Potato Salad Recipes
Potato Salad Recipes — Four old-fashioned picnic favorites, from tangy vinegar-based German styles to a simple summer garden salad. These recipes are straightforward, make-ahead friendly, and perfect for cookouts and family gatherings.
Use the jump links below to go straight to the recipe you want, then scroll back up anytime to compare ingredients and variations.
Recipes on this page
Use the links below to jump directly to each recipe.
German Potato Salad
Ingredients
- 4 lb new potatoes
- 1/2 cup olive oil or Wesson
- 1/2 cup vinegar
- 1 teaspoon finely diced onion
- 1/2 cup bouillon or water
- Salt (to taste)
- 1/4 teaspoon pepper
Instructions
- Boil potatoes in their jackets until tender. Peel and slice while still warm.
- In a large bowl, combine oil, vinegar, bouillon (or water), onion, salt, and pepper.
- Add warm potato slices and mix gently to avoid breaking them.
- Chill thoroughly and serve cold. Serves 8. (Early red potatoes are best.)
Summer Potato Salad
Ingredients
- 1 small head lettuce
- 1 small onion
- 2 tomatoes
- 2 boiled potatoes, sliced
- 1 cucumber
- 1/2 pepper, chopped
- Oil, salt, pepper, oregano, vinegar (to taste)
Instructions
- In a large bowl, combine lettuce, onion, tomatoes, sliced potatoes, cucumber, and chopped pepper.
- Season with oil, vinegar, salt, pepper, and oregano to taste.
- Chill and serve.
Hot German Potato Salad
Ingredients
- Cooked potatoes (amount not specified)
- Crisp bacon, broken into small pieces (amount not specified)
- 2 tbsp flour
- 1 to 2 tbsp sugar (to taste)
- 1 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- Dash of pepper
- 3/4 cup water
- 1/4 cup vinegar
Instructions
- In a saucepan, whisk together flour, sugar (to taste), salt, celery seed, and pepper.
- Stir in water and vinegar.
- Cook, stirring constantly, until the mixture comes to a boil. Boil 1 minute.
- Pour the hot dressing over cooked potatoes and add crisp bacon broken into small pieces. Serve warm.
Dutch Potato Salad
Ingredients
- 4 slices bacon
- 1/4 cup vinegar
- 2 tablespoons water
- 3 tbsp sugar
- 1 tbsp parsley (optional)
- 1 onion
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups diced, cooked potatoes
Instructions
- Fry bacon; drain on paper towels and crumble. Set aside.
- Lightly brown the onion in the bacon fat.
- Add vinegar, water, sugar, salt, and pepper. Heat to boiling.
- Add the cooked potatoes and warm through.
- Transfer to a serving bowl, add the bacon, and sprinkle with parsley if using. Serves 5.
FAQ
Should potato salad be served warm or cold?
Most potato salads are served chilled, but vinegar-based “hot German” styles are often served warm.
What potatoes work best for potato salad?
Waxy potatoes (like red potatoes or Yukon Gold) hold their shape better than starchy potatoes.
How far ahead can I make potato salad?
Most versions taste better after chilling a few hours. Store covered in the refrigerator and serve within 3–4 days.