10 Best Potato Salad Recipes You'll Want To Make All Summer Long

Okay, so you need a potato salad recipe that actually works. Maybe for a cookout this weekend or just because you’re craving something creamy and comforting. I get it.

These ten recipes cover everything from the classic version your grandma made to lighter takes that won’t weigh you down. They’re all tested, totally doable, and honestly just really good.

1. Classic Potato Salad

Ingredients:

2 lbs Yukon gold potatoes, cubed
3/4 cup mayonnaise
2 tablespoons yellow mustard
1/4 cup dill pickle relish
3 hard boiled eggs, chopped
1/2 cup celery, diced
1/4 cup red onion, finely chopped
2 tablespoons fresh dill
Salt and black pepper to taste

Instructions:

Step 1: Boil the potatoes in salted water until they’re fork tender, about 12 to 15 minutes depending on how big you cut them.

You want them soft enough to pierce easily but not falling apart. Mushy potatoes make sad potato salad, trust me on this.

Drain them well and let them cool completely before you do anything else. I usually spread them on a sheet pan so they cool faster.

Step 2: While those are cooling, chop your eggs and veggies.

This is honestly the easiest part. Just get everything ready and waiting in a big bowl.

The eggs add that classic richness you’re looking for. If you’re wondering whether to chop them fine or chunky, I go somewhere in the middle.

Step 3: Mix the mayo, mustard, and relish together in your big bowl first.

This creates your dressing base and makes sure everything gets coated evenly later. Smells amazing already, right?

Taste it now and adjust the mustard if you want more tang. Some people like it sweeter, some like it zippier.

Step 4: Add the cooled potatoes, eggs, celery, onion, and dill to the bowl.

Fold everything together gently so you don’t smash the potatoes. You want chunks, not mashed potatoes.

Season with salt and pepper, then taste again. This is your moment to make it perfect.

Step 5: Cover and refrigerate for at least 2 hours before serving.

The flavors really come together when it’s cold. I know waiting is hard but it’s worth it.

If you can make it the night before, even better. It just gets better as it sits.

2. Creamy Potato Salad

Ingredients:

2.5 lbs red potatoes, quartered
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
4 strips bacon, cooked and crumbled
1/2 cup green onions, sliced
1/4 cup fresh chives, chopped
Salt and pepper to taste

Instructions:

Step 1: Cook the red potatoes in boiling salted water until tender, about 15 minutes.

Red potatoes hold their shape really well, which is why I love them for this. They’ve got that waxy texture that’s perfect.

Drain and let them cool down a bit. They can be slightly warm when you mix, just not hot.

Step 2: Whisk together the mayo, sour cream, vinegar, and mustard in a large bowl.

The sour cream makes this extra creamy without being too heavy. It’s my secret weapon honestly.

That little bit of vinegar brightens everything up. Don’t skip it.

Step 3: Add the potatoes to the dressing while they’re still a little warm.

They’ll soak up more flavor this way. It’s a trick I learned from my mom.

Gently stir to coat everything. Be patient here, no need to rush.

Step 4: Fold in the bacon, green onions, and chives.

This is where it gets good. The bacon adds that smoky crunch we all want.

Fresh herbs make such a difference. Dried just won’t do it here.

Step 5: Season with salt and pepper, then chill for at least an hour.

Cold potato salad is the best potato salad. Room temperature? Not the same.

Give it a quick stir before serving because the dressing can settle. Totally normal.

3. German Potato Salad

Ingredients:

2 lbs small Yukon gold potatoes, halved
6 strips bacon
1/2 cup yellow onion, diced
1/3 cup apple cider vinegar
2 tablespoons whole grain mustard
2 tablespoons sugar
1/2 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Salt and pepper to taste

Instructions:

Step 1: Boil the potatoes until tender, then drain and set aside.

Keep them warm if you can. German potato salad is served warm and that’s part of what makes it special.

The warm potatoes absorb the dressing better. It’s just how it works.

Step 2: Cook the bacon in a large skillet until crispy, then remove and crumble it.

Save that bacon fat in the pan. Seriously, don’t dump it.

That’s your flavor base right there. This is not the time to be healthy.

Step 3: Sauté the onion in the bacon fat over medium heat until softened, about 4 minutes.

Your kitchen smells incredible right now. Just saying.

Stir in the vinegar, mustard, and sugar. Let it bubble for a minute to combine.

Step 4: Pour the warm dressing over the potatoes and toss gently.

The potatoes should soak up that tangy, slightly sweet dressing. It’s totally different from mayo based salads.

Add most of the bacon back in, saving some for topping. Looking good already.

Step 5: Stir in the parsley and dill, then season with salt and pepper.

Serve this one warm or at room temperature. Cold just isn’t the same for German style.

Top with the remaining bacon and a little extra parsley. Honestly my favorite on this whole list.

4. Red Potato Salad

Ingredients:

2 lbs baby red potatoes, halved
1/2 cup mayonnaise
1/4 cup Greek yogurt
2 tablespoons whole grain mustard
1 tablespoon white wine vinegar
4 strips bacon, cooked and chopped
1/3 cup red onion, finely diced
2 tablespoons fresh parsley
1 tablespoon fresh dill
Salt and pepper to taste

Instructions:

Step 1: Boil the baby red potatoes in salted water until fork tender, about 12 minutes.

Baby potatoes cook faster and they’re already the perfect size. No chopping needed.

Drain them well and let them cool to room temperature. Patience here pays off.

Step 2: Mix the mayo, Greek yogurt, mustard, and vinegar in a large bowl.

The Greek yogurt cuts the richness a bit and adds protein. Feels slightly less guilty.

Whisk it smooth. You want a creamy, pourable consistency.

Step 3: Add the cooled potatoes and gently toss to coat.

Don’t overmix or you’ll break up those pretty little potatoes. Gentle hands.

The skins add color and texture, so leave them on. Plus it’s easier.

Step 4: Stir in the bacon, red onion, parsley, and dill.

Red onion gives a nice bite without being too sharp. If you’re sensitive to raw onion, soak it in cold water first.

Bacon makes everything better. Not negotiable.

Step 5: Season with salt and pepper, then refrigerate until ready to serve.

This one’s great the next day too. The flavors just meld together.

Give it a taste before serving and adjust seasoning if needed. You got this.

5. Healthy Potato Salad

Ingredients:

2 lbs small yellow potatoes, cubed
1/3 cup plain Greek yogurt
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 cup celery, diced
1/4 cup red bell pepper, diced
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives
Red pepper flakes
Salt and pepper to taste

Instructions:

Step 1: Boil the potatoes in salted water until tender, about 12 to 14 minutes.

Yellow potatoes have this buttery flavor even without butter. Love them for lighter recipes.

Drain and cool completely. Spread them out so they’re not steaming in a pile.

Step 2: Whisk together the Greek yogurt, olive oil, lemon juice, and mustard.

No mayo here, but you honestly won’t miss it. The yogurt is creamy and tangy.

The olive oil adds richness without being heavy. Lemon juice keeps it bright.

Step 3: Toss the cooled potatoes with the dressing until well coated.

Make sure every piece gets some of that dressing. It’s flavorful enough to carry the whole dish.

This is already looking fresh and colorful. So much better than store bought.

Step 4: Fold in the celery, bell pepper, parsley, and chives.

The veggies add crunch and color. Plus extra vitamins if we’re being honest.

Sprinkle in some red pepper flakes if you want a little heat. Totally optional.

6. Mustard Potato Salad

Ingredients:

2 lbs Yukon gold potatoes, cubed
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons white wine vinegar
1 teaspoon honey
1/2 cup celery, chopped
1/4 cup red onion, diced
3 hard boiled eggs, chopped
2 tablespoons fresh dill
Salt and pepper to taste

Instructions:

Step 1: Boil the cubed potatoes in salted water until tender, about 12 minutes.

You know the drill by now. Fork tender but not mushy.

Drain and cool them down before mixing. Hot potatoes and mayo don’t play nice.

Step 2: Combine the mayo, both mustards, vinegar, and honey in a large bowl.

Two kinds of mustard gives you the best of both worlds. Smooth and grainy.

The honey balances the tang just a little. Not sweet, just rounded out.

Step 3: Add the cooled potatoes and mix gently to coat.

The mustard flavor is bold here, so if you love mustard, this is your recipe. If not, maybe dial it back a tablespoon.

Everything should be glossy and well dressed. Looks creamy and delicious.

Step 4: Stir in the celery, onion, eggs, and dill.

Classic additions that just work. The eggs make it more filling too.

Dill and mustard are best friends. They belong together.

Step 5: Season with salt and pepper, cover, and refrigerate.

Let it chill for at least an hour. The mustard mellows a tiny bit as it sits.

This one’s tangy, creamy, and just really satisfying. Makes great leftovers.

7. Bacon Potato Salad

Ingredients:

2.5 lbs red and white potatoes, cubed
8 strips bacon, cooked and crumbled
3/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
3 hard boiled eggs, chopped
1/2 cup celery, diced
1/4 cup green onions, sliced
1/4 cup fresh chives
Salt and pepper to taste

Instructions:

Step 1: Cook the potatoes in boiling salted water until tender, about 15 minutes.

Using both red and white potatoes adds visual interest. Not necessary, but it looks pretty.

Drain well and cool completely. You know this step by now.

Step 2: Cook the bacon until crispy, then crumble it into bite sized pieces.

Save a little for topping at the end. Makes it look extra good.

Honestly the bacon is what makes this one special. Don’t skimp.

Step 3: Mix the mayo, sour cream, and mustard together in your serving bowl.

This dressing is rich and creamy. The sour cream adds a little tang.

Whisk it smooth before adding anything else. Nice and consistent.

Step 4: Add the potatoes, most of the bacon, eggs, celery, green onions, and chives.

Fold everything together gently. You want chunks of all the good stuff in every bite.

The green onions add a mild onion flavor that’s not too sharp. Perfect here.

Step 5: Season with salt and pepper, top with remaining bacon, and chill.

This one’s a crowd pleaser. Bacon makes everyone happy.

Serve it cold at your next cookout and watch it disappear. Happens every time.

8. Herb Potato Salad

Ingredients:

2 lbs small potatoes, halved
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh mint, chopped
1/4 cup green onions, sliced
Salt and pepper to taste

Instructions:

Step 1: Boil the small potatoes until tender, about 12 to 15 minutes depending on size.

Leave the skins on. They add texture and save you time.

Drain and let them cool just slightly. They can be a little warm for this one.

Step 2: Whisk together the olive oil, vinegar, and mustard in a large bowl.

This is a vinaigrette style dressing, not creamy. Light and fresh.

The mustard helps emulsify everything so it doesn’t separate. Science is cool.

Step 3: Toss the warm potatoes with the dressing.

Warm potatoes absorb the dressing better. They’re like little flavor sponges.

9. Southern Potato Salad

Ingredients:

2.5 lbs russet potatoes, peeled and cubed
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1 tablespoon sugar
4 hard boiled eggs, chopped
1/2 cup celery, finely diced
1/4 cup white onion, finely diced
2 tablespoons apple cider vinegar
Paprika for garnish
Salt and pepper to taste

Instructions:

Step 1: Boil the peeled, cubed potatoes in salted water until fork tender, about 12 minutes.

Southern style usually uses russets and they’re peeled. It’s just the tradition.

Drain them really well. Watery potatoes make runny potato salad.

Step 2: Let the potatoes cool completely, then transfer to a large bowl.

This is important. Hot potatoes will make your mayo weird and oily.

Just be patient. Maybe prep your other ingredients while you wait.

Step 3: Mix the mayo, mustard, relish, sugar, and vinegar in a separate bowl.

The sugar makes it slightly sweet, which is classic Southern style. Not dessert sweet, just balanced.

Taste your dressing and adjust. This is your chance to customize.

Step 4: Add the eggs, celery, and onion to the potatoes, then pour the dressing over everything.

Fold it all together gently but thoroughly. You want everything coated.

The eggs make it creamy and rich. So good.

Step 5: Season with salt and pepper, sprinkle with paprika, and refrigerate.

The paprika on top is traditional and looks great. Plus it adds a tiny bit of smoky flavor.

This is the potato salad you remember from cookouts. Creamy, sweet, tangy, perfect.

10. Potato Salad with Vinegar Dressing

Ingredients:

2 lbs fingerling potatoes, halved lengthwise
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 cup cucumber, diced
1/4 cup radishes, thinly sliced
1/4 cup red onion, thinly sliced
3 tablespoons fresh dill
2 tablespoons fresh parsley
Salt and pepper to taste

Instructions:

Step 1: Boil the fingerling potatoes in salted water until tender, about 10 to 12 minutes.

Fingerlings are so cute and they cook fast. Plus they look fancy without any extra effort.

Drain and cool slightly. They can be warm for this dressing.

Step 2: Whisk together the olive oil, vinegar, mustard, and honey.

The honey balances the vinegar without making it sweet. Just a touch.

This dressing is bright and tangy. Totally different from mayo versions.

Step 3: Pour the dressing over the warm potatoes and toss well.

Let them sit for about 10 minutes so they soak up the dressing. They’ll drink it right up.

Stir them once or twice while they’re marinating. Even coverage.

Step 4: Add the cucumber, radishes, red onion, dill, and parsley.

These fresh additions make it crispy and refreshing. Perfect for hot days.

The radishes add color and a little peppery bite. So good here.

Step 5: Season with salt and pepper, then serve at room temperature or chilled.

This one’s light, bright, and feels healthy. But it’s still indulgent in its own way.

Room temperature is my favorite for this recipe. The flavors really pop.

Final Words

There you go. Ten different ways to make potato salad, and every single one is worth making. Try the one that sounds best to you first, then work your way through the rest. They’re all easy, they’re all delicious, and honestly, you can’t go wrong. Let me know which one becomes your new favorite.