Potato Salad

Potato salad can be prepared dozens of ways, most often by tossing chopped, boiled potatoes with a mayonnaise or vinegar dressing. To mix up this classic picnic side dish, we love using mustard seeds, grated cauliflower, smoky bacon and peppery arugula, or adding barbecue sauce and mustard oil to the mayonnaise dressing. One of our favorite riffs calls for a hummus-yogurt dressing—it's a lighter alternative to mayonnaise without sacrificing the creamy texture. Diced celery, cornichons and sweet onion provide even more flavor and crunch, and a little bit of parsley freshens up the whole dish. Get these recipes and more from Food & Wine's guide to potato salad.

Most Recent

Nina's Potato Salad
Rating: Unrated 2
"One of our first—and favorite—Horn side dishes is our potato salad," says chef Matt Horn, of his wife Nina's popular recipe. "This is our take on the classic recipe that goes perfectly with barbecue!" This crowd-pleasing side is neither too rich nor too light, hitting the perfect balance of tart and creamy to perfectly complement a smoked brisket.
Bavarian Potato Salad
Rating: Unrated 1
Food & Wine editor Melanie Hansche's mother taught her how to make this Bavarian potato salad when she was a tween. The dressing is made with a base of hot chicken stock and vinegar, and it's punched up with tangy cornichons, onion, grainy mustard, dill, and crispy bacon bits. It's important to peel the potatoes and slice them while still hot, then pour the hot dressing over the warm potatoes. This enables the waxy fingerlings to really soak up the liquid while also holding their shape. The salad is best served at room temperature. You can make this up to 2 days ahead of time and take it out of the fridge a few hours before serving. It's good any time of year, but Hansche likes to serve it with Pretzel Dumplings, Braised Red Cabbage with Apples and Bacon, and Roasted Goose Legs with Sour Cherry Glaze and Gravy for a traditional Bavarian Christmas feast.
Grilled Baby Potato Salad
Rating: Unrated 1
This modern take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red onions. But the best part is the playful salt-and-vinegar potato chip topping, which adds an irresistible crunch. Slideshow: More Potato Salad Recipes 
Ham-and-Potato Salad
In his elevated version of potato salad, star chef José Andrés combines fingerling potatoes, smoky ham and cucumbers in a whipped deviled egg dressing. Slideshow:  More Potato Salad Recipes 
Potato Salad with Bacon and Barbecue Sauce
Rating: Unrated 1567
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. More Make-Ahead Picnic Salads
Classic Potato Salad
Rating: Unrated 1869
Baby potatoes have a naturally sweet flavor and creamy texture that's delicious in this classic potato salad recipe. Even better, they hold their shape better than cut-up full-size potatoes, and there's no need to peel them. A touch of scallions and parsley make this version especially tasty. Make it as a simple side for your next backyard barbecue or summer picnic. More Recipes: Potato Salad RecipesSummer Sides