: 20 minutes
Smoky Paprika Potato Salad with Roasted Garlic
This smoky potato salad is a game-changer for your next potluck or BBQ. The roasted garlic adds a deep, rich flavor that pairs perfectly with the creamy potatoes and tangy paprika.
Ingredients:
– 4 large potatoes, peeled and diced
– 2 heads of garlic, separated into cloves
– 1/4 cup olive oil
– 2 tbsp smoked paprika
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and caramelized.
3. Meanwhile, boil the potatoes in salted water until slightly tender. Drain and let cool.
4. In a large bowl, combine cooled potatoes, roasted garlic, smoked paprika, apple cider vinegar, Dijon mustard, salt, and pepper.
5. Mix well to combine and adjust seasoning as needed.
6. Chill for at least 30 minutes before serving. Garnish with parsley or chives if desired.
Cooking Time: 45-50 minutes
Curry Potato Salad with Golden Raisins
A flavorful twist on traditional potato salad, this recipe combines the warmth of curry powder with sweet golden raisins and a hint of spice. Perfect for a summer gathering or potluck!
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons curry powder
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup golden raisins
– 2 tablespoons chopped fresh cilantro (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.
2. Drain the potatoes and let them cool slightly.
3. In a medium bowl, whisk together mayonnaise, curry powder, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes, golden raisins, and chopped cilantro (if using) to the bowl and gently stir until combined.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Pesto Potato Salad with Fresh Basil
This vibrant salad combines the creaminess of potatoes with the bright, herby flavor of fresh basil and pesto. Perfect for a light summer meal or as a side dish.
Ingredients:
– 4 large Yukon gold potatoes, peeled and diced
– 1/4 cup freshly made pesto (see note)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (about 1/4 cup)
Instructions:
1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
3. Add the cooled potatoes to the bowl and toss to combine.
4. Stir in the pesto until the potatoes are well coated.
5. Fold in chopped basil leaves.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Buffalo-Style Potato Salad with Blue Cheese
A twist on classic potato salad, this recipe adds a spicy kick and tangy flavor from Buffalo’s famous hot sauce and pungent blue cheese.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons Frank’s RedHot sauce (or similar)
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Place diced potatoes in a large pot of salted water, bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender.
2. Drain potatoes and let cool slightly.
3. In a separate bowl, whisk together mayonnaise, sour cream, and Frank’s RedHot sauce.
4. Add crumbled blue cheese, chopped chives, salt, and pepper to the bowl; stir until combined.
5. Fold the dressing into the cooled potatoes until well coated.
6. Chill in refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Garlic Parmesan Potato Salad with Crispy Bacon
A creamy, cheesy potato salad gets a boost from crispy bacon and the savory flavors of garlic parmesan.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup grated Parmesan cheese
– 3 cloves garlic, minced
– 6 slices of bacon, cooked and crumbled
– 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, whisk together mayonnaise, Parmesan cheese, and garlic until smooth.
4. Add roasted potatoes to the bowl and toss until coated with the dressing.
5. Stir in crumbled bacon and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a world of creamy and delicious potato salad recipes! This article features 18 mouth-watering variations that will satisfy your cravings. From classic mayo-based recipes to bold and adventurous flavors, there’s something for everyone. Try the loaded baked potato salad with crispy bacon and melted cheese, or the dill pickle potato salad with tangy dressing. Or perhaps you prefer a lighter option like the herbed red potato salad with fresh parsley? Whatever your taste buds desire, this article has got you covered! Dive in and discover your new favorite potato salad recipe.
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