Potato salad is a mainstay all year round. From picnics to potlucks, when people gather, there's bound to be at least one potato salad. And while we love the classic potato salad (and we've got a recipe for it), we also adore a vinegary warm German potato salad or an exciting spud salad with Mediterranean flavors. With these classic potato salad recipes, you can be that person — the one who brings potato salad everywhere. And people will be glad you did.
Classic Potato Salad Recipe
The classics are classics for a reason. And in this case, the traditional American potato salad is a much-beloved side dish that's been gracing potlucks and picnics since the mid-19th century.
Ingredients
- 2 pounds russet potatoes
- 2 tablespoons white wine vinegar
- 1 large celery rib, diced
- ½ medium red onion, diced
- ½ cup mayonnaise or more to taste
- ½ teaspoon mustard
- ½ teaspoon celery salt
- 3 tablespoons freshly chopped parsley
- ¼ teaspoon ground white pepper
Instructions
- Peel and cut the potatoes into one-inch size bits.
- Place in a pot of well-salted water.
- Bring to a boil and reduce to a simmer.
- Simmer the potatoes for 10-15 minutes or until done.
- Drain the potatoes and place in a large bowl.
- Add the vinegar and mix to coat. Allow to cool.
- In a separate bowl, mix the onion, celery, mayonnaise, mustard, celery salt, parsley, and pepper.
- Combine the mixture and potatoes.
- Let chill in the refrigerator for at least two hours.
Look beyond the basic and add all sorts of different goodies to your potato salad to make it your own. Boiled eggs, crumbled bacon, chopped chives, chopped fennel, scallions, peas, chopped pickles, sriracha... get creative to make a potato salad everyone will love.
German Potato Salad
If you ever wondered how potato salad became a thing, look no further than the Germans. Immigrants brought their version of potato salad to the Americas in the 19th century, and it was an instant hit. Two potato salads originated in Germany — the creamy mayo cold potato salad above, and this vinaigrette-based warm potato salad.
Ingredients
- 2 pounds 4 ounces Yellow Finn potatoes or any waxy potato
- 2 ounces cooked bacon, chopped (save the fat from the cooked bacon)
- 20 ounces of chicken stock
- 2 ounces white wine vinegar
- 4 ounces diced red onions
- 1 teaspoon of salt
- 1 teaspoon of sugar
- Ground white pepper to taste
- 2 ounces of canola oil
- 1 ounce of brown mustard
- ½ bunch chives minced
Instructions
- Place the potatoes into a pot of well-salted water.
- Bring the water to a boil and reduce to a simmer.
- Simmer the potatoes for 10 to 15 minutes or until properly cooked.
- While the potatoes are still warm, peel them and slice them into ¼-inch thick pieces.
- Bring the stock, vinegar, onions, salt, sugar, and pepper to a boil.
- Mix the oil, bacon fat, and mustard with the warm potatoes.
- Add the boiling stock mixture.
- Add the bacon and the chives.
- Toss your salad gently.
- Serve warm or at room temperature.
Mediterranean Potato Salad
Love Mediterranean flavors? Us too! This highly-flavored potato salad recipe is bound to be a hit.
Ingredients
- 2½ pounds Yukon gold or any other waxy potato
- 1¾ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- 2 tablespoons balsamic vinegar
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped capers
- 1 teaspoon chopped anchovies
- 1 teaspoon chopped garlic
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
Instructions
- Place the potatoes into a pot of well-salted water.
- Bring the water to a boil and reduce to a simmer.
- Simmer the potatoes for 10 to 15 minutes or until properly cooked.
- While the potatoes cook, mix all of the remaining ingredients except the oil.
- While whisking the mixed ingredients, slowly add the oil. The dressing will not emulsify like mayonnaise, but will blend smoothly like vinaigrette.
- Drain the potatoes and dry them by shaking gently in a colander.
- While the potatoes are still warm, peel them and cut them into bite-sized bits.
- Remix the dressing if it has separated.
- Toss the potatoes with the dressing.
- Let sit for 30 minutes and then chill in your refrigerator or serve warm.
Pick the Proper Potato
Most potato salad recipes call for a waxy potato, but some classic potato salad recipes will call for russets or starchy potatoes. How do you know which to use? The recipe will usually tell you which potato, but you can always go with this rule of thumb: if you want the potatoes to hold their shape better, go with the waxy potato. If you want the potato to absorb liquid (such as vinegar), go with the starchy potato.
One Potato, Two Potato (Salad)
Whether you love the classics or want something unique like a pea and potato salad, there's lots to love about this starchy side dish. So, stir up your favorite for the next gathering you attend.
