The perfect potato salad: classic recipe and 4 global twists you should try

Simple, hearty, and loved across the world — potato salad is more than just side dish. But getting it just right means choosing the right potato and mastering the balance of dressing and add-ins.

The classic version includes firm potatoes, boiled eggs, onions, and light mayo. But there are dozens of twists: spicy mustard, crunchy pickles, even vegan dressings with olive oil and herbs.

The key is texture — overcooked potatoes turn everything into paste. For best results, use waxy varieties like Yukon Gold or red potatoes.

According to a recent article, international versions reveal how much culture influences this humble dish.

🥗 Potato salad variations

📉 Myth vs truth

• Myth: Potato salad always has mayo.
  Truth: Oil-based and dairy-free versions are common.
• Myth: All potatoes work fine.
  Truth: Use waxy types to avoid mush.
• Myth: It should be served warm.
  Truth: Most versions are cold, though some like German salad are warm.

❓ Frequently Asked Questions

• Can I make it ahead?
  Yes — but add dressing closer to serving for best texture.
• How long does it last?
  3–4 days in the fridge, sealed.
• How to make it lighter?
  Use yogurt or a vinaigrette instead of heavy mayo.

Fun fact: Germans eat warm potato salad at Christmas, Americans love it at barbecues, and Russians often mix it into Olivier salad — proving the potato salad’s global fame.