3 Best Potato Salad Recipes to Try This Summer 2025

There’s just something magical about a good potato salad. It’s comforting, hearty, and always a crowd-pleaser.

Whether you’re throwing a backyard BBQ, planning a picnic, or just craving a chilled dish bursting with flavor.

Today, we’re diving into three wildly delicious potato salad recipes, each with its bold personality:

1. Crunchy & Creamy Smashed Potato Salad
2. Zesty Homemade Pesto Potato Salad
3. Tangy Summer Potato Salad with Middle Eastern Vibes

Ready to upgrade your potato salad game? Let’s get into it!

🥔 Crunchy & Creamy Smashed Potato Salad

This isn’t your average potato salad. It’s crispy, creamy, tangy, and has a next-level texture.

If you’ve never tried smashed potato salad, this version will forever change your summer side dish game.

Why This Recipe Works

The beauty of this salad is in the contrast: crispy roasted potatoes paired with a cool, creamy dressing and crunchy fresh veggies. It’s got that just-right balance between comfort food and a refreshing summer bite.

Ingredients You’ll Need

🧂 Step 1: Boil the Potatoes

Start by filling a large pot with cold water and adding a generous amount of salt. This isn’t just a minor step; it’s how the flavor gets deep into the potatoes. Cold water ensures even cooking, and salt seasons them from the inside out.

Add in the baby potatoes and bring the pot to a boil. Let them cook for 15–20 minutes, or until you can pierce them with a fork.

📝 Tip: Use baby potatoes for that tender, buttery texture, but fingerlings or red potatoes work in a pinch, too!

🛢️ Step 2: Spice Up the Oil

While the potatoes are cooking, make your spiced oil. In a small bowl, whisk together:

• Olive oil
• Ground cumin
• Onion powder
• Paprika
• Salt

This oil adds bold, smoky flavor and helps the potatoes crisp up beautifully.

🔨 Step 3: Smash & Bake

Once the potatoes are done, drain and pat them dry. Lay them on a lined baking tray (use parchment for easy cleanup).

Now comes the fun part, smashing! Use a flat-bottomed glass to press down each potato gently. Place a small piece of parchment paper between the potato and the glass if the glass sticks. It makes the job smoother (and less messy).

Brush the tops of the smashed potatoes with your spiced oil, but save half of the oil for later!

Pop them in a preheated oven at 430°F (220°C) for about 20 minutes. Flip each one carefully, brush with the remaining oil, and roast for another 20–30 minutes until golden, crispy, and irresistibly crunchy.

🥣 Step 4: Whip Up the Creamy Dressing

In a large mixing bowl, combine:

• Unsweetened soy yogurt
• Vegan mayo
• Fresh lemon juice
• Crushed garlic
• Dijon mustard
• Maple syrup or agave
• Salt

Whisk everything together until smooth. This dressing is zingy, creamy, and slightly sweet—perfect for contrasting roasted potatoes.

🌿 Step 5: Add the Fresh Ingredients

Time to brighten things up! Mix the following into the creamy base:

• Chopped cucumber (adds a juicy crunch)
• Minced red onion (for a little bite)
• Chopped fresh dill and parsley (hello freshness!)

Give everything a good stir. The herbs and veggies elevate the dressing, making each bite pop.

🥗 Step 6: Assemble the Salad

Once the roasted potatoes have cooled just enough to handle, gently break them into chunks—but don’t mash them thoroughly. Add them to the bowl with your creamy mixture and toss everything together gently.

You want the dressing to coat each crispy edge while keeping the potato bites’ integrity.

💡 Optional Add-Ons

Want to take it to the next level? Try tossing in:

• A handful of arugula
• Crumbled vegan feta
• Roasted sunflower seeds for more crunch

🌿 Herby Pesto Potato Salad with Butter Beans

This pesto potato salad perfectly marries bold herbs, crispy textures, and creamy beans. It’s hearty enough to be a main course, but fresh and vibrant enough for any summer table. And the homemade pesto? Pure magic.

Why You’ll Love It

Think tender roasted potatoes, golden butter beans, a zesty homemade walnut-pine nut pesto, and fresh veggies bursting with color.

It’s an equally comforting and refreshing flavor explosion ideal for potlucks, BBQs, or weekday lunch prep.

Ingredients You’ll Need

🔥 Step 1: Roast the Potatoes and Beans

Start by quartering your baby potatoes and spreading them on a baking tray with drained, cooked butter beans. Drizzle generously with olive oil and sprinkle with:

• Garlic powder
• Onion powder
• Salt
• Pepper

Toss everything to coat evenly. For best results, use two baking trays—this helps everything roast properly instead of steaming.

Bake at 430°F (220°C) until the potatoes are fork-tender and the beans and potatoes are slightly golden and crisp. Depending on your oven and potato size, this usually takes around 25–35 minutes.

📝 Pro Tip: Don’t skip the butter beans! They crisp up beautifully and add protein and creamy contrast.

🌰 Step 2: Toast the Nuts

While the veggies roast, make your pesto. Start by toasting:

• ½ cup raw walnuts
• ½ cup raw pine nuts

Toast them in a dry skillet over medium heat until lightly golden and fragrant. Keep stirring so they don’t burn! This step brings out their flavor and makes the pesto next-level good.

Let the nuts cool slightly before blending.

🧄 Step 3: Make the Pesto

In a food processor, combine:

• Toasted nuts
• Juice of 2 lemons
• Fresh basil (about 1 loose cup)
• Arugula (2 big handfuls)
• Garlic cloves
• Nutritional yeast (if using)
• Olive oil (about ¼ to ½ cup depending on consistency)
• Salt to taste

Blitz until the pesto is creamy but still has some texture. If it’s too thick, add more oil or a tiny bit of water.

Set aside the zest of the lemons to sprinkle on later; it adds an amazing final zing.

📝 Flavor Tip: The arugula adds a peppery bite while basil keeps it sweet and classic. Don’t have arugula? Spinach or kale works too.

🥗 Step 4: Prep Your Veggies

You can customize this, but here’s what we used:

• Green onions: Thinly sliced for sharpness
• Baby radishes: Add crunch and a hint of spice
• Cherry tomatoes: Juicy and sweet
• Sun-dried tomatoes: Deep umami, slightly chewy

Slice and chop everything while the potatoes are cooling slightly.

🥣 Step 5: Toss It All Together

Combine the warm (but not hot) roasted potatoes and beans in a large bowl with your vibrant pesto.

Add the:

• Sliced veggies
• Chopped sun-dried tomatoes
• Reserved lemon zest
• Extra arugula (add this at the end so it doesn’t wilt too much)

Gently toss everything to coat.

The result? A gorgeous, green-speckled salad packed with color, texture, and flavor.

💡 Bonus Tips for Perfect Pesto Potato Salad

• Use cold water when boiling potatoes to ensure even cooking.
• Roast your beans with the potatoes, don’t add them raw!
• Toast your nuts. It’s worth the few extra minutes for better flavor.
• Add zest at the end. This wakes up the entire salad with a fresh kick.
• Let the salad sit 15–20 minutes before serving. It helps the flavors meld beautifully.

☀️ Tangy Summer Potato Salad with Harissa & Herbs

If sunshine had a flavor, it would taste like this salad. Sweet, spicy, tangy, herby, and just a little exotic, this Middle Eastern-inspired potato salad is the showstopper your summer menu has been waiting for.

Why This Recipe Works

This salad is built on bold layers of flavor: warm baby potatoes, a zingy, spiced vinaigrette, and a mix of cool, crunchy, sweet, and savory toppings. Harissa adds heat, pomegranate molasses brings a sticky-sweet depth, and preserved lemon gives it that unforgettable tang.

It’s not just a side dish—it’s a conversation starter.

Ingredients You’ll Need

🍲 Step 1: Boil the Potatoes

Start by halving your baby potatoes and placing them in a large pot of heavily salted water. Bring it to a boil and cook until they’re fork-tender, about 15–20 minutes.

📝 Pro Tip: Boiling potatoes in salted water gives them a subtle, all-through flavor—don’t skip it.

Drain and let the potatoes cool for 10–15 minutes before tossing them into the salad. Slightly warm is fine, just not piping hot.

🥄 Step 2: Make the Tangy Harissa Dressing

In a large mixing bowl, whisk together:

• 3–4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Harissa sauce (adjust heat to your liking)
• 1 tbsp pomegranate molasses (for that sticky-sweet depth)
• 1 tsp maple syrup (balances the heat)
• ½ tsp turmeric
• ½ tsp ground cumin
• ½ tsp sumac
• Salt to taste

Whisk until thoroughly combined and emulsified.

🌶️ Flavor Tip: Harissa brings a smoky heat. Pomegranate molasses is sweet and tangy, and sumac gives that lemony punch. Combined, they’re fire.

🧅 Step 3: Prep the Mix-ins

This salad shines with texture and contrast. Here’s what to chop while the potatoes cool:

• Cucumber: Refreshing and crunchy
• Red onion: Adds bite and brightness
• Dried apricots: A chewy, sweet surprise in every bite
• Fresh parsley & dill: These herbs lift the whole dish
• Preserved lemon: Brings an intense salty-sour flavor
  • Can’t find preserved lemon? Use fresh lemon zest with a pinch of salt.

📝 Texture Hack: Dried apricots sound odd in potato salad, but trust the process. That chewy-sweet pop is what sets this salad apart.

🥗 Step 4: Toss It All Together

Once the potatoes have cooled a bit, transfer them into the bowl with your harissa dressing.

Add in your:

• Chopped cucumber
• Minced red onion
• Chopped dried apricots
• Fresh dill and parsley
• Preserved lemon (or zest)

Gently toss until everything is coated with that bold, tangy dressing.

Let the salad sit for 10–15 minutes to let the flavors marry.

🌰 Step 5: Add Crunch & Garnish

Before serving, sprinkle over chopped roasted pistachios for a perfect nutty crunch.

Garnish with fresh parsley and dill if you want to make it party-pretty.

🔁 Quick Tips for Success

• Taste your dressing before adding potatoes. Adjust the spice, salt, and tang.
• Let the salad rest. Even 10 minutes improves flavor absorption.
• Add pistachios last so they stay crisp.
• Use what you have. Swap in almonds or raisins if needed. This salad is forgiving.

💡 Want to Level It Up?

• Add crumbled feta or vegan cheese for a creamy twist.
• Toss in chickpeas for extra protein.
• Try roasted carrots or beets for even more color and nutrition.

🌟 Final Thoughts

Potato salads don’t have to be basic; this trio proves it. Whether you’re into crispy textures, herby richness, or tangy, Middle Eastern flair, there’s something here to suit every palate and every picnic. Each recipe brings something unique, yet all three are easy to make, crowd-pleasing, and perfect for sunny days.

So next time you’re prepping for a summer gathering (or just craving something different), skip the boring mayo-loaded bowl and go for one of these elevated potato salads. You won’t just impress your guests, you’ll impress yourself.

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imrafiul

The brain behind FoodBears.com, Rafiul Islam, has diverse talents and passions. Professionally an architect, Rafiul has always been interested in design and structure. His architectural background is evident in how FoodBears.com has been meticulously designed, ensuring an intuitive user experience that appeals to food enthusiasts of all kinds. But what truly sets Rafiul apart is his love for food and his knack for search engine optimization (SEO).