27+ Fresh and Flavorful Summer Potato Salad Recipes You’ll Love

Summer is the perfect time for outdoor gatherings, backyard barbecues, and picnics in the park.

And what’s better than a cool, creamy, and refreshing potato salad to accompany your favorite grilled dishes?

Whether you’re hosting a family reunion, enjoying a day at the beach, or just looking for a delicious side to complement your summer meals, potato salad is a must-have dish.

But why settle for just one kind when you can have a whole array of flavor-packed options?

In this ultimate collection of 27+ summer potato salad recipes, you’ll find everything from classic creamy potato salads to fresh, vibrant variations with unique twists.

Each recipe is designed to keep you and your guests satisfied and delighted all summer long.

So grab your ingredients, fire up the grill, and let’s dive into these mouthwatering potato salad ideas that are guaranteed to impress!

27+ Fresh and Flavorful Summer Potato Salad Recipes You’ll Love

With these 27+ summer potato salad recipes, you now have a treasure trove of ideas to elevate your seasonal gatherings.

From creamy, tangy, and herby to spicy, smoky, and even sweet, there’s a potato salad to suit every palate and occasion.

Whether you’re looking for something light and refreshing or a rich, indulgent side dish, this collection has you covered.

So the next time you’re planning a picnic, a BBQ, or just a relaxing day in the sun, make sure to whip up one (or more) of these fantastic potato salad recipes.

Creamy Herb Garden Potato Salad

This classic potato salad brings together the cool creaminess of mayonnaise with the bright, fresh flavors of herbs straight from the garden.

It’s a go-to for summer potlucks, family BBQs, or whenever you’re craving a timeless side with a twist of green goodness.

Ingredients:

• 2 lbs baby Yukon gold potatoes, halved
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• ¼ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp chives, finely chopped
• Salt and pepper to taste

Instructions:

1. Boil potatoes in salted water until tender (about 12-15 minutes). Drain and cool completely.
2. In a large bowl, mix mayo, sour cream, mustard, and vinegar.
3. Fold in the herbs, then season with salt and pepper.
4. Gently stir in the cooled potatoes until evenly coated.
5. Chill in the fridge for at least 1 hour before serving for the best flavor.

Whether you’re serving it with grilled meats or enjoying it as a meatless side, this herb-loaded potato salad is a crowd-pleaser.

The cool, tangy dressing mixed with the soft, buttery potatoes and aromatic herbs makes every bite feel like a bite of summer itself.

Smoky Bacon and Corn Potato Salad

This hearty take on potato salad turns the volume up with crispy bacon and sweet summer corn, giving it that bold, savory flair perfect for grilling season.

It balances smoky, salty, and sweet flavors in a way that’s downright irresistible.

Ingredients:

• 2 lbs red potatoes, chopped
• 6 strips bacon, cooked and crumbled
• 1 cup grilled corn (fresh or frozen)
• ½ red onion, finely diced
• ¾ cup mayonnaise
• 1 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Optional: sliced green onions for garnish

Instructions:

1. Boil potatoes until tender, drain and cool.
2. In a bowl, combine mayo, mustard, vinegar, paprika, salt, and pepper.
3. Toss in the potatoes, bacon, corn, and red onion. Stir until coated.
4. Garnish with green onions if using. Chill for at least 30 minutes.

Perfect for a backyard barbecue, this smoky bacon and corn potato salad has serious flavor depth.

The combination of textures and flavors—from crispy bacon to creamy dressing—makes it a hearty side dish that could almost be a meal on its own.

Mediterranean Lemon-Olive Potato Salad

Light, zesty, and full of bright Mediterranean flavor, this olive-studded potato salad skips the mayo in favor of a lemony vinaigrette that’s just right for warm-weather dining.

It’s a refreshing, elegant twist on tradition.

Ingredients:

• 2 lbs fingerling or baby potatoes
• ½ cup pitted Kalamata olives, sliced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ cup chopped fresh parsley
• Zest and juice of 1 lemon
• ¼ cup extra virgin olive oil
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper

Instructions:

1. Boil potatoes until just tender, about 12-15 minutes. Drain and cool slightly.
2. In a bowl, whisk together lemon juice, zest, olive oil, mustard, salt, and pepper.
3. Toss potatoes, olives, tomatoes, onion, and parsley in the dressing.
4. Serve slightly warm or at room temperature for full flavor.

This Mediterranean-style potato salad is ideal for those who prefer lighter, brighter sides without sacrificing taste.

It brings a touch of sunshine and coastal flair to any table, perfect for pairing with grilled fish, lamb, or even as a standalone dish.

Avocado and Lime Potato Salad

This creamy and fresh potato salad is a perfect addition to any summer meal. The buttery avocado adds richness, while the lime provides a bright, citrusy tang that complements the soft potatoes beautifully.

It’s like a creamy guacamole meets potato salad, perfect for casual gatherings.

Ingredients:

• 2 lbs baby potatoes, halved
• 2 ripe avocados, diced
• 1 lime, juiced and zested
• ¼ cup cilantro, chopped
• ½ cup Greek yogurt
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Boil potatoes until tender, about 12-15 minutes. Drain and let cool.
2. In a bowl, mash the avocados with the lime juice, zest, Greek yogurt, olive oil, garlic powder, salt, and pepper.
3. Gently fold in the cooled potatoes and cilantro.
4. Chill for 30 minutes before serving for the flavors to meld.

This avocado and lime potato salad is refreshing, creamy, and packed with flavor.

The richness of avocado and the tangy lime work together to create a side that’s light yet satisfying. It’s perfect for a summer picnic or paired with grilled chicken or seafood.

Sweet Potato and Black Bean Salad

A colorful twist on the traditional potato salad, this version uses roasted sweet potatoes and black beans, combining earthy flavors with a zesty lime dressing.

It’s hearty, slightly sweet, and perfect for adding a bit of southwestern flair to your summer meals.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• ½ red bell pepper, diced
• 1/3 cup red onion, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tbsp lime juice
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a large bowl, combine the roasted sweet potatoes, black beans, bell pepper, and red onion.
3. Drizzle with lime juice and sprinkle with fresh cilantro. Toss gently.
4. Serve at room temperature or chilled.

This sweet potato and black bean salad has a wonderful balance of sweetness and smokiness, with the cumin adding a subtle warmth.

The freshness from the cilantro and lime brings a nice contrast to the rich, hearty sweet potatoes, making it a deliciously unique salad to serve with grilled meats or on its own.

Spicy Sriracha Potato Salad

For those who like a little heat, this spicy Sriracha potato salad delivers.

With the addition of Sriracha sauce, this salad brings both a creamy texture and a spicy kick, making it perfect for those who love a bold twist on the traditional potato salad.

Ingredients:

• 2 lbs russet potatoes, peeled and cubed
• ½ cup mayonnaise
• 2 tbsp Sriracha sauce (adjust to taste)
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 2 tbsp green onions, sliced
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions:

1. Boil the potatoes until tender, about 12-15 minutes. Drain and let cool.
2. In a bowl, combine mayonnaise, Sriracha, rice vinegar, garlic powder, sesame oil, salt, and pepper.
3. Toss the cooled potatoes in the spicy mayo dressing.
4. Garnish with sliced green onions and serve chilled.

This spicy Sriracha potato salad is a game-changer, offering a bold, spicy kick that contrasts wonderfully with the creamy potatoes.

The combination of Sriracha heat, tangy vinegar, and sesame oil gives it a unique flavor profile that is sure to spice up your summer gatherings.

Pesto Potato Salad with Pine Nuts

This vibrant pesto potato salad adds a burst of basil and garlic, turning the traditional salad into an herbaceous and nutty masterpiece.

The rich pesto sauce, combined with the crunch of toasted pine nuts, makes this salad an unforgettable side for any summer meal.

Ingredients:

• 2 lbs small red potatoes, halved
• ½ cup fresh basil pesto (store-bought or homemade)
• ¼ cup pine nuts, toasted
• 2 tbsp Parmesan cheese, grated
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Boil the potatoes until tender, about 12-15 minutes. Drain and let cool.
2. In a small pan, toast the pine nuts over medium heat until golden and fragrant (about 3-4 minutes).
3. In a large bowl, toss the cooled potatoes with pesto, olive oil, lemon juice, and Parmesan.
4. Sprinkle the toasted pine nuts over the salad and garnish with fresh basil leaves.

This pesto potato salad is a sophisticated and fresh take on the traditional dish.

The earthy flavors of the basil pesto pair perfectly with the creaminess of the potatoes, while the pine nuts provide an excellent contrast in texture. This is a perfect dish to serve alongside grilled vegetables or fresh seafood.

Tangy Mustard and Cucumber Potato Salad

For a refreshing and slightly tangy take on potato salad, this version combines crunchy cucumbers with a mustard-based dressing.

It’s lighter than most potato salads but full of flavor, making it the perfect side dish for picnics or lighter meals.

Ingredients:

• 2 lbs yellow potatoes, cubed
• 1 cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 1/3 cup Dijon mustard
• 2 tbsp white wine vinegar
• ¼ cup olive oil
• 1 tsp honey or sugar (optional for sweetness)
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a separate bowl, whisk together Dijon mustard, vinegar, olive oil, honey (if using), salt, and pepper.
3. Add the cooled potatoes, cucumber slices, and red onion to the dressing, tossing gently.
4. Garnish with fresh dill and serve chilled.

This tangy mustard and cucumber potato salad offers a crisp, bright flavor that is both refreshing and satisfying.

The mustard vinaigrette is a perfect balance of sharp and sweet, and the cucumbers add a delightful crunch. This salad pairs wonderfully with grilled meats or as a light main dish on a hot summer day.

Grilled Potato Salad with Chipotle Ranch Dressing

For a smoky, bold twist, this grilled potato salad takes things to the next level with charred potatoes and a spicy chipotle ranch dressing.

The smoky grilled potatoes combined with the creamy, tangy dressing are the perfect summer comfort food.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ cup ranch dressing (store-bought or homemade)
• 1-2 tbsp chipotle in adobo sauce, finely chopped
• 1 tsp smoked paprika
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat your grill to medium heat.
2. Toss the halved baby potatoes with olive oil, salt, and pepper, then place them on the grill. Cook for 10-12 minutes, turning occasionally until lightly charred and tender.
3. In a small bowl, mix the ranch dressing, chipotle in adobo sauce, smoked paprika, cilantro, and lime juice.
4. Once the potatoes are grilled, toss them with the chipotle ranch dressing while still warm.
5. Serve immediately or chill for 30 minutes to let the flavors meld.

The smoky grilled potatoes combined with the creamy, spicy chipotle ranch dressing make this a truly standout potato salad.

It’s a perfect side for barbecued meats or grilled veggies and will add a little heat and a lot of flavor to your summer feast.

Curry Potato Salad with Raisins and Almonds

This vibrant curry potato salad is a delightful combination of earthy curry flavor, sweet raisins, and crunchy almonds.

It’s a perfect blend of textures and flavors that brings a bit of exotic flair to your summer spread.

Ingredients:

• 2 lbs Yukon gold potatoes, cubed
• ½ cup mayonnaise
• 1 tbsp curry powder
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/3 cup raisins
• ¼ cup sliced almonds, toasted
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Boil potatoes until tender, about 12-15 minutes. Drain and cool slightly.
2. In a bowl, whisk together mayo, curry powder, apple cider vinegar, honey, salt, and pepper.
3. Toss the potatoes with the curry dressing, raisins, and toasted almonds.
4. Garnish with fresh cilantro and chill for at least 1 hour before serving.

This curry potato salad is a fusion of sweet, savory, and spicy flavors. The raisins add a pop of sweetness, while the curry powder infuses the dish with an aromatic warmth.

The toasted almonds contribute a satisfying crunch, making this a unique and flavorful addition to any summer meal.

Bacon, Blue Cheese, and Chive Potato Salad

For those who love bold, savory flavors, this bacon and blue cheese potato salad is a must-try.

With smoky bacon, tangy blue cheese, and fresh chives, this salad is indulgent and full of character, perfect for a summer BBQ or picnic.

Ingredients:

• 2 lbs baby potatoes, halved
• 6 strips bacon, cooked and crumbled
• ½ cup blue cheese, crumbled
• ¼ cup fresh chives, chopped
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste

Instructions:

1. Boil the potatoes until tender, about 12-15 minutes. Drain and cool.
2. In a bowl, mix sour cream, mayonnaise, apple cider vinegar, salt, and pepper.
3. Add in crumbled bacon, blue cheese, and chives, then fold gently into the potatoes.
4. Chill for 30 minutes before serving to allow the flavors to meld.

This bacon, blue cheese, and chive potato salad is a rich and savory dish that’s perfect for those who enjoy hearty, flavorful sides.

The smoky bacon and sharp blue cheese create a bold flavor profile, while the fresh chives offer a refreshing contrast. It’s the ultimate indulgence for your summer spreads.

Roasted Garlic and Parmesan Potato Salad

For garlic lovers, this roasted garlic and Parmesan potato salad offers deep, rich flavors with a hint of nuttiness from the Parmesan.

The roasted garlic provides a mellow sweetness, making it the perfect accompaniment to grilled meats or as a standalone dish.

Ingredients:

• 2 lbs red potatoes, cubed
• 1 head garlic, roasted
• ½ cup mayonnaise
• ¼ cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until soft and fragrant.
2. Boil the potatoes until tender, about 12-15 minutes. Drain and cool slightly.
3. Squeeze the roasted garlic from the skins and mash it into a paste.
4. In a bowl, combine mashed roasted garlic, mayo, Parmesan, lemon juice, salt, and pepper. Mix well.
5. Toss the potatoes in the garlic-Parmesan dressing and garnish with fresh parsley.

This roasted garlic and Parmesan potato salad is comforting and flavorful, with the roasted garlic lending a sweet, mellow taste that blends beautifully with the creamy dressing and the richness of the Parmesan.

It’s the perfect side for a cozy dinner or a summer BBQ.

Mediterranean Chickpea and Potato Salad

This refreshing Mediterranean-inspired potato salad combines tender potatoes with chickpeas, Kalamata olives, cucumbers, and a tangy lemon dressing.

It’s light, healthy, and bursting with vibrant flavors, making it perfect for hot summer days.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 can chickpeas, drained and rinsed
• ½ cup Kalamata olives, pitted and sliced
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• ¼ cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Boil the potatoes until tender, about 12-15 minutes. Drain and let cool.
2. In a large bowl, combine the potatoes, chickpeas, olives, cucumber, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently.
5. Garnish with fresh parsley and chill for 30 minutes before serving.

This Mediterranean chickpea and potato salad is a healthy, satisfying side dish with plenty of texture and flavor.

The chickpeas add protein, while the olives and cucumbers offer a satisfying contrast to the tender potatoes. It’s a light, but hearty salad that pairs beautifully with grilled fish or chicken.

Sweet and Sour Pickled Potato Salad

For those who love a little tang in their potato salad, this sweet and sour pickled version is perfect.

The pickled red onions and tangy dressing create a bold, zesty contrast to the creamy potatoes, making this salad a standout at any summer gathering.

Ingredients:

• 2 lbs small red potatoes, halved
• 1 small red onion, thinly sliced
• ½ cup apple cider vinegar
• 1 tbsp sugar
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh dill, chopped

Instructions:

1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a small saucepan, heat apple cider vinegar, sugar, Dijon mustard, olive oil, salt, and pepper until the sugar dissolves.
3. In a bowl, pour the hot dressing over the thinly sliced red onions and let them pickle for about 20 minutes.
4. Once the potatoes have cooled, combine them with the pickled onions and the pickling liquid. Toss gently.
5. Garnish with fresh dill and serve chilled.

The sweet and sour pickled potato salad has a bold, tangy flavor profile with the perfect balance of sweetness and acidity.

The pickled onions add a punch of flavor that complements the potatoes beautifully, making it a delightful and unexpected twist on the traditional potato salad.

Roasted Sweet Potato and Arugula Salad with Balsamic Vinaigrette

This roasted sweet potato and arugula salad is a lighter, yet flavorful take on potato salad.

The sweetness of the roasted sweet potatoes contrasts beautifully with the peppery arugula and tangy balsamic vinaigrette, making it a delightful side dish for any summer meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 4 cups fresh arugula
• ½ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 1 tbsp honey
• Salt and pepper to taste
• 1/3 cup crumbled feta cheese (optional)
• 1/4 cup toasted pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and lightly caramelized.
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the vinaigrette.
3. In a large bowl, toss the roasted sweet potatoes with the fresh arugula and drizzle with the balsamic vinaigrette.
4. Garnish with crumbled feta and toasted nuts, if desired, and serve immediately or chilled.

This roasted sweet potato and arugula salad is both hearty and refreshing, with the sweetness of the roasted sweet potatoes balancing out the peppery arugula and tangy balsamic vinaigrette.

The feta and nuts add a touch of creaminess and crunch, making it a perfect side dish for a light summer dinner.

Lemon Garlic Roasted Potato Salad

This zesty, savory potato salad combines the fresh brightness of lemon with the rich depth of roasted garlic.

Roasting the potatoes enhances their natural sweetness and adds a crispy exterior, while the lemon and garlic dressing gives the dish a vibrant and aromatic kick.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 head garlic, roasted
• 1 lemon, juiced and zested
• ¼ cup olive oil
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap it in foil, and roast for 30-35 minutes until soft and fragrant.
2. Toss the halved baby potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
3. Squeeze the roasted garlic from the skins and mash it into a paste.
4. In a small bowl, whisk together mashed roasted garlic, lemon juice, lemon zest, Dijon mustard, and fresh parsley.
5. Toss the roasted potatoes in the lemon-garlic dressing and serve warm or chilled.

This lemon garlic roasted potato salad is perfect for anyone who loves a bright, garlicky flavor with the comforting texture of roasted potatoes.

The lemony dressing provides just the right amount of tang to balance the richness of the roasted garlic.

Buffalo Ranch Potato Salad

For those who love a little heat, this buffalo ranch potato salad combines the spicy kick of buffalo sauce with the creamy coolness of ranch dressing.

It’s bold, flavorful, and the perfect side dish for a summer cookout or a fun party.

Ingredients:

• 2 lbs russet potatoes, cubed
• ½ cup ranch dressing
• ¼ cup buffalo wing sauce
• 1 tbsp olive oil
• ½ cup celery, finely chopped
• ¼ cup green onions, sliced
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Boil the potatoes until tender, about 12-15 minutes. Drain and cool slightly.
2. In a bowl, combine ranch dressing, buffalo sauce, olive oil, smoked paprika, salt, and pepper.
3. Toss the cooled potatoes in the buffalo ranch dressing until evenly coated.
4. Add chopped celery and green onions, and stir gently to combine.
5. Chill for 30 minutes before serving to allow the flavors to meld.

The spicy buffalo sauce and creamy ranch dressing come together perfectly in this bold, flavorful potato salad.

The crunch of celery and the fresh green onions add a satisfying contrast to the creamy potatoes, making it a standout dish at any summer gathering.

Grilled Veggie and Potato Salad

This vibrant and hearty grilled veggie and potato salad is loaded with smoky vegetables and tender potatoes, all tossed in a tangy vinaigrette.

The grill brings out the natural sweetness of the vegetables and adds a rich depth of flavor to this satisfying side.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, quartered
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium heat.
2. Boil the potatoes until just tender, about 10-12 minutes. Drain and set aside.
3. Toss the potatoes and vegetables (bell pepper, zucchini, and red onion) with olive oil, salt, and pepper.
4. Grill the vegetables for about 5-7 minutes, turning occasionally until lightly charred and tender. Grill the potatoes for 2-3 minutes on each side to give them some color and grill marks.
5. In a bowl, whisk together balsamic vinegar, Dijon mustard, oregano, salt, and pepper.
6. Toss the grilled vegetables and potatoes in the dressing and garnish with fresh basil.

This grilled veggie and potato salad is a fantastic summer dish, full of smoky, charred flavors and balanced by a tangy vinaigrette.

The grilled potatoes have a wonderful texture, and the roasted veggies add both color and depth to the dish. It’s perfect for a barbecue or as a hearty, healthy side.

Apple Cider Vinegar and Herb Potato Salad

This tangy potato salad combines the bright acidity of apple cider vinegar with a medley of fresh herbs, making it a lighter alternative to heavier, cream-based potato salads.

It’s a great option for those looking for a fresh, zesty dish that pairs well with grilled meats.

Ingredients:

• 2 lbs small white potatoes, halved
• ¼ cup apple cider vinegar
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Boil the potatoes until tender, about 12-15 minutes. Drain and cool slightly.
2. In a small bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.
3. Toss the cooled potatoes with the vinaigrette and sprinkle with fresh herbs (parsley, dill, and thyme).
4. Serve immediately or chill for about 30 minutes before serving for the flavors to meld.

This apple cider vinegar and herb potato salad is light and refreshing, with the apple cider vinegar providing a tangy, sharp contrast to the natural sweetness of the potatoes.

The fresh herbs bring brightness to every bite, making it a perfect side dish for any summer meal.

Smoked Salmon and Potato Salad

For a more sophisticated and flavorful take, this smoked salmon and potato salad combines rich, savory smoked salmon with tender potatoes and a creamy mustard dressing.

It’s a wonderful dish for brunch, picnics, or any occasion where you want to impress your guests.

Ingredients:

• 2 lbs baby potatoes, halved
• 6 oz smoked salmon, torn into bite-sized pieces
• ¼ cup red onion, finely chopped
• ¼ cup capers
• 2 tbsp fresh dill, chopped
• 3 tbsp sour cream
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Boil the potatoes until tender, about 12-15 minutes. Drain and let cool.
2. In a small bowl, mix together sour cream, Dijon mustard, lemon juice, salt, and pepper to create the dressing.
3. In a large bowl, gently toss the cooled potatoes with the smoked salmon, red onion, capers, and dill.
4. Drizzle the mustard dressing over the salad and toss gently. Serve immediately or chill for 30 minutes.

This smoked salmon and potato salad is rich and indulgent, with the smoky salmon providing a savory depth of flavor.

The tangy mustard dressing and fresh dill add brightness, while the capers give it a lovely burst of briny flavor. It’s a sophisticated dish that pairs beautifully with champagne or chilled white wine.

Smashed Potato Salad with Bacon and Chive

This smashed potato salad is a fun twist on the traditional, with potatoes that are lightly smashed rather than cut into cubes.

The addition of crispy bacon and fresh chives gives the salad a smoky, savory flavor that’s hard to resist. It’s the perfect hearty side dish for any summer BBQ or family gathering.

Ingredients:

• 2 lbs baby potatoes
• 6 strips bacon, cooked and crumbled
• ¼ cup fresh chives, chopped
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• Salt and pepper to taste

Instructions:

1. Boil the potatoes until tender, about 12-15 minutes. Drain and let cool slightly.
2. Gently smash the potatoes with the back of a fork, keeping them in large chunks.
3. In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper to create the dressing.
4. Gently fold the smashed potatoes with the dressing, bacon, and fresh chives.
5. Chill for 30 minutes before serving to allow the flavors to meld.

This smashed potato salad is indulgent and packed with flavor, thanks to the crispy bacon and creamy dressing.

The chives add a pop of color and fresh, oniony flavor, making it the perfect addition to your summer spread.

Avocado and Lime Potato Salad

This creamy, fresh, and vibrant potato salad incorporates ripe avocado and a zesty lime dressing.

It’s a perfect side dish to balance out the richness of grilled meats or to serve on a hot summer day for a refreshing treat.

Ingredients:

• 2 lbs baby potatoes, halved
• 2 ripe avocados, diced
• 1 lime, juiced and zested
• ¼ cup olive oil
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• 1 small red onion, finely chopped (optional)
• 1 tbsp jalapeño, finely diced (optional)

Instructions:

1. Boil the potatoes until tender, about 12-15 minutes. Drain and let cool.
2. In a small bowl, whisk together lime juice, lime zest, olive oil, salt, and pepper.
3. Gently toss the cooled potatoes with diced avocados, cilantro, red onion (if using), and jalapeño (if using).
4. Drizzle the lime dressing over the salad and toss gently.
5. Serve immediately or chill for 30 minutes to let the flavors meld.

This avocado and lime potato salad is creamy, tangy, and wonderfully refreshing.

The avocado gives it a smooth, buttery texture, while the lime and cilantro add a burst of fresh flavor. It’s a light and satisfying salad that pairs wonderfully with grilled chicken or fish.

Dill and Mustard Potato Salad

For a tangy, herby twist, this dill and mustard potato salad is a delightful change from the traditional creamy potato salads.

With the zesty combination of Dijon mustard and fresh dill, it’s a perfect accompaniment to any summer dish.

Ingredients:

• 2 lbs Yukon Gold potatoes, cubed
• ¼ cup Dijon mustard
• 3 tbsp white wine vinegar
• ½ cup olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Boil the potatoes until tender, about 12-15 minutes. Drain and let cool.
2. In a small bowl, whisk together Dijon mustard, white wine vinegar, olive oil, salt, and pepper.
3. Toss the cooled potatoes with the mustard dressing and fold in fresh dill and parsley.
4. Chill for at least 30 minutes to allow the flavors to develop.

The dill and mustard potato salad is bright and tangy, with the Dijon mustard providing a sharp kick and the dill offering a refreshing herbal note.

The white wine vinegar adds a subtle acidity that enhances the dish, making it a perfect side for grilled sausages or barbecued meats.

Smoky Chipotle and Corn Potato Salad

This smoky chipotle and corn potato salad adds a smoky heat from chipotle peppers and the sweet crunch of corn, making it a deliciously bold and unique side dish.

Perfect for adding a little kick to your summer table.

Ingredients:

• 2 lbs red potatoes, halved
• 1 cup fresh or frozen corn kernels, cooked
• 1-2 chipotle peppers in adobo sauce, finely chopped
• ½ cup mayonnaise
• 2 tbsp lime juice
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Boil the potatoes until tender, about 12-15 minutes. Drain and let cool.
2. In a small bowl, combine mayonnaise, lime juice, chipotle peppers, smoked paprika, salt, and pepper.
3. Toss the cooled potatoes with the chipotle dressing and mix in the cooked corn.
4. Garnish with fresh cilantro and serve immediately or chill for 30 minutes before serving.

This smoky chipotle and corn potato salad is a bold and flavorful dish with a little heat, making it a great pairing for grilled meats or tacos.

The sweetness of the corn balances out the smoky, spicy dressing, creating a delicious harmony of flavors.