3 Classic Potato Salad Recipes Plus 3 More With a Twist 

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: 

1. Boil the potatoes until tender, about 10-15 minutes. Drain and cool. 

2. In a large bowl, combine the potatoes, eggs, celery, and onion. 

3. In a separate bowl, mix together the mayonnaise, mustard, and pickle relish. 

4. Pour the dressing over the potato mixture and stir gently to combine. 

5. Season with salt and pepper to taste. 

6. 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: 

1. Boil the potatoes until tender, about 10-15 minutes. Drain and set aside. 

2. In a skillet, cook the bacon until crispy. Remove the bacon and set aside, reserving the drippings. 

3. In the same skillet, cook the onion in the bacon drippings until soft. 

4. Stir in the vinegar, water, sugar, and mustard. Bring to a boil. 

5. Pour the hot dressing over the potatoes and toss to coat. 

6. Crumble the bacon and sprinkle it over the salad. 

7. Season with salt and pepper, and garnish with parsley. 

8. 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: 

1. Boil the potatoes until tender, about 10-15 minutes. Drain and place in a large bowl. 

2. While the potatoes are still warm, pour the white wine and chicken broth over them. Toss gently. 

3. In a small bowl, whisk together the vinegar, mustard, and olive oil. 

4. Add the shallots and herbs to the potatoes. 

5. Pour the dressing over the potatoes and toss to coat. 

6. Season with salt and pepper to taste. 

7. 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: 

1. Boil the sweet potatoes until tender, about 10-15 minutes. Drain and cool. 

2. In a large bowl, combine the sweet potatoes, quinoa, cranberries, green onions, and cilantro. 

3. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper. 

4. Pour the dressing over the salad and toss gently to combine. 

5. 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: 

1. Boil the potatoes until tender, about 10-15 minutes. Drain and cool. 

2. In a large bowl, combine the potatoes, green onions, celery, and raisins. 

3. In a small bowl, whisk together the yogurt, mayonnaise, curry powder, salt, and pepper. 

4. Pour the dressing over the potato mixture and stir gently to combine. 

5. 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: 

1. Boil the potatoes until tender, about 10-15 minutes. Drain and cool. 

2. In a large bowl, combine the potatoes, bacon, green onions, and cheddar cheese. 

3. In a small bowl, whisk together the ranch dressing and mayonnaise. 

4. Pour the dressing over the potato mixture and stir gently to combine. 

5. Season with salt and pepper to taste. 

6. 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!