Potato salad – it’s a summer staple, but let’s be real, it can get a little…same old, same old. That’s why we’re shaking things up with a collection of creamy potato salad recipes that add a twist to the classic. From smoky paprika to tangy mustard, these 20 recipes are sure to satisfy your cravings and inspire you to try something new.
**Classic Creamy Potato Salad with Dill**
But first, let’s start with a tried-and-true favorite. Our Classic Creamy Potato Salad with Dill is the perfect blend of creamy dressing and fresh herbs. But don’t worry, we won’t keep you in suspense – we’ll be sharing all 20 recipes over the next few pages.
Classic Creamy Potato Salad with Dill
A timeless summer side dish, this creamy potato salad gets a refreshing boost from the addition of fresh dill. Perfect for picnics, barbecues, or family gatherings.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped fresh dill
– 1 tablespoon white vinegar
– Salt and pepper to taste
– 2 tablespoons chopped hard-boiled egg (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, chopped dill, and vinegar to the bowl. Stir until well combined.
5. Taste and adjust the seasoning as needed. If using hard-boiled egg, stir it in at this point.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 10-12 minutes
Bacon and Cheddar Loaded Potato Salad
Elevate your potato salad game with this rich and creamy recipe that combines crispy bacon, sharp cheddar cheese, and tender potatoes. Perfect for picnics, barbecues, or as a side dish for your favorite meals.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh chives
– 6 slices of cooked bacon, crumbled
– 1/2 cup shredded cheddar cheese
– 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 tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a separate bowl, whisk together the mayonnaise, chives, salt, and pepper.
4. Add the cooled potatoes, crumbled bacon, and shredded cheese to the bowl. Toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Herbed Red Potato Salad with Mustard Dressing
A refreshing twist on classic potato salad, this recipe combines the natural sweetness of red potatoes with the tanginess of mustard and the brightness of fresh herbs.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tablespoons Dijon mustard
– 2 tablespoons mayonnaise
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. Place the 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 tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, combine the cooled potatoes, parsley, dill, mustard, mayonnaise, and vinegar. Season with salt and pepper to taste.
4. Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
German Potato Salad with Warm Bacon Vinaigrette
This classic German potato salad gets a rich and savory twist with the addition of warm bacon vinaigrette. A perfect side dish for any occasion, it’s sure to become a crowd-pleaser.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup red bell pepper, diced
– 1/2 cup yellow onion, diced
– 6 slices of bacon, cooked and crumbled
– 1/4 cup apple cider vinegar
– 2 tablespoons Dijon mustard
– 1 teaspoon sugar
– Salt and pepper to taste
– Chopped 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 potatoes are tender.
2. Drain the potatoes and let them cool slightly.
3. In a small saucepan, combine crumbled bacon, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Bring to a simmer over medium heat.
4. Pour the warm vinaigrette over the cooled potatoes and toss to coat.
5. Add the diced red bell pepper and yellow onion, and toss again to combine.
6. Season with additional salt and pepper if needed.
7. Garnish with chopped parsley or chives, if desired.
Cooking Time: 20-25 minutes
Greek Yogurt Potato Salad with Fresh Herbs
This Greek yogurt-based potato salad is a perfect summer side dish, infused with the brightness of fresh herbs. The tangy yogurt replaces traditional mayonnaise, adding a creamy texture without the richness.
Ingredients:
– 4 large potatoes, peeled and diced
– 1 cup Greek yogurt
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh herbs of your choice (such as parsley, dill, or chives)
– 2 cloves garlic, minced
Instructions:
1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, whisk together yogurt, olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Add the cooled potatoes, fresh herbs, and garlic to the bowl. Toss gently to combine.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-12 minutes (boiling potatoes) + chilling time
Avocado Lime Potato Salad
A refreshing twist on traditional potato salad, this recipe combines the creaminess of avocado with the brightness of lime for a perfect side dish or light lunch.
Ingredients:
– 4 large potatoes, peeled and diced
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 small red onion, thinly sliced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Boil the potatoes in salted water until tender, about 10-12 minutes.
2. Drain and let cool.
3. In a large bowl, combine the cooled potatoes, diced avocado, lime juice, olive oil, and red onion.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Spicy Sriracha Potato Salad
This creamy potato salad gets a bold kick from sriracha sauce, making it perfect for those who like a little heat. With its mix of textures and flavors, this recipe is sure to become a favorite.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon chopped fresh cilantro
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 2 tablespoons chopped scallions (optional)
Instructions:
1. Place potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes, or until tender.
2. Drain potatoes and let cool to room temperature.
3. In a large bowl, whisk together mayonnaise, sriracha sauce, cilantro, mustard, salt, and pepper.
4. Add cooled potatoes and scallions (if using) to the bowl and gently fold until well combined.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Roasted Garlic and Parmesan Potato Salad
Roasted Garlic and Parmesan Potato Salad Recipe
Experience the rich flavors of roasted garlic and parmesan cheese combined with tender potatoes, all tossed in a refreshing green salad.
Ingredients:
– 4 large Yukon gold potatoes, peeled and cut into 1-inch cubes
– 2 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F.
2. Place potatoes on a baking sheet lined with parchment paper and drizzle with olive oil. Roast for 20-25 minutes or until tender.
3. Meanwhile, place garlic cloves on a separate baking sheet and roast for 15-20 minutes or until caramelized.
4. In a large bowl, combine roasted potatoes, garlic, Parmesan cheese, mixed greens, and parsley. Toss gently to combine.
Cooking Time: 40-50 minutes
Dill Pickle Potato Salad
Elevate your potato salad game with this refreshing twist that combines the classic flavors of potatoes and pickles. This recipe is perfect for a backyard BBQ, picnic, or potluck.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup dill pickle slices
– 1/4 cup mayonnaise
– 2 tablespoons chopped fresh dill
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 2 hard-boiled eggs, diced (optional)
Instructions:
1. Place the 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 diced potatoes, pickle slices, and chopped fresh dill to the bowl. Toss until well combined.
5. Stir in the diced eggs (if using).
6. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: 12-15 minutes (including cooling time)
Sweet Potato and Chickpea Salad
This hearty salad combines the natural sweetness of roasted sweet potatoes with the nutty flavor of chickpeas, all tied together with a zesty lemon-tahini dressing. Perfect as a side dish or light lunch.
Ingredients:
– 2 large sweet potatoes
– 1 can chickpeas (14.5 oz)
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. Drain and rinse chickpeas.
4. In a blender or food processor, combine tahini, garlic, lemon juice, salt, and pepper. Blend until smooth.
5. Once sweet potatoes are cool enough to handle, dice into 1-inch cubes.
6. In a large bowl, combine roasted sweet potatoes, chickpeas, and tahini dressing. Toss to coat.
7. Serve warm or at room temperature, garnished with fresh herbs if desired.
Cooking Time: 50 minutes
Loaded Baked Potato Salad
Elevate your potato salad game with this creamy, cheesy, and oh-so-satisfying dish that combines the comfort of baked potatoes with the excitement of a loaded salad. Perfect for picnics, potlucks, or casual gatherings!
Ingredients:
– 4 large baking potatoes
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon Dijon mustard
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (divided)
– 1/2 cup diced cooked bacon
– 1/2 cup chopped scallions (green onions)
Instructions:
1. Preheat oven to 400°F.
2. Bake potatoes for 45-60 minutes, or until tender when pierced with a fork.
3. Let potatoes cool slightly, then slice in half lengthwise and scoop out most of the flesh.
4. In a large bowl, combine mayonnaise, sour cream, Dijon mustard, paprika, salt, and pepper.
5. Add 1/2 cup shredded cheddar cheese to the dressing mixture and stir until combined.
6. Stir in diced bacon and chopped scallions.
7. Divide the potato flesh among bowls, then spoon the loaded salad mixture over the top.
Cooking Time: 45-60 minutes (baking potatoes) + 10-15 minutes (assembling)
Mediterranean Potato Salad with Olives and Feta
A refreshing twist on traditional potato salad, this Mediterranean-inspired recipe combines the creaminess of potatoes with the savory flavors of olives and feta cheese.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup pitted green 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 10-12 minutes. Drain and let cool.
2. In a large bowl, whisk together olive oil, vinegar, mustard, salt, and pepper.
3. Add the cooled potatoes, olives, and feta cheese to the bowl. Toss gently to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Smoky Paprika Potato Salad
This creamy potato salad gets a smoky twist from paprika and garlic, perfect for your next barbecue or picnic.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 2 tablespoons apple cider vinegar
– 1 tablespoon smoked paprika
– 1 minced garlic clove
– Salt and pepper to taste
– Chopped fresh chives or scallions 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, vinegar, smoked paprika, garlic, 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 and refrigerate for at least 30 minutes before serving. Garnish with chopped chives or scallions if desired.
Cooking Time: 12-15 minutes (including potato cooking time)
Vegan Ranch Potato Salad
A creamy and tangy twist on classic potato salad, this vegan ranch version is a perfect side dish for any occasion.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup vegan ranch dressing (homemade or store-bought)
– 1/4 cup chopped fresh dill
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Boil the diced potatoes until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the vegan ranch dressing, chopped dill, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes to the bowl and toss until well coated with the dressing mixture.
5. Drizzle the olive oil over the salad and toss again to combine.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (boiling potatoes) + chilling time
Curry Potato Salad with Raisins
This unique potato salad combines the comfort of classic potatoes with the warmth of Indian spices and sweetness of raisins. Perfect for a summer picnic or a potluck gathering.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 2 tablespoons curry powder
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
– 1/4 cup golden raisins
Instructions:
1. Boil the potatoes until tender, then chill.
2. In a bowl, whisk together mayonnaise, yogurt, curry powder, and lemon juice.
3. Add the diced potatoes to the bowl and toss to coat with the curry mixture.
4. Season with salt and pepper to taste.
5. Stir in chopped cilantro (if using) and golden raisins.
6. Chill for at least 30 minutes before serving.
Cooking Time: 20-25 minutes (including boiling time)
Jalapeño Popper Potato Salad
Elevate your potato salad game with this creamy, spicy twist that combines the flavors of jalapeños and cheddar cheese. Perfect for picnics, barbecues, or as a side dish.
Ingredients:
– 4 large potatoes, peeled and diced
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 jalapeños, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. Place potatoes in a large pot and cover them with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes or until tender.
2. Drain potatoes and let them cool slightly.
3. In a separate bowl, mix together mayonnaise, sour cream, cheese, cilantro, and jalapeños.
4. Add the potato mixture to the dressing and stir until coated.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 12-15 minutes (including cooling time)
Pesto Potato Salad with Sun-Dried Tomatoes
A flavorful twist on classic potato salad, this recipe combines the creaminess of pesto with the sweetness of sun-dried tomatoes. Perfect for a summer picnic or potluck.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup pesto
– 1/2 cup mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup sun-dried tomatoes, chopped
Instructions:
1. Boil the potatoes until tender, then drain and let cool.
2. In a large bowl, combine the cooled potatoes, pesto, mayonnaise, lemon juice, salt, and pepper. Mix well to combine.
3. Stir in the chopped parsley and sun-dried tomatoes.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold.
Cooking Time: 45 minutes (includes cooking time for potatoes)
Buffalo Blue Cheese Potato Salad
A creamy and spicy twist on classic potato salad, this recipe combines the bold flavors of buffalo sauce and blue cheese with tender potatoes and crunchy vegetables. Perfect for game day gatherings or outdoor picnics.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup ranch dressing
– 2 tablespoons buffalo wing sauce
– 1/4 cup crumbled blue cheese
– 1/2 cup chopped celery
– 1/2 cup chopped red bell pepper
– Salt and pepper to taste
Instructions:
1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, combine the mayonnaise, ranch dressing, and buffalo wing sauce. Stir until smooth.
3. Add the cooled potatoes, blue cheese, celery, and bell pepper to the bowl. Toss until well combined.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (for potatoes) + 30 minutes (for chilling)
Tangy Mustard Potato Salad with Hard-Boiled Eggs
A classic potato salad gets a boost of flavor from tangy mustard and creamy hard-boiled eggs. Perfect for picnics, barbecues, or a quick weeknight dinner.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon yellow mustard
– 1 teaspoon prepared horseradish
– Salt and pepper to taste
– 2 hard-boiled eggs, diced
– Chopped fresh parsley or chives (optional)
Instructions:
1. Place the 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, yellow mustard, and horseradish until smooth.
4. Add the cooled potatoes, diced eggs, salt, and pepper to the bowl. Toss gently to combine.
5. Garnish with chopped parsley or chives, if desired.
Cooking Time: 15-20 minutes
Caramelized Onion and Gruyère Potato Salad
Elevate your potato salad game with this sweet and savory recipe that combines caramelized onions, creamy Gruyère cheese, and tender potatoes.
Ingredients:
– 3-4 large potatoes, peeled and diced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon brown sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup Gruyère cheese, grated
– 2 tablespoons plain Greek yogurt
– Chopped fresh chives or parsley (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss 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 skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
4. In a bowl, whisk together yogurt and brown sugar. Add grated Gruyère cheese and stir until smooth.
5. Combine roasted potatoes, caramelized onions, and Gruyère mixture in a large bowl. Toss gently to combine.
6. Garnish with chopped chives or parsley, if desired.
Cooking Time: 45-50 minutes
Summary
Looking for a twist on classic potato salad? We’ve got you covered! From creamy dill to spicy sriracha and everything in between, our list of 20 creamy potato salad recipes will take your taste buds on a flavorful ride. Discover unique combinations like bacon and cheddar, roasted garlic and parmesan, or Mediterranean olives and feta. Whether you’re a fan of bold flavors or classic simplicity, there’s something for everyone. Get ready to elevate your potato salad game with these creative recipes!
