Potato Salad Season Is Here—3 Easy Recipes + Cooking Tips

Potato salad is the star of the season. It shows up at backyard barbecues, picnics, and potlucks—usually in a giant bowl that somehow always ends up empty by the end of the day. Creamy, tangy, and endlessly customizable, it’s a comfort food with serious staying power. But how did potato salad become such a staple, and what exactly goes into making a good one? Keep reading for everything you need to know, including our favorite ingredients and best recipes

A Brief History of Potato Salad

The earliest versions of potato salad are believed to have originated in Germany during the 16th century, shortly after potatoes were introduced to Europe from South America by Spanish explorers. German cooks were among the first to adapt boiled potatoes into salads dressed with vinegar, mustard, and herbs—often served warm rather than chilled. This warm, vinegar-based style is still popular in parts of Germany and Austria today. You can also find potato-studded salads in the culinary history of France (salad nicoise features potatoes, olives, and green beans) and an 1800s Russian salad combined potatoes with chicken, pickles, green peas, and mayonnaise.

The 19th century is also when many German immigrants brought their food traditions to the United States. By the early 20th century, mayonnaise had become a popular condiment and began transforming the dish into the cold and creamy version many enjoy today at delis, diners, and barbecues. 

Key Ingredients for Potato Salad

Everyone has their own secret to the perfect potato salad, but most traditional versions start with these basics:

• Potatoes: Waxy varieties like Yukon Gold or red potatoes hold their shape well after boiling and have a creamy texture that’s ideal for salad. Russets are starchier and will break down more, creating a softer, fluffier texture.
• Mayonnaise: A classic base for creamy versions, though you can lighten things up with a mix of mayo and Greek yogurt or sour cream.
• Mustard: Yellow mustard is traditional in many Southern-style recipes, but Dijon works well too for a sharper bite. Either option adds a welcome tang.
• Celery: For crunch and freshness.
• Onion: Red onion or scallions add just enough bite without overwhelming the dish.
• Hard-boiled eggs: Not everyone includes them, but they’re a staple in many American versions, adding richness and protein.
• Vinegar or Pickle Juice: A splash of acidity balances the richness of the mayo and perks up flavors
• Salt & Pepper: Don’t forget to season—potatoes need a generous amount of salt to avoid tasting bland.

Tips for Customizing Your Potato Salad

Potato salad is one of those recipes that begs to be personalized, especially as the seasons change. Here are a few ways to make it your own:

• Switch Up the Herbs: Fresh dill is a go-to, but chives, parsley, or tarragon can completely change the flavor profile. Go with what’s in season for the best flavor.
• Try a Different Dressing: Skip the mayo altogether and go with a mustard vinaigrette for a lighter, German-style potato salad. Olive oil, apple cider vinegar, and grainy mustard make a great combo.
• Add a Pickled Element: Diced pickles, capers, or even pickled red onions can bring brightness and crunch.
• Incorporate a Protein: Crumbled bacon, chopped ham, or even smoked trout can turn your side dish into a main course.
• Spice It Up: Add chopped jalapeño or a sprinkle of smoked paprika for a bit of heat and depth.
• Go Global: For something totally different, add curry powder and peas for an Indian-inspired version, or blend in kimchi and sesame oil for a Korean twist.

3 Easy Potato Salad Recipes

These modern recipes will shake up your spuds with global flavors fit for every occasion. 

Cold German Potato Salad

Yield: 5 to 6 servings
Active Time: 5 minutes
Total Time: 2 hours

Ingredients:

1 ½ pounds baby red potatoes, rinsed, scrubbed, and halved

For the dressing:
½ cup Thrive Market Coconut Oil Mayo
1 tablespoon Thrive Market Organic Apple Cider Vinegar
2 teaspoons Thrive Market Organic Stone Ground Mustard
½ teaspoon Thrive Market Organic Garlic Powder
½ teaspoon Thrive Market Organic Ground Cumin
½ teaspoon salt
½ teaspoon Thrive Market Ground Pepper

For the salad:
6 slices thick-cut bacon, cooked and chopped
2 hard-boiled eggs, coarsely chopped
2 tablespoons loosely packed parsley leaves, chopped

Instructions:

Make the potatoes:
Place potatoes in a large pot and cover by at least 1-inch with cold water. Bring to a boil, and cook until potatoes are easily pierced with a fork, about 50 minutes. Drain and cool completely before slicing into quarters.

Make the dressing:
Whisk mayo, apple cider vinegar, mustard, garlic powder, cumin, salt, and pepper to a large bowl.

Make the salad:
Add half the potatoes, along with the bacon and eggs; stir gently to coat. Add remaining potatoes and stir again. Cover with plastic wrap and refrigerate for 1 hour. Top with parsley before serving.

Creamy Walnut Pesto Potato Salad

Yields: 5 to 6 servings
Prep time: 5
Total time: 1 hour and 50 minutes

Ingredients:

For the pesto:
1 cup packed parsley
¼ cup mint leaves
¼ cup Thrive Market Organic Walnut Halves and Pieces, toasted
1 teaspoon salt
¼ cup Thrive Market Organic Extra Virgin Olive Oil
¼ cup Thrive Market Coconut Oil Mayo

For the salad:
2 pounds fingerling potatoes, rinsed and scrubbed
1 ½ tablespoons Thrive Market Organic Extra Virgin Olive Oil

Instructions:

Make the pesto:
Add parsley, mint, walnuts, and salt; pulse until blended. With the motor running, drizzle in oil. Add mayo and blend until smooth, then scrape pesto into a large bowl.

Make the potatoes:
Preheat oven to 425°F. Place potatoes on a sheet tray and drizzle with oil. Roast 40 to 45 minutes, or until potatoes are tender and golden; cool slightly.

Make the salad:
Add potatoes to bowl of pesto and gently toss until coated. Cover with plastic wrap and refrigerate at least 1 hour. Serve chilled or at room temperature.

Sweet Potato Salad With Coconut-Lime Dressing

Yields: 4 to 5 servings
Prep time: 10 minutes
Total time: 1 hour and 30 minutes

Ingredients:

1 sweet potato, rinsed and scrubbed
1 purple sweet potato, rinsed and scrubbed
1 white sweet potato, rinsed and scrubbed
Thrive Market Organic Virgin Coconut Oil
Coconut spray oil

For the sauce:
½ cup Thrive Market Coconut Oil Mayo
¼ cup Thrive Market Organic Regular Coconut Milk
Zest and juice of 1 lime
½ teaspoon Thrive Market Organic Garlic Powder
½ teaspoon salt
¼ teaspoon Thrive Market Ground Pepper

For the salad:
¼ cup cilantro stems, coarsely chopped
2 green onions, thinly sliced
1 serrano pepper, thinly sliced
2 tablespoons pomegranate seeds, optional

Instructions:

Make the potatoes:
Preheat oven to 425°F and grease a baking sheet with coconut oil. Add potatoes and gently toss with your hands until the skins are coated. Roast until almost cooked through, about 40 to 45 minutes. Cool completely, then cut each potato into 6 wedges.

Heat grill pan on medium-high heat and grease with cooking spray. Grill potato wedges 1 to 2 minutes per side; transfer to platter.

Make the sauce:
Whisk mayo, coconut milk, lime juice and zest, garlic powder, salt, and pepper.

Make the salad:
Drizzle sauce over potatoes, then top with cilantro, green onions, serrano pepper, and pomegranate seeds.