Perfect Potato Salads

The humble potato salad, so many cultures around the world have a recipe in which potatoes are cooked and tossed with a dressing.

Create the Perfect Potato Salad Every Time

Comprehensive Guide on How to Make the Perfect Potato Salad

From Germany to Korea, from Japan to the U.S. potato salads make for a great accompaniment to many family gatherings.

Different potatoes have different properties. Similar to pairing pasta to the type of sauce, you will want to pair the right type of potato with the type of dressing.  Dressings for potato salads can vary greatly, however they are usually divided between creamy dressings (mayo-based) and oil/vinegar-based dressings.  Mostly potato salads are served cold, but some are served warm such as German-style potato salad.  Below are the top recipes for the various types of potato salads.

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Classic American Potato Salad

  • Ready Time:35min
  • Prep Time:20min
  • Cook Time:15min
  • Serves:12
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Description

Recipe by: Potatoes USA

Creamy mayonnaise, tangy mustard, crunchy pickles, and fresh herbs are combined with tender yellow potatoes for this summertime favorite.

Ingredients

  • 4 lbs. Yellow Potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons Kosher Salt
  • 2 tablespoons Sugar
  • 6 tablespoons Rice Wine Vinegar, divided
  • 1-1/2 cups Mayonnaise
  • 2 tablespoons Yellow Mustard
  • ½ cup Green Onions, thinly sliced
  • ½ cup Sweet Pickle Relish
  • 1 cup Celery, finely diced (1/8 inch)
  • 2 tablespoons Fresh Dill, chopped
  • ¼ cup Parsley, chopped (optional)
  • 6 each Hard-Boiled Eggs, peeled and chopped roughly (optional)
  • As Needed Kosher Salt
  • As Needed Freshly Ground Black Pepper

Preparation

Essential Equipment

  • Large Stock Pot
  • Colander
  • Large Bowl
  • Rubber Spatula
  1. Peel & chop the potatoes.
  2. Soak potatoes in water, then drain and rinse the potatoes.
  3. Add 2 quarts water, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar to a large bowl. Add the potatoes to a stockpot and pour the salt, sugar & vinegar water over the potatoes. Bring to a boil over high heat.
  4. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes.
  5. Drain and rinse the potatoes. Then transfer them to a rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow them to cool to room temperature, about thirty minutes.
  6. Combine remaining vinegar, mayonnaise, mustard, green onions, relish, celery, dill, and parsley (if using), in a large bowl. Stir with a rubber spatula to combine.
  7. Fold in the potatoes and chopped hard-boiled eggs (if using). Season to taste with salt and pepper.
  8. Cover and rest in the fridge for at least 1 hour and up to three days before serving.

Nutrition

Calories350
Fat21g
Sodium1260mg
Cholesterol10
Vitamin C25mg
Carbohydrates42g
Fiber2g
Protein3g
Potassium41mg
Sugar7g

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German Style Potato Salad with Warm Bacon Dressing

  • Ready Time:40min
  • Prep Time:15min
  • Cook Time:25min
  • Serves:10
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Description

Recipe by: Potatoes USA

Crisp bacon and zesty Dijon mustard are tossed with sliced red potatoes and fresh herbs. A fantastic old-world classic that your friends and family will crave.

Ingredients

  • 4 lbs. Red Potatoes
  • 1 lb. Applewood Smoked Bacon (Thick Cut), chopped into ¼ inch pieces
  • 1-1/2 cups Yellow Onions, ¼ inch dice
  • ½ cup White Vinegar
  • ¼ cup Sugar
  • 2 tablespoons Dijon Mustard
  • 1-1/2 teaspoons Kosher Salt
  • ¼ cup Fresh Chives, chopped (Green Onions can be subbed)
  • 2 tablespoons Fresh Dill, chopped
  • As Needed Freshly Ground Black Pepper

Preparation

Essential Equipment

  • Large Stock Pot
  • Large Skillet
  • Colander
  • Large Bowl
  • Rubber Spatula
  1. Place the potatoes in the pot and cover them with enough water to cover the potatoes and go 2 inches above the surface of the potatoes. Bring the water to a boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
  2. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
  3. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives and dill. Serve warm.

Nutrition

Calories430
Fat19g
Sodium1350mg
Cholesterol40
Vitamin C27mg
Carbohydrates46g
Fiber4g
Protein19g
Potassium865mg
Sugar9g

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Greek Style Potato Salad with Lemon, Mint, and Yogurt

  • Ready Time:35min
  • Prep Time:15min
  • Cook Time:20min
  • Serves:12
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Description

Recipe by: Potatoes USA

A light rendition of potato salad and a perfect pairing for grilled entrees such as chicken or fish. Bright herbs like mint and chives are mixed with white potatoes, cucumbers, lemon, and radishes for a delightful departure from the classic version we have all come to love.

Ingredients

  • 4 lbs. White Potatoes
  • As needed Kosher Salt
  • 1 tablespoon Lemon Juice
  • 2 cups Greek Yogurt
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Lemon Zest
  • 5 each Hard-Boiled Eggs, peeled and roughly chopped
  • 1 cup Radishes, sliced ¼ inch pieces
  • 1 cup English Cucumber, diced ½ inch cubes
  • ¼ cup Fresh Mint, chopped
  • ¼ cup Fresh Chives, chopped
  • As Needed Freshly Ground Black Pepper

Preparation

Essential Equipment

  • Large Stock Pot
  • Colander
  • Large Bowl
  • Rubber Spatula
  • Zester
  1. In a medium pot, add potatoes and about 2 teaspoons of salt; add enough cold water to cover, place the lid on top and bring to a boil over high heat. Reduce heat to low and cook the potatoes until they are fork-tender, about 15-20 minutes. Drain potatoes in a colander and let cool for 10 minutes uncovered.
  2. Slice potatoes into small rounds and transfer to a large salad bowl. Add the lemon juice and 1/2 tsp salt, toss gently with a rubber spatula and set aside.
  3. In a bowl combine the yogurt, mayo, Dijon mustard, and lemon zest. Add in the potatoes, eggs, radishes, cucumber, mint, and chives. Stir to combine and adjust the seasoning with the salt and pepper.
  4. Chill the potato salad in the fridge for at least 2 hours before enjoying.

Nutrition

Calories180
Fat4.5g
Sodium115mg
Cholesterol80
Vitamin C17mg
Carbohydrates26g
Fiber4g
Protein10g
Potassium744mg
Sugar4g

Culinary Tips

Potato Salad: Selecting the Right Potato:

Yellow and White Potatoes make for the best classic American style potato salad, due to their ability to hold their shape but also break down slightly.

Red Potatoes retain their shape and are great for oil and vinegar-based salads such as a salad Liegeoise, German potato salad, and niçoise salads.

Russet Potatoes can be used for potato salad, however when cooked they tend to fall apart and do not retain their shape; therefore, the result can end up being closer to a mashed potato.

Blue/Purple Potatoes make for beautiful potato salads that add a pop of color to your plate.  For best results use blue/purple potatoes in oil and vinegar-based potatoes salads and steam the potatoes in their skins to help retain their color. Slice them after they have been cooked and gently toss them into your salad right before serving.

To peel or not to peel:
The skins of potatoes are fantastic to eat, and they also contain a good percentage of the nutrition found in the potato.  This really comes down to personal preference.  Peeling the potatoes leads to a starchier surface area, which will provide a crispier roasted potato.  But this recipe can still be delicious with the peels left on.

Potato Salad: Different Cooking Methods

Microwave Potatoes for Potato Salad

To microwave potatoes for potato salad, rinse the peeled potato chunks and put them in a large, microwave-safe bowl or a casserole dish. Cover the dish or bowl with plastic wrap and cut a small vent in the top for steam to escape. Microwave Potatoes for Potato Salad

Steaming Potatoes for Potato Salad

Potatoes for potato salad can be steamed to cut down on cook time. Either place the potatoes in a steamer, or place a steamer insert into a large stockpot place the potatoes in the pot and fill with just enough water to come up to the bottom of the steamer insert. Steaming Potatoes for Potato Salad

Roasting Potatoes for Potato Salad

Roasting potatoes for potato salad isn’t normally recommended. The crispy texture one gets from cooking the potatoes in an oven inhibits the absorption of the dressing.Roasting Potatoes for Potato Salad

Multicooker Potatoes for Potato Salad

Multicookers can cook potatoes very fast. While potatoes can be cooked in a multicooker for potato salad it’s not normally recommended due to the risk of overcooking the potatoes. Multicooker Potatoes for Potato Salad

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FAQ

Do you Boil the Water Before Adding the Potatoes?
+
For most potato dishes including potato salad it’s important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water.  The potato starch can react as soon as it comes in contact with hot water, which will promote uneven…Continue Reading
Why Does My Potato Salad Get Watery?
+
Potatoes can retain moisture.  To prevent this, drain the potatoes very well in a colander or pot.  Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.  Steaming the potatoes instead of boiling them is a good way to ensure that excess moisture…Continue Reading
Why Soak the Potatoes in Cold Water Before Cooking?
+
Soaking potatoes in water helps remove excess starch.  Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.  Cold water is used because hot water would react with the starch activating it, making it harder to…Continue Reading
Can Potato Salad be Made the Day Before?
+
Yes, potato salad gets even better if left to sit overnight in the fridge.  The flavors combine and the potatoes absorb more of the seasoning/dressing, making for a more flavorful experience.Continue Reading

Potato Salad Recipes

Smoked Salmon Potato Salad with a Creamy Dill Dressing

Fresh, delicious and ready in 35 minutes this Smoked Salmon Potato Salad with Creamy Dill Dressing is sure to please.

Ready Time: 30min

Rainbow Roasted Potato Salad

Rainbow Roasted Potato Salad is tossed in a light lemon shallot vinaigrette making this a potato salad that stands on it's own.

Ready Time: 60min

Pickled Vegetable Potato Salad

This Pickled Vegetable Potato Salad gives a lighter, more flavorful take on the traditional potato salad.

Red, White and Blue Potato Salad

Looking for a colorful, delicious potato salad recipe for the 4th of July? Look no further. This is one of the best potato salad recipes and it uses a variety of potatoes.

Ready Time: 45min

Warm Garlic Herb Red Potato Salad

This amazing Warm Garlic Herb Potato Salad is perfect for a side dish any time of year! This side dish is easy to make and is allergy friendly and mayo-free

Ready Time: 75min

Grilled Pesto Potato Salad

The pop of pesto (typically made from a combination of crushed pine nuts, garlic, Parmigiano-Reggiano cheese, olive oil, and basil leaves), Parmesan and pepper seasoning to the grilled red potatoes, this salad can conveniently be prepared with only a couple of bowls, a gas grilled and a microwave. Your guests will devour this dish faster than you can say, "Pass the Pesto Potato Salad, pretty please."

Ready Time: 40min

Performance Potato Salad

This recipe is a twist on the classic potato salad. Greek yogurt is used instead of mayonnaise to increase the protein content, and potatoes are a nutrient-dense complex carbohydrate.

Ready Time: 20min

Grilled Lemony Dill Potato Salad

This Grilled Lemony Dill Potato Salad is an easy, mayo free alternative to traditional potato salads! With lots of fresh dill and the bright flavor of fresh lemon, this side dish is a flavorful addition to your favorite meals!

Ready Time: 30min

Buffalo Potato Salad

Boiled small red potatoes with a creamy buffalo dressing, made with hot buffalo sauce, mayo and yogurt. Topped with chopped scallions. Great for a party, game day or celebration.

Ready Time: 30min

Potato Salad with Avocado, Toasted Almonds, Olive Oil and Feta Cheese

A quick to assemble (especially if you cook the potatoes ahead of time) delicious lunch that’s perfect for summer.

Ready Time: 30min

Asian Potato Salad

You’ll be amazed by the versatility and sheer crowd pleasing potential of the light and lively Asian Potato Salad.

Ready Time: 85min

Purple Potato Salad

Roasted purple potatoes are a fun + colorful twist to a classic Southern side dish. Served with a tangy Greek yogurt + fresh dill dressing.

Ready Time: 55min

Warm Roasted Potato Salad

This warm roasted potato salad has a light (mayo-free!) lemon and olive oil dressing, with lots of flavor from fresh roasted red pepper and salty feta cheese

Ready Time: 60min

Pickled Green Olive and Potato Salad

Perfect for potlucks, picnics or a dinner side, this Pickeled Green Olive and Potato Salad will be a favorite. Fingerling potatoes with mayo, vinegar, garlic, castelvetrano olives and fresh parsley. Serve warm or cold.

Ready Time: 25min

Potato Salad with Parsnips and Edamame

Fresh, filling and ready in 35 minutes, this Potato Salad with Parsnips and Edamame just might have it all. Created by Registered Dietician Toby Amidor, it’s made with red potatoes, edamame and Greek yogurt for a dreamy side dish or lunch entrée.
This Potato Salad Recipe with Parsnips and Edamame excerpted from the book THE GREEK YOGURT KITCHEN: More than 130 Delicious, Healthy Recipes for Every Meal of the Day by Toby Amidor MS, RD, CDN. Copyright © 2014 by Toby Amidor. Photo Copyright © Hollan Publishing. Reprinted by permission of Grand Central Life & Style. All rights reserved.

Ready Time: 35min

Spring Nicoise Potato Salad

You'll love this fresh and tasty potato salad!

Ready Time: 30min

Potato Salad with Quick Preserved Lemon and Arugula

Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt and lemon juice. This Potato Salad with Quick Preserved Lemon and Arugula recipe produces a quick version that’s ready to use in minutes.

Ready Time: 30min

Kimchi Spiked Potato Salad

A creamy potato salad flavored with ingredients from Korea.

Ready Time: 30min

Roasted Fingerling Potato Salad with Lemon and Thyme

This roasted fingerling potato salad with lemon and thyme will quickly become one of your summertime favorites!

Ready Time: 50min

Easy Southwest Potato Salad

In just thirty minutes, have a delicious packed lunch, vegetarian taco filling, or salad topping of potato salad packed with vegetables and flavorful spices.

Ready Time: 30min

Greek Yogurt Honey Mustard Potato Salad

School Operator Recipe
School District: Maplewood Richmond Heights School District
Operator: Chef Robert Rusan

Potato Seaweed Salad

A yummy and filling potato seaweed salad dressed in freshly prepared Asian style vinaigrette made with soy sauce and toasted sesame seeds.

Ready Time: 25min

Quick Classic Potato Salad

Ideal for serving along any protein that’s gracing your grill this summer, this Quick Classic Potato Salad serves up all the rich flavor of your family’s favorite, without the expected calories.

Ready Time: 30min

Tri Colored Mexican Potato Salad

A quick and easy dairy free potato salad packed with grilled corn, jalapeno, black beans and avocado

Ready Time: 35min

Garden Potato Salad

Low-fat cottage cheese is the secret to the dressing in this delicious low-fat, low-cholesterol, low-sodium mixture of vegetables and herbs potato salad. This recipe was used in a research study, which shows that potatoes can be part of a weight loss regimen.

Ready Time: 105min

Traditional Potato Salad with Sea Salt and Mustard

Here is an award winning traditional potato salad recipe you’re sure to enjoy.

Lemon Feta Potato Salad

This lemon feta potato salad is light, bright, simple, and packs a punch of flavor.

Ready Time: 35min

Greek Potato Salad

Starchy Vegetables Other Vegetables-Meat/Meat Alternate

Warm Mustard Seed Potato Salad

For a quick lunch or served with salmon, this refreshing potato salad is served warm with a mustard seed dressing.

Ready Time: 30min

Warm Dijon-Roasted Asparagus & Potato Salad

This potato salad is hard not to love with roasted potatoes, roasted asparagus and a light and tangy Dijon yogurt dressing.

Ready Time: 45min

German Potato Salad with Honey Mustard Vinaigrette

A Honey-Mustard Vinaigrette adds a fresh and spicy flavor to classic German Potato Salad.

Ready Time: 25min

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