9 Incredible Potato Salads You Need to Try This Summer!

Summer is officially here, and with it comes the season of barbecues, picnics, and outdoor gatherings! When it comes to side dishes, nothing quite hits the spot like a delicious, creamy, or zesty potato salad. Forget the same old recipes – we’ve curated 9 incredible potato salads that are guaranteed to be crowd-pleasers and become your go-to sides all season long.

From classic creamy versions to vibrant Mediterranean and smoky twists, there’s a potato salad here for every taste and occasion. Get ready to elevate your summer feasts with these easy-to-make and incredibly flavorful recipes!

Quick Overview

• Main topic: Delicious and diverse potato salad recipes
• Best for: Summer gatherings, BBQs, picnics, meal prep
• Number of recipes: 9
• Prep style: Mix of creamy and vinaigrette-based, fresh, and hearty
• Reader benefit: New ideas for popular summer side dishes

Recipe 1: Classic Creamy Potato Salad

This is the ultimate crowd-pleaser, a timeless favorite that always disappears first at any barbecue or picnic. Simple, satisfying, and bursting with flavor, our Classic Creamy Potato Salad is a guaranteed hit.

Servings: 6-8

Prep time: 20 minutes

Cook / chill / rest time: 20 minutes cook, 1 hour chill

Ingredients:

• 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1/4 cup chopped celery
• 1/4 cup finely diced red onion
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh dill, chopped
• Salt and black pepper to taste
• Paprika for garnish (optional)

Instructions:

1. Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. Drain well and let cool slightly.
2. In a large bowl, whisk together mayonnaise, mustard, celery, red onion, apple cider vinegar, and fresh dill.
3. Add the slightly cooled potatoes to the dressing mixture. Gently fold until all potatoes are evenly coated.
4. Season with salt and black pepper to taste.
5. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
6. Before serving, stir gently and garnish with paprika if desired.

Storage / Serving / Usage Note:

Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is excellent for potlucks and outdoor events.

Recipe 2: Mediterranean Potato Salad

Light, refreshing, and bursting with Mediterranean flavors, this potato salad is a delightful alternative to traditional creamy versions. It’s perfect for a lighter summer meal.

Servings: 4-6

Prep time: 15 minutes

Cook / chill / rest time: 15 minutes cook, 30 minutes chill

Ingredients:

• 1.5 lbs small red potatoes, quartered
• 1 cup cherry tomatoes, halved
• 1/2 cup English cucumber, diced
• 1/4 cup Kalamata olives, halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions:

1. Boil red potatoes in salted water until tender, about 12-15 minutes. Drain and let cool completely.
2. In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, Kalamata olives, feta cheese, parsley, and oregano.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
4. Pour the dressing over the potato mixture and gently toss to combine.
5. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Storage / Serving / Usage Note:

Serve chilled. Best enjoyed fresh within 2 days. This salad pairs wonderfully with grilled chicken or fish.

Recipe 3: Dill Pickle Potato Salad

If you love the briny, tangy flavor of dill pickles, this potato salad is for you! It’s bright, savory, and offers a delightful crunch in every bite.

Servings: 6

Prep time: 15 minutes

Cook / chill / rest time: 20 minutes cook, 1 hour chill

Ingredients:

• 2 lbs Yukon Gold potatoes, cubed
• 1 cup chopped dill pickles
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons fresh dill, chopped
• 2 tablespoons dill pickle juice
• 1/4 cup finely diced red onion
• Salt and black pepper to taste

Instructions:

1. Boil potatoes in salted water until tender, about 15-20 minutes. Drain and cool completely.
2. In a large bowl, whisk together mayonnaise, sour cream, fresh dill, pickle juice, and red onion.
3. Add the cooled potatoes and chopped dill pickles to the dressing. Gently fold until combined.
4. Season with salt and black pepper.
5. Refrigerate for at least 1 hour to allow flavors to develop.

Storage / Serving / Usage Note:

Keep chilled. Best consumed within 2-3 days. Great alongside hot dogs or burgers.

Recipe 4: Smoked Paprika & Bacon Potato Salad

Elevate your potato salad with the rich, smoky flavors of paprika and crispy bacon. This hearty version is perfect for those who crave a bit more indulgence.

Servings: 6-8

Prep time: 20 minutes

Cook / chill / rest time: 20 minutes cook, 30 minutes chill

Ingredients:

• 2 lbs red potatoes, cubed
• 6 slices bacon, cooked crispy and crumbled
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/4 cup chopped green onions
• Salt and black pepper to taste

Instructions:

1. Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
2. In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, and smoked paprika.
3. Add the slightly cooled potatoes, crumbled bacon, and green onions to the dressing. Gently fold to combine.
4. Season with salt and black pepper.
5. Refrigerate for at least 30 minutes before serving.

Storage / Serving / Usage Note:

Serve chilled. Store in an airtight container for up to 2 days. A fantastic accompaniment to grilled steak or ribs.

Recipe 5: Pesto Potato Salad with Cherry Tomatoes

This Italian-inspired potato salad is a burst of fresh flavors. The aromatic pesto combined with sweet cherry tomatoes makes for a delightful and colorful side dish.

Servings: 4-6

Prep time: 15 minutes

Cook / chill / rest time: 15 minutes cook, 30 minutes chill

Ingredients:

• 1.5 lbs small yellow potatoes, quartered
• 1/2 cup prepared basil pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts, toasted (optional)
• Fresh basil leaves for garnish
• Salt and black pepper to taste

Instructions:

1. Boil potatoes in salted water until tender, about 12-15 minutes. Drain and let cool completely.
2. In a large bowl, combine the cooled potatoes, basil pesto, and cherry tomatoes. Gently toss until potatoes are evenly coated.
3. Stir in the Parmesan cheese and season with salt and black pepper.
4. Refrigerate for at least 30 minutes.
5. Garnish with toasted pine nuts and fresh basil before serving.

Storage / Serving / Usage Note:

Serve chilled or at room temperature. Best enjoyed within 2 days. Pairs wonderfully with grilled chicken or a caprese salad.

Recipe 6: Sweet Potato Salad with Honey-Lime Dressing

For a unique and slightly sweeter take on potato salad, try this version featuring sweet potatoes and a zesty honey-lime dressing. It’s vibrant, flavorful, and a great way to mix things up.

Servings: 4-6

Prep time: 15 minutes

Cook / chill / rest time: 20 minutes cook, 30 minutes chill

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/2 teaspoon cumin
• Salt and black pepper to taste

Instructions:

1. Boil or roast sweet potato cubes until tender, about 15-20 minutes. If boiling, drain well. Let cool completely.
2. In a large bowl, combine the cooled sweet potatoes, red onion, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper for the dressing.
4. Pour the dressing over the sweet potato mixture and gently toss to combine.
5. Refrigerate for at least 30 minutes before serving.

Storage / Serving / Usage Note:

Serve chilled. Delicious with grilled pork or chicken tacos. Stores well for up to 3 days.

Recipe 7: Lemon Herb Potato Salad

Skip the heavy mayo with this light and zesty lemon herb potato salad. It’s incredibly fresh, vibrant, and a wonderful accompaniment to seafood or lighter summer fare.

Servings: 6

Prep time: 15 minutes

Cook / chill / rest time: 20 minutes cook, 1 hour chill

Ingredients:

• 2 lbs small new potatoes, halved or quartered
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

Instructions:

1. Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let cool completely.
2. In a large bowl, combine the cooled potatoes, parsley, and chives.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper for the dressing.
4. Pour the dressing over the potato mixture and gently toss to combine.
5. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Storage / Serving / Usage Note:

Serve chilled. This salad is best fresh but can be stored for up to 2 days. Excellent with grilled fish or shrimp.

Recipe 8: Southwest Potato Salad

Bring a taste of the Southwest to your table with this flavorful potato salad. It features corn, black beans, and a zesty dressing with a hint of spice, making it a vibrant addition to any meal.

Servings: 6-8

Prep time: 20 minutes

Cook / chill / rest time: 20 minutes cook, 1 hour chill

Ingredients:

• 2 lbs Russet or red potatoes, cubed
• 1 cup cooked corn (fresh, frozen, or canned)
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and black pepper to taste

Instructions:

1. Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let cool completely.
2. In a large bowl, combine the cooled potatoes, corn, black beans, red bell pepper, red onion, and cilantro.
3. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
4. Pour the dressing over the potato mixture and gently toss to combine.
5. Refrigerate for at least 1 hour before serving.

Storage / Serving / Usage Note:

Serve chilled. Stores well for up to 3 days. Fantastic with BBQ chicken or as part of a taco bar.

Recipe 9: Garlic & Chive Roasted Potato Salad

For a different texture and deeper flavor, this potato salad uses roasted potatoes instead of boiled. The garlic and chive combination is simple yet incredibly satisfying.

Servings: 4-6

Prep time: 10 minutes

Cook / chill / rest time: 30-40 minutes roast, 15 minutes cool

Ingredients:

• 1.5 lbs small yellow or red potatoes, cut into 1-inch pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh chives, chopped
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss potato pieces with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
2. Roast for 30-40 minutes, flipping halfway, until potatoes are golden brown and tender.
3. In the last 5 minutes of roasting, add minced garlic to the potatoes and toss briefly.
4. Remove from oven and let cool slightly for about 15 minutes.
5. In a large bowl, combine the slightly cooled roasted potatoes, chives, white wine vinegar, Dijon mustard, and remaining 1 tablespoon olive oil.
6. Gently toss to combine all ingredients. Season with additional salt and pepper if needed.

Storage / Serving / Usage Note:

Serve warm or at room temperature. Best enjoyed the day it’s made, but can be refrigerated for up to 2 days. Great as a side for roasted chicken or steak.

Simple Tips for Best Results

• Choose the Right Potatoes: Waxy potatoes like red, new, or Yukon Gold hold their shape better for salads. Russets can be used but tend to be fluffier.
• Cook Potatoes Evenly: Cut potatoes into similar-sized pieces for even cooking. Don’t overcook them, or they’ll become mushy.
• Season the Water: Always salt your potato boiling water. This flavors the potatoes from the inside out.
• Cool Potatoes Properly: For creamy salads, allow potatoes to cool slightly before mixing with mayo-based dressings to prevent separation. For vinaigrette-based, they can be warm to absorb more flavor.
• Don’t Rush the Chill: Chilling time is crucial for flavors to meld and deepen. Plan ahead for best results.
• Taste and Adjust: Always taste your potato salad before serving and adjust seasonings as needed. A squeeze of lemon or a dash of vinegar can brighten flavors.

FAQ

What are the best potatoes for potato salad?

Waxy varieties like red potatoes, new potatoes, or Yukon Golds are generally preferred as they hold their shape well after cooking and have a creamy texture. Russet potatoes can also be used, but they tend to be starchier and more crumbly.

How long can potato salad be stored in the refrigerator?

Most potato salads, especially those with mayonnaise, can be stored in an airtight container in the refrigerator for 3-4 days. Always keep it chilled, especially if serving outdoors for extended periods.

Can I make potato salad ahead of time?

Absolutely! Potato salad often tastes even better the next day as the flavors have more time to meld. Prepare it a day in advance, store it in the refrigerator, and give it a good stir before serving.

Final Thoughts

With these 9 incredible potato salads, your summer menu just got a whole lot more exciting! Each recipe offers a unique flavor profile, ensuring there’s something for everyone at your next picnic or barbecue. So grab your favorite potatoes, gather your ingredients, and get ready to create delicious memories all summer long. Enjoy these fantastic potato salads!