Professional Chefs Share Their Favorite Potato Salad Recipes
Potato salad is a summertime staple, and while I’m not averse to buying it from the store, it’s a fairly straightforward dish that can be made at home ahead of time. Plus, making it yourself will ensure that your potato salad has the balance of creaminess, acidity and spice that you like. Below, I’ve rounded up some chef-curated potato salad recipes that are sure to please at your next cookout.
Sweet Potato Salad with Marinated Artichokes & Chimichurri
Recipe by Nicole Gajadhar, chef de cuisine of The Loyal in New York City
Nicole shared that this potato salad recipe was inspired by summer grilling and clean eating. It’s a lighter, fresher twist on a hearty potato salad. “Usually grilled meats are served with chimichurri, but here the potatoes are grilled until their sugars are caramelized, leaving them with a beautiful meat-like smokiness to accompany the zesty herby condiment.” she said. “On the base there is a lemon aioli to add the creaminess that you would usually get from a traditional potato salad.”
Recipe for Sweet Potato Salad with Marinated Artichokes & Chimichurri
Yields 2-3 servings
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For the Lemon Aioli:
1 c Kewpie Mayonnaise or vegan mayo
Zest of 2 lemons
Juice of one lemon
1/2 tsp cracked black pepper
1 tsp Dijon mustard
Combine all ingredients together. Set aside.
For the Confit Artichokes:
4 artichokes, cleaned
6 c blended oil
1 bay leaf
6 thyme sprigs
3 cloves garlic, crushed
1/4 c white wine vinegar
Toss artichokes with vinegar, let sit for five minutes.
Cover artichokes with oil and the remaining ingredients.
Cook artichokes on low heat for 20 to 30 mins, until fork tender.
Store confit artichokes in the refrigerator.
For the Chimichurri:
1 tsp dried oregano
1 tsp coarse salt
1/2 c extra virgin olive oil
2 Tbsp vinegar (red wine preferred)
1/2 c parsley, chopped
3 cloves garlic, minced
1 Tbsp chopped shallots
1 tsp chili flakes or 2 fresh red chilis, chopped
Mix all ingredients in a bowl and set aside.
For the Sweet Potatoes:
2 medium sweet potatoes
Olive oil, as needed
Kosher salt and pepper, to taste
Wash and dry sweet potatoes.
Drizzle sweet potatoes with olive oil and kosher salt. Bake them in the oven at 350 degrees Fahrenheit until tender but still firm.
Once cooled, remove the skin and drizzle with olive oil, salt and pepper.
Place sweet potatoes on a hot grill until it forms a nice char. This adds a nice smokiness to the potatoes and caramelizes its natural sugars. Set aside.
2 sweet potatoes, roasted and grilled
2 hearts confit artichokes
3 Tbsp lemon aioli
1 Tbsp chimichurri (or to taste)
Fresh market herbs
To plate, place lemon aioli on the plate. Arrange artichokes and sweet potatoes together. Drizzle with chimichurri and garnish with fresh herbs.
Vegan Potato Salad
Recipe by Shenarri Freeman, executive chef of Cadence in New York City
Shenarri helms a vegan soul food restaurant in NYC’s East Village, so it’s fitting that this recipe is also vegan. “This recipe is inspired by my family’s potato salad that we ate growing up,” she said. “The key to this dish is making sure the potatoes cool off and set in the fridge. The secret ingredient is dijon mustard, which gives it the right amount of tang, evened out with the lemon juice. The pickles are a personal preference to replace the relish. This potato salad is best enjoyed in the spring and summer and an easy way to cool off from the warm weather—traditionally eaten at family gatherings, cookouts, barbecues and family reunions.”
Recipe for Vegan Potato Salad
Yields 4 servings
24 oz red potatoes
1 Tbsp extra virgin olive oil
1 c soy-free vegan mayo
4 celery stalks, small dice
1/2 red onion, small dice
3 pickles, small dice
3 Tbsp dijon mustard
2 Tbsp lemon juice
Salt, to taste
Paprika, to taste
Fresh dill, to taste
Chives, to taste
Boil potatoes with a tablespoon of oil until al dente, 10 to 12 minutes. Cool off in the fridge for approximately 20 minutes.
In a big bowl, mix the rest of the ingredients (minus paprika, dill and chives) together. Add in potatoes and mix.
Finish off with paprika, fresh dill and chives.
Homestyle Potato Salad
Recipe by Sam Jones, chef and pitmaster of Sam Jones BBQ in North Carolina
This recipe comes straight from Sam’s book Whole Hog BBQ: The Gospel of Carolina Barbecue. He describes this recipe as a classic Southern potato salad with mustard and mayo. “There are no herbs or celery, but you will need some pickles for this one,” Sam wrote. “The sweet salad cubes called for in this recipe might not sound familiar if you’re not from eastern North Carolina, but they are just sweet pickle relish that’s not chopped fine. Sweet pickle relish will also work here.”
Recipe for Homestyle Potato Salad
Yields 6-8 servings
2 1/2 pounds russet potatoes, peeled and cut into 3/4-inch cubes
1/2 c sweet salad cubes or sweet pickle relish
4 1/2 tsp diced pimentos
1 Tbsp finely diced green bell pepper
4 hard-boiled eggs, peeled and finely chopped
1 c mayonnaise
4 1/2 tsp yellow mustard
1/2 tsp salt
Place the potatoes in a large pot of water and season with salt. Bring the water to a boil and continue to boil for 8 to 10 minutes, or until the potatoes are fork tender. Drain the potatoes and set aside.
Drain the salad cubes and pimentos, discarding the juices. Place in a small bowl and combine with the bell pepper, eggs, mayonnaise, mustard and salt. Mix well.
Pour the dressing over the potatoes, preferably while the potatoes are still warm. Fold the dressing into the potatoes (don’t mash the potatoes) until well combined.
Serve warm, or if your crowd is averse to potato salad that’s not cold, chill in the refrigerator for a few hours. The potato salad will keep in the refrigerator for three days.
Avocado Potato Salad
Recipe by Jason Goldstein, Food Network Star finalist and recipe developer for Chop Happy
“Yes, it’s avocado in potato salad!” Jason said. “The creamy citrusy avocado hugs the starchy salty potato for this epic side dish. I am obsessed with potato salad, and the avocado cream adds a fun twist to this summer staple. It’s like guacamole and potato salad got married.” If you’re a visual person, you can watch Jason make this avocado potato salad here.
In this recipe, Jason boils the potatoes in chicken or vegetable broth instead of water to infuse more flavor into the potatoes. When making potato salad he recommends using Yukon Gold or small red potatoes. “They have a creamier consistency and hold up well to the dressing,” he said.
“When my great-great-grandparents immigrated from Germany over 100 years ago, they arrived in Mobile, Alabama, and opened their family restaurant, Karl’s Café,” Kelsey wrote. “They served wholesome comfort food with German and Southern Gulf influences. They were famous for this delicious potato salad.”
Place the potatoes and salt in a large pot and cover with cold water so that all the potatoes are submerged. Over high heat, bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam and drain for 15 to 20 minutes.
In a large mixing bowl, whisk together the oil, vinegar, mayonnaise, mustard, pepper, horseradish, celery seed and garlic powder. Fold in the onions, parsley, and dill. Season with salt and set aside.
While the potatoes are still warm, toss them in a large bowl with the dressing to coat, then cover and refrigerate for at least 1 hour. Season with salt. Serve cold or at room temperature.
Refrigerate in an airtight container for up to 3 days.