The Best Potato Salad Recipes
Food & Wine’s best potato salad recipes.
9 Variations on Potato Salad
Substitute any herbs in this creamy salad.
Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad.
Paul Virant puts a spin on the classic summer side dish by tossing warm potatoes with a mustardy vinaigrette and handfuls of arugula.
Tzatziki is a traditional Greek appetizer (or meze) made with yogurt and cucumbers.
When stirring honey into the dressing, bring the buttermilk to room temperature or warm the honey before adding it; the warmer the honey is, the more fluid and easier to mix in with other ingredients.
- Herbed Potato Salad
- Classic Potato Salad
- Warm Potato Salad with Pancetta and Brown Butter Dressing
- Warm Potato Salad with Arugula
- Tzatziki Potato Salad
- Potato Salad with Honey-Buttermilk Dressing
- Potato Salad with Herbs and Fresh Goat Cheese
- All-American Potato Salad
- Tangy Hot Potato Salad
More Potato Salad Recipes
The mayonnaise dressing for this potato salad gets pungency from mustard oil (store-bought spicy mustard works fine, too) and a hit of smoky-sweet flavor from bacon and bottled barbecue sauce.
A recipe from Giada De Laurentiis, from the 2007 Classic in Aspen.
This combination of warm potatoes and lentils, tossed with soft, creamy goat cheese and a tangy dressing, is utterly delicious.
Jeri Ryan’s favorite sandwich stuffing is a mix of crumbly cheese, crispy bacon and charred red onions.
Todd English mixes his creamy potato salad with three different mustards—yellow, Dijon and whole–grain—to get a complex layering of heat and flavor.
Jonathan Benno’s friend Anna Klinger, the chef and co-owner at Al Di Là, a wildly popular Italian restaurant in Brooklyn, New York, taught him how to make this deliciously tangy dressing, a mix of anchovies, poached garlic and olive oil.
This is a creative marriage of two classic side dishes: potato salad and leeks vinaigrette.
The idea of adding olives to this mustard-dressed salad comes from Trey Foshee, a surfer who’s a chef at George’s at the Cove in La Jolla, California.