For a lighter version (13 grams of fat and 210 calories per serving), use reduced-fat mayonnaise and 2 eggs.
There’s no creamy dressing on a vinegar-based potato salad like Dill Potato Salad. This type of salad is quite different from the one with a creamy base, but it is also served cold. Then, there’s Hot German Potato Salad which is also vinegar-based but served warm and has a bacon-flavored dressing. They are all delicious, whichever you choose.
Start with this Creamy Potato Salad recipe, then look to these mix-in ideas to help create your signature style:
• Bacon, Ham, Pepperoni or Salami: Stir in 1/2 to 1 cup diced crisply cooked crumbled bacon or diced ham, pepperoni or salami.
• Capers, Olives or Pickles: Stir in 1 tablespoon small drained capers or 2 tablespoons to 1/4 cup chopped sweet or dill pickle relish, or sliced or chopped pitted well-drained olives (any variety).
• Fresh Herbs: Stir in 1-2 tablespoons chopped fresh herbs such as basil, chives, dill, lemon balm or lemon verbena, parsley, oregano, tarragon, thyme, or lemon thyme (thyme is potent, so start with 1 tablespoon and add more if needed to taste). Mix and match any of these herbs or just use a single type of herb.
• Fresh Veggies: Stir in 1/2 to 1 cup chopped, cubed or sliced fresh vegetables like bell pepper, broccoli florets, cucumber, radishes, spinach leaves, yellow summer squash, zucchini or any other favorites.
• Pesto: Stir in 1-2 tablespoons Basil Pesto or any variation. If making Creamy Potato Salad, stir in with the mayonnaise in Step 2.
For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.
Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.