Looking for the best homemade potato salad recipes? You’ve come to the right place! In this video, we’re diving deep into the world of delicious potato salad, sharing tried-and-true recipes that range from classic creamy comforts to tangy German delights, and even a unique sweet-and-savory twist with pineapple. Whether you’re making it for a backyard cookout, a family dinner, or simply craving that nostalgic taste, we’ve got a homemade potato recipe that will hit all the right notes.
We’ll guide you through perfectly cooking your potatoes, crafting the creamiest (or tangiest!) dressings, and prepping all the essential mix-ins like crispy bacon, fresh herbs, and crunchy vegetables. Learn pro tips like “shocking” your vegetables for ideal texture, seasoning potatoes from the inside out, and even “de-flaming” onions for a milder bite.
Join us as we explore the secrets to a truly unforgettable potato salad that will impress everyone at your table. Don’t forget to hit the like button, subscribe for more amazing recipes, and tell us in the comments which potato salad style is your favorite!
5 Potato Salad Recipes:
00:00 – Intro
00:30 – Classic Creamy Potato Salad
04:02 – Best Ever Potato Salad
10:30 – German Potato Salad
17:48 – Potato Salad with Carrots
23:44 – Black Potato Salad
a bowl of potato salad isn’t just a familiar side dish for summer parties it’s also a true nutritional treasure trove have you ever wondered what surprising health benefits this humble dish can bring us let’s explore these fascinating insights right now in today’s video from the Amelia Clark Channel don’t forget to hit the subscribe button and the notification bell icon so you don’t miss any health tips or recipes from us welcome back everyone today we’re diving into a classic comfort food that’s perfect for any occasion homemade potato salad and guess what we’re making the best homemade potato salad in 30 minutes easy and absolutely delicious let’s get started with our ingredients and simple steps first let’s gather what you’ll need for this fantastic dish you’ll want about one and a/2 pounds or 700 grams of potatoes any good all purpose potato will do then we’ll need five large eggs for our fresh additions grab 2 ounces or 50 grams of onion finely chopped just one stalk of celery also finely chopped and for that tangy kick 2 ounces or 50 grams of pickled cucumbers diced a little bit of freshness from a third of an ounce or 10 grams of scallions thinly sliced now for our creamy dreamy dressing we’ll combine five tablespoons of your favorite mayonnaise two teaspoons of Dijon mustard half a teaspoon of dried paprika for a touch of color and warmth salt and pepper to taste because seasoning is key and finally one tablespoon of apple cider vinegar to brighten everything up alright let’s walk through the steps it’s simpler than you think alright step 1 cooking our foundation the potatoes start by peeling and dicing your potatoes into bite sized pieces place them in a pot cover with hot water and add a generous pinch of salt alright step 2 cooking our foundation the potatoes start by peeling and dicing your potatoes into bite sized pieces place them in a pot cover with hot water and add a generous pinch of salt bring that to a boil then let them cook for just 7 to 10 minutes or until they’re tender when pierced with a fork once cooked drain the water completely and let those potatoes cool down this is important for the texture of our salad step 2 perfecting our eggs while the potatoes are cooling let’s tackle the eggs place your 5 eggs in a pot and cover them with water bring the water to a rolling boil then immediately turn off the heat let the eggs sit in that hot water for exactly 15 minutes after that transfer them to a bowl of ice cold water to stop the cooking process then peel them once they’ve cooled step 3 prepping our fresh veggies now that our potatoes are cool dice them up and put them into a large mixing bowl take those perfectly cooked eggs dice them too and add them right into the bowl with the potatoes next finally chop your onion celery and pickled cucumbers and toss them in finally slice up your scallions and add those as well we’re building a beautiful base here step 4 crafting the dressing in a separate smaller bowl it’s time to create the magic combine your mayonnaise Dijon mustard dried paprika a good dash of pepper and salt then pour in that tablespoon of apple cider vinegar whisk everything together until it’s smooth and perfectly blended this is what brings all those flavors together step 5 the grand finale combine and serve now for the best part pour your delicious creamy dressing over the potato and vegetable mixture in the large bowl gently and I mean gently mix everything together until every piece is coated and all the ingredients are well combined and just like that your homemade potato salad is ready to serve it’s perfect for a picnic a potluck or just a simple weeknight dinner welcome back food lovers today we’re making a potato salad that’s truly next level creamy crunchy and packed with flavor this isn’t just a side dish it’s a star so let’s get into the kitchen and create something delicious here’s a detailed list of all the ingredients you’ll need for our delicious potato salad it’s helpful to have everything measured and ready before you start cooking for the salad base potatoes 3 pounds approximately 1.36 kg Yukon Gold russet or red skin potatoes recommended eggs 5 large celery 2 stalks fresh herbs approximately 1/4 cup finely chopped combination of dill and parsley recommended red onion 1/2 cup finely diced pickles 1/2 cup finely chopped dill pickles recommended for the creamy dressing mayonnaise 1/2 cup sour cream 1/2 cup Dijon mustard 2 tablespoon apple cider vinegar 2 tablespoons plus an additional 2 tablespoons for the potatoes salt 1 teaspoon plus 2 teaspoons for boiling potatoes black pepper 1/2 teaspoon paprika for garnish optional step 1 prepping and cooking your potatoes first things first our foundation the potatoes you’ll need about 3 pounds of Yukon Gold Russet or red skin potatoes I personally love Yukon Golds for their creamy texture and I even like to leave the skin on for a little extra bite but feel free to peel them if you prefer now chop your potatoes into roughly three quarter to 1 inch pieces think about each spoonful you want a little bit of everything not just a big chunk of potato so size them accordingly as you cut them immediately transfer these beauties into a large pot cover your chopped potatoes with about 2 inches of water and here’s a pro tip add 2 teaspoons of salt to the water just like pasta salting the water as your potatoes boil really infuses them with flavor from the inside out bring this to a boil then reduce the heat to a simmer and let them cook for 10 to 15 minutes or until they’re perfectly for once done drain them thoroughly in a colander and for an extra touch spread them out on a sheet pan for a few minutes this allows the steam to escape and helps them dry out preventing a watery salad step 2 crafting the perfect hard boiled eggs while our potatoes are doing their thing let’s get our hard boiled eggs ready many people including myself believe a great potato salad just isn’t complete without them if you haven’t already boil about 5 eggs once they’re cooked cool them completely under cold running water or in an ice bath when they’re cool enough to handle peel them carefully and give them a rough chop don’t worry about perfect pieces they’ll break down a bit more when we mix everything so leaning towards slightly larger pieces is a good idea step 3 preparing our fresh and flavorful edits now for the fresh elements that truly make this salad sing grab two stalks of celery and give them a good fine chop this adds a wonderful crispness next for a burst of fresh flavor we’re using fresh herbs I’m a big fan of a combination of dill and parsley aiming for about 1/4 cup once chopped finely these green beauties add a lovely subtle herbaceous note that really elevates the dish and for a little punch and crunch we need half a cup of finely diced red onion red onions can be quite strong so here’s a trick to deflame them transfer your diced red onion to a medium bowl and add about 2 tablespoons of apple cider vinegar give it a quick shimmy and let it sit for about 10 minutes this mellows out their bite beautifully finally for that delightful temps we’re adding about half a cup of finely chopped pickles any good dill pickle will do the trick here step 4 whisking up the creamy dressing the dressing is where all the magic happens this is what brings our potato salad together into that creamy irresistible dish we all love in the bowl with your now deflated red onions don’t drain the vinegar add half a cup of mayonnaise and half a cup of sour cream the sour cream adds a wonderful temps and extra creaminess next add about 2 tablespoons of Dijon mustard you can use any mustard you like but Dijon gives it a classic subtle zest season this mixture with one teaspoon of salt and half a teaspoon of black pepper now give everything a good stir until it’s nice and smooth and all those flavors are beautifully combined it might not be the most photogenic at this stage but trust me it’s going to be delicious step 5 assembling your masterpiece okay everything’s prepped and it’s time to bring it all together in your big mixing bowl with the cooled dry potatoes first drizzle another two tablespoons of apple cider vinegar right on top give the potatoes a good toss to coat them evenly this helps to absorb flavor now add your chopped celery pickles and the roughly chopped hard boiled eggs to the potatoes next pour in that glorious creamy dressing you just made here’s the key gently stir everything to coat you want to be careful not to break up the potatoes or eggs too much so be kind and gentle with your mixing if you like you can even stir in a splash of pickle juice for an extra little zing finally fold in your fresh chopped herbs you can add them all now or save a little extra to sprinkle on top for garnish when serving a little sprinkle of paprika at the end also adds a lovely pop of colour step 6 serve and enjoy and just like that your perfect potato salad is ready to enjoy it’s creamy it’s crunchy it’s full of amazing flavor and it’s incredibly satisfying this recipe also holds up well in an airtight container in the fridge for up to 4 days making it fantastic for meal prepping or packing for lunch I truly hope you get a chance to make this easy recipe it’s a summer must have and it goes with just about everything if you enjoyed this video and want more delicious recipes don’t forget to hit that subscribe button and check out my other summer favorites thanks for watching and happy cooking hey everyone and welcome back I’m so excited to share one of our absolute favorite recipes today an authentic German potato salad with crispy bacon my husband and I first fell in love with this dish in Leavenworth Washington a charming little German town and we just had to recreate it this version is absolutely incredible especially with that crispy bacon and a wonderfully tangy dressing and honestly it tastes even better the next day as the flavors really meld so if you’re craving some fantastic German potato salad let’s get cooking before we dive into the steps let’s make sure you have all your ingredients ready to go having everything prepped makes the cooking process so much smoother potatoes about 2 to 3 pounds of Yukon gold or red potatoes remember waxy potatoes work best for this recipe red onion 1 medium or yellow sweet onion but red adds great color and flavor garlic cloves 2 to 3 minced fresh parsley handful finely chopped fresh dill handful finely chopped can substitute with chives or use all parsley bacon 6 to 8 slices thicker cut bacon is recommended for a better bite olive oil a tiny drizzle just to get the bacon started bacon grease about 4 tablespoons reserved from cooking the bacon vinegar 1/2 cup white vinegar or apple cider vinegar work well for this recipe chicken stock 1/2 cup mustard 1 tablespoon Dijon whole grain or stone ground sugar 1 teaspoon to balance the acidity salt to taste freshly cracked black pepper to taste darkness may hide many things but light just one ray is enough to reveal the truth today that truth is revealed in every delicious bite of this classic German potato salad step 1 boiling our potatoes to perfection we’ll start with the heart of our salad the potatoes begin by washing your Yukon gold or red potatoes you’ll want to leave them whole and unpeeled for now if you have some really large potatoes you can cut them in half to ensure they cook evenly place your washed potatoes in a large pot and cover them with about 2 inches of cold water bring that to a rolling boil then reduce the heat to a low boil and let them cook for around 20 minutes the exact time will depend on the size of your potatoes so keep an eye on them you’ll know they’re done when you can easily pierce them with a fork once tender drain off all the water and leave them in the pot uncovered to cool down you want them to cool for about 30 minutes or until they’re no longer too hot to handle they should still be warm when we slice them though step 2 crispy bacon and aromatic veggies while our potatoes are cooling let’s get to work on that incredible bacon and our aromatic vegetables this is where a lot of the flavor for our dressing begins first take your bacon and chop it into about half inch strips I like to use a slightly thicker cut bacon because it gives you a bit more bite in the salad place a skillet over medium heat add just a little drizzle of olive oil you really don’t need much and toss in your chopped bacon salt it until it’s beautifully crispy and browned quick tip a splatter guard is a lifesaver here to keep your stove top clean once the bacon is perfectly crispy transfer it to a plate lined with paper towels to drain but here’s the key leave about 4 tablespoons of that delicious bacon grease in the pan this is liquid gold for our dressing now add your chopped medium red onion to the bacon grease in the skillet saute it for about 3 to 4 minutes just until it softens then add your minced garlic cloves and saute for another quick 30 seconds just until you can smell that wonderful fragrance be careful not to burn the garlic step 3 whisking up that tangy dressing with our onions and garlic softened it’s time to build the heart of our German potato salad the dressing to the skillet with your sauteed onions and garlic pour in half a cup of vinegar white vinegar or apple cider vinegar works great here along with half a cup of chicken stock next add 1 tablespoon of your favorite mustard you can use Dijon whole grain or stone ground mustard whatever you prefer then add 1 teaspoon of sugar to help balance that lovely acidity finish by seasoning to taste with salt and freshly cracked black pepper give this sauce a good stir and let it simmer for just 2 minutes allowing it to slightly reduce and for all those flavors to melt beautifully once it’s slightly thickened take it off the heat this is going to be so good step 4 assembling our German potato salad we’re almost there it’s time to bring all these wonderful components together while your potatoes are still warm this is crucial as warm potatoes absorb the dressing much better cut them into bite sized chunks you can quarter them or cut them into rings whatever you prefer transfer your sliced potatoes back into the pot you boiled them in or a large mixing bowl now pour your warm tangy dressing right over those potatoes add in your crispy bacon and toss in your finely chopped fresh parsley and fresh dill I like to save just a little bit of those fresh herbs for garnish at the end gently toss everything to combine you want to make sure all those warm potatoes soak up that delicious dressing along with the bacon and herbs the aroma alone is incredible step 5 garnish serve and savor our German potato salad is ready it smells amazing looks incredible and that crispy bacon adds the perfect texture for serving I like to transfer it to a clean pretty bowl it just makes it look even more appetizing don’t forget to get all the good bits out of the pot then sprinkle any reserved fresh herbs on top for a beautiful garnish this potato salad is fantastic served warm right after you make it but here’s a secret it’s also incredible cold the next day the flavors really meld and deepen overnight my husband actually thinks it’s better the next day while I love it warm so it’s a win win either way this also makes it a perfect make ahead salad for any occasion it’s simple enough for a weeknight dinner but special enough for a holiday meal that lovely punch from the vinegar and mustard when it’s freshly made which mellows beautifully by day 2 combined with the salty bite of that crispy bacon and the freshness of the herbs it’s just perfect I truly hope you try this recipe you are going to love it if you enjoy our potato recipes be sure to check out our cookbook for more favorites and let us know in the comments if you spotted Sharky or if you have any recipe requests for the upcoming seasons for now I’m going to go enjoy this deliciousness we’ll see you on the next episode of Natasha’s Kitchen welcome back to the kitchen everyone today we’re diving into a unique and incredibly delicious potato salad that’s perfect for any occasion especially as we wrap up the holiday season it’s easy to make yet feels so special and incredibly tasty we’re talking about a fantastic potato salad with carrots and pineapple get ready for a sweet and savory sensation to get started on this delightful salad let’s make sure we have all our ingredients prepped and ready to go having everything at your fingertips makes the process smooth and enjoyable potatoes 3 medium sized baking potatoes or your preferred waxy potato carrots 2 medium sized long carrots pineapple chunks one can around 7.5 ounces or 220 milliliters with 2 tablespoons of pineapple juice reserved onion 1 small yellow or white onion minced mayonnaise one doypack around 7.5 ounces or 220 milliliters or equivalent amount of your favorite mayonnaise the host used Lady’s Choice Mayonnaise ground black pepper 1/4 teaspoon granulated white sugar 1 teaspoon salt 1/2 teaspoon start with this amount adjust to taste fresh flat leaf parsley handful finely chopped for flavor and garnish water for boiling potatoes and carrots ice for ice bath step 1 boiling potatoes and carrots alright let’s begin by preparing our main stars the potatoes and carrots start by bringing a pot of water to a boil once it’s bubbling carefully add your three baking potatoes we’ll let them boil for just about 2 minutes once the water returns to a boil that’s when your timer starts after those two minutes are up it’s time to add our carrots if your carrots are long feel free to cut them in half so they fit nicely in the pot pop them in with the potatoes and continue boiling for another 10 minutes you want them to be tender but still hold their shape once they’re soft immediately remove the potatoes and carrots from the hot water and transfer them into a bowl filled with ice and cold water this is a technique called blanching or shocking and it’s crucial here it stops the cooking process right away ensuring our potatoes and carrots don’t get mushy keeping that perfect texture for our salad let them cool down completely in the ice bath once cool drain them and then cut them into neat little cubes set them aside for now step 2 crafting the creamy mayonnaise dressing while our potatoes and carrots are cooling let’s mix up the delicious dressing that brings this whole salad together grab a mixing bowl now for the mayonnaise the host recommends a 220 milliliters doypack of mayonnaise which is about 7.5 ounces this is super convenient as you just squeeze it all in if you’re using a jar measure out that amount to the mayonnaise add your minced onion then sprinkle in 1/4 teaspoon of ground black pepper and 1 teaspoon of granulated white sugar for the salt start with 1/2 teaspoon it’s always easier to add more later than to fix something that’s too salty give all these ingredients a good mix until they’re well combined we’ll adjust the seasoning later once everything is together especially that salt trust me starting with a little less salt is the way to go step 3 combining and mixing our salad now for the exciting part bringing all these wonderful flavors and textures together to your mayonnaise mixture add your pineapple chunks and here’s a little secret for an extra burst of pineapple flavor pour in 2 tablespoons of the pineapple juice from the can mix it gently to combine next add your diced boiled carrots to the bowl again mix very gently folding the ingredients so the carrots don’t get crushed make sure they’re nicely coated with that creamy dressing finally add your cubed boiled potatoes use a gentle folding motion as you mix everything together we want to keep those potatoes intact this is also a great point to give your salad a little taste see if it needs a tiny bit more salt or maybe a dash more pepper adjust it to your preference lastly take your finely chopped flat leaf parsley this adds a beautiful fresh flavour and a lovely pop of colour for contrast gently fold that into the salad you can save a little bit for garnish too step 4 chill and serve our potato salad with carrots and pineapple is almost ready to enjoy once everything is beautifully mixed cover your mixing bowl and place it in the refrigerator this salad is definitely best served chilled so let it refrigerate for at least 1 hour before you plan to serve it this chilling time allows all those amazing flavors to meld and deepen and there you have it a simple special and incredibly delicious potato salad with carrots and pineapple it’s wonderfully creamy with the perfect balance of sweet from the pineapple and savory from the other ingredients the texture of the perfectly cooked potatoes and carrots is just right and that chill really makes a difference this is a fantastic side dish for roasted meats baked chicken or really any meal give it a try you won’t regret it if you loved this recipe and want to see more make sure to subscribe to the Panlasang Pinoy YouTube channel just click that subscribe button below this video and you’ll be notified of all our new uploads thanks for watching and we’ll see you in the next video welcome back friends today we’re diving into an absolute classic the beloved potato salad this dish might seem simple but it’s surprisingly easy to mess up don’t worry though stick with me and I’ll show you how to make a potato salad so delicious it won’t last long on any table I’m Amelia Clark and I’m thrilled to share this wonderful recipe with you for us potato salad is pure nostalgia we literally want what our grandmothers made growing up so don’t get cute with extra ingredients here’s what you’ll need for that authentic taste potatoes 5 pounds about 2.2 kilograms Yukon gold potatoes their thin skin means no peeling required chicken bouillon 2 to 3 cubes or veggie bouillon for vegetarians celery 2 to 3 stalks finely chopped hard boiled eggs 5 to 6 large eggs sweet onion 1 small grated mayonnaise 1/2 cup Miracle Whip 1/2 cup yes both Dijon mustard 2 tablespoons coarse stone ground recommended for that bougie touch hot sauce 1 to 2 teaspoons like Frank’s Red Hot Garlic Powder 1 teaspoon dill relish 1/2 cup sweet relish 1/2 cup for garnish freshly cracked black pepper paprika celery seed fresh chives or green onion step 1 seasoning and cooking your potatoes first up our potatoes I use Yukon Gold potatoes because they have a super thin skin and honestly who has time for peeling nobody start with cold water in a large pot then add your potatoes it’s very important to season your potatoes before the potato salad is done I use chicken bouillon about 2 to 3 cubes because it gives the potatoes such a robust deep flavor if you’re vegetarian a veggie bouillon cube works just as well stir it up bring this to a boil then let it go for about 15 minutes or until the potatoes are fork tender you want them tender but not falling apart once they’re done strain them well and set them aside we’ll be right back to chop them step 2 chopping the stars of the show alright potatoes are cooked and ready for chopping when you’re chopping these you want to make sure the pieces are not too big and definitely not too small people don’t like to eat a full potato in one bite but you also don’t want it to become mashed potato salad when you’re mixing the perfect size is kind of like a pineapple tidbit as you’re cutting some peels might come off don’t trip it’s all gonna get mixed up anyway once chopped transfer all your potatoes to a very large mixing bowl step 3 preparing the traditional fixings now let’s get our traditional mixins ready this is where we keep it classic for the celery you want to cut it into very small pieces nobody likes a chunky potato salad with big strings of celery it gives a nice little crunch not too much and the flavor just goes perfectly remember celery is pretty much one of the only vegetables you want in here don’t start putting carrots no raisins no capers no olives our grandparents weren’t eating those in their potato salad add your finely chopped celery to the bowl with the potatoes next our hard boiled eggs eggs are the only protein you want to add to your potato salad don’t get cute and add smoked salmon or even bacon for that matter since a lot of us don’t eat pork just give the eggs a quick rough chop nothing too precise just make sure they’re small enough to distribute evenly so everyone gets some egg in their bite add them to the bowl and finally onions some people like red some like brown but for this recipe you want a sweet onion it’s milder and you don’t want your breath smelling like onion if you’re trying to holler at someone at the cookout the trick here is to grate the onion this way you get all the flavor without any chunky pieces cut your onion in half we’ll only use half and carefully grate it right over your potatoes you’re almost juicing the onion into the bowl be careful with those knuckles step 4 crafting the legendary Mayo mixture now we’re ready for one of the most important parts the Mayo mixture some people like Mayo some don’t for this recipe I use half Miracle Whip and half regular mayonnaise it’s just how I developed the recipe and it gives it that perfect balance in a separate bowl this is key so you don’t overwork your potatoes add your half cup of Miracle Whip and half cup of Mayo then stir in 2 tablespoons of Dijon mustard I like coarse stone ground because I’m a little bougie now you know I made it and for a little kick add 1 to 2 teaspoons of hot sauce like Frank’s don’t be scared it’s 5 pounds of potatoes so it won’t be too much heat finally if you grew up in a black household you know everything gets it a good teaspoon of garlic powder give this mixture a good stir until it’s smooth and well combined this is your flavor powerhouse step 5 the Grand Assembly and garnish alright it’s time to bring everything together to your large bowl with the potatoes celery eggs and grated onion add half a cup of dill relish and half a cup of sweet relish the dill gives a savory note and the sweet balances it out beautifully now pour your prepared Mayo mixture over all the ingredients gently mix everything up remember be careful not to mash the potatoes just give it a light folding mix until everything is coated this is looking pretty good and I promise you this ain’t gonna last very long once it’s all mixed transfer your potato salad to a nicer serving bowl at the cookout presentation is everything now for the garnish sprinkle a little freshly cracked pepper on top you absolutely need paprika if you think you put a little too much just put a little bit more what is potato salad without that beautiful paprika on top you need that a little bit of celery seed adds a nice touch and finally some fresh chives or green onion keep it simple no fancy tarragon or dill we get dill from the relish and nobody likes licorice in their potato salad I like my potato salad cold just like every other black person so put this in the refrigerator for a little bit to chill down and then it’s ready to impress and there you have it potato salad worthy of the cookout it’s approved by our family and it doesn’t bring dishonor to our ancestors tell me in the comments what dish you wanna bring to the cookout and maybe I’ll tell you how to make it always remember no raisins I’m Amelia Clark peace
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