35 Potato Salad Recipes for Every Occasion, All Year Round

Potatoes are the perfect blank canvas for a variety of flavors so it’s not surprising that there are a number of ways to make this classic salad. Once you’ve got the basics down (like which potatoes to use and exactly how long to boil them) and know how to handle those sprouted potatoes in your pantry, the rest is easy; it’s all about figuring out which flavors you like best — and keeping a few reliable recipes in your back pocket.

hat’s where we come in. We’ve rounded up lots of ways to riff on this beloved side. You’ll find creamy American potato salad for a cookout, tangy German-inspired takes for Sunday dinners — and plenty of versions that incorporate interesting add-ins and spices and that would be right at home on your holiday table. No matter how you make it, potato salad is always sure to please.

Wondering where to start? You can't go wrong with Ina’s take. The recipe has a 5-star rating and hundreds of glowing reviews. Fans rave that it’s the "best potato salad ever" and that "it never disappoints". Sounds like a winner to us!

Both the corn and the peppers get a nice char on the grill before being added to this salad. It gives the finished dish a nice, subtle smokiness.

Potato salad may never be the same after you make it in a slow cooker. Crispy bacon adds flavor and texture to this summertime staple.

Amish potato salad is a tangy, slightly sweet version of potato salad that will be welcome at any barbecue or picnic. Made popular by Walmart ®, it gets tang and color from apple cider vinegar and yellow mustard and a touch of sweetness from pickle relish and a dash of sugar. Some of the potatoes get blended in with the dressing to give the salad the chunky-yet-creamy texture that we love.

Baked potatoes, crispy bacon and sharp Cheddar are tossed in a tangy sour cream dressing to create the ultimate summery potato salad that tastes exactly like the loaded winter favorite. Bake and cool the potatoes the night before to make day-of prep even easier.

Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.

Yukon Gold potatoes are a great choice for potato salad because they're not too dry or starchy. Their balanced creaminess makes them the perfect candidate for a recipe like this one where the spuds are dressed simply, with a blend of oil, vinegar and fresh citrus juice.

Potato salad is said to have been introduced to Japan more than 125 years ago. Today, it’s as ubiquitous there as it is in the States, but the Japanese version is quite different from what we’re accustomed to here. It always contains mayonnaise, and Japanese mayonnaise, which is richer and tangier than American mayo, is key. There’s also not as much vinegar, so the flavor is sweeter and less acidic. That sweetness is amplified by the addition of various vegetables, such as corn, carrots, peas and cucumber, which also lend texture. Ham, onions, scallions and hard-boiled egg are also common mix-ins, but there are no rules, so use what you have and like. Lastly, the consistency is closer to that of mashed potatoes — creamy, not chunky. Serve it as you would any potato salad. It’s a staple in bento boxes, too.

If you love the classic combination of potatoes, green beans, olives and tuna then this easy potato salad is a must-make.

The base of this recipe is a simple potato salad dressed in a bright mustard dressing. It is elevated with addition of colorful, bright green spring vegetables. Sliced sugar snap peas and asparagus, plus lots of fresh herbs make this an optimal all-in-one fresh spring side.

We took classic, creamy potato salad — a summer-time favorite for picnics and BBQ’s — and transformed it to a vegan-friendly side dish. The splash of vinegar and addition of chopped cornichons add just the right amount of zip and crunch.

Crisped up kielbasa and a warm mustardy dressing make this a standout potato salad. Dressing the potatoes while warm helps soak up the flavors of the dressing, and the raw crunchy celery and fresh herbs perk up the whole dish.

Tangy buttermilk and fresh chopped scallions give this mayonnaise-based potato salad a flavor that's reminiscent of Ranch dressing. Crisp, crumbled bacon (added right before serving) gives this salad just a hint of saltiness. This one's guaranteed to become a new family favorite.

Ranch dressing is a big favorite in our test kitchen and makes the perfect base for this creamy and flavorful potato salad. Ranch is a great timesaver here since it combines mayonnaise, vinegar and herbs — all the ingredients you need for a top notch potato salad.

Bobby's German potato salad is ready in a flash. You only need about 15 minutes of prep time and 20 minutes of cook time — and then you're done!

This summer side delivers all the flavors of a loaded baked potato — without the baking (or hot kitchen). Creamy red potatoes are tossed with a tangy sour cream dressing, chunks of sharp Cheddar and salty, crispy bacon bits.

If you're looking for a traditional recipe for German potato salad, this is the one. It's simple and vibrant, loaded with bacon and fresh herbs and tastes great when it's served warm or at room temperature.

This potato salad is rich and creamy, coated in a tangy buttermilk dressing with a cool crunch of celery and scallion. The surprise guest is meaty chunks of summer sausage, a classic favorite which packs an unexpected but delicious pop of flavor.

Ree amps up the flavor of her mayo-based dressing with barbecue sauce, cider vinegar and Worcestershire. The result? A perfectly sweet, savory and smoky blend for dressing cooked potatoes.

Lemon, garlic and anchovies rule this creamy, Caesar-inspired side dish.

Chef Michael Symon grills his potatoes in foil packets for easy cleanup — but don't make the mistake of thinking they aren't smoky and delicious. Once the spuds are cooked through, he opens the foil packets to let some smoke in. This also dried the potatoes out just a bit, making it easier for them to soak up lots of delicious dressing.

This no-mayo potato salad is an excellent dish to serve year-round. It’s bursting with Mediterranean flavor thanks to kalamata olives, preserved lemon, lots of fresh herbs and a splash of olive oil. It’s a great side for grilled meat or fish, and since it doesn’t contain mayonnaise it’s a good option for a picnic or barbecue where you won’t have easy access to a fridge.

Punch up the flavor of classic potato salad by giving it a welcome dose of heat. Valerie adds a few tablespoons of prepared horseradish for just the right amount of kick.

This picnic- and cookout-friendly salad has everyone's favorite baked potato fixings: cheese, bacon, sour cream and green onion. What's not to love?!

This creamy potato salad is loaded with fresh-from-the-garden veggies like carrots, radishes, tomatoes and cucumber. Pro tip: If you have a mandoline, use it. It will make slicing the vegetables a breeze.

Boiling these vibrant potatoes with a touch of vinegar helps set the color and keep it bright. The spice in this recipe comes from a minced fresh jalapeno. To tame the heat, remove the seeds as well as the connective ribs on the inside of the pepper.

Bobby's easy trick for giving creamy potato salad a smoky, Southwestern-inspired kick? Chipotle pepper puree.

Our take on potato salad replaces the standard mayo-based dressing with a warm and tangy vinaigrette. Smoky bacon, shallots and herbs round out the dish to create a vibrant and satisfying side.

Need a new take on potato salad? Add poppy seeds. They have a nice, nutty flavor that goes perfectly with the tangy dressing featured in this recipe.

Jeff plays up the flavor of sweet potatoes by adding just a touch of honey to the dressing for his potato salad. It's a small touch, but one that adds just the right amount of sweetness to the finished dish.

If you love a creamy potato salad, try this version, which is rich with mayonnaise, sour cream and chopped hard cooked eggs while cool and crunchy from celery and scallion. The star, though, is chopped dill pickles with a shot of pickle brine for an extra sweet-and-sour kick.

Corn, crab meat, Old Bay seasoning: this clever take on potato salad features all the best flavors of a New England Crab boil.

Salami, provolone, giardiniera, artichoke hearts, green olives: this flavorful potato salad has all the elements of your favorite appetizer, packed into one crowd-pleasing side dish.

Sometimes the simplest recipes are the best — like this one that calls for just 6 ingredients, plus a little salt and pepper.