I love a good potato salad, and today I’m bringing you two incredibly popular and simple potato salad recipes. Whether you like it creamy and cool or warm and tangy, I have something special for your table.
These two potato salad dishes are perfect for picnics, barbecues, or as a comforting side for any meal. I promise they are easy to make and full of wonderful flavors you will enjoy.
Jump to Recipe:
Easy Southern Style Potato Salad Recipe
This classic Southern potato salad is creamy, rich, and a favorite at any get-together. It’s simple to prepare and packed with the comforting taste you expect.
Key Ingredients & Tips for Southern Potato Salad
- Perfect Potatoes: Use Yukon Gold or red potatoes for a creamy texture that holds its shape well. Cook them until they are tender but not mushy.
- Flavorful Dressing: A mix of mayonnaise, mustard, and a touch of sweetness makes the best Southern dressing. Don’t be shy with seasoning.
- Chill Time: Always chill your potato salad for at least 2 hours. This lets the flavors blend beautifully.
What You Need for Southern Potato Salad
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 hard-boiled eggs, chopped
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp white vinegar
- 1 tsp sugar
- Salt and black pepper to taste
- Paprika for garnish (optional)
⏱️ Time: 40 minutes prep, 2 hours chill🍽️ Yields: 6-8 servings
How to Make Southern Potato Salad
Step 1: Cook the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork, about 10-15 minutes. Drain well and let cool completely.
Step 2: Prepare the Dressing
In a large bowl, whisk together the mayonnaise, yellow mustard, white vinegar, and sugar until smooth. Season with salt and black pepper to your preference.
Step 3: Combine Ingredients
Add the cooled potatoes, chopped hard-boiled eggs, celery, and red onion to the bowl with the dressing. Gently fold everything together until all ingredients are evenly coated. Be careful not to mash the potatoes.
Step 4: Chill and Serve
Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, to let the flavors develop. Before serving, give it a good stir and adjust seasoning if needed. You can garnish with a sprinkle of paprika.
📝 Final Note
This potato salad tastes even better the next day, so it’s a great dish to make ahead for parties or meals.
Easy Warm German Potato Salad Recipe
If you prefer your potato salad without mayo, this warm German version is for you. It features a delicious vinegar-based dressing and crispy bacon, making it a truly comforting dish.
Key Ingredients & Tips for German Potato Salad
- Potato Choice: Waxy potatoes like red bliss or new potatoes are best as they hold their shape and absorb the dressing well.
- Warm Dressing: The key to this dish is pouring the warm dressing over the warm potatoes. This helps the potatoes soak up all the wonderful flavors.
- Bacon Fat: Don’t discard the bacon fat! It forms the base of the delicious dressing and adds a lot of taste.
What You Need for German Potato Salad
- 2 lbs waxy potatoes (red bliss or new potatoes), unpeeled, scrubbed, and cut into 1/2-inch slices
- 6 slices bacon, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tbsp sugar
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
⏱️ Time: 35 minutes🍽️ Yields: 4-6 servings
How to Make German Potato Salad
Step 1: Cook Potatoes
Place potato slices in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until potatoes are tender but still firm, about 8-10 minutes. Drain well and set aside.
Step 2: Cook Bacon and Onion
In a large skillet, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel. Keep about 2 tablespoons of bacon fat in the skillet. Add the chopped red onion to the skillet and cook until softened, about 3-4 minutes.
Step 3: Make the Dressing
To the skillet with the onion and bacon fat, add the apple cider vinegar, water, sugar, and Dijon mustard. Bring the mixture to a gentle simmer, stirring until the sugar dissolves. Season with salt and pepper.
Step 4: Combine and Serve
Add the warm potato slices to the skillet with the dressing. Gently toss to coat the potatoes. Stir in most of the crispy bacon. Serve warm, garnished with fresh parsley and the remaining bacon.
📝 Final Note
This warm potato salad is best served fresh, but if you have leftovers, you can gently reheat it on the stove with a splash of water or broth.
