No food screams summer louder than potato salad. It’s a great side dish for picnics and barbecues, plus it’s perfect to have on hand every day as a side with sandwiches. We’re serving up three classic recipes to get you ready for summer eating and adding three more that put a twist on this traditional favorite.
Classic Potato Salad Recipes
1. Traditional American Potato Salad
Ingredients:
- 2 pounds of potatoes, peeled and cubed
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup sweet pickle relish
- Salt and pepper to taste
Instructions:
- Boil the potatoes until tender, about 10-15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, eggs, celery, and onion.
- In a separate bowl, mix together the mayonnaise, mustard, and pickle relish.
- Pour the dressing over the potato mixture and stir gently to combine.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least an hour before serving.
2. German Potato Salad
Ingredients:
- 2 pounds of potatoes, peeled and sliced
- 1/2 cup chopped bacon
- 1 small onion, finely chopped
- 1/4 cup white vinegar
- 1/4 cup water
- 3 tablespoons sugar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions:
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- Boil the potatoes until tender, about 10-15 minutes. Drain and set aside.
- In a skillet, cook the bacon until crispy. Remove the bacon and set aside, reserving the drippings.
- In the same skillet, cook the onion in the bacon drippings until soft.
- Stir in the vinegar, water, sugar, and mustard. Bring to a boil.
- Pour the hot dressing over the potatoes and toss to coat.
- Crumble the bacon and sprinkle it over the salad.
- Season with salt and pepper, and garnish with parsley.
- Serve warm.
3. French Potato Salad
Ingredients:
- 2 pounds of potatoes, peeled and sliced
- 1/4 cup white wine
- 1/4 cup chicken broth
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
- 1/4 cup finely chopped shallots
- 2 tablespoons chopped fresh herbs (such as parsley, tarragon, and chives)
- Salt and pepper to taste
Instructions:
- Boil the potatoes until tender, about 10-15 minutes. Drain and place in a large bowl.
- While the potatoes are still warm, pour the white wine and chicken broth over them. Toss gently.
- In a small bowl, whisk together the vinegar, mustard, and olive oil.
- Add the shallots and herbs to the potatoes.
- Pour the dressing over the potatoes and toss to coat.
- Season with salt and pepper to taste.
- Serve warm or at room temperature.
Potato Salad Recipes with a Twist
1. Sweet Potato and Quinoa Salad
Ingredients:
- 2 pounds sweet potatoes, peeled and cubed
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/3 cup olive oil
- 3 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- Boil the sweet potatoes until tender, about 10-15 minutes. Drain and cool.
- In a large bowl, combine the sweet potatoes, quinoa, cranberries, green onions, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least an hour before serving.
2. Curried Potato Salad
Ingredients:
- 2 pounds potatoes, peeled and cubed
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons curry powder
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- 1/4 cup raisins
- Salt and pepper to taste
Instructions:
- Boil the potatoes until tender, about 10-15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, green onions, celery, and raisins.
- In a small bowl, whisk together the yogurt, mayonnaise, curry powder, salt, and pepper.
- Pour the dressing over the potato mixture and stir gently to combine.
- Chill in the refrigerator for at least an hour before serving.
3. Bacon Ranch Potato Salad
Ingredients:
- 2 pounds potatoes, peeled and cubed
- 1/2 cup ranch dressing
- 1/4 cup mayonnaise
- 1/2 cup chopped cooked bacon
- 1/4 cup chopped green onions
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
- Boil the potatoes until tender, about 10-15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, bacon, green onions, and cheddar cheese.
- In a small bowl, whisk together the ranch dressing and mayonnaise.
- Pour the dressing over the potato mixture and stir gently to combine.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least an hour before serving.
These recipes provide a mix of classic and unique potato salad options to suit different tastes and occasions. Enjoy experimenting with these delicious variations!
