Best 11 Really Good Potato Salad Recipes

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Potato salad is a classic dish that can be served as a side or main course. It's a versatile dish that can be made with a variety of ingredients, making it a great option for any occasion. Whether you're looking for a simple recipe that's perfect for a weeknight meal or a more elaborate dish to serve at a special event, there's a potato salad recipe out there for you. Some recipes retain the classic approach using just a few simple ingredients, while others add unexpected twists, such as different types of vinegar, herbs, or even bacon. So, grab your apron and let's dive into the world of potato salad recipes to find the one that suits your taste buds the best!

Here are our top 11 tried and tested recipes!

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

THE BEST POTATO SALAD



The Best Potato Salad image

Really good potato salad that is best served cold.

Provided by cheftini

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

6 eggs
10 red potatoes
1 cup mayonnaise
½ cup ranch dressing
⅓ cup dill pickle relish
2 tablespoons prepared yellow mustard
1 ½ teaspoons salt
¼ teaspoon ground black pepper
⅛ teaspoon paprika
⅛ teaspoon celery seed
1 onion, chopped
¼ cup pepperoncini
¼ cup sliced black olives

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
  • Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
  • Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 34.7 g, Cholesterol 102.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 784.5 mg, Sugar 2.9 g

A REALLY SIMPLE POTATO SALAD



A Really Simple Potato Salad image

I just made Kittencal's Starter Potato Salad and it reminded me of a potato salad I used to make a lot. What I like to do is cook the frozen peas and fresh carrots in the same pot, so as to make it easier for me not to cook three different ingredients three different times. and don't worry about the horseradish, if it's too spicy put in a little bit less. I just like it because it adds some color to the mayo dressing and it adds kick to the salad. For the potatoes you can use either P.E.I potatoes or Idaho potatoes, both are good.

Provided by Studentchef

Categories     Very Low Carbs

Time 55m

Yield 10 serving(s)

Number Of Ingredients 9

8 -10 white potatoes
1 cup frozen peas, cooked
1 cup fresh carrot, chopped and cooked
3 large pickles, chopped into small pieces
1 cup mayonnaise
1 tablespoon horseradish
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
salt and pepper

Steps:

  • Peel the potatoes first, and then boil in water for 30-40 minutes, or until soft. Let cool, before cubing them.
  • In a large bowl combine the potatoes with the peas, carrots, and pickled.
  • In a smaller bowl combine the mayonnaise, horseradish, salt and pepper to taste, basil and oregano. (If you think the horseradish is a little too much, use a little less. I use 1 tablespoon because that is my taste preference).
  • Add the mayonnaise mixture a little at a time and mix well. If you like it to be creamier make a little more mayonnaise.
  • Serve chilled.

Nutrition Facts : Calories 210.8, Fat 8.1, SaturatedFat 1.2, Cholesterol 6.1, Sodium 977.1, Carbohydrate 32.6, Fiber 3.7, Sugar 5.3, Protein 3.4

REALLY GOOD, SIMPLE, FRESH POTATO SALAD- NO MUSTARD- NO RELISH



Really Good, Simple, Fresh Potato Salad- No Mustard- No Relish image

This recipe was given to me by an elderly woman who had brought lunch to another elderly woman that I was taking care of. I don't know know the origin of this type of potato salad, and tried to search Zaar to make sure I wasn't duplicating, but admit that I did not search all 1200 potato salad recipes. I have never tasted a potato salad that was so good, so I got the recipe from her. The amounts are approximate as she just told me the ingredients, and I eyeball it, of course it also depends on how much you want to make, so adapt it accordingly. She did insist however that you have to use Hellmann's mayo. My husband, who Never eats potato salad eats and actually enjoys it. It has a nice mellow flavor and texture with-out the typical relish and mustard, I'm sure all of the eggs contribute to that. I took it to a church potluck and got raves about it. It is definitely not low fat, not sure how it would adapt. Another example that sometimes simple IS better. Hope you enjoy!

Provided by Yrhaven aka Condime

Categories     Potato

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 6

12 -15 medium potatoes (any kind)
1 dozen hard-boiled egg
2 -2 1/2 cups Hellmann's mayonnaise
1 sweet onion
1 tablespoon celery seed
salt & pepper

Steps:

  • Peel and dice potatoes, Boil in salted water until tender.
  • Hard boil eggs, peel, chop. (obviously lol).
  • Finely chop onion.
  • *1-2 ribs of finely diced celery is nice, but was not in the original recipe.
  • A dash of garlic powder or garlic salt is nice too.
  • Judge the amount of Mayo to your taste and # of potatoes, but do add it until it is nice and creamy.
  • Mix all ingredients together when warm, serve fresh with-out chilling, if you can, it is good chilled too, but particularly creamy when warm-to room temperature.
  • It is also best to use the hardboiled eggs right after cooking, it's ok if they are slightly cooled from peeling, but best in this, if they are freshly cooked.
  • Most of the prep time is attributed to the peeling and chopping of the potatoes.
  • *Of course, because of the Mayo you won't want to leave it out too long.
  • I have also heard (unknown it it's true, but I never take the chance) not to serve anything that has Mayo in it, with Sterling Silver servers.

Nutrition Facts : Calories 600.4, Fat 28.1, SaturatedFat 5.4, Cholesterol 333.3, Sodium 531.6, Carbohydrate 72.4, Fiber 7.3, Sugar 7.7, Protein 16.7

THE ORIGINAL POTATO SALAD



The Original Potato Salad image

This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.

Provided by 75violets

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hellman mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed cooked potatoes (5 to 6 medium)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Steps:

  • Combine the first 5 ingredients.
  • Stir in remaining ingredients.
  • Cover& chill.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

CLASSIC POTATO SALAD FOR 50



Classic Potato Salad for 50 image

Creamy chunks of potato and crunchy bits of veggies, this traditional potato salad will gain rave reviews from your gang. It's perfect for your last family gathering of the summer. Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h45m

Yield 50 servings (3/4 cup each).

Number Of Ingredients 12

15 pounds potatoes, peeled and cubed
4 cups mayonnaise
1 cup sweet pickle relish
1/4 cup prepared mustard
1 jar (4 ounces) diced pimientos, drained
2 tablespoons salt
1 tablespoon sugar
2 teaspoons pepper
6 celery ribs, chopped
8 hard-boiled large eggs, chopped
1 small onion, chopped
Paprika and green pepper rings, optional

Steps:

  • Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. , In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine. , Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired.

Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

REALLY GOOD POTATO SALAD!



Really Good Potato Salad! image

My family and friends just love this potato salad, and I have made it for gatherings many times, it is always a huge hit!

Provided by Kittencalrecipezazz

Categories     Potato

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 15

12 medium potatoes, peeled, cooked and well chilled
8 hard-boiled eggs, peeled and coarsely chopped
3 -4 stalks celery, finely chopped
5 green onions, chopped
1 cup sweet gherkin, chopped (or use bread and butter pickles)
8 -10 slices bacon, cooked and chopped
1 small green bell pepper, chopped
2 cups cheddar cheese, cut into small cubes
1 cup buttermilk
1 cup sour cream
1 cup mayonnaise
1 pinch garlic powder
1 (1 ounce) package dry ranch dressing mix (I use Hidden Valley Ranch dry for this)
1 -2 tablespoon Dijon mustard
salt and pepper

Steps:

  • Whisk all dressing ingredients together in a bowl until well blended.
  • In a large bowl, add in the chilled, chopped cooked potatoes, all the chopped eggs, celery, green onions, pickles, bacon, cheddar cheese and green bell pepper; toss to combine.
  • Pour the dressing over and mix well to combine.
  • Season with salt and pepper.
  • Cover and chill for a minimum of 3 hours or longer.
  • Delicious!

Nutrition Facts : Calories 761.4, Fat 41.4, SaturatedFat 16.5, Cholesterol 278.6, Sodium 924.3, Carbohydrate 74.7, Fiber 8, Sugar 10.3, Protein 25.1

BEST POTATO SALAD



Best Potato Salad image

Although I like to try other potato salad recipes, I always come back to this one that I have been making for a while. Combined several recipes and came up with this one.

Provided by Nimz_

Categories     Potato

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 cups cubed cooked potatoes
2 hard-boiled eggs, chopped
1/2 cup chopped onion
1/2 cup celery, sliced
1/4 cup chopped sweet gherkin
1/4 cup chopped dill pickle
1 cup Miracle Whip or 1 cup mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • DRESSING: Combine Miracle Whip, or Mayo, mustard, celery seed, salt and pepper. Mix well.
  • Combine potatoes, eggs, onion, celery and pickle.
  • Add dressing to potato mixture and mix lightly.
  • Chill.

Nutrition Facts : Calories 216.2, Fat 9.9, SaturatedFat 1.8, Cholesterol 73.3, Sodium 670.4, Carbohydrate 27, Fiber 2.8, Sugar 7.2, Protein 4.7

Tips:

  • For the best results, use Yukon Gold or red potatoes. These varieties hold their shape well when cooked and have a creamy texture.
  • Boil the potatoes until they are tender but still firm. You should be able to easily pierce them with a fork, but they should not be falling apart.
  • Let the potatoes cool completely before making the salad. This will help to prevent them from becoming mushy.
  • Use a variety of vegetables in your salad. This will add flavor and texture.
  • Dress the salad just before serving. This will help to prevent the potatoes from becoming soggy.

Conclusion:

Potato salad is a classic summer side dish that is always a hit. With so many different variations, there is sure to be a recipe that everyone will enjoy. So next time you need a quick and easy side dish, give one of these potato salad recipes a try. You won't be disappointed!

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