The potato salad update social media is obsessed with
Potato salad is a staple summer side. It's the go-to contribution to any barbecue or picnic, and works a charm in a warm-weather picky tea. Also among its virtues are the effort levels involved (happily low), its portability, and the carby satisfaction it always promises. If you thought it couldn't be improved, we hear you, but we're about to challenge your stance on that. Smashed potato salad From burgers to tacos, it seems everything is being smashed right now on social media. Do it right, and squishing foods to flatten them gives a crispy, caramelised exterior after cooking. Roast potatoes were given the smashed treatment a couple of years ago, and it didn't take long for spatulas to start working the same magic on potato salads. Granted, smashed potato salads are a touch more work than your classic version, but the results speak for themselves. Parboil your potatoes as per (you want the floury kind here, like King Edward or Maris Piper, as opposed to the usual waxy type), then squish them slightly with the flat side of a spatula, drizzle with oil and roast or fry until gloriously crispy and golden. Mix all the usual dressing ingredients together (we're talking mayo, chopped chives, a dash of Dijon, you get the gist) and dollop among the still-warm potatoes. Although you can absolutely eat this one cold, it's best when still warm, seeing as the spuds lose some of that crispness as they cool. Want a more low-maintenance take on potato salad? Here are seven, no less. Simple potato salad This easy creamy potato salad keeps things simple, but is also a good base if you like to freestyle as there's lots of ideas for taking it up a notch. At its heart is a mayonnaise dressing brightened up with a dash of lemon juice. To further lighten the dressing, you could use reduced fat mayonnaise or swap half the mayonnaise for natural yoghurt. Stirring the still-warm potatoes into the dressing helps them take on flavour, but, if you want to cook the potatoes in advance, you can just mix everything together with the cold potatoes. If you use vegan mayonnaise and maple syrup instead of honey, this recipe is also suitable for vegans. Potato salad with bacon Potato queen, Poppy O'Toole, brings us an indulgent potato salad that's packed with bacon flavours. It's fabulous with roast chicken for simple summer dinners or as a showstopper side to take to a barbecue. For something quite fancy, the ingredients list is surprisingly short and easy to shop for. Pancetta or bacon takes centre stage flavour-wise: not only as a crispy garnish, the fat from frying it is also used to give the creamy dressing extra oomph. Chopped spring onions, lemon zest and a dash of vinegar help to balance the richness while keeping things simple. Classic potato salad This recipe is a sophisticated affair with a tarragon and honey dressing topped with buttery toasted walnuts for crunch. If possible, use Jersey Royal potatoes when they're in season as their creamy texture and slightly nutty flavour complements the dressing perfectly. It's much lighter than potato salads made with mayonnaise dressings and the lack of mayo also means it can safely stay out of the fridge for much longer, making it great for party spreads and barbecues. It's also vegetarian (and easily made vegan) which is handy if you are catering for different dietary requirements. German potato salad There are as many ways of making a potato salad in Germany as there are in the UK, but this is the one that has kept its German identity as it’s travelled west. Traditionally the potatoes would be peeled, but feel free to leave the skins on if you're feeling rebellious (or lazy). Peeled potatoes do absorb the flavour of the dressing better though. The dressing is a little different as it includes stock and fried onions, this makes it a little less summery so a great recipe for cooler days and it's especially good with sausages (no surprise considering Germany's love of bratwurst). A good punchy Dijon mustard is required, so if yours is a little underwhelming boost it with a little English mustard. It’s important the potatoes are still warm when dressed, so they can soak up the flavour of the dressing. Don't worry if the potatoes break up a little as this simple dish is about flavour not presentation. Devilled egg potato salad For some people eggs are an essential component of a potato salad, bringing a creamy richness and a boost of protein to an otherwise carby dish. If you are in team egg, this spicy number from Rachel Phipps is a fabulous recipe where the richness of eggs and mayonnaise is balanced with a little chilli and chives. It's a complete meal in itself and great for making ahead. Perfect for packed lunches it's also especially suited to picnics and is just dreamy alongside a sausage roll. Smoked mackerel and roasted new potato salad A Scandinavian-inspired warm potato salad with smoked mackerel, lashings of fresh herbs and pickles. This one is not to be relegated to the supporting role of a side salad; it's a complete meal that's packed with nutritious ingredients. It's a delicious way to get one of your weekly portions of oily fish and as smoked mackerel has a relatively long shelf life, it's a handy recipe to have up your sleeve when you need to buy ingredients for your summer dinners in advance. Sweet potato salad We definitely don't want to malign white potatoes, which have plenty of health benefits to call their own, but sweet potatoes do have the advantage of counting towards your five-a-day. So, if you are looking for something more nutritious for packed lunches, this roasted sweet potato salad is a great option. To boost the nutritional benefits further this recipe is topped with pumpkin seeds, which are a good source of healthy fats, fibre, antioxidants, magnesium and zinc. It's a simple recipe to make in advance and the sweet potatoes could even be roasted in batches if you like to meal prep. To cook, first roast chunks of sweet potatoes tossed in spices and oil (either in the oven or an air fryer). Once they are tender, set aside to cool, then toss with fresh coriander, rocket, spring onions, lime juice and a little fresh chilli, if liked. Some potato salad wisdom Whether you peel the potatoes or not is entirely down to personal preference, but you'll find the dressing adheres to peeled and cut edges better, so there's an advantage to using larger new potatoes (rather than tiny bite-sized ones) and cutting them into smaller pieces after cooking. When boiling or steaming new potatoes whole it can be tricky to know when they are cooked through. The cooking time will vary depending on the variety and size, but a good tip is to boil the potatoes just until ‘knife tender’. This is when you prick a potato with a knife and it falls off when you lift it from the water. If you like to use homemade mayonnaise remember that the raw eggs mean it needs to be kept in the fridge. Commercial mayonnaise is less of a risk, but it will still form an unattractive skin if left in the sun. Originally published July 2024. Updated August 2025 Want more? 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