Here’s one more piece of evidence that everything’s better with bacon! We add crumbled bacon to the dressing so it gets evenly distributed around the potatoes, tomatoes, and hard-cooked eggs in this sandwich-inspired side.
Because this salad has a whopping 26 grams of protein from the shrimp, you’ll be hard-pressed to find a more substantial and satisfying twist on potato salad. In just 30 minutes, you can have this part-green-salad-part-potato-salad on the table—dinner, picnic, or otherwise.
Tip: Keep your cool and serve this salad chilled. Simply rinse the potatoes and beans in cold water after boiling and before tossing with the shrimp and vinaigrette.
Surprise: Avocado, not on toast! The trendy green fruit bolsters this main dish potato salad recipe with plenty of hunger-fighting, heart-healthy fats. That, along with a hard-boiled egg per serving, makes this one tasty, tangy potato salad that will keep you full for hours.
Make the most of a small amount of mayo (we’re talking 2 tablespoons in the entire eight-serving recipe) by blending with sour cream, olive oil, and cider vinegar. All those flavor-rich drizzles combine to coat each bite of the boiled red potatoes with loads of good taste.
Tip: Customize this lightened-up potato salad recipe to the season and to use up your herb garden harvest with either tarragon, dill, or parsley—or a combination of all three.
One cup of black beans, one cup of corn, and one chipotle pepper in adobo sauce make this the number one south-of-the-border-inspired potato salad you’ll ever taste. (A glug of ranch in the dressing mix doesn’t hurt, either.) Make the entire recipe up to a day ahead—just save the tortilla chips to sprinkle on top before serving.
Trade protein-rich, lower-calorie Greek yogurt for half the mayo in the dressing for this nutritionally-balanced sweet potato salad that tastes as good as it treats your body. Don't only take our word for it...here's what BHG.com home cook Joci has to say: "I just made this. It's so yummy I want to eat the whole bowl!"
Spice is nice! Beyond the zesty Dijon, the vinaigrette for this healthy potato salad packs pleasant heat via one chopped jalapeño pepper. Whisked together with a bit of honey, garlic, mayo, and olive oil, the dressing makes for a lovely complement to the smoky grilled zucchini and boiled new potatoes.
True to its name, this fresh potato salad recipe features a whopping 1½ cups of basil leaves and 1 cup of green olives. The one-two punch of freshness and brininess, along with the vibrant grilled yellow peppers, will make this side truly stand out at your next potluck.
With sausage and maple syrup both in the mix, you might think “breakfast!” when you see the ingredient list. Start assembling, though, and you’ll find surprising (and incredibly scrumptious) additions such as fresh mint, soy sauce, and kale to take this sweet and savory dish to dinner territory.
Corn, tomatoes, basil…the MVP ingredients from your summer garden all make an appearance in this slimmed-down potato salad recipe. While those fresh foods take center stage, we can’t introduce or eat this recipe without mentioning the cheese. A small handful of feta goes a long way adding tang and the just-right amount of saltiness to this summer side dish recipe.
Your stir-in options are nearly endless with this make-ahead potato salad recipe. Prep the potatoes in the microwave, combine with the creamy classic potato salad dressing, and chill for up to 24 hours before serving. Then set out bowls of fresh herbs, crumbled bacon, chopped peppers, diced avocado, and more, so everyone can doctor up their dinner as they see fit.
While we are fond of arugula’s peppery bite, you can perk up this pesto recipe with basil, spinach, or kale instead, if you prefer. No matter what you choose, the fresh and light dressing helps this potato salad lean more toward Mediterranean than Mom’s home cooking.
Swap potatoes for lettuce and and this is essentially a classic Nicoise salad at its heart. (We even have instructions for a variation that includes tuna!) Green beans, capers, tomatoes, and anchovies give a nod to the classic French creation, while garlic and Italian olives offer a taste of Sicily, too.
If you like bacon-studded salads, then you'll love this potato and green bean salad that's flecked with strips of prosciutto. It offers a similar salty, savory kick without dirtying another skillet or adding to the cook time.
The starch swap of the moment, cauliflower, teams up with fingerlings to build a creamy, tangy, and zero-deprivation lower-carb side dish. You have full permission to go back for seconds of this microwave-prepped potato salad containing just 152 calories per bowl. Or feel free to add another slice of bacon or two!