Our Best Potato Salad Recipes

Richard Landau tosses tender, crispy potato with a tangy mustard-seed dressing and crunchy bits of grated cauliflower in his exceptionally delicious and unexpected salad. Nutritional yeast, sprinkled on the potato, adds an umami-rich flavor.

Chicago chef Stephanie Izard grills sliced potatoes in butter to give them an amazing crust, then dresses them with a supertangy mustard seed vinaigrette, fresh scallions and celery.

Lachlan Mackinnon-Patterson uses Montasio, a mild Italian cow-milk cheese, for this smart, simple, rustic salad.

Potato salad meets chicken salad in this bright, fresh-tasting dish that’s packed with fresh fennel and tarragon.

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 terrific salsa verde makes this velvety potato salad extraordinary. Here the salsa is made with parsley and chives; try making it with other summer herbs, like tarragon or basil, as well.

Pickled onions and cucumber relish add a tangy kick to Emilee Gettle's blue-and-gold potato salad. Because she and Jere Gettle don't eat eggs, they opt for vegan mayonnaise.

Paul Virant puts a spin on the classic summer side dish by tossing warm potatoes with a mustardy vinaigrette and handfuls of arugula.

“When I was a kid, my mom would marinate cucumbers, red onions and canned potatoes in jarred creamy Italian dressing,” says Jamie Bissonnette. “I’m not saying she was a great cook, but creamy Italian dressing is still my favorite. I make a version of it for this salad.”

Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.

Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It’s a minor innovation, but it greatly improves the standard recipe.

Gabriel Rucker uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad. For a quick take on his recipe, Grace Parisi whisks brown butter into a tangy, mustardy dressing for creamy fingerling potatoes.

This is a terrific springtime version of a warm potato salad, with lots of scallions and little bites of half-sour pickles.

Jeri Ryan's favorite sandwich stuffing is a mix of crumbly cheese, crispy bacon and charred red onions. She likes the savory combination so much she's turned it into a salad with tender new potatoes. It's incredibly good as a side with grilled beef tenderloin or steak.

Michael Anthony (an F&W Best New Chef 2002) includes just a few coins of tender, saffron-flavored fingerling potatoes in his 50-ingredient warm vegetable salad. Grace Parisi reimagines those fingerlings for this light, fresh take on a potato salad, tossed with fennel, tomatoes and plenty of greens.

The bright acidic note of vinegar counterbalances the buttery potatoes here.

Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed okra. Toasted mustard seeds and a caper vinaigrette give this delicious salad a nutty, tangy flavor.

Tzatziki is a traditional Greek appetizer (or meze) made with yogurt and cucumbers. Here, Grace Parisi uses it in addition to mayonnaise as the base for her incredibly tasty potato salad tossed with dill, mint and serrano chile.

An elegant twist on the classic, goat cheese and a handful of fresh herbs bring brightness and freshness to this potato salad. 

Two Middle Eastern staples make one great dressing.

Pairing Suggestion: A tart, fruity Pinot Noir with low tannin echoes the flavor of the leeks and acts as a counterpoint to the grainy mustard and hard-to-match eggs. Look for California examples from Carneros.

Baby potatoes have a naturally sweet flavor and creamy texture that's delicious in this classic recipe.

Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo gets zingy lift from briny capers, mustard and freshly grated horseradish.

This potato salad gets its creamy texture from olive oil and eggs, and tons of flavor from the inclusion of tuna and salty trout roe.

Not only are the potatoes in this easy summer salad grilled, but the scallions in the tangy, spicy dressing are grilled, too.

In his elevated version of potato salad, star chef José Andrés combines fingerling potatoes, smoky ham and cucumbers in a whipped deviled egg dressing.

This no-fuss salad mixes roasted corn with potatoes in a creamy, slightly spicy dressing for a distinctive and flavorful combination