5 Easy Potato Salad Recipes for Summer
Potato salad is the perfect addition to any summer meal. We take the classic side dish and put a fun twist on it by adding bacon-mustard dressing or a spicy chili crisp. These potato salad recipes come together in 45 minutes or less and make use of ingredients you already have on hand. Recipes like Instant-Pot Potato Salad and Greek Potato Salad are flavorful, healthy and a delicious way to use summer vegetables.
1 of 5
Classic Potato Salad
In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo and we keep the potato skins on for more fiber and potassium. To hard-boil the eggs while your potatoes are steaming, place them directly on top of the potatoes in the steamer basket. They'll be perfectly hard-boiled when the potatoes are tender. Source: EatingWell Magazine, July/August 2015
1 of 5
2 of 5
Greek Potato Salad
In this healthy potato salad recipe, a white-wine vinaigrette dresses the potatoes, tomatoes, feta and olives. Waxy potatoes, such as red and yellow, make the best potato salad because they hold their shape when cooked. Keep the potato skins on for more fiber and potassium. Source: EatingWell Magazine, July/August 2015
2 of 5
3 of 5
Spicy Chili Crisp Potato Salad (Liang Ban Tu Dou)
The thinly sliced potatoes (a mandoline makes slicing quicker if you have one) cook until just tender so they keep their shape, but if they do fall apart, they'll taste every bit as delicious. Source: EatingWell Magazine, May 2020
3 of 5
4 of 5
Instant-Pot Potato Salad
This Instant-Pot potato salad is one-pot cooking at its best. The potatoes and eggs cook together in the multicooker. Mustard and apple-cider vinegar lighten the potatoes nicely and add a great punch of acidity while the vegetables stay crisp and bright. Be sure to dress the potatoes when they're hot to help them best absorb the flavor of the dressing. Source: EatingWell.com, April 2020
4 of 5
5 of 5
Curried Potato Salad
In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo and we keep the potato skins on for more fiber and potassium. Red bell pepper and green peas add even more color to the yellow-tinted potato salad. Source: EatingWell Magazine, July/August 2015