22 Easy Potato Salad Recipes That’ll Keep ‘Em Coming Back for More

Any summer barbecue or picnic spread just wouldn’t be complete without potato salad — it’s both refreshing and comforting. We love a good ol’ basic potato salad, with cubes of taters, creamy mayo and seasonings. But part of what makes the classic side so appealing is that it’s easy to customize to whatever flavors you’re craving. That’s why we’ve gathered our best-ever potato salad recipes so you can take your pick depending on what’s tempting your taste buds.

We’ve got everything from a traditional red potato and egg salad to a German-style potato toss with crispy bacon. And while we never get tired of spuds, we’ve also included some fun sweet potato spins and even a cauliflower “potato” salad. There’s just so many options, you’ll want to bookmark this page! Keep scrolling to decide which of our potato salad recipes you want to make first:

1. Red Potato and Egg Salad

The easy secret to this lightened-up take on a summertime favorite? Bottled Italian dressing jazzed up with mayo and fresh herbs.

Ingredients:

• 3 eggs
• 1½ lbs. baby red potatoes, halved
• ⅓ cup chopped red onion
• ⅓ cup chopped celery
• ⅓ cup bottled Italian vinaigrette
• ¼ cup light mayonnaise
• 1 tsp. chopped fresh parsley

Directions:

1. In small pot, cover eggs with enough cold water to cover by 1”; over medium-high heat, bring to boil. Cover; remove from heat. Let stand 10 min. Drain; cover eggs with cold water. When cool enough to handle, peel and slice.
2. In large pot, bring potatoes and enough salted water to cover to boil. Reduce heat to medium; cook until tender, about 15 min. Drain and rinse under cold water; drain well.
3. In large bowl, combine remaining 5 ingredients, ¼ tsp. salt and ¼ tsp. pepper. Add potatoes; toss until coated. Add eggs; gently toss to combine.

2. Red, White & Blue Potato Salad

We used a trio of spuds to give this side a fun pop of color — sun-dried tomatoes make the flavors pop, too.

Ingredients:

• 1½ lbs. red, white and blue boiling potatoes, quartered
• ¼ cup prepared oil and vinegar dressing
• 1 Tbs. grainy Dijon mustard
• ¼ cup sliced scallion
• ¼ cup sliced sun-dried tomatoes

Directions:

1. In large saucepot over medium heat, cook potatoes in enough boiling salted water to cover 15 min. or until tender. Drain.
2. In large bowl, combine dressing and mustard. Add hot potatoes; toss to coat. Season to taste with salt and pepper. When potatoes are warm, add scallion and tomatoes.
3. Serve warm or at room temperature.

3. Dill-Tarragon Potato Salad

Greek yogurt, mustard and garden-fresh herbs come together for a dressing that’s rich in flavor, yet surprisingly low-calorie.

Ingredients:

• 28 oz. baby Yukon gold potatoes, quartered
• ¼ cup minced red onion
• ¼ cup diced red pepper
• ¾ cup plain low fat Greek yogurt
• 3 tsp. yellow mustard
• 1 tsp. lemon pepper seasoning
• 2 Tbs. minced fresh tarragon
• 2 Tbs. minced fresh dill

Directions:

1. In saucepot over high heat, bring potatoes and enough salted water to cover to boil. Reduce heat; simmer 12 min. or until potatoes are tender.
2. Meanwhile, in large bowl combine yogurt, mustard, lemon pepper seasoning, tarragon and dill. Reserve ¼ cup. Add potatoes, onion and red pepper; toss to coat. Season to taste with salt and pepper. Cover and chill.
3. When ready to serve, fold in reserved yogurt mixture. Re-season if desired.

4. Pico de Gallo Potato Salad

Tossing this spud salad with a prepared corn and black bean salad adds pops of spicy, smoky and sweet flavors with just one ingredient.

Ingredients:

• 1 (28 oz.) bag baby red potatoes, quartered (about 6 cups)
• 1 cup prepared corn and black bean salsa, like Amy’s
• ½ cup pico de gallo
• ¼ cup chopped fresh cilantro
• 3 Tbs. garlic-flavored olive oil

Directions:

1. Place potatoes and ¾ cup water in large microwave-safe bowl. Season with salt and pepper. Cover and cook 10–14 min. or until done, stirring once. Drain.
2. Stir salsas, oil and cilantro into potatoes. Season to taste with salt and pepper.

5. Potato-Sunchoke Salad

Sunchokes have a slightly sweet nutty flavor — if you can’t find them, simply double up on the potatoes.

Ingredients:

• ¾ lb. small red potatoes
• ¾ lb. sunchokes
• ½ cup chopped scallion
• ½ cup thinly sliced celery
• ½ cup plain non-fat yogurt
• 1 Tbs. yellow mustard
• 2 Tbs. minced fresh parsley

Directions:

1. Cut potatoes into 1” pieces. Peel and cut sunchokes into 1” pieces. In medium pot, combine potatoes and sunchokes with enough salted water to caver by 1”. Over high heat, bring to boil; reduce heat to medium-low. Cook until vegetables are tender, about 15 min. Drain; rinse under cold water until cool. Drain well.
2. Meanwhile, in large bowl, combine scallion, celery, yogurt, mustard, ¼ tsp. salt and ¼ tsp. pepper.
3. Add potatoes, sunchokes and parsley; toss until evenly coated. Serve room temperature or cover and chill until ready to serve.

6. Honey Mustard Potato Salad

Swapping out the mayo for a velvety Greek sour cream and yogurt blend in this spud salad adds tanginess while also boosting nutrients and cutting fat.

Ingredients:

• 1½ lb. small red potatoes, cubed
• 1½ lb. small white or yellow waxy potatoes, cubed
• 1 Tbs. apple cider vinegar
• 3 Tbs. olive oil
• 1¼ cups Greek-style sour cream, like Odyssey
• 1 Tbs. honey mustard, like French’s
• 1 tsp. all-purpose seasoning
• ½ cup sliced scallion
• ¼ cup diced red pepper

Directions:

1. In saucepot, bring potatoes and enough salted water to cover to a boil. Reduce heat; simmer 10 min. or until potatoes are tender. Drain.
2. In bowl whisk together vinegar and olive oil. Season to taste with salt and pepper. Toss potatoes with mixture. Let cool to room temperature.
3. In bowl, combine sour cream blend, mustard and seasoning. Toss potatoes with scallion, red pepper and sour cream mixture. Serve room temperature or cold.

7. Caesar Red Potato Salad

It’s easy to give classic potato salad a tasty upgrade with store-bought dressing and a bit of fresh basil.

Ingredients:

• 2½ lbs. medium red potatoes
• ⅓ cup mayonnaise
• ⅓ cup chopped fresh basil
• ¼ cup creamy Caesar salad dressing
• 3 Tbs. chopped chives
• 2 Tbs. white wine vinegar
• ¼ tsp. pepper

Directions:

1. Cut each potato into 8 wedges. In large pot, combine potatoes with enough salted water to cover by 2”; over medium-high heat, bring to boil. Reduce heat to medium; cook until tender, 12-15 min. Drain; cool. 
2. In large bowl, stir together mayonnaise, basil, Caesar dressing, chives, vinegar and pepper.
3. Add potatoes; toss gently until coated in mayonnaise mixture. Serve immediately or cover and refrigerate until ready to serve.

8. Herbed Potato-Green Bean Salad

Roasted garlic dressing and Dijon mustard lend savory flavor to this potato salad, which gets a little creaminess from a touch of low-fat mayo.

Ingredients:

• 3 Tbs. roasted garlic dressing
• 1 Tbs. Dijon mustard
• 2 Tbs. low fat mayonnaise
• 1½ lb. baby red potatoes
• 1 cup chopped celery
• ⅔ cup sliced cooked green beans
• ¼ cup minced red onion
• 2 hard boiled eggs, diced
• 2 Tbs. minced fresh herbs, like parsley and/or dill

Directions:

1. In bowl, combine dressing, mustard and mayonnaise.
2. In saucepot with salted water to cover, bring potatoes to boil. Cover; reduce heat to medium low. Cook 15–18 min. or until tender. Let cool until warm.
3. Dice potatoes. In bowl, combine potatoes, celery, green beans, red onion and dressing. Toss to coat. Season to taste with salt and pepper, if desired.
4. Gently fold in eggs and herbs. Garnish with chopped radish if desired.

9. Red-Skinned Potato Salad

Cool cucumber and seasonal herbs impart freshness and crunch to this twist on a classic side.

Ingredients:

• 1½ lbs. red potatoes
• 2 mini cucumbers
• ½ cup bottled light Italian salad dressing
• 2 Tbs. chopped onion
• 2 Tbs. chopped chives
• 1 Tbs. chopped fresh dill
• Fresh chive sprigs (optional)

Directions:

1. Cut potatoes into 1½”–2” chunks. In large pot, combine potatoes with enough salted water to cover; bring to boil over high heat. Reduce heat to medium. Cook potatoes until tender, about 15 min. Drain; rinse under cold water until cool. Drain well.
2. Meanwhile, thinly slice cucumbers. In large bowl, stir together salad dressing, onion, chives and dill; add potatoes and cucumbers. Gently stir until evenly coated. Transfer to serving bowl. If desired, garnish with chives.

10. Bacon-Cheddar Potato Salad

Loaded with bacon, Cheddar and ranch dressing, this hearty side is destined to become a new family favorite.

Ingredients:

• 2 lbs. small red potatoes
• 4 slices bacon
• ⅔ cup bottled ranch dressing
• 2 scallions, sliced
• 2 Tbs. chopped fresh parsley
• ½ cup shredded Cheddar cheese, 2 oz.

Directions:

1. In pot, combine potatoes with enough salted water to cover; bring to boil over high heat. Cook until just tender, about 15 min. Drain; rinse under cold water. When cool enough to handle, cut each potato in half.
2. In nonstick skillet, cook bacon over medium heat until crisp, 8-10 min. Drain on paper towels; when cool, chop. Reserve.
3. In bowl, combine dressing, half of scallions, parsley and ¼ tsp. salt. Add potatoes and half of cheese; toss until coated. Top with remaining cheese, bacon and scallions.

11. Warm Lemon-Caper Potato Salad

Our irresistible lemon-butter dressing adds a touch of decadence for 181 fewer calories and 20 less grams of fat than mayo.

Ingredients:

• 2½ lbs. baby potatoes
• ½ stick butter, melted
• 2 lemons, zested and juiced
• ½ red onion, thinly sliced
• 2 Tbs. capers

Directions:

1. Boil potatoes in salted water about 20 min. or until fork-tender. Once cool enough to handle, quarter potatoes.
2. In bowl, mix butter with 1 tsp. lemon zest and ¼ cup lemon juice. Toss potatoes with dressing, then gently mix in red onion, and capers. Garnish with parsley, if desired. Serve warm.

12. Bacon Sweet Potato Salad

Crisp bacon bits add a hint of smokiness to this delicious new twist on a summertime favorite.

Ingredients:

• 1½ lbs. sweet potatoes, peeled, cut into ¾” pieces
• ¼ cup bottled oil oil-and-vinegar dressing
• ¼ cup finely chopped red onion
• 2 Tbs. finely chopped parsley
• 1 small clove garlic, minced
• 4 slices cooked bacon, crumbled

Directions:

1. In pot, combine potatoes with enough salted boiling water to cover by 1”; over high heat, bring to boil. Reduce heat to medium-low; cook until just tender, 7-8 min. Drain; rinse under cold water to cool. Spread over baking sheet; refrigerate 10 min.
2. In large bowl, combine dressing, onion, parsley and garlic. Add potatoes; stir until well coated. Serve sprinkled with bacon.

13. Lemon-Pepper Potato Salad

We cut calories without sacrificing flavor by swapping in cottage cheese for most of the mayo in this hearty side, perfect for a backyard barbecue.

Ingredients:

• 6 medium red potatoes
• ¾ cup (2%) low-fat cottage cheese, 6 oz.
• 2 Tbs. light mayonnaise
• 1 Tbs. Dijon mustard
• 1 tsp. lemon-pepper seasoning
• 2 hard boiled eggs, peeled, chopped
• ¾ cup chopped celery
• ⅓ cup chopped red and/or green peppers
• ¼ cup fresh parsley leaves
• 1 chopped scallion

Directions:

1. In pot over high heat, bring to a boil potatoes and enough salted water to cover; cook until tender, 10-15 min. When cool enough to handle, cut into 1½” pieces.
2. Puree cottage cheese; transfer to large bowl. Whisk in mayonnaise, mustard, lemon-pepper seasoning and ½ tsp. salt.
3. Add remaining ingredients; toss until coated. Gently fold in potatoes. Serve at room temperature.

14. Creamy Dill Potato Salad

For variety, swap in a small bag of tricolor baby potatoes for the baby yellow potatoes.

Ingredients:

• 1½ lbs. baby yellow potatoes
• 1 lemon
• 2 Tbs. mayonnaise
• 1 Tbs. oil
• 1 Tbs. Dijon mustard
• 1 clove garlic, minced
• 1½ tsp. red wine vinegar
• ¼ cup minced scallion
• ¼ cup minced fresh dill

Directions:

1. In large pot, cover potatoes with enough water to cover by 1”; over high heat, bring to boil. Reduce heat to medium; cook until potatoes are tender, 15-20 min. Drain; let cool to just warm; cut into quarters. Transfer to large bowl.
2. Meanwhile, grate ½ tsp. zest and squeeze 2 Tbs. juice from lemon. In bowl, stir together mayonnaise, oil, mustard, garlic, lemon zest, lemon juice, vinegar, ¼ tsp. salt and ¼ tsp. pepper. Pour over warm potatoes; let stand 10 min.
3. Stir in scallion and dill. Serve at room temperature or cover and chill until ready to serve.

15. Bacon-Kissed German Potato Salad

To make this potato salad vegetarian, skip the bacon and dress it up with fresh herbs like thyme, rosemary and parsley.

Ingredients:

• 2 lbs. red potatoes
• 12 oz. thinly sliced bacon
• 1 Tbs. Dijon mustard
• 2 Tbs. white vinegar
• ¼ cup olive oil
• ¼ cup finely chopped red onion

Directions:

1. Boil potatoes in 4 qt. salted water until fork-tender, about 30 min; drain. When cool enough to handle, cut potatoes into bite-sized pieces.
2. Heat oven to 400°F. Place bacon slices on wire rack on top of baking sheet; bake 10 to 15 min., or until crisp. When cool, chop into small pieces.
3. In large bowl, whisk mustard, vinegar and olive oil. Add red onion, potatoes and bacon; toss to coat in dressing. Season to taste with salt and pepper. Garnish with fresh chives, if desired.

16. Potato Salad with Creamy Mustard-Herb Vinaigrette

A spoonful of Greek yogurt adds a guilt-free creaminess to this classic summer salad.

Ingredients:

• 1½ lbs. baby red potatoes, halved or quartered
• 1 lemon, zested and juiced
• 1 clove garlic, minced
• 2 tsp. Dijon mustard
• 2 Tbs. olive oil
• 1 Tbs. mayonnaise or plain Greek yogurt
• ½ cup sliced scallion
• 1 tsp. minced fresh rosemary
• 2 Tbs. minced fresh parsley

Directions:

1. In medium saucepot over high heat, cook potatoes in boiling salted water 5 – 7 min. or until tender. Drain well.
2. In large bowl, combine 1 tsp. lemon zest, 2 Tbs. lemon juice, garlic, mustard, olive oil and mayonnaise or yogurt; season well with salt and pepper. Add potatoes, scallion and herbs; toss to coat. Serve warm or room temperature.

17. Lemony Pesto Potato Salad

We made our ready-in-minutes pesto with walnuts to give this savory side a dose of stress-soothing omega-3 fatty acids.

Ingredients:

• 2 lb. small red potatoes, halved
• ½ cup plus 2 Tbs. olive oil, divided
• 2 cloves garlic
• 2 scallions
• 2 cups packed fresh basil leaves
• ¼ cup walnuts
• ¼ cup grated parmesan cheese
• 2 lemons, zested and juiced

Directions:

1. Heat oven to 425°F. Place potatoes on baking sheet and toss with 2 Tbs. olive oil, salt and pepper. Roast for 40 min., or until browned.
2. In food processor, blend remaining ingredients, 2 Tbs. lemon juice, 1 Tbs. lemon zest and remaining oil until smooth. Season with salt and pepper.
3. Toss roasted potatoes with pesto until evenly coated. Serve warm or at room temperature.

18. Tangy Two-Potato Salad

The potatoes and dressing can be made a day ahead — simply cover, chill, then toss together with remaining ingredients when ready to serve.

Ingredients:

• 2 lbs. mixed Yukon gold and red potatoes, cut into 2” chunks
• ¼ cup olive oil
• 2 Tbs. white vinegar
• 1 Tbs. whole grain mustard
• ⅛ tsp. crushed red pepper flakes
• 2 hard-cooked eggs, peeled, sliced
• 1 large shallot, thinly sliced
• 1 Tbs. chopped fresh parsley
• 1 Tbs. chopped fresh dill

Directions:

1. In large pot, combine potatoes with enough salted water to cover; over medium-high heat, bring to boil. Reduce heat to medium; cook until potatoes are tender, 8-10 min.  Drain; rinse under cold water until cool; drain well.
2. In large bowl, whisk together oil, vinegar, mustard, ¾ tsp. salt and pepper flakes. Add potatoes, eggs, shallot and herbs; gently toss until coated. Cover; chill until ready to serve.

19. Creamy Cauliflower “Potato” Salad

With a classic creamy dressing made from Greek yogurt, relish and mustard, this salad is so flavorful, no one will ever miss the potatoes!

Ingredients:

• 1 large head cauliflower
• 1 Tbs. cider vinegar
• ⅓ cup light mayonnaise
• ⅓ cup plain Greek yogurt
• 2 Tbs. sweet pickle relish
• 1 Tbs. yellow mustard
• ¾ tsp. celery salt
• 4 hard boiled eggs, chopped
• ⅓ cup minced scallion

Directions:

1. Trim and cut cauliflower into bite size florets. Place in large microwave-safe bowl with 2 Tbs. water. Cover and cook 10–12 min. or until tender, stirring once. Rinse under cold water; drain well. Toss with vinegar.
2. In large bowl, combine mayonnaise, yogurt, relish, mustard and celery salt. Add cauliflower, eggs and scallion. Toss to coat. Season to taste with salt and pepper. Chill 1 hr. before serving.

20. Pickled Onion Potato Salad

Quick-pickling the onions in the vinaigrette mellows out their bite, and gives this salad an authentic Texas-style flavor.

Ingredients:

• ½ cup oil and vinegar dressing
• 1 Tbs. white wine vinegar
• 2 tsp. Dijon mustard
• ½ cup sliced red onion
• 1½ lb. small white and/or red potatoes
• 6 slices bacon, cooked and crumbled
• ¼ cup sliced scallion
• 1 Tbs. minced fresh oregano and/or cilantro

Directions:

1. In large bowl, combine dressing, vinegar, mustard and onion.
2. Meanwhile, boil potatoes 10 min. or until just tender. Let cool 10 min. Peel and slice.
3. While potatoes are still warm toss with dressing mixture, bacon and herbs. Season to taste with salt and pepper.

21. Warm German Potato Salad

This tangy classic pairs perfectly with grilled bratwurst or mustard-topped hot dogs.

Ingredients:

• 1½ lbs. baby golden potatoes
• 5 slices thick-sliced smoked bacon, chopped
• 1 Tbs. olive oil
• ⅔ cup minced red onion
• 3 Tbs. chicken broth
• 3 Tbs. red wine vinegar
• 2 tsp. grainy mustard
• 1 tsp. sugar
• 3 Tbs. minced fresh dill

Directions:

1. In saucepot, combine potatoes and enough water to cover by 1”. Bring to boil over high heat. Reduce heat to medium. Boil potatoes 12 min. or until tender when pierced with the tip of a sharp knife. Drain; peel if desired. Slice potatoes; transfer to heatproof bowl. Cover and set aside.
2. In skillet over medium heat, cook bacon until crisp. Remove and drain bacon. Discard all but 1 Tbs. bacon drippings in skillet. Return skillet to heat.  Add olive oil and onion. Cook 3 min. or until onion is tender. Stir in chicken broth, vinegar, mustard and sugar.
3. Pour mixture over warm potatoes. Season to taste with salt and pepper; add bacon bits. Toss to coat. Serve warm.

22. Bacon ‘n’ Egg Potato Salad

When in a pinch, use pre-cooked hard-boiled eggs instead of boiling ‘em yourself – simply cut into quarters and toss.

Ingredients:

• 2 large russet potatoes
• 2 slices bacon, chopped
• 2 hard boiled eggs, quartered
• 4 scallions, sliced
• ¼ cup red wine vinaigrette

Directions:

1. In pot over high heat, bring 2 qt. salted water to a boil. Add potatoes; boil 20 min. or until soft.
2. In pan over medium-high heat, cook bacon until crispy. Quarter potatoes. Toss with bacon and remaining ingredients. 

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