22 Potato Salad Recipes With Tangy Vinaigrettes and Creamy Mayo Make sweet, tangy, and smoky versions with recipes from José Andrés, Marcus Samuelsson, Stephanie Izard, and more. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on May 21, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Your cookout isn’t official without potato salad — but what that classic side looks (or tastes like) can vary widely. Whether you like it hot or cold, creamy or tangy, studded with extras or purely potato, we’ve got a recipe to fit the bill. Try American, German, and Japanese versions; grill your potatoes first for a touch of smoky flair; dress things up with trout roe; or switch it up with green goddess or Caesar-inspired dressings. Even if you have a tried-and-true favorite, this collection invites you to add something new to your summer rotation. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 22 Classic Potato Salad Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This creamy, classic potato salad recipe includes all the traditional ingredients — tender potatoes in a mayonnaise-based dressing with herbs, onion, and celery — in just the right ratios. Whether served cold or at room temperature, it will be barbecue-ready in under an hour. Get the Recipe Save 02 of 22 Japanese Potato Salad Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Chef and cookbook author Sawako Okochi makes her creamy potato salad with silky Kewpie mayo. It’s packed with crunchy veggies like cucumbers, peas, carrots, and corn for a satisfying mix of textures. Get the Recipe Save 03 of 22 Green Goddess Potato Salad Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Montiel Vibrant, herbaceous, and creamy, this green goddess riff on classic potato salad is ideal for accompanying all kinds of cookout mains. Made especially hearty with a topping of hard-boiled eggs, it can be served cold or at room temperature. Get the Recipe Save 04 of 22 Potato Salad with Fresh Corn and Basil Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Chef Lucy Morrow adds texture to her take on the seasonal staple with sweet summer corn. Vinegar-soaked onions and a generous helping of chopped fresh basil and dill fronds help brighten up the mayonnaise-based dressing. Get the Recipe Save 05 of 22 Bavarian Potato Salad Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee F&W’s Melanie Hansche shares her mother’s recipe for this tangy, bacon-studded potato salad. Soaking the fingerling potatoes takes time, but the dish can be made up to 2 days ahead and refrigerated. Get the Recipe Save 06 of 22 Goldee’s Creamy Potato Salad Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This standout side from 2024 F&W Best New Chef Lane Milne gets a perfect amount of tang from cider vinegar, mustard, and chopped dill pickles. It’s ideal for barbecue. Get the Recipe Save 07 of 22 Ensalada Campera (Spanish Country-Style Potato Salad) Julia Stotz This hearty salad from chef Ana Borrajo ties together oil-packed albacore tuna, bite-size potatoes, and vibrant vegetables like green beans and bell peppers with a zippy lemon and sherry vinegar dressing. Get the Recipe Save 08 of 22 Nina’s Potato Salad Victor Protasio / Food Styling by Torie Cox and John Somerall / Prop Styling by Audrey Davis A favorite at 2021 F&W Best New Chef Matt Horn’s California barbecue spot, this not-too-rich potato salad strikes the ideal balance of tangy and creamy to accompany cookout mains like smoked brisket. (The recipe even uses some of the rub from his recipe for Burnt Ends with Bourbon Sauce.) Get the Recipe Save 09 of 22 Mi Amá’s Ensalada de Papa (Potato Salad) Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen This tangy, ultra-creamy potato salad — made with Yukon Golds, Kewpie mayo, crema, mustard, and pickled jalapeños — comes from chef Claudette Zepeda’s mother. “Every potato salad that my brothers and I have eaten since childhood fails to measure up to [our mother’s]. I now make it for my kids — and the tradition of ruining them for any other potato salad continues,” she says. Get the Recipe Save 10 of 22 Warm Potato Salad with Pancetta and Brown Butter Dressing Food & Wine / Photo by Jason Donnelly / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek Grace Parisi whisks brown butter into a mustardy dressing for these tender fingerling potatoes inspired by the ones served at Le Pigeon in Portland, Oregon, where 2007 F&W Best New Chef Gabriel Rucker uses nutty brown butter instead of oil in a warm vinaigrette. Get the Recipe Save 11 of 22 Caesar Potato Salad Food & Wine / Photo by Greg DuPree / Prop Styling by Josh Hoggle / Food Styling by Margaret Monroe Dickey Give your potato salad the Caesar treatment by tossing tender Yukon Gold potatoes in a mayonnaise-based version of the standard dressing made with anchovies, Worcestershire, and Parmesan cheese. Crushed potato chips stand in for croutons for a crunchy finishing touch. Get the Recipe Save 12 of 22 Grilled Potato Salad with Mustard Seeds Food & Wine / Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Grill sliced potatoes in butter for a crisp crust, then dress them with a tangy mustard-seed vinaigrette, fresh scallions, and celery in this recipe from 2011 F&W Best New Chef Stephanie Izard. Get the Recipe Save 13 of 22 Potato Salad with Champagne Vinegar Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl Mild, lightly floral Champagne vinegar meets Dijon mustard, shallot, and scallions to dress tender fingerling potatoes for Wolfgang Ban’s elegant version of summer’s most iconic salad. Get the Recipe Save 14 of 22 Classic Potato Salad with Crunchy Trout Roe Food & Wine / Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen In José Andrés’ transformative recipe for the picnic staple, olive oil and eggs build creaminess while tuna and trout roe add briny bursts. Carrots and peas bring color and textural interest. Get the Recipe Save 15 of 22 Warm Potato and Fontina Salad Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Alexandria Juhl Chef Suzanne Goin brings warm Alpine flavors to the table with a mix of golden potatoes, melty Fontina, and homemade quick-pickled onions infused with spices like juniper. The pickling liquid also becomes the base of the vinaigrette. Get the Recipe Save 16 of 22 Roasted Hot Honey Sweet Potato Salad Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood The standout element of this salad is the dressing, an inspired interpretation of classic honey mustard. Paprika-dusted sweet potatoes hold their own paired with the bold hot-honey flavor, while homemade quick-pickled onions add pops of acid and crunch. Get the Recipe Save 17 of 22 Grilled Potato Salad with Scallion Vinaigrette Christina Holmes Punch up your potato salad with smoky grilled potatoes and scallions, zippy piment d’Espelette and jalapeño, and the bright tang of both fresh lemon juice and rice vinegar. Get the Recipe Save 18 of 22 Warm Potato Salad with Arugula John Kernick Toss warm potatoes with a mustardy vinaigrette, thinly sliced sweet onion, and handfuls of arugula to make 2007 F&W Best New Chef Paul Virant’s peppery side. Get the Recipe Save 19 of 22 Potato Salad with Green Beans and Salsa Verde Coral Von Zumwalt Chef Sheamus Feeley’s velvety potato salad includes green beans for contrasting color and texture. A salsa verde made with parsley and chives ties the vegetables together, while a garnish of purple chive blossoms accents the onion flavor. Get the Recipe Save 20 of 22 Grilled Baby Potato Salad Con Poulos Dressed in olive oil and Champagne vinegar rather than mayonnaise, this potato salad bursts with bright flavor. Parsley and quick-pickled red onion provide color; a playful salt-and-vinegar potato chip topping adds crunch. Get the Recipe Save 21 of 22 Roasted Sweet Potato and Okra Salad John Kernick Marcus Samuelsson tosses roasted sweet potatoes with red potatoes, wilted spinach, and sautéed okra, adding a nutty, tangy flavor with toasted mustard seeds and a caper vinaigrette for this make-ahead side. Get the Recipe Save 22 of 22 Creamy Cucumber and Grilled Potato Salad Christina Holmes 2011 F&W Best New Chef Jamie Bissonnette makes his own Italian dressing for his version of the salad his mother served when he was growing up. The potatoes are boiled and then grilled, so they’re smoky on the outside and creamy within, a lovely contrast to the crisp cucumbers. 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