Everyone knows that grilled meats are the star of the show at any BBQ. But everyone also knows that a BBQ just isn’t a BBQ without some amazing side dishes. Potato salad simply must be one of those sides, if not more. Make one or three of these 15 potato salads for your next BBQ, and watch guests load up on the starchy goodness.
Greek Potato Salad
This Greek potato salad might seem wildly different at first. It’s made with lemon juice and oil instead of mayo, but that’s just mayo without the egg, so it isn’t that different. But it is that tasty.
You need: 800 g potatoes, 100 g feta, 50 g olives, 1 cucumber, 1/2 red onion, 4 tbsp olive oil, 2 tbsp lemon juice, oregano.
- Boil and cube the potatoes.
- Add vegetables, olives and feta.
- Dress with oil, lemon and oregano.
Dill Potato Salad
Combine creamy boiled potatoes with tangy pickles and fluffy mayo to create this potato salad. Then, add the dill for a herby blast of flavor.
You need: 800 g potatoes, 150 g Greek yoghurt, 3 tbsp mayo, 3 tbsp dill, 1 tbsp mustard, spring onions.
- Boil and cool potatoes.
- Stir the dressing.
- Fold together.
Italian Potato Salad
Here’s another mayo-free potato salad that will wow guests at your next cookout. It’s light and fresh, relying on cherry tomatoes, oil, and vinegar for a big flavor.
You need: 800 g potatoes, 100 g green beans, 3 tbsp olive oil, 2 tbsp vinegar, 1 tbsp capers, parsley.
- Boil potatoes and beans.
- Toss warm with oil, vinegar and capers.
- Add parsley.
Rainbow Potato Salad
This salad will make guests do a double take with all its bright colors, including orange sweet potatoes and purple potatoes. The homemade olive vinaigrette sets it off perfectly.
You need: 800 g mixed colourful potatoes, 1 pepper, 1/2 red onion, 4 tbsp olive oil, 2 tbsp vinegar, herbs.
- Boil potatoes until tender.
- Toss with chopped pepper and onion.
- Dress with oil and vinegar.
Rustic Mustard Dill Potato Salad
There’s nothing quite like a good, tangy, mustardy potato salad. The mayo base is boosted with mustard, and the scallions and seasonings add the perfect touch to this potato salad.
You need: 800 g potatoes, 2 tbsp wholegrain mustard, 3 tbsp olive oil, 2 tbsp vinegar, dill, red onion.
- Boil and cube potatoes.
- Whisk mustard, oil and vinegar.
- Toss with dill and onion.
Cauliflower Potato Salad
Cauliflower potato salad might seem like it isn’t potato salad at all, it’s true. But this is made just like potato salad, and the main difference between this version and a traditional one is the carbs you skip out on.
You need: 1 cauliflower, 3 boiled eggs, 3 tbsp mayo, 1 tbsp mustard, 1 celery stalk, paprika.
- Steam florets until tender and cool.
- Mix with the dressing and egg.
- Dust with paprika.
Potato Salad with Peas and Mint
Do you have some adventurous eaters coming over and want to serve something they haven’t had before? This potato salad recipe uses flavors like peas, lemon, and mint for a dish that doesn’t taste like anything else you’ve had.
You need: 800 g potatoes, 200 g peas, mint, 3 tbsp olive oil, 1 lemon.
- Boil potatoes and peas.
- Toss with oil, lemon and chopped mint.
- Season.
Potato Salad with Asparagus
This potato salad is a perfect marriage of two different worlds. The lemon and dill blend with the asparagus and potatoes, respectively. An oil and vinegar topping and some light seasoning bring the whole thing together.
You need: 800 g potatoes, 250 g asparagus, 3 tbsp olive oil, 1 lemon, 1 tbsp mustard, parsley.
- Boil potatoes, blanch asparagus.
- Whisk oil, lemon and mustard.
- Toss together.
Avocado Potato Salad
While many potato salads use lemon juice to enhance the taste, this one gets double duty from the citrus juice. It also keeps the avocados from browning early, meaning their buttery, nutty flavor can help boost ordinary potato salad at any time.
You need: 800 g potatoes, 2 avocados, 1 lime, 1/2 red onion, coriander, 3 tbsp olive oil.
- Boil and cube potatoes.
- Mash half the avocado with lime and oil.
- Fold with the rest.
Creamy Vegan Potato Salad
While vegan potato salad might sound like a specialized dish, it is actually a pretty traditional one. Substitute vegan mayo for the regular mayo, and you are ready to go.
You need: 800 g potatoes, 4 tbsp vegan mayo, 1 tbsp mustard, 1 celery stalk, pickles, dill.
- Boil and cool potatoes.
- Mix dressing from mayo, mustard and pickle juice.
- Fold with vegetables.
Pesto Potato Salad
Pesto has a light, earthy flavor that can elevate a potato salad beyond the ordinary. With options for store-bought or homemade pesto, this one works for all sorts of kitchens.
You need: 800 g potatoes, 3 tbsp pesto, 2 tbsp olive oil, cherry tomatoes, parmesan.
- Boil and cube potatoes.
- Toss with pesto and oil.
- Add tomatoes and parmesan.
Turkish Potato Salad
A good Turkish potato salad recipe blends traditional options with amazing Turkish flavor. The homemade dressing is the perfect complement to this salad.
You need: 800 g potatoes, 1/2 red onion, 2 tbsp olive oil, 2 tbsp lemon juice, parsley, 1 tsp chilli flakes.
- Boil and slice potatoes.
- Add onion and parsley.
- Dress with oil, lemon and chilli.
Old Fashioned Potato Salad
This potato salad recipe follows the trail blazed by recipes from days gone by. Blending in eggs might not be that common now, but it’s a tradition for some and worth a try.
You need: 800 g potatoes, 4 boiled eggs, 4 tbsp mayo, 1 tbsp mustard, 1 celery stalk, pickles.
- Boil and cube potatoes.
- Mix mayo and mustard.
- Fold in egg, celery and pickles.
Healthy Roasted Potato Salad
Potatoes are always the star of the show in a good potato salad, but they can sometimes share billing. Chickpeas add an earthy profile to this salad, creating a unique experience.
You need: 800 g baby potatoes, 3 tbsp olive oil, 1 tsp paprika, 1 tbsp mustard, 2 tbsp vinegar, chives.
- Roast potatoes at 220°C for 30 min.
- Whisk mustard, oil and vinegar.
- Toss warm and add chives.
Potato Salad with Tomatoes and Dill
Naturally gluten-free and vegan, this is a great light option. The potatoes are bolstered by tomato and red onion, with a light dill dressing bringing it all together.
You need: 800 g potatoes, 250 g tomatoes, 3 tbsp dill, 3 tbsp olive oil, 2 tbsp vinegar.
- Boil and cube potatoes.
- Add chopped tomatoes and dill.
- Dress with oil and vinegar.
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