10 Best Potato Salad Recipe Variations for Every Occasion

Classic American Potato Salad

Ingredients:

• 2 pounds red or Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 4 large eggs
• 3/4 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 celery stalks, finely diced
• 1/2 medium red onion, finely diced
• 2 tablespoons fresh dill, chopped (optional)
• 1 tablespoon white vinegar
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika for garnish

Instructions:

1. Prepare the potatoes: Place cubed potatoes in a large pot and cover with cold water by 2 inches. Add 1 teaspoon salt to the water. Bring to a boil over high heat, then reduce to medium-high and cook for 12-15 minutes until fork-tender but not mushy.
2. Cook the eggs: While potatoes are cooking, place eggs in a separate pot and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to ice water bath to cool.
3. Drain and cool: Drain potatoes thoroughly and let them cool to room temperature. This prevents the mayonnaise from becoming watery.
4. Prepare eggs and vegetables: Peel and chop the hard-boiled eggs. Dice the celery and red onion finely.
5. Make the dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper until smooth.
6. Combine ingredients: Add the cooled potatoes, chopped eggs, celery, and onion to the dressing. Gently fold everything together until well coated.
7. Season and chill: Taste and adjust seasoning with salt and pepper. Add fresh dill if using. Cover and refrigerate for at least 2 hours before serving.
8. Serve: Before serving, give the salad a gentle stir and sprinkle with paprika for garnish. Serve chilled.

Tips: For best results, make this salad a day ahead to allow flavors to meld. The potato salad will keep in the refrigerator for up to 3 days.

German Potato Salad

Ingredients:

• 2 lbs small red or yellow potatoes, unpeeled
• 6 slices bacon, diced
• 1 medium onion, finely chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped (optional)

Instructions:

1. Cook the potatoes: Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Cook for 15-20 minutes until tender but still firm when pierced with a fork.
2. Prepare the bacon: While potatoes are cooking, cook diced bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the pan.
3. Sauté the onion: Add chopped onion to the bacon fat and cook for 3-4 minutes until softened and translucent.
4. Make the dressing: In the same skillet, add apple cider vinegar, vegetable oil, sugar, salt, and pepper. Bring to a simmer and stir until sugar dissolves.
5. Slice the potatoes: Drain potatoes and let cool slightly. Slice into 1/4-inch thick rounds while still warm.
6. Combine ingredients: In a large bowl, gently toss warm potato slices with the hot vinegar dressing. Add cooked bacon and mix carefully to avoid breaking the potatoes.
7. Add herbs: Sprinkle with fresh parsley and chives if using. Toss gently to combine.
8. Serve: Serve warm or at room temperature. This salad is best enjoyed within 2 hours of preparation while the flavors are at their peak.

Tips: For best results, use waxy potatoes like red or yellow varieties as they hold their shape better. The salad can be made up to 4 hours ahead and served at room temperature.

Red Potato Salad

Ingredients:

• 2 pounds small red potatoes, scrubbed and quartered (skin on)
• 3 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1/2 medium red onion, finely diced
• 2 celery stalks, chopped
• 1/4 cup fresh chives, chopped
• 2 tablespoons fresh dill, chopped
• Salt and black pepper to taste
• 1/2 teaspoon garlic powder
• Paprika for garnish

Instructions:

1. Prepare the potatoes: Place quartered red potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat and cook for 15-20 minutes until fork-tender but still firm. Drain and let cool completely.
2. Cook the eggs: In a separate pot, place eggs in cold water and bring to a boil. Once boiling, remove from heat, cover, and let stand for 12 minutes. Transfer to ice water, then peel and chop when cool.
3. Make the dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, garlic powder, salt, and pepper until smooth.
4. Combine ingredients: Add the cooled potatoes, chopped eggs, diced red onion, and celery to the dressing. Gently fold together to coat evenly.
5. Add herbs: Fold in the fresh chives and dill, being careful not to break up the potatoes too much.
6. Chill and serve: Refrigerate for at least 2 hours before serving. Garnish with paprika and additional fresh herbs. Serve chilled.

Note: The red potato skins add extra texture, color, and nutrients to this classic dish. The potatoes hold their shape well, creating a more visually appealing and nutritious salad.

Loaded Potato Salad

This Loaded Potato Salad is an indulgent twist on the classic recipe that brings together all the beloved flavors of a loaded baked potato in a creamy, satisfying salad form.

Ingredients:

• 2 lbs red potatoes, washed and cubed
• 8 strips bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh chives, chopped
• 2 green onions, sliced
• 2 hard-boiled eggs, chopped (optional)
• Salt and pepper to taste
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions:

1. Cook the potatoes: Place cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Cook for 12-15 minutes until tender but still firm. Drain and let cool completely.
2. Prepare the bacon: Cook bacon strips in a large skillet over medium heat until crispy. Remove and drain on paper towels, then crumble into bite-sized pieces.
3. Make the dressing: In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper.
4. Assemble the salad: Add the cooled potatoes to the bowl with dressing and gently toss to coat. Fold in the crumbled bacon, shredded cheddar cheese, chopped chives, and green onions.
5. Add finishing touches: If using hard-boiled eggs, gently fold them in. Taste and adjust seasoning as needed.
6. Chill and serve: Refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with additional chives and cheese before serving.

Serves 6-8 people. This loaded potato salad is perfect for BBQs, potlucks, and family gatherings!

Dill Potato Salad

Ingredients:

• 2 pounds small red or Yukon potatoes, washed and quartered
• 1/4 cup fresh dill, chopped (or 2 tablespoons dried dill)
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 2 tablespoons white wine vinegar
• 1 small red onion, finely diced
• 2 celery stalks, diced
• 3 hard-boiled eggs, chopped
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh dill sprigs for garnish

Instructions:

1. Prepare the potatoes: Place quartered potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 12-15 minutes until tender when pierced with a fork. Drain and let cool slightly.
2. Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, white wine vinegar, and olive oil until smooth and creamy.
3. Add the dill: Stir the chopped fresh dill into the dressing mixture. The dill should be evenly distributed throughout the dressing.
4. Combine ingredients: Add the warm potatoes to the dressing and gently toss to coat. The warm potatoes will absorb the flavors better.
5. Add vegetables: Fold in the diced red onion, celery, and chopped hard-boiled eggs. Mix gently to avoid breaking the potatoes.
6. Season and chill: Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
7. Serve: Before serving, give the salad a gentle stir and adjust seasoning if needed. Garnish with fresh dill sprigs and serve chilled.

Tips: For best results, use waxy potatoes like red or Yukon varieties as they hold their shape better. Fresh dill provides the brightest flavor, but dried dill works well too. The salad tastes even better the next day as the flavors continue to develop.

Mustard Potato Salad

This tangy mustard potato salad combines the creamy richness of mayonnaise with the sharp, zesty kick of Dijon or yellow mustard, creating a perfect balance of flavors that will elevate your traditional potato salad.

Ingredients:

• 2 pounds red or Yukon Gold potatoes, washed and cubed
• 1/2 cup mayonnaise
• 2-3 tablespoons Dijon mustard (or yellow mustard for milder flavor)
• 2 hard-boiled eggs, chopped
• 1/4 cup red onion, finely diced
• 2 celery stalks, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and black pepper to taste
• Paprika for garnish

Instructions:

1. Prepare the potatoes: Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 12-15 minutes until fork-tender but not mushy. Drain and let cool completely.
2. Make the dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and sugar until smooth. Season with salt and pepper to taste.
3. Combine ingredients: Add the cooled potatoes to the dressing and gently fold to coat. Add chopped hard-boiled eggs, diced red onion, celery, and chives. Mix carefully to avoid breaking the potatoes.
4. Season and chill: Taste and adjust seasoning with additional mustard, salt, or pepper as needed. Cover and refrigerate for at least 1 hour to allow flavors to meld.
5. Serve: Before serving, give the salad a gentle stir and sprinkle with paprika for color. Serve chilled as a side dish for barbecues, picnics, or family dinners.

Tip: For extra tang, add a tablespoon of pickle juice or increase the mustard to your preference. This salad tastes even better the next day!

Warm Bacon Potato Salad

This comforting warm bacon potato salad is perfect for cooler weather and brings a rustic, homestyle appeal to your table. The combination of crispy bacon and warm vinaigrette creates a delightful contrast of flavors and textures.

Ingredients:

• 2 lbs red or Yukon Gold potatoes, cut into 1-inch pieces
• 8 strips thick-cut bacon, chopped
• 1 medium onion, finely diced
• 3 celery stalks, diced
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 2 green onions, sliced

Instructions:

1. Cook the potatoes: Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes until tender when pierced with a fork. Drain and keep warm.
2. Cook the bacon: In a large skillet, cook chopped bacon over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving about 3 tablespoons of bacon fat in the pan.
3. Sauté vegetables: Add diced onion and celery to the bacon fat. Cook for 5-7 minutes until softened and lightly golden.
4. Make the dressing: Add apple cider vinegar, Dijon mustard, sugar, salt, and pepper to the skillet. Whisk together and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
5. Combine: Add the warm potatoes to the skillet with the dressing. Gently toss to coat all pieces. Add the crispy bacon back to the pan and mix gently.
6. Finish and serve: Remove from heat and stir in fresh parsley and green onions. Serve immediately while warm for the best flavor and texture.

Serving Tips:

This warm bacon potato salad is best served immediately while the potatoes are still warm and the bacon is crispy. It pairs wonderfully with grilled meats, roasted chicken, or as a hearty side dish for autumn and winter meals. The warm vinaigrette helps the flavors meld together beautifully.

Herb Potato Salad

Ingredients:

• 2 lbs (900g) small to medium potatoes (Yukon Gold or red potatoes work best)
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh tarragon, chopped
• 2 hard-boiled eggs, chopped (optional)
• 2 celery stalks, finely diced
• 1/4 red onion, finely diced
• Salt and black pepper to taste
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar

Instructions:

1. Prepare the potatoes: Wash and scrub the potatoes thoroughly. Leave the skin on for extra texture and nutrients. Cut larger potatoes into 1-inch chunks, keeping smaller ones whole.
2. Cook the potatoes: Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes until fork-tender but not mushy. Drain and let cool slightly.
3. Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, white wine vinegar, and sugar until smooth. Season with salt and pepper.
4. Prepare the herbs: Wash and thoroughly dry the fresh herbs. Finely chop the parsley, chives, and tarragon. The key is to have fresh, vibrant herbs that will add brightness to the salad.
5. Combine ingredients: Add the warm potatoes to the dressing and gently toss to coat. Add the chopped herbs, diced celery, red onion, and hard-boiled eggs (if using).
6. Season and rest: Taste and adjust seasoning with salt, pepper, and additional herbs if needed. Let the salad rest for at least 30 minutes at room temperature to allow flavors to meld.
7. Serve: Chill in refrigerator for at least 2 hours before serving. Garnish with additional fresh herbs before serving. This salad tastes even better the next day!

Chef’s Tips:

• Add the dressing while potatoes are still slightly warm for better absorption
• Don’t overmix to avoid breaking the potatoes
• Fresh herbs make all the difference – avoid dried herbs for this recipe
• The salad can be made up to 2 days ahead and stored in the refrigerator

Mayo-Free Potato Salad

Ingredients:

• 2 pounds small red or Yukon Gold potatoes, washed and cubed
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 3 green onions, finely chopped
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 2 celery stalks, diced
• 1/2 red onion, finely diced
• Salt and black pepper to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions:

1. Prepare the potatoes: Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat and cook for 15-20 minutes until fork-tender but still firm. Drain and let cool slightly.
2. Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.
3. Combine ingredients: In a large mixing bowl, gently combine the warm potatoes with the dressing, allowing them to absorb the flavors.
4. Add vegetables and herbs: Add diced celery, red onion, green onions, fresh dill, and parsley to the potatoes. Gently toss to combine.
5. Season and chill: Season with additional salt, pepper, and paprika to taste. Cover and refrigerate for at least 1 hour to allow flavors to meld.
6. Serve: Give the salad a final gentle stir before serving. Garnish with additional fresh herbs if desired. Serve chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Serves: 6-8 people

This fresh and healthy potato salad is perfect for picnics, barbecues, or as a light side dish. The olive oil and vinegar dressing creates a tangy, herb-infused flavor that’s much lighter than traditional mayonnaise-based versions.

Southern Potato Salad

Ingredients:

• 3 lbs red potatoes, peeled and cubed
• 6 large eggs
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/2 cup sweet pickle relish
• 1/4 cup sweet pickle juice
• 1/2 medium onion, finely diced
• 2 celery stalks, finely chopped
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (plus extra for garnish)
• 2 tablespoons fresh chives, chopped (optional)

Instructions:

1. Prepare the potatoes: Place cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water. Bring to a boil and cook for 15-20 minutes until tender but not mushy. Drain and let cool completely.
2. Cook the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit for 12 minutes. Transfer to ice water to cool, then peel and chop.
3. Make the dressing: In a large mixing bowl, combine mayonnaise, yellow mustard, sweet pickle relish, pickle juice, sugar, salt, pepper, and paprika. Whisk until smooth and well combined.
4. Combine ingredients: Add the cooled potatoes, chopped eggs, diced onion, and celery to the dressing. Gently fold everything together until evenly coated.
5. Chill and serve: Cover and refrigerate for at least 2 hours before serving. Garnish with additional paprika and fresh chives if desired.

Serving Tips: This Southern potato salad is best served chilled and pairs perfectly with barbecue, fried chicken, or any Southern comfort food. The sweet and tangy flavors make it a crowd favorite at picnics and family gatherings.

These 10 versatile potato salad recipe variations prove that this classic side dish is anything but ordinary. From the traditional mayo-based comfort of American potato salad to the zesty warmth of German-style preparations, each recipe offers a unique way to celebrate the humble potato. Whether you prefer the smoky richness of bacon-loaded versions or the fresh herbaceous notes of dill and herb varieties, there’s a perfect potato salad recipe waiting to become your new signature dish. So grab your favorite potatoes, gather your ingredients, and start experimenting – your taste buds (and your guests) will thank you for the delicious journey ahead!