Best 6 Classic Light Potato Salad Recipes

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Indulge in a delightful culinary journey with our comprehensive guide to potato salad, a classic dish that tantalizes taste buds worldwide. In this article, we present a diverse collection of potato salad recipes, each boasting unique flavors and textures to suit every palate. From the classic mayonnaise-based American potato salad to the tangy German kartoffelsalat, our selection offers a global exploration of this beloved dish.

For those seeking a traditional American potato salad, we provide a recipe that captures the essence of this timeless dish. Perfectly cooked potatoes are combined with a creamy mayonnaise dressing, enhanced by the addition of celery, onion, and hard-boiled eggs. This classic recipe is a staple at summer gatherings and potlucks, offering a comforting and nostalgic flavor.

If you prefer a tangier twist, our German kartoffelsalat recipe is a must-try. This vibrant salad features boiled potatoes coated in a tangy vinaigrette dressing, complemented by the flavors of bacon, onions, and pickles. The result is a refreshing and flavorful dish that perfectly balances sweet, sour, and savory notes.

For a lighter and healthier option, our Greek potato salad recipe offers a delightful twist on the classic. This salad combines tender potatoes with fresh vegetables, such as cucumbers, tomatoes, and red onions, tossed in a zesty lemon-oregano dressing. Feta cheese adds a salty, tangy touch, creating a refreshing and flavorful salad that is perfect for warm weather gatherings.

Those seeking a unique and smoky flavor profile will find solace in our roasted potato salad recipe. Featuring roasted potatoes tossed in a creamy dressing infused with roasted garlic and herbs, this salad boasts a rich and earthy flavor. The addition of crispy bacon and crumbled blue cheese adds an extra layer of texture and taste, making this dish a true crowd-pleaser.

Lastly, our vegan potato salad recipe caters to those with dietary restrictions or those seeking a plant-based alternative. This flavorful salad combines boiled potatoes with a creamy vegan mayonnaise dressing, along with an array of fresh vegetables. The result is a hearty and satisfying salad that is both delicious and nutritious.

With this diverse collection of potato salad recipes, you'll have a culinary adventure at your fingertips. From classic to contemporary, tangy to smoky, and vegan to traditional, our recipes offer something for every taste and occasion. So, gather your ingredients, embark on this culinary journey, and experience the delightful world of potato salad.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

CLASSIC LIGHT POTATO SALAD



Classic Light Potato Salad image

Make and share this Classic Light Potato Salad recipe from Food.com.

Provided by senseicheryl

Categories     Potato

Time 30m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

1 lb small white potatoes
1/4 cup fat free sour cream
1/4 cup low-fat mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon Dijon mustard
2 tablespoons celery, finely chopped
1 hard-boiled egg, peeled and chopped
1 egg white, hard boiled, chopped
salt
fresh ground black pepper
2 tablespoons red onions, finely chopped
3 pinches paprika, for garnish

Steps:

  • Place the potatoes in a large pot of salted water and bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender when pricked with a knife. Drain and cool the potatoes.
  • Meanwhile, in a large mixing bowl, combine the sour cream, mayonnaise, sweet pickle relish, mustard and celery.
  • When the potatoes are cool enough to handle, cut them into small, bite-sized pieces and add them to the bowl. Add the hard boiled egg and egg white and stir to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for 3 days.)
  • Just before serving, stir in the red onion. Transfer the potato salad to a serving bowl and sprinkle the paprika on top.

CLASSIC POTATO SALAD



Classic potato salad image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories     Afternoon tea, Buffet, Dinner, Side dish

Time 40m

Yield Serves 6 with leftovers

Number Of Ingredients 8

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

  • Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
  • Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

CLASSIC POTATO SALAD



Classic Potato Salad image

The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.

Provided by Millie Peartree

Categories     salads and dressings, vegetables, side dish

Time 35m

Yield 8 servings (2 1/2 quarts)

Number Of Ingredients 9

3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish

Steps:

  • Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
  • As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
  • Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
  • Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

BEST CLASSIC POTATO SALAD



Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

  • Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
  • Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
  • Peel and chop eggs and set aside.
  • Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
  • Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

CLASSIC AMERICAN-STYLE POTATO SALAD



Classic American-Style Potato Salad image

Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 6

Number Of Ingredients 11

2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 hard-cooked eggs
1 small celery stalk
¼ cup chopped sweet pickle (not relish)
3 scallions
2 tablespoons chopped fresh parsley
½ cup mayonnaise
2 tablespoons Dijon-style mustard

Steps:

  • Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
  • Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 28.8 g, Cholesterol 99.5 mg, Fat 17.3 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 3 g, Sodium 549.9 mg, Sugar 3.5 g

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and are less likely to fall apart when cooked. For a more creamy potato salad, use starchy potatoes, such as Russet potatoes.
  • Cook the potatoes properly: Cook the potatoes until they are tender but not mushy. You should be able to easily pierce them with a fork, but they should not fall apart.
  • Cool the potatoes completely: Allow the potatoes to cool completely before adding them to the salad. This will help to prevent the salad from becoming watery.
  • Use a light dressing: A light dressing will help to keep the salad from becoming too heavy. Mayonnaise-based dressings are a classic choice, but you can also use vinaigrette or yogurt-based dressings.
  • Add your favorite mix-ins: Feel free to add your favorite mix-ins to the potato salad, such as chopped hard-boiled eggs, celery, onion, or pickles. You can also add herbs, such as parsley, dill, or chives.

Conclusion:

Classic light potato salad is a versatile and delicious side dish that can be enjoyed at any occasion. With its simple ingredients and easy-to-follow instructions, this potato salad is sure to become a family favorite. So next time you're looking for a light and refreshing side dish, give this classic potato salad a try. You won't be disappointed!

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