Popular mainstays shine in our range of potato salad recipes thanks to grilled and roasted variations, veggies, cheeses and herbs. Try Michael Anthony’s Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes or Marcus Samuelsson’s Roasted Sweet Potato and Okra Salad. Your next great potato salad recipe can be found among these flavorful twists.
Classic Potato Salad
Diana Chistruga
Melissa Rubel Jacobson shares a classic recipe that uses three easy steps and the right proportions of traditional ingredients to make in 40 minutes.
Japanese-style potato salad
Greg Dupree / Food Styling: Chelsea Zimmer / Prop Styling: Tom Driver
Sawako Okouchi’s recipe uses plenty of vegetables and Kewpie mayonnaise to produce a rich, creamy dish in 55 minutes.
Potato salad with fresh corn and basil
This version highlights sweet, seasonal corn, and the fresh, summery herbs complement the dressing.
Nina’s Potato Salad
Chef Matt Horn’s wife, Nina, created the tart, creamy Horn Barbecue Side Dish, a perfect pairing with the smoked brisket.
Bavarian potato salad
F&W’s Melanie Hansche shares her mother’s recipe, which takes time to soak the potatoes, but can be made up to two days ahead and refrigerated.
Roasted Hot Honey Sweet Potato Salad
Amanda Stanfield’s side dishes are colorful, with smoky paprika and the tang of hot honey, and her house-made pickled red onions work well on sandwiches and tacos.
Potato salad with kidney beans and salsa verde
Seamus Feeley’s smooth potato salad is served with a fantastic salsa verde made with parsley and chives.
Creamy cucumber and grilled potato salad
Inspired by his mother’s techniques, 2011 F&W Best New Chef Jamie Bissonette created his own creamy Italian dressing for this version.
Warm Potato Salad with Pancetta and Brown Butter Dressing
Grace Parisi tosses brown butter into a tangy, mustardy dressing for creamy fingerling potatoes inspired by the summer vegetable salad at Le Pigeon in Portland, Oregon, where 2007 F&W Best New Chef Gabriel Rucker substitutes nutty brown butter for oil in a warm vinaigrette.
Tzatziki potato salad
© Lucy Schaefer
Grace Parisi makes a surprisingly tasty potato salad with a yogurt and cucumber meze and mayonnaise base and topped with dill, mint and serrano chiles.
Classic potato salad with crispy trout eggs
Add olive oil and eggs for a creamy texture and garnish with tuna and salted trout roe for a fun, flavorful appetizer or main dish.
Grilled potato salad with leek vinaigrette
An easy summer salad made with grilled fingerling potatoes and green onions tossed in a zesty spicy dressing.
Roasted corn and potato salad
Simply toss roasted corn and baby potatoes in a creamy, slightly spicy dressing and you can whip it up in just 45 minutes.
Potato and roasted cauliflower salad
Substitute half the baby potatoes with cauliflower florets and toss with salty capers, mustard and freshly grated horseradish for a zesty variation on Paul Berglund’s.
Warm potato salad with arugula
2007 F&W Best New Chef Paul Villain’s 40-minute version tosses warm potatoes with a mustardy vinaigrette and lots of arugula.
Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes
Paying homage to 2002 F&W Best New Chef Michael Anthony’s 50-ingredient warm vegetable salad (with a few tender saffron-flavored fingerling potatoes), Grace Parisi came up with a light, fresh potato salad with fennel, tomatoes and plenty of leafy greens.
Roasted sweet potato and okra salad
Marcus Samuelsson combines roasted sweet potatoes with red potatoes, wilted spinach and sautéed okra, adding nutty, tangy flavor with toasted mustard seeds and a caper vinaigrette for a side dish you can make ahead of time.
Ham and potato salad
For a variation, José Andrés adds smoky ham and makes a whipped deviled egg dressing.
Potato salad with bacon and barbecue sauce
This variation, featuring a tangy dressing made with mustard oil and the smoky-sweet flavors of bacon and bottled barbecue sauce, is the work of 1998 F&W Best New Chef Laurent Tourondel.
Potato salad with champagne vinegar
In Wolfgang Bang’s recipe, the bright acidity of the vinegar balances the buttery potatoes.
Grilled potato salad with mustard seeds
In this recipe from Chicago chef Stephanie Izard, sliced potatoes are baked in butter to create a fantastic crust and served with a tangy mustard seed vinaigrette, fresh scallions, and celery.
Potato and radicchio salad with Montasio cheese
This smart, simple, rustic version by 2005 F&W Best New Chef Lachlan Mackinnon-Patterson uses Montasio, a mild Italian cow’s milk cheese.
