I really love potato salads, especially as the weather warms up. They are such a comforting side dish for almost any meal, from a backyard barbecue to a simple weeknight dinner. They are easy to make and everyone enjoys them!
Today, I’m excited to share three fantastic potato salad recipes that you can easily make at home. Whether you like a fresh, herby version, a creamy classic, or something with a bit of a kick, I have you covered. Let’s make some tasty potato salads!
Jump to Recipe:
- 1. Easy French Style Potato And Green Bean Salad
- 2. Easy Jalapeno Popper Roasted Potato Salad
- 3. Easy Red Potato Salad Recipe For Summer
Easy French Style Potato And Green Bean Salad
This simple potato and green bean salad is a fresh take on a classic side dish. It’s light, full of fresh taste, and perfect for picnics or a weeknight meal.
Key Ingredients & Tips for French Potato Salad
- Waxy Potatoes: Choose smaller, waxy potatoes like new potatoes or fingerlings for the best texture in this salad. They hold their shape well after cooking.
- Fresh Green Beans: Blanching fresh green beans keeps them crisp and vibrant. Make sure not to overcook them!
- Dijon Vinaigrette: A simple dressing with Dijon mustard, olive oil, and vinegar really makes this potato salad taste great.
What You Need for this French Potato Salad
- 1.5 lbs small waxy potatoes
- 1/2 lb fresh green beans
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
⏱️ Time: 30 mins🍽️ Yields: 4 servings
How to Make French Potato Salad
Step 1: Cook Potatoes & Beans
Wash and cut your potatoes into bite-sized pieces. Boil them in salted water until they are tender, which usually takes about 15-20 minutes. In the last 5 minutes of cooking, add the fresh green beans to the pot to blanch them. Drain everything very well.
Step 2: Make the Dressing
In a large mixing bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and black pepper until everything is well combined and smooth.
Step 3: Combine & Serve
Add the warm potatoes and green beans to the dressing in the bowl. Toss them gently to coat everything evenly. Stir in the fresh chopped parsley. You can serve this salad warm or at room temperature.
📝 Final Note
This salad tastes even better if you make it a few hours ahead of time, as it gives the flavors a chance to blend together. Store any leftovers in the refrigerator.
Easy Jalapeno Popper Roasted Potato Salad
If you enjoy the taste of jalapeno poppers, you will really like this potato salad version. It brings together creamy potatoes with the nice kick of roasted jalapenos and cheese.
Key Ingredients & Tips for Jalapeno Popper Potato Salad
- Roast Your Potatoes: Roasting the potatoes instead of boiling gives them a deeper taste and a lovely texture that works well with this salad.
- Cream Cheese Base: Using cream cheese helps to create that rich, smooth taste, just like a classic jalapeno popper.
- Balance the Heat: If you want less heat, remove the seeds and membranes from the jalapenos before roasting. Keep some in if you like things spicy!
What You Need for this Roasted Potato Salad
- 2 lbs red potatoes
- 2-3 fresh jalapenos
- 1/2 cup cream cheese (softened)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
- 2 slices cooked bacon (crumbled)
- 2 tbsp chopped chives
- Salt and pepper to taste
- Olive oil
⏱️ Time: 45 mins🍽️ Yields: 6 servings
How to Make Jalapeno Popper Potato Salad
Step 1: Roast Potatoes & Jalapenos
Preheat your oven to 400°F (200°C). Cut the potatoes into 1-inch cubes. Toss them with a little olive oil, salt, and pepper, then spread them out on a baking sheet. Slice the jalapenos in half, and if you want less heat, remove the seeds. Place them on the same baking sheet. Roast for about 25-30 minutes, until the potatoes are tender and the jalapenos are soft.
Step 2: Make the Creamy Dressing
In a large bowl, mix the softened cream cheese, mayonnaise, sour cream, shredded cheddar cheese, salt, and pepper. Stir until the dressing is smooth and well combined.
Step 3: Mix Together & Serve
Let the roasted potatoes and jalapenos cool down slightly. Chop the roasted jalapenos into smaller pieces. Add the potatoes, chopped jalapenos, crumbled bacon, and chives to the creamy dressing. Stir gently to make sure everything is mixed well.
📝 Final Note
This potato salad is best served warm or at room temperature. If you want an extra cheesy taste, sprinkle a little more cheddar cheese on top before serving.
Easy Red Potato Salad Recipe For Summer
This easy red potato salad is just right for summer get-togethers. It’s creamy, fresh, and always a crowd-pleaser with its simple, comforting taste.
Key Ingredients & Tips for Summer Red Potato Salad
- Red Potatoes: Red potatoes have a thin skin, so you don’t need to peel them. This makes prep faster! They also hold their shape well after cooking.
- Fresh Dill: Dill adds a wonderful, fresh herby taste that pairs really well with potatoes and the creamy dressing. Don’t skip it!
- Chill Thoroughly: This salad tastes best when chilled for at least an hour before serving. This lets all the delicious flavors come together.
What You Need for this Red Potato Salad
- 2 lbs small red potatoes
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 hard-boiled eggs (chopped)
- 2 tbsp fresh dill (chopped)
- Salt and black pepper to taste
⏱️ Time: 40 mins🍽️ Yields: 6-8 servings
How to Make Summer Red Potato Salad
Step 1: Cook the Red Potatoes
Wash your red potatoes and cut them into 1-inch pieces. Place them in a pot of salted water and boil until they are fork-tender, which takes about 15-20 minutes. Once cooked, drain them completely and let them cool down a bit.
Step 2: Prepare the Dressing
In a large mixing bowl, combine the mayonnaise, yellow mustard, chopped celery, chopped red onion, chopped hard-boiled eggs, fresh dill, salt, and black pepper. Stir until all the ingredients are well mixed.
Step 3: Combine & Chill
Add the cooled potatoes to the dressing mixture in the bowl. Gently fold everything together until the potatoes are nicely coated with the dressing. Cover the bowl and chill the salad in the refrigerator for at least one hour before you serve it.
📝 Final Note
For an even tangier salad, you can add a tablespoon of apple cider vinegar to the dressing. This salad keeps well in the fridge for up to 3 days.
