Get ready to elevate your potato salad game! Whether you’re looking for a classic comfort food or a twist on tradition, we’ve got you covered. In this article, we’ll be sharing 20 creamy red potato salad recipes that will satisfy your cravings and impress your friends and family. From savory flavors like bacon and cheddar to bright and zesty options like avocado lime, there’s something for everyone.
In the following pages, we’ll dive into a variety of creative takes on traditional potato salad, each featuring the rich flavor and creamy texture that red potatoes are known for. So why settle for just any old potato salad when you can have one that’s truly special? Let’s get started!
Classic Creamy Red Potato Salad with Dill
A refreshing twist on traditional potato salad, this recipe adds a burst of flavor from fresh dill and a tangy creaminess. Perfect for picnics, barbecues, or casual gatherings.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons chopped fresh dill
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 2 tablespoons chopped chives (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper.
4. Add the chopped dill and chives (if using) to the bowl and stir to combine.
5. Once the potatoes are cooled, add them to the bowl and toss until they’re well coated with the creamy dressing.
Cooking Time: 15 minutes
Bacon and Cheddar Red Potato Salad
This hearty potato salad combines the smoky flavor of crispy bacon with the creaminess of cheddar cheese, all wrapped up in a refreshing red potato base. Perfect for picnics or potlucks!
Ingredients:
– 4 large red potatoes, peeled and diced
– 6 slices of cooked bacon, crumbled
– 1/2 cup of cheddar cheese, shredded
– 1/4 cup of mayonnaise
– 1 tablespoon of Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, combine the cooled potatoes, crumbled bacon, shredded cheese, mayonnaise, and Dijon mustard. Mix until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped parsley or chives if desired.
6. Serve chilled.
Cooking Time: 10-12 minutes (boiling potatoes), 30 minutes (allowing flavors to meld)
Garlic Parmesan Red Potato Salad
This potato salad gets a delicious twist with the addition of garlic and parmesan cheese, adding a rich and savory flavor to the classic red potatoes. Perfect for picnics or potlucks!
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/4 cup mayonnaise
– 2 cloves garlic, minced
– 1 tablespoon Dijon mustard
– 1 teaspoon lemon juice
– 1/2 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Boil the diced potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, whisk together mayonnaise, garlic, Dijon mustard, and lemon juice.
3. Add the cooled potatoes to the bowl and stir until coated with the dressing.
4. Sprinkle parmesan cheese over the top of the potato mixture and toss until well combined.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes (including boiling time)
Spicy Sriracha Red Potato Salad
Elevate your potato salad game with this bold and flavorful recipe that combines the spiciness of sriracha sauce with the natural sweetness of red potatoes. Perfect for a summer BBQ or potluck, this dish is sure to be a crowd-pleaser.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon Dijon mustard
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
– 2 tablespoons chopped scallions for garnish
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a separate bowl, whisk together the mayonnaise, sriracha sauce, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes to the dressing and stir until well combined.
5. Stir in the chopped fresh dill and scallions.
6. Refrigerate for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Avocado Lime Red Potato Salad
Elevate your potato salad game with this refreshing twist that combines the creaminess of avocado with the brightness of lime juice and the natural sweetness of red potatoes. Perfect for a light and flavorful side dish or a quick summer lunch.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, combine the cooled potatoes, diced avocado, lime juice, and chopped cilantro. Season with salt and pepper to taste.
4. Drizzle the olive oil over the top and gently toss to combine.
5. Serve at room temperature or chilled.
Cooking Time: 12-15 minutes
Loaded Baked Red Potato Salad
Loaded Baked Red Potato Salad: A Twist on Classic Potato Salad!
This recipe combines the comfort of baked potatoes with the flavors of a classic potato salad, loaded with crispy bacon, tangy cheddar cheese, and creamy sour cream.
Ingredients:
– 4 large red potatoes
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon Dijon mustard
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 6 slices of bacon, cooked and crumbled
– 1 cup shredded cheddar cheese
– 1 tablespoon chopped fresh chives (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash the potatoes and poke some holes in them with a fork.
3. Bake the potatoes for 45-50 minutes, or until they’re tender when pierced with a fork.
4. Let the potatoes cool slightly before slicing them into 1/2-inch thick rounds.
5. In a large bowl, combine mayonnaise, sour cream, Dijon mustard, salt, and pepper.
6. Add the crumbled bacon, shredded cheddar cheese, and sliced potatoes to the bowl.
7. Mix until the potatoes are well coated with the dressing.
8. Garnish with chopped fresh chives if desired.
Cooking Time: 45-50 minutes
Dijon Mustard and Herb Red Potato Salad
A refreshing twist on classic potato salad, this recipe combines the tanginess of Dijon mustard with the bright flavors of fresh herbs. Perfect for picnics, barbecues, or as a side dish for your next gathering.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
– 2 tablespoons chopped fresh dill (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, parsley, chives, salt, and pepper.
4. Add the cooled potatoes to the bowl and toss to combine.
5. Stir in the chopped dill, if using.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Greek-Style Red Potato Salad with Feta
Greek-Style Red Potato Salad with Feta: A refreshing twist on traditional potato salad, this Greek-inspired version combines the creamy richness of red potatoes with the tangy saltiness of feta cheese and a hint of Mediterranean flair.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or dill (optional)
Instructions:
1. Place the diced potatoes in a large pot of salted water, bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes, feta cheese, and chopped herbs (if using) to the bowl. Toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (for boiling the potatoes)
Roasted Garlic and Rosemary Red Potato Salad
Roasted Garlic and Rosemary Red Potato Salad: A flavorful twist on classic potato salad, this recipe combines the earthy sweetness of roasted garlic with the piney freshness of rosemary.
Ingredients:
– 4-6 medium-sized red potatoes, peeled and cut into 1-inch cubes
– 2 heads of garlic, separated into individual cloves
– 2 sprigs of fresh rosemary, chopped
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Place the garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and fold into a packet. Roast for 30-40 minutes, or until tender.
2. Meanwhile, place the potato cubes in a large pot and cover them with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender.
3. Drain the potatoes and let them cool slightly. Add the chopped rosemary, roasted garlic, vinegar, salt, and pepper. Toss gently to combine.
4. If using feta cheese, crumble it over the top of the salad.
5. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Smoky Paprika Red Potato Salad
Elevate your potato salad game with this smoky twist! Smoky paprika adds a deep, savory flavor that pairs perfectly with the natural sweetness of red potatoes.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh chives (optional)
Instructions:
1. Place potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until tender.
2. Drain potatoes and let cool slightly.
3. In a medium bowl, whisk together mayonnaise, Dijon mustard, smoked paprika, salt, and pepper.
4. Add cooled potatoes to the bowl and toss gently to combine.
5. Garnish with chopped chives if desired.
Cooking Time: 10-12 minutes for potatoes. Prep time: 15 minutes. Total time: 25-27 minutes.
Tangy Buttermilk Red Potato Salad
A refreshing twist on classic potato salad, this recipe combines the natural sweetness of red potatoes with the tanginess of buttermilk and a hint of mustard. Perfect for summer picnics or potlucks!
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup buttermilk
– 2 tablespoons Dijon mustard
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh chives (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the buttermilk, Dijon mustard, honey, salt, and black pepper.
4. Add the cooled potatoes to the dressing and stir until well coated.
5. Taste and adjust seasoning as needed.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Just before serving, garnish with chopped chives if desired.
Cooking Time: 10-12 minutes (for potatoes)
Total Time: 40-50 minutes (including cooling time)
Buffalo Ranch Red Potato Salad
Elevate your potato salad game with this creamy, spicy twist! This Buffalo Ranch Red Potato Salad combines the comfort of classic potatoes with the bold flavors of buffalo wings.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup ranch dressing
– 2 tablespoons hot sauce (Frank’s RedHot or similar)
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a medium bowl, whisk together the mayonnaise, ranch dressing, and hot sauce until smooth.
4. Add the cooled potatoes, parsley, salt, and pepper to the bowl. Toss until the potatoes are well coated with the buffalo ranch mixture.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes (including cooling time)
Mediterranean Red Potato Salad with Olives
Mediterranean Red Potato Salad with Olives: A flavorful and refreshing twist on traditional potato salad, this recipe combines the natural sweetness of red potatoes with the brininess of olives and the brightness of Mediterranean herbs.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup pitted green olives, sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
4. Add the cooled potatoes, olives, and a pinch of salt to the bowl. Toss gently to combine.
5. Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley or thyme leaves, if desired.
Cooking Time: 12-15 minutes
Sweet and Tangy Red Potato Salad
Sweet and Tangy Red Potato Salad Recipe
This classic potato salad gets a twist with the addition of sweet red potatoes and a tangy dressing, making it perfect for picnics, barbecues, or everyday meals.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup apple cider vinegar
– 2 tablespoons Dijon mustard
– 1 tablespoon honey
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh dill
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, vinegar, mustard, honey, salt, and pepper.
4. Add the cooled potatoes, chopped dill, and stir until well combined.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Pesto Red Potato Salad with Pine Nuts
Elevate your potato salad game with this vibrant and flavorful recipe, combining the richness of pesto with the crunch of pine nuts. Perfect for potlucks, picnics, or a quick weeknight dinner.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 2 tablespoons pesto
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup pine nuts, toasted
– Chopped scallions for garnish (optional)
Instructions:
1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, whisk together mayonnaise, parsley, pesto, lemon juice, salt, and pepper.
3. Add the cooled potatoes to the bowl and toss until well coated with the dressing.
4. Stir in toasted pine nuts.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Garnish with chopped scallions if desired.
7. Serve chilled.
Cooking Time: 10-12 minutes (boiling potatoes) + 30 minutes (chilling)
Jalapeño Popper Red Potato Salad
A twist on traditional potato salad, this recipe combines the creamy richness of red potatoes with the spicy kick of jalapeños and the savory flavor of bacon. Perfect for a summer gathering or potluck.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 6 slices of cooked bacon, crumbled
– Salt and pepper to taste
Instructions:
1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, whisk together mayonnaise, sour cream, and a pinch of salt and pepper.
3. Add the cooled potatoes, chopped cilantro, jalapeño, and crumbled bacon to the bowl. Toss until well combined.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (boiling potatoes)
Lemon Dill Red Potato Salad
Brighten up your picnic or barbecue with this refreshing twist on classic potato salad. The combination of tangy lemon, fragrant dill, and waxy red potatoes is a perfect harmony of flavors.
Ingredients:
– 4 large red potatoes, peeled and cut into 1-inch cubes
– 1/2 cup freshly chopped fresh dill
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Place the potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a bowl, whisk together the lemon juice, mayonnaise, Dijon mustard, salt, and pepper.
4. Add the chopped dill to the dressing and stir to combine.
5. Add the cooled potatoes to the dressing and toss until well coated.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes (including cooling time)
Blue Cheese and Bacon Red Potato Salad
This creamy potato salad combines the richness of blue cheese with the smokiness of bacon, perfect for a summer gathering or potluck. A simple twist on traditional potato salad, this recipe adds a tangy and savory flavor profile.
Ingredients:
– 4 large red potatoes, peeled and diced
– 6 slices of cooked bacon, crumbled
– 1/2 cup blue cheese crumbles
– 1/4 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, combine the cooled potatoes, crumbled bacon, blue cheese crumbles, mayonnaise, Dijon mustard, and chives.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (boiling the potatoes)
Herbed Red Potato Salad with Chives
This refreshing potato salad combines the natural sweetness of red potatoes with the brightness of fresh herbs and chives, perfect for a summer side dish or light lunch.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/4 cup chopped fresh chives
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a small bowl, whisk together the olive oil, garlic, and vinegar.
4. Add the chopped chives to the potato mixture and pour in the dressing. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 10-12 minutes (potatoes), 30 minutes (to allow flavors to meld)
Sun-Dried Tomato and Basil Red Potato Salad
This refreshing potato salad combines the natural sweetness of red potatoes with the tanginess of sun-dried tomatoes and the brightness of fresh basil, perfect for a summer gathering or potluck.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh basil
– 1/4 cup chopped sun-dried tomatoes
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, combine the cooled potatoes, mayonnaise, chopped basil, sun-dried tomatoes, lemon juice, salt, and pepper. Mix gently until well combined.
4. Drizzle the olive oil over the potato mixture and stir to coat.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 10-12 minutes
Summary
Get ready to elevate your potato salad game! This article brings you 20 creamy red potato salad recipes with a twist. From classic dill and cheddar combinations to bold flavors like sriracha, garlic parmesan, and buffalo ranch, there’s something for everyone. Discover how to add smoky paprika, Mediterranean flair, or tangy buttermilk to your favorite recipe. Whether you’re looking for a light and refreshing side dish or a hearty main course, these creamy red potato salad recipes are sure to impress.
