1️⃣Bacon Ranch Potato Salad
Ingredients
2½ lbs potatoes (Yukon gold or red), chopped
¾ cup mayonnaise
½ cup sour cream (or Greek yogurt)
1 packet (1 oz) ranch seasoning mix
1–2 tbsp milk or buttermilk (to thin)
1 cup cooked bacon, crumbled
½ cup shredded cheddar cheese
¼ cup green onions, sliced
Salt & black pepper, to taste
Instructions
- Cook potatoes: Boil in salted water until fork-tender. Drain and cool slightly.
- Make dressing: Whisk mayo, sour cream, ranch seasoning, and milk until smooth.
- Combine: Gently fold potatoes into dressing.
- Add mix-ins: Stir in bacon, cheddar, and green onions.
- Chill & serve: Refrigerate 1 hour for best flavor. Garnish with extra bacon and green onions.
2️⃣French Potato Salad
Ingredients
2½ lbs waxy potatoes (Yukon gold or fingerling), sliced
⅓ cup olive oil
3 tbsp red wine vinegar
1½ tbsp Dijon mustard
1 small shallot, finely minced
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Salt & black pepper, to taste
Instructions
- Cook potatoes: Boil potatoes in well-salted water until fork-tender. Drain while still warm.
- Make vinaigrette: Whisk olive oil, vinegar, Dijon, shallot, salt, and pepper.
- Toss warm: Gently toss warm potatoes with vinaigrette so they absorb the flavor.
- Finish: Fold in parsley and chives. Taste and adjust seasoning.
- Serve: Serve warm or at room temperature.
3️⃣Mediterranean Potato Salad
Ingredients
2½ lbs baby potatoes (Yukon gold or red), halved
⅓ cup extra-virgin olive oil
3 tbsp red wine vinegar or lemon juice
2 garlic cloves, minced
½ cup cherry tomatoes, halved
½ cup cucumber, diced
⅓ cup Kalamata olives, sliced
¼ cup red onion, thinly sliced
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp fresh dill or oregano
Salt & black pepper, to taste
Instructions
- Cook potatoes: Boil potatoes in salted water until fork-tender. Drain and let steam dry.
- Make dressing: Whisk olive oil, vinegar (or lemon), garlic, salt, and pepper.
- Toss: While potatoes are warm, toss with dressing so they absorb flavor.
- Add veggies: Fold in tomatoes, cucumber, olives, onion, herbs, and feta.
- Serve: Taste and adjust seasoning. Serve warm or chilled.
4️⃣Creamy Classic Potato Salad
Ingredients
2½ lbs potatoes (Yukon gold or red), chopped
1 cup mayonnaise
2 tbsp yellow mustard
2 tbsp apple cider vinegar
½ cup celery, diced
¼ cup red onion, finely chopped
⅓ cup pickle relish
3 hard-boiled eggs, chopped
1 tbsp sugar (optional, for balance)
Salt & black pepper, to taste
Instructions
- Cook potatoes: Boil potatoes in salted water until fork-tender. Drain and cool slightly.
- Make dressing: Whisk mayo, mustard, vinegar, sugar (if using), salt, and pepper.
- Combine: Gently fold potatoes, celery, onion, pickle relish, and eggs into dressing.
- Chill: Refrigerate at least 1 hour for best flavor.
- Serve: Sprinkle with paprika before serving.
5️⃣Chicken Buffalo Potato Salad
Ingredients
2½ lbs potatoes (Yukon gold or red), chopped
2 cups cooked chicken, diced or shredded
¾ cup mayonnaise
½ cup sour cream or Greek yogurt
⅓ cup Buffalo sauce (Frank’s-style)
1 tbsp apple cider vinegar or lemon juice
½ cup celery, diced
¼ cup red onion, finely chopped
½ cup shredded cheddar or crumbled blue cheese
Salt & black pepper, to taste
Optional Garnish
Chopped green onions
Drizzle of extra Buffalo sauce
Ranch or blue cheese dressing
Instructions
- Cook potatoes: Boil in salted water until fork-tender. Drain and cool slightly.
- Make dressing: Whisk mayo, sour cream (or yogurt), Buffalo sauce, vinegar, salt, and pepper.
- Combine: Gently fold potatoes, chicken, celery, and onion into dressing.
- Finish: Stir in cheese and adjust heat with more Buffalo sauce if needed.
- Chill & serve: Refrigerate 30–60 minutes before serving.
6️⃣German Potato Salad
Ingredients
2 lbs Yukon Gold potatoes, peeled & cut into chunks
6 slices bacon, diced
1 small red onion, thinly sliced
2 cloves garlic, minced
⅓ cup apple cider vinegar
1 Tbsp Dijon mustard (or whole-grain mustard)
1 tsp sugar (adjust to taste)
½ cup chicken broth
Salt & black pepper, to taste
2 Tbsp fresh parsley, chopped
Instructions
- Cook the potatoes
Boil potatoes in salted water until fork-tender (10–12 minutes). Drain and keep warm. - Crisp the bacon
In a large skillet, cook bacon until crisp. Remove bacon and set aside, leaving the drippings. - Sauté aromatics
Add onion to the bacon drippings; cook until soft (3–4 minutes). Add garlic and cook 30 seconds. - Make the dressing
Stir in vinegar, mustard, sugar, and broth. Simmer 2–3 minutes to meld flavors. - Combine
Gently fold warm potatoes into the skillet until coated. Season with salt & pepper. - Finish
Sprinkle with crispy bacon and parsley. Serve warm.
7️⃣Vegan Potato Salad
Ingredients
2 lbs Yukon Gold or red potatoes, cut into chunks
½ cup vegan mayo (or unsweetened cashew yogurt)
1 Tbsp Dijon mustard
2 Tbsp apple cider vinegar or lemon juice
1 tsp maple syrup (optional, for balance)
½ tsp garlic powder
Salt & black pepper, to taste
Mix-ins
½ cup celery, finely diced
¼ cup red onion or green onions, thinly sliced
2 Tbsp fresh dill or parsley, chopped
Optional: capers or pickles, chopped (for tang)
Instructions
- Cook potatoes
Boil in well-salted water until fork-tender (10–12 min). Drain and cool slightly. - Make dressing
Whisk vegan mayo, Dijon, vinegar/lemon, maple (if using), garlic powder, salt & pepper. - Combine
Gently fold warm potatoes with celery, onion, herbs, and dressing. - Chill or serve
Taste and adjust seasoning. Serve warm or chill 30 minutes for best flavor.
8️⃣Sweet Potato Salad
This recipe matches the latest image—sweet potatoes are the star, with just a touch of corn for color and sweetness.
Ingredients
2½ lbs sweet potatoes, peeled & cut into 1–1½ inch cubes
1½ Tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
Mix-ins
½ cup corn kernels (light amount)
1 large avocado, cubed
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
Dressing
3 Tbsp olive oil
2 Tbsp lime juice (fresh)
1 tsp maple syrup or honey
½ tsp ground cumin
1 small garlic clove, minced
Salt & pepper, to taste
Instructions
- Roast the sweet potatoes
Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, pepper, and paprika.
Roast 25–30 minutes, flipping once, until tender and lightly caramelized. Cool slightly. - Prepare the dressing
Whisk olive oil, lime juice, maple syrup, cumin, garlic, salt, and pepper until smooth. - Assemble the salad
In a large bowl, combine roasted sweet potatoes, corn, avocado, and red onion. - Dress & finish
Drizzle with dressing and gently toss. Sprinkle with fresh cilantro. Taste and adjust seasoning.
