Summer BBQs are incomplete without the quintessential side dish: potato salad. Whether you're hosting a backyard cookout or attending a picnic, these delectable potato salad recipes will ensure your event is a hit. From creamy classics to zesty innovations, we've curated a list of the 5 best potato salad recipes to help you elevate your summer gatherings.
Creamy Dijonnaise Potato Salad
When it comes to a creamy, comforting potato salad, this recipe stands out. Here’s how you can make it:
- 3 pounds of Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup mayonnaise
- 1⁄2 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1⁄4 cup finely chopped red onion
- 1⁄2 cup celery, finely chopped
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
To prepare:
- Boil the potatoes until tender, about 10-15 minutes. Drain and let cool.
- In a bowl, mix mayonnaise, Dijon mustard, and apple cider vinegar to create the Dijonnaise dressing.
- Gently fold in the cooled potatoes, red onion, celery, and dill. Season with salt and pepper.
- Refrigerate for at least 2 hours to let flavors meld.
🌟 Note: This salad is especially delicious when the flavors have had time to develop, so if possible, make it the day before your BBQ.
Spicy Jalapeno and Lime Potato Salad
If you love a touch of heat with your meal, this recipe will spice up your summer:
- 2 pounds red potatoes, cubed
- 1⁄2 cup mayonnaise
- 2 jalapeños, seeded and minced
- 3 tablespoons lime juice
- 1⁄4 cup green onions, chopped
- 1 teaspoon cumin
- 1⁄4 cup cilantro, chopped
- Salt and pepper to taste
To prepare:
- Cook potatoes until tender, drain and let cool slightly.
- Mix mayonnaise, jalapeños, lime juice, green onions, cumin, salt, and pepper in a large bowl.
- Add warm potatoes, toss to combine, then fold in cilantro.
- Chill before serving.
German Potato Salad
This version of potato salad skips the mayonnaise, opting for a tangy vinaigrette:
- 2 pounds of small red potatoes, scrubbed and sliced
- 4 slices of bacon, chopped
- 1⁄2 cup white vinegar
- 3 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1⁄2 cup red onion, finely chopped
- 2 tablespoons chives, chopped
- Salt and pepper to taste
To prepare:
- Cook potatoes until tender. Drain.
- In a skillet, cook bacon until crispy. Remove bacon, keeping the fat in the pan.
- Add vinegar, sugar, and mustard to the bacon fat, stirring to dissolve sugar. Simmer briefly.
- Toss hot potatoes with this dressing, then add onions, bacon, and chives. Season with salt and pepper.
- Serve warm or at room temperature.
Herbed Potato Salad
For those who enjoy a lighter, herb-forward salad:
- 2 pounds of fingerling or new potatoes, halved
- 1⁄4 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1⁄4 cup each of parsley, chives, and dill, chopped
- 1 shallot, finely minced
- Salt and freshly ground black pepper
To prepare:
- Boil potatoes until just tender. Drain and let cool slightly.
- In a bowl, whisk together olive oil, vinegar, mustard, shallots, herbs, salt, and pepper.
- Add warm potatoes to the dressing and gently mix.
- Chill for at least an hour to blend flavors.
Classic American Potato Salad
A time-tested recipe that never goes out of style:
- 5 pounds russet potatoes, peeled and cubed
- 6 large eggs, hard-boiled and chopped
- 1 1⁄2 cups mayonnaise
- 3 tablespoons mustard
- 1 small onion, finely chopped
- 1⁄2 cup celery, finely chopped
- 2 tablespoons sweet pickle relish
- Salt and pepper to taste
To prepare:
- Cook potatoes until tender, drain, and cool slightly.
- Combine mayonnaise, mustard, onions, celery, and pickle relish in a large bowl.
- Fold in the potatoes and eggs. Season with salt and pepper.
- Chill before serving, allowing flavors to meld.
These potato salad recipes provide a variety of flavors that cater to different palates and dietary preferences. Each one promises to add a unique touch to your summer BBQs, ensuring your guests have a memorable dining experience. Experiment with these recipes to find your new favorite or to offer your guests something they've never tried before. Here's to a season filled with delicious dishes and joyful gatherings!
How long can I store potato salad in the refrigerator?
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Potato salad can typically be stored in the refrigerator for up to 3 to 4 days in an airtight container. Always check for spoilage signs before consuming.
Can I make these salads vegan?
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Yes, you can easily adapt these recipes for a vegan diet by substituting mayonnaise with vegan mayo or using olive oil-based dressings. For the German Potato Salad, simply omit the bacon or use a vegan substitute.
What’s the best type of potato for potato salad?
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While russet, red, Yukon Gold, or fingerling potatoes all work well, Yukon Gold or red potatoes are often preferred for their waxy texture, which holds up better when mixed with dressing.
