What's a picnic without potato salad? Whether you're looking for the all-American classic or potato salad with a twist, these recipes make the perfect summer sides.See Popular Potato Salad Recipes
With two types of potatoes, this side salad packs a Southwestern punch thanks to chipotle chilies .
This all-American picnic favorite is made perfect with tender potatoes, green pepper, onion and hard cooked eggs in a creamy celery, vinegar and mayonnaise dressing.
Turn potato salad into a potluck appetizer by serving it in small red potato shells.
Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad. Grace Parisi whisks brown butter into a tangy, mustardy dressing for creamy fingerling potatoes.
It's 10-minute magic! Turn deli potato salad into a shrimp salad you can serve to company.
A few surprises in the dressing, like cream of celery soup, carry this potato salad to new and delicious heights.
Who can resist potato salad with a summer barbecue? You won't have to when you make this trimmed-down version. Compared to our classic recipe, we've shaved off 130 calories and 14 grams of fat per serving.
Enjoy this low-fat potato salad alongside any of your favorite grilled meat dishes.
Count on lower calories in this potato salad; it has a vinaigrette-based dressing.
You can call this recipe "speed scratch" or "almost homemade," but you're sure to call it EASY...and blissfully delicious.
From Betty's Soul Food Collection... What's the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.
A favorite at barbecues, picnics and buffets, this classic potato salad features a cooked, sweet 'n' sour salad dressing tossed with tender potatoes.
Sharp, tangy, and a little bit smoky, this stellar potato salad -- featuring crisp bacon and blue cheese -- is more than just the usual picnic fare. The brilliant addition of nutrient-rich cauliflower is inspired, making this dish truly extraordinary. Choose cauliflower that is firm, with compact florets; the leaves should be crisp and green, with no sign of yellowing. Refrigerate raw, tightly wrapped, for 3-5 days.
Yellow potatoes give classic potato salad a new look; basil gives it a summer-fresh flavor.
Chili topped baked potatoes on a bed of salad greens.
For a dish you can feel great about feeding your family and friends at your next potluck make this low-sodium potato salad. The salt won't be missed with all the other delicious flavors in this recipe.
Though it may seem like a contemporary dish, people have been perfecting the art of how to make potato salad for literally hundreds of years--early recipes date back to at least the 16th century. European settlers introduced potato salad to America, and different recipes reflect how the dish evolved and varied to reflect regional cuisines and preferences. For instance, German potato salad is served warm and includes bits of bacon, whereas cold potato salad--the more popular variety in the United States--follows English and French traditions.