Summer is here, and for me, that means plenty of delicious potato salads! Whether you’re heading to a backyard barbecue, a picnic, or just enjoying a meal at home, a good potato salad always hits the spot. Potatoes are so versatile, and they make the best base for hearty, comforting salads.
Today, I’m sharing two fantastic potato salad recipes that are simple to make and packed with flavor. You’ll find a crispy option and a creamy classic. There’s something for everyone here, so let’s get cooking!
Jump to Recipe:
Easy Crispy Potato Salad for Fresh Flavor
This potato salad offers a fantastic texture with crispy potato bits, which makes it stand out. It’s surprisingly simple to prepare and everyone at your table will really enjoy it.
Key Ingredients & Tips for Crispy Potato Salad
- Crispy Potatoes: For that perfect crunch, par-boil your potatoes until just tender, then roast or pan-fry them with a little oil until they are golden and have crispy edges.
- Bright Tangy Dressing: A simple dressing made with good quality olive oil, apple cider vinegar, and a touch of Dijon mustard creates a light and fresh taste that complements the potatoes.
What You Need
- 1.5 lbs small potatoes (like new potatoes or Yukon golds), quartered
- 2 tablespoons olive oil, plus more for cooking
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Cook Your Potatoes
Wash your potatoes well and cut them into bite-sized pieces. Boil them in salted water until they are just tender enough to be pierced with a fork, usually about 10-15 minutes. Drain them thoroughly and let them steam dry for a few minutes.
Step 2: Get Them Crispy
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the drained potatoes and cook, stirring occasionally, until they are golden brown and slightly crispy on the outside. This usually takes about 10-15 minutes. Remove from heat and let cool a bit.
Step 3: Make the Dressing
While the potatoes cool, make your dressing. In a small bowl, whisk together 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper until it’s well combined.
Step 4: Combine and Serve
Gently toss the crispy potatoes with the dressing and the chopped fresh parsley in a large bowl. Taste and adjust seasoning if needed. You can serve this salad warm or at room temperature.
📝 Final Note
For a little extra zing, try adding some finely chopped red onion or chives to your finished salad.
Easy Deviled Egg Potato Salad for a Classic Meal
This potato salad brings together two absolute picnic and potluck favorites: classic potato salad and creamy deviled eggs. It’s rich, flavorful, and always gets rave reviews.
Key Ingredients & Tips for Deviled Egg Potato Salad
- Perfect Hard-Boiled Eggs: Cook your eggs for 9-10 minutes for firm yolks, then quickly transfer them to an ice bath. This makes them easier to peel and stops them from overcooking.
- Creamy Dressing Base: A mayonnaise-based dressing is key here, enhanced with a good quality yellow mustard and a touch of sweet pickle relish to give it that signature deviled egg taste.
What You Need
- 2 lbs Russet or Yukon Gold potatoes, peeled and diced
- 6 large hard-boiled eggs
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons sweet pickle relish
- ½ cup celery, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Paprika for garnish
⏱️ Time: 45 minutes🍽️ Yields: 8 servings
How to Make It
Step 1: Cook and Cool Potatoes
Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes. Drain well and let them cool completely.
Step 2: Prepare the Eggs and Dressing Base
Peel your hard-boiled eggs and cut them in half. Carefully scoop out the yolks into a medium bowl. Mash the yolks with mayonnaise, yellow mustard, and sweet pickle relish until smooth. Chop the egg whites into small pieces.
Step 3: Mix the Salad Together
In a large mixing bowl, combine the cooled potatoes, chopped egg whites, and finely chopped celery. Pour the creamy yolk mixture over the potato and egg mixture. Gently stir until everything is well coated and combined.
Step 4: Season, Chill, and Serve
Season the salad with salt and pepper to your liking. Cover the bowl and chill in the refrigerator for at least one hour to let the flavors blend. Before serving, sprinkle with a pinch of paprika for color.
📝 Final Note
This potato salad tastes even better the next day, so it’s perfect to make ahead for gatherings.
