I absolutely love a good potato salad. It’s one of those classic side dishes that everyone looks forward to, whether it’s for a backyard barbecue, a picnic, or just a simple weeknight dinner. Making delicious potato salad at home is easier than you think.
Today, I’m sharing three different potato salad recipes that I know you’ll enjoy. From the classic creamy version to something a bit different, there’s a potato salad here for every taste. Let’s get cooking!
Jump to Recipe:
- 1. Classic American Potato Salad Made Easy
- 2. Classic Steakhouse Potato Salad
- 3. Creamy Arugula Pesto Potato Salad
Classic American Potato Salad Made Easy
This recipe for American potato salad is a true family favorite, bringing a comforting side dish to any meal. You’ll love how simple it is to prepare for picnics or gatherings.
Key Ingredients & Tips for Classic Potato Salad
- Yukon Gold Potatoes: These potatoes hold their shape well and have a naturally buttery taste, perfect for this classic potato salad.
- Good Quality Mayonnaise: The base of your dressing matters a lot. Use a mayonnaise brand that you really enjoy for the best overall taste.
- Don’t Overcook Potatoes: Cook them until they are just tender when poked with a fork, but not so soft that they become mushy. This keeps a nice texture in your salad.
What You Need for American Potato Salad
- 2 lbs Yukon Gold potatoes, peeled and diced
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely diced
- 2 hard-boiled eggs, chopped
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
⏱️ Time: 20 mins prep, 1 hr chill🍽️ Yields: 6 servings
How to Make Classic American Potato Salad
Step 1: Cook the Potatoes
Place your diced potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil, then lower the heat and let it simmer for 10-15 minutes, or until the potatoes are tender when you pierce them with a fork. Drain them well and let them cool down a bit.
Step 2: Prepare the Dressing
In a large mixing bowl, combine the mayonnaise, yellow mustard, finely chopped celery, and diced red onion. Stir everything together until it’s well mixed. Season the dressing with salt and black pepper to your preference.
Step 3: Combine and Chill
Gently fold the slightly cooled potatoes and the chopped hard-boiled eggs into the dressing mixture. Make sure everything is well coated without mashing the potatoes. Cover the bowl and put your potato salad in the refrigerator to chill for at least one hour. This cooling time helps all the flavors come together.
📝 Final Note
For an extra bit of tangy flavor, you can add a small splash of pickle juice to your dressing.
Classic Steakhouse Potato Salad
This potato salad recipe tastes special, just like it came from your favorite restaurant. It’s rich and has wonderful textures that you’ll be sure to enjoy.
Key Ingredients & Tips for Steakhouse Potato Salad
- Red Potatoes: Using red potatoes with their skins on adds lovely color and a pleasant texture to the salad. They also tend to hold their shape better.
- Crispy Bacon: This ingredient is a must-have! The salty, crunchy bacon bits are essential for that classic steakhouse taste and provide a great contrast to the creamy potatoes.
- Fresh Chives: These add a delicate onion flavor and a pop of bright green, making the salad look appealing and taste fresh.
What You Need for Steakhouse Potato Salad
- 2 lbs red potatoes, unpeeled and diced
- 6 slices bacon, cooked crispy and crumbled
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 green onions, sliced
- 1/4 cup fresh chives, chopped
- 1 tbsp apple cider vinegar
- Salt and black pepper to taste
- Fresh basil or arugula leaves for garnish
⏱️ Time: 25 mins prep, 1.5 hr chill🍽️ Yields: 6-8 servings
How to Make Steakhouse Potato Salad
Step 1: Cook Potatoes and Bacon
Boil your diced red potatoes in salted water until they are tender, which usually takes about 10-12 minutes. Drain them very well and let them cool down completely. While the potatoes cook, fry your bacon until it’s nice and crispy, then crumble it into small pieces.
Step 2: Make the Creamy Dressing
In a large mixing bowl, whisk together the sour cream, mayonnaise, sliced green onions, chopped chives, and apple cider vinegar. Stir until smooth. Taste the dressing and season it with salt and pepper to your liking.
Step 3: Mix and Chill
Add the cooled potatoes and most of your crumbled bacon to the creamy dressing. Gently mix everything together until all the potatoes are coated. Cover the bowl and put the salad in the refrigerator to chill for at least 1.5 hours. Before serving, garnish with the remaining bacon and a few more fresh chives.
📝 Final Note
Adding a tiny pinch of smoked paprika can give this hearty potato salad even more deep flavor.
Creamy Arugula Pesto Potato Salad
This recipe offers a fresh way to make potato salad, using bright arugula pesto. It’s a flavorful side dish that tastes light and full of life.
Key Ingredients & Tips for Arugula Pesto Potato Salad
- Fingerling or Small New Potatoes: Their smaller size means you’ll do less chopping, and they cook quickly while keeping their shape well in the salad.
- Homemade Arugula Pesto: Making your own pesto will bring the most vibrant, peppery taste to your salad, making it really stand out.
- Lemon Zest and Juice: These ingredients really lighten up the whole dish. They help to balance the richness and make all the flavors pop.
What You Need for Pesto Potato Salad
- 2 lbs small new potatoes or fingerling potatoes, halved
- 1/2 cup arugula pesto (store-bought or homemade)
- 1/4 cup mayonnaise
- 2 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil or arugula leaves for garnish
⏱️ Time: 20 mins prep, 45 mins chill🍽️ Yields: 4-6 servings
How to Make Creamy Arugula Pesto Potato Salad
Step 1: Prepare the Potatoes
Place your halved potatoes in a pot, cover them with cold, salted water, and bring to a boil. Cook them for 8-10 minutes, or until they are tender when you pierce them with a fork. Drain the potatoes well and let them cool down completely.
Step 2: Create the Pesto Dressing
In a medium bowl, mix together the arugula pesto, mayonnaise, and fresh lemon juice. Whisk these ingredients until the mixture is smooth. Stir in the grated Parmesan cheese. Then, season the dressing with a little salt and pepper to taste.
Step 3: Combine Gently and Chill
Add the cooled potatoes to the pesto dressing you just made. Gently toss everything until all the potatoes are evenly coated with the dressing. Be careful not to mash the potatoes. Cover the bowl and chill the salad for at least 45 minutes before you serve it. This helps the flavors come together beautifully.
📝 Final Note
If you want an even creamier texture, you can add one tablespoon of Greek yogurt to your pesto dressing.
