11 Ways to Spice Up Your Potato Salad

Too many Creole potato salad recipes lack seasonings that are representative of Creole cooking. To avoid that, we looked to rémoulade—the spicy and assertive version served throughout Louisiana—for our sauce inspiration. We’ve tried a lot of potato salads, but with impressive depth and just the right amount of heat, this version quickly became a test kitchen favorite. [GET THE RECIPE]

Crank up the flavor of classic potato salad with yellow mustard and chopped jalapeños, and you've got “Texas potato salad.” The Yukon Gold potatoes in this dish have a rich, earthy flavor that stands up to the mustard and other bold ingredients in this dish. [GET THE RECIPE]

Close your eyes and imagine creamy mashed potatoes crossed with tangy, chunky potato salad. If you’re from certain corners of the South, where mashing (or smashing) the potatoes in potato salad is business as usual, this isn’t anything new to you. But if you’re not, this “new approach” to potato salad will surely turn some heads at your next barbecue. [GET THE RECIPE]

Many potato salads fall victim to one of two cooking crimes: under seasoning or improperly cooked potatoes. We tackle both of those issues with our recipe for potato salad by using Yukon Golds and ingredients that give off the perfect balance of smoky and spicy flavors. [GET THE RECIPE]

Many American recipes for Tuscan potato salad start with bottled Italian salad dressing, which makes the salad taste bitter due to too much vinegar. We start our recipe with vinaigrette and add extra-virgin olive oil and a little water to temper the red vinegar's harshness. This ideal base will give you bold, rewarding summertime flavors. [GET THE RECIPE]

Although this “traditional style” recipe is easy to execute, we’ve eaten sloppy, boring potato salads and came to the realization that there was room for improvement. To brighten up this creamy salad, we use pickle juice (yes, the liquid in the pickle jar) to make this classic dish come together. [GET THE RECIPE]

Summer is the season of potato salads and grilling. We decided to combine these two traditions, with a little twist—sweet potatoes. The flavorful char you'll get on these potatoes will make you wonder why you don't throw more vegetables on the grill. [GET THE RECIPE]

Extra-virgin olive oil, white wine vinegar, and minced shallots produce the winning combination for this summertime salad. Test Kitchen Tip: Dress the green beans and potatoes while they are still warm; they'll easily soak up the flavorful vinaigrette. [GET THE RECIPE]

We doctor up this potato salad with some ketchup and brown sugar as our ode to Thousand Island dressing. Don’t forget to refrigerate this salad for at least 30 minutes before serving to help meld the flavors. [GET THE RECIPE]

With a little garlic and a generous helping of herbs like chives, parsley, and tarragon, we bring this potato salad into green goddess territory. [GET THE RECIPE]

Vinegar is so readily used in Amish cooking that it is said that the table is incomplete without “seven sweets and seven sours.” A prime example of the Amish's affinity for this combo is this simple potato salad studded with hard-cooked eggs and celery. [GET THE RECIPE]

If you’re looking for more summer side recipes, we’ve got you covered.