Potato Salad

This Southern-style potato salad recipe comes from legendary chef Leah Chase. Bookmark it for cookouts, potlucks, and any other delicious occasions.

Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance.

This potato salad is inspired by the flavors of Spanish papas bravas, with an extra fried crunch courtesy of crushed potato chips.

In addition to potatoes, this creamy springtime side dish is made with lightly simmered rhubarb.

This oil-and-vinegar-dressed German potato salad is the light, bright side dish your BBQ needs.

Some would call showering potato salad with potato chips “gilding the lily.” We would call it “extremely sensible and incredibly tasty.”

Potato salad gets a fresh burst of flavor from a dose of Jamaican jerk seasoning. The spicy rub is the foundation of the creamy dressing, where some of the heat is quelled by rich mayonnaise.

The secret to this version of potato salad is sweet pickle relish—not diced cucumbers, dill pickles, or cornichons.

This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.

Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.

Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.