I really like a good potato salad, and I bet you do too! It’s a classic side dish that fits perfectly with almost any meal, from backyard barbecues to simple weeknight dinners. Sometimes I want something light and tangy, and other times I want a creamy, hearty version.
That’s why I’ve put together three of my favorite easy potato salad recipes for you. Whether you like a simple German-style salad, one with a nice crunch, or a creamy one that reminds you of deviled eggs, I have you covered. Let’s get cooking!
Jump to Recipe:
- 1. Easy Austrian Potato Salad Recipe
- 2. Easy Crispy Potato Salad Recipe
- 3. Easy Deviled Egg Potato Salad Recipe
Easy Austrian Potato Salad for Picnics
This classic Austrian potato salad is light, tangy, and never heavy. I think you’ll appreciate its fresh taste, making it great for any meal.
Key Ingredients & Tips for Austrian Potato Salad
- Waxy Potatoes: Use varieties like Yukon Gold or red potatoes. They hold their shape better when cooked and mixed, which is important for this salad.
- Warm Dressing: The trick to a truly good Austrian potato salad is to toss the warm potatoes with a warm, vinegar-based dressing. This helps the potatoes soak up all the delicious flavor.
What You Need for Austrian Potato Salad
- 2 lbs waxy potatoes (like Yukon Gold or red potatoes)
- 1/2 cup finely chopped red onion
- 1/4 cup apple cider vinegar
- 1/4 cup warm vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and fresh black pepper to taste
- Fresh parsley, chopped (for garnish)
⏱️ Time: 40 mins🍽️ Yields: 6 servings
How to Make Austrian Potato Salad
Step 1: Cook Potatoes
Wash and boil potatoes in their skins until tender but not mushy. Drain them, let them cool a bit, then peel and slice them into 1/4-inch thick rounds while still warm.
Step 2: Make Dressing
In a bowl, mix together the red onion, apple cider vinegar, warm broth, olive oil, and Dijon mustard. Season with salt and pepper to your liking.
Step 3: Combine and Chill
Gently pour the warm dressing over the warm sliced potatoes. Toss carefully to coat all the potato pieces. Let the potato salad sit for at least 30 minutes for flavors to blend, or chill it in the fridge until ready to serve. Garnish with fresh parsley.
📝 Final Note
This potato salad often tastes even better the next day. Keep it in an airtight container in the fridge for up to 3 days.
Easy Crispy Potato Salad for Texture Lovers
If you like some crunch in your potato salad, this recipe is for you. It’s packed with texture and a creamy dressing everyone will enjoy.
Key Ingredients & Tips for Crispy Potato Salad
- Crispy Bits: Bacon bits, chopped celery, and red onion give this potato salad its great crunch. Don’t skip these fresh elements, they are important for the texture.
- Perfect Potatoes: Cook your potatoes just right so they are tender but still hold their shape. Overcooked potatoes will get mushy and won’t stand up to the creamy dressing and crispy ingredients.
What You Need for Crispy Potato Salad
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons yellow mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/2 cup crispy bacon bits
- Salt and black pepper to taste
- Fresh chives, chopped (for garnish)
⏱️ Time: 50 mins🍽️ Yields: 8 servings
How to Make Crispy Potato Salad
Step 1: Cook and Cool Potatoes
Place cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook until the potatoes are fork-tender, which usually takes about 10-15 minutes. Drain them very well and let them cool completely.
Step 2: Make Creamy Dressing
In a large bowl, mix mayonnaise, sour cream, and yellow mustard together until the dressing is smooth. Season the dressing with salt and pepper to your taste.
Step 3: Combine Ingredients
Add the cooled potatoes, chopped celery, chopped red onion, and the crispy bacon bits to the dressing bowl. Gently fold everything together until all the potatoes and other ingredients are coated evenly.
Step 4: Chill Before Serving
Cover the potato salad and chill it in the refrigerator for at least 1 hour before you serve it. This helps the flavors mix well and keeps it cool. Garnish with fresh chives before putting it on the table.
📝 Final Note
For even more crispiness, you can lightly toast the celery and onion in a dry pan for a few minutes before adding them, but make sure they cool down first. Always store leftovers in the fridge.
Easy Deviled Egg Potato Salad for Potlucks
This recipe brings two picnic favorites together for a creamy, satisfying potato salad. It’s truly a crowd-pleaser and easy to make for any gathering.
Key Ingredients & Tips for Deviled Egg Potato Salad
- Perfect Hard-Boiled Eggs: Make sure your eggs are cooked perfectly and easy to peel. Using slightly older eggs can actually help with peeling them cleanly.
- Don’t Overmix: Be gentle when combining the ingredients. You want some nice texture from the potatoes and eggs, not a mushy mix, so fold everything carefully.
What You Need for Deviled Egg Potato Salad
- 2 lbs russet or red potatoes, peeled and cubed
- 6 large hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onion (white and green parts)
- Salt and black pepper to taste
- Paprika (for garnish)
⏱️ Time: 60 mins🍽️ Yields: 8 servings
How to Make Deviled Egg Potato Salad
Step 1: Cook Potatoes and Eggs
Boil cubed potatoes until they are tender. Drain them well and let them cool completely. Separately, prepare hard-boiled eggs, let them cool, then peel and chop them.
Step 2: Make Creamy Base
In a large bowl, whisk together mayonnaise, Dijon mustard, and white vinegar until the mixture is smooth. Season the base with salt and pepper.
Step 3: Combine and Season
Gently add the cooled potatoes, chopped hard-boiled eggs, celery, and green onion to the dressing. Mix everything until it’s just combined and coated well.
Step 4: Chill and Serve
Cover the potato salad and chill it in the refrigerator for at least 2 hours. This lets all the flavors blend together perfectly. Before serving, sprinkle with a little paprika for color and extra taste.
📝 Final Note
For a slightly richer flavor, you can add a pinch of sugar to the dressing before mixing. Always keep this potato salad refrigerated for best safety and taste.
