50 Potato Salad Recipes

Every barbecue, picnic, or dinner with friends can be enhanced with a selection of potato salads.

5. With sweet relish. Boil, peel and dice 900 g of Russet potatoes; toss with 2 tbsp of white wine vinegar and 1/2 tsp of salt. Mix 1 cup of mayonnaise salad dressing, 1/2 cup of salt and 1/2 cup of salt. relisha, 2 tablespoons yellow mustard and 1 chopped green onion; stir into potatoes.

6. With crab. Combine 1/2 cup each corn and chopped celery, 1 cup mayonnaise, 1 tablespoon lemon juice and 1.5 teaspoons salt. Old Bay seasoningsMix with 900 g of boiled diced red potatoes and 1 cup of crab meat.

7. With lobster. Mix 1/4 cup each of mayonnaise and crème fraîche, 2 teaspoons each of truffle oil and chopped tarragon, and salt. Toss with 1 pound of cooked, diced red potatoes and 1 cup of lobster meat.

8. With curry. Heat 1/3 cup olive oil and yellow raisins in a frying pan. Add 2 teaspoons curry powder and stir for 30 seconds. Mix with 1 cup Greek yogurt, 2 cups cooked green beans, and 900 g (2 lbs) boiled, diced Russet potatoes. Season with salt.


9. With ranch sauce. Combine 2/3 cup mayonnaise, 1/4 cup sour milk, 2 tablespoons apple cider vinegar, 1 crushed garlic clove, 1/2 cup chopped celery, 2 chopped green onions, 1 teaspoon sugar, salt, and pepper. Toss with 2 pounds (900 g) of boiled, diced red potatoes.

10. With bacon and ranch sauce. Make a Ranch Salad (No. 9). Add 6 slices of cooked crumbled bacon.

11. With ranch and chipotle sauce. Make Ranch Salad (No. 9). Add 2 tablespoons chipotle hot sauce, 2 teaspoons orange zest, and 1/4 cup chopped cilantro.

12. With vegetables. Boil 900 g (2 lb) sliced ​​red potatoes, adding 1 sliced ​​carrot at the last minute. Drain; toss with 1 cup sliced ​​radish, 1 cucumber, 3 green onions, and 1/2 cup chopped parsley and chives. Combine 1/2 cup mayonnaise, 1/4 cup white wine vinegar, salt, and pepper. Add to the salad and toss.

13. With cheese and ham. Combine 1 cup mayonnaise, 2 tablespoons mustard, 8 ounces diced ham, 6 ounces grated cheddar, 1/2 cup each diced red onion and pickles, and 2 tablespoons chopped pickled green chilies. Toss with 2 pounds boiled, diced Yukon Gold potatoes.

14. With Green Goddess sauce. In a blender, puree 1 cup mayonnaise, 1/4 cup parsley, tarragon, and basil mixture, 1 green onion, 1 teaspoon sugar, a little lemon juice, and salt. Mix with 900 g of boiled fingerling potatoes (cut in half).


15. With avocado and shrimp. Make a Green Goddess Salad (No. 14). Add halved cooked shrimp and diced avocado.

16. With cabbage. Mix 1/3 cup each mayonnaise and olive oil, 1/4 cup whole grain mustard, salt and pepper. Add 3 cups shredded mixture cabbage salad, 3 chopped green onions and 900 g of boiled new potatoes, cut into 4 pieces.

17. With dill. Mix 1/2 cup each sour cream and mayonnaise, 1/4 cup each chopped dill and green onions, 1 teaspoon sugar, 2 tablespoons apple cider vinegar, and salt. Stir in 900 g of boiled, diced Russet potatoes.

18. With dill and beetroot. Make a dill salad (No. 17). Add 1 cup of sliced ​​roasted beets.

19. Scandinavian. Make a dill salad (No. 17). Add 1 cup of sliced ​​roasted beetroot and 2 tablespoons of horseradish.

20. Dutch. Mix 1/2 cup sour cream, 3/4 cup mayonnaise, 2 tablespoons each horseradish and apple cider vinegar, 2 teaspoons caraway seeds, 1 teaspoon sugar, 2 sliced ​​cucumbers, and 4 chopped green onions. Stir in 900 g of boiled, diced Russet potatoes.

21. Peruvian. In a blender, puree 1/2 cup unsweetened condensed milk, 1/3 cup soft white cheese, 1 tablespoon each of yellow chili paste (or other chili paste), and vegetable oil. Mix with 900 g of boiled diced Yukon Gold potatoes and 1/4 cup chopped olives. Add sliced ​​hard-boiled eggs.

22. With chicken. Combine 1.5 tablespoons each of champagne vinegar and Dijon mustard, 1/3 cup olive oil, 1/4 cup chopped gherkins, some chopped parsley, salt, and pepper. Toss with 1.5 cups diced grilled chicken and 2 pounds (900 g) of boiled fingerling potatoes (cut in half).

23. With vinegar and herbs. Combine 1 cup chopped parsley, dill, and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, salt, and pepper. Toss with 2 pounds (900 g) of quartered boiled new potatoes.

24. With tomatoes. Make a green salad (No. 23). Soak 1/2 cup red onion slices in ice water. Pat dry and add to the salad along with 2 cups halved grape tomatoes.


25. French. Combine 1 cup chopped parsley, chives, and tarragon, 1/2 cup chopped shallots, 1/3 cup white wine, 1/4 cup olive oil, 2 tablespoons each white wine vinegar and Dijon mustard, and salt and pepper to taste. Mix with 2 pounds (900 g) of boiled fingerling potatoes (cut in half).

26. Niçoise. Make French salad (No. 25) by adding 2 cups chopped green beans to the potatoes during the last 4 minutes of cooking. Add 1 can of tuna in oil (drained) and 1/2 cup halved Kalamata olives.

27. Provencal. Make French Salad (No. 25). Add 2 cups halved grape tomatoes, 1 grated fennel root, 1/2 cup halved Kalamata olives, and some chopped fennel fronds.

28. With peas and pesto. Boil 900 g (2 lb) peeled and diced Yukon Gold potatoes, adding 1 cup frozen peas for the last 4 minutes. Drain; add 6 tablespoons white wine vinegar, 1/4 cup pesto sauce, a few pine nuts, salt, and pepper. Stir.

29. American Patriotic. Boil 2 pounds (900 grams) of diced potatoes—red, white, and purple—with 2 tablespoons (apple cider vinegar). Drain; toss with 1/2 cup (1/2 cup) chopped celery and 1/4 cup (1/4 cup) chopped green onions. Combine 1/4 cup (1/4 cup) olive oil, 2 tablespoons (1/2 cup) each (apple cider vinegar, 2 tablespoons) whole-grain mustard, salt, and pepper; toss with potatoes.

30. With pico de gallo. Mix 900 g of boiled diced Yukon Gold potatoes, 2 tbsp. olive oil, 1 tbsp. apple cider vinegar, 3 tbsp. fresh salsa and salt to taste.

We recommend 31. With salsa verde. Mix 900 g of boiled diced Yukon Gold potatoes, 1 cup each of red onion and bell pepper slices, 1.5 cups of salt and pepper powder. salsa verde, 1 sliced ​​avocado and salt. Sprinkle with cilantro and cotija cheese.

32. Sichuan. Slice 2 russet potatoes into strips; boil for 1 minute. In a frying pan with peanut oil, fry 2 sliced ​​garlic cloves, 1 teaspoon each sugar and salt, and 2 dried red chilies for 30 seconds. Add 3 sliced ​​green onions. Drain the potatoes; toss with the mixture from the pan, 1 1/2 teaspoons balsamic vinegar, and 1 teaspoon sesame oil.

33. With carrots and sesame. Boil 900 g of sliced ​​red potatoes, adding 4 julienned carrots for the last 2 minutes. Drain and toss with 4 chopped green onions and 1/2 cup of prepared ginger-sesame dressing. Sprinkle with sesame seeds.

34. With dried cod. Sauté 3 cloves of garlic (sliced) in a skillet with 1/4 cup olive oil until soft. Combine with 3/4 cup grated tomatoes, 1/2 cup dried cod pieces, and 1 pound of diced boiled Yukon Gold potatoes. Sprinkle with parsley.

35. Thai. Combine 1/3 cup mayonnaise and unsweetened coconut milk, 1 tablespoon each curry paste and lemon juice, and salt. Toss with 900 g of boiled diced Russet potatoes, 1 bell pepper (sliced), and some grated basil and mint.

36. Indian. Cook for 30 seconds in a frying pan, 1 tbsp at a time. garam masala spices, grated ginger, and canola oil. Mix with 1 cup Greek yogurt, 1/2 cup mayonnaise, 1 cup chickpeas, and 2 pounds (900 g) of diced boiled Russet potatoes. Season with salt and pepper and sprinkle with cilantro.

37. Greek. Combine 1 cup Greek yogurt, 1/4 cup olive oil, salt, and pepper. Toss with 2 pounds (900 grams) of cooked, diced Yukon Gold potatoes, 1 cup of sliced ​​cucumber, 1/2 cup of crumbled feta cheese, 3 tablespoons each of chopped red onion and mint, and a little oregano.


38. With sweet potato and beetroot. Thinly slice 1 pound of cooked sweet potato and 1 roasted beetroot. Mix 1.5 tablespoons of champagne vinegar, 2 tablespoons of walnut oil, a little salt and pepper, and chopped parsley. Drizzle the vegetables with the dressing.

39. With caviar. Whisk together 1/2 cup crème fraîche, 2 tablespoons each of white wine vinegar, olive oil, and chopped red onion, 1 tablespoon of Dijon mustard, some chopped chives and chervil, salt, and pepper. Toss with 2 pounds (900 grams) of boiled new potatoes, halved. Top with salmon caviar.

40. With smoked salmon. Arrange 4 boiled Yukon Gold potatoes (sliced), 1/2 cup red onion slices, 6 ounces smoked salmon, and 2 sliced ​​tomatoes on a plate. Mix 1/4 cup crème fraîche, 1 tablespoon lemon juice, and a little zest; dress the salad. Top with capers.

41. With bagna cauda sauce. Sauté 6 anchovies, 4 crushed garlic cloves, and 1/2 teaspoon red pepper flakes in 1/3 cup olive oil for 5 minutes. Add 1/4 cup each chopped parsley and green onion, 1 tablespoon chopped oregano, and the juice and zest of 1 lemon. Toss with 1 pound (450 g) of sliced ​​cooked red potatoes.

42. With kimchi. Mix 1 cup chopped kimchi, 1/2 cup mayonnaise, salt, and chopped green onions. Mix with 900 g of mashed boiled potatoes.

43. With sweet potato and chipotle. Combine 1 cup mayonnaise, 1/4 cup each chopped cilantro and green onion, 1 crushed chipotle in adobo sauce, 1 tablespoon lime juice, 1 teaspoon sugar, and salt. Toss with 2 pounds (900 grams) of sliced ​​cooked sweet potato.

44. German. Fry 4 slices bacon; sauté 3/4 cup chopped onion in the remaining fat. Add 1 tablespoon each flour, sugar, and wholegrain mustard, 1/4 cup each white wine vinegar and water, and salt; cook for 2 minutes. Toss with 2 pounds (900 g) of boiled, sliced ​​Russet potatoes. Crumble the bacon on top. Serve warm.


45. With sauerkraut. Prepare German Salad (No. 44), adding another 1 tablespoon of sugar. Stir in 1 cup of sauerkraut and 1 teaspoon of caraway seeds.

46. ​​With mashed potatoes. Mash 1 pound of warm baked Russet potatoes with 1/4 cup butter and sour cream, and salt and pepper to taste. Toss with crumbled bacon, chives, and sour cream. Serve warm.

47. With broccoli and cheddar. Make Mashed Potato Salad (No. 46). Add 1 cup each cooked broccoli and grated cheddar.

48. With baked potatoes. Halve 2 pounds (900 grams) red potatoes. Toss with 1/4 cup olive oil, 6 cloves garlic, and chopped rosemary; bake for 25 minutes at 400°F (200°C). Toss with chopped parsley, salt, 2 teaspoons Dijon mustard, and 2 teaspoons lemon juice.

49. With grilled potatoes. Boil 900 g (2 lb) sliced ​​Russet potatoes for 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon, and 1 sliced ​​red onion. Slice the potatoes and onion; toss with olive oil, parsley, salt, and the juice of the grilled lemon.

50. With grilled vegetables. Make Grilled Potato Salad (No. 49). Toss with grape tomatoes and grilled zucchini and eggplant.





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