16 Easy Potato Salad Recipes for Summer

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

Pressed for time? This one-dish side combines potato salad and green beans, so all you need to add is a main dish. Use multicolored baby potatoes, if available, to add even more color to this salad. Serve this salad along with grilled chicken or fish for a healthy dinner that's full of summer flavors. Source: Diabetic Living Magazine, Summer 2019

A dressing of nonfat yogurt enriched with a little reduced-fat mayonnaise and Dijon mustard replaces the heavier dressings in more traditional potato salad recipes. Source: EatingWell Magazine, July/August 1994

This updated take on German potato salad is a sophisticated addition to any holiday spread. Granny Smith apples are a good choice, as they hold their shape when roasted. Source: EatingWell Magazine, November/December 2011

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

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

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

Give traditional potato salad a fresh spin with sweet potatoes, peppery arugula and a tangy-sweet dressing. This crowd-pleasing side dish is also versatile; you can add ingredients you prefer in potato salad, like bacon or green onions. Enjoy at room temperature or chilled. Source: EatingWell.com, July 2018

Your classic potato salad gets a bit of an update with the addition of crisp-tender cauliflower and fresh peas. Topped with a vinegar-mustard dressing, crumbled bacon and toasted pine nuts, this dish is the perfect choice for a summer barbeque. Source: Diabetic Living Magazine

In this healthy potato salad recipe, a cumin-spiked vinaigrette coats the potatoes, zucchini and baby spinach. 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

In this healthy potato salad recipe, a white-wine vinaigrette dresses the potatoes, green beans, blue cheese and bacon. 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

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

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. The herbs give this potato salad a fresh and bright flavor. Feel free to experiment with your favorites. Source: EatingWell Magazine, July/August 2015

In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill. Source: EatingWell Magazine, March/April 2014

Very fresh produce is the key to this easy side dish: walnut-size new potatoes, fresh peas, scallions and sweet, early-summer radishes. Danes insist on the freshest, newest potatoes possible (those from Bjäre peninsula of Skåne, in southern Sweden, are coveted with cultlike devotion). Look for them in farmers' markets in spring and early summer. Source: EatingWell Magazine, May/June 2008

Bright lemony dressing graces this summery combination of green beans, snappy radishes, earthy red potatoes and crab. All you need is crunchy bread and a bottle of A to Z Pinot Gris. Source: EatingWell Magazine, June/July 2006