13 Classic Potato Salads From Around The World

Potato salad is potato salad, right? Well, no. Potato salad is so much more than you might imagine. We're talking about one of the most humble and widespread ingredients in the world — a vegetable that's made its way into the national cuisine of countless countries and forms a vital part of millions of families' diets across the globe. It makes sense that as communities evolve and ingredients migrate, we'll see diverse and exciting iterations of potato salad influenced by cultural tastes and local ingredients.

From picnics, cookouts, Christmas banquets, and late-night bar snacks, there's a potato salad for every occasion. Throw away any misconceptions about all potato salads being sloppy, heavy, and drenched in mayonnaise — light, wholesome, and even plant-based traditional recipes are just waiting to be discovered. When we say there's a potato salad for everyone, we mean it.

So, from the creamy, herby American classic to bright and zesty Mediterranean plates, spiced-up Asian bowls, and ingredients you'd never expect, we'll explore the full scope of this versatile dish. There's no doubt in our minds you'll want to whip up some potato salad after reading this article, so grab a notebook and pen (for making a grocery list), and let's get to business.

Russian potato salad in the Dominican Republic? We know it sounds strange, but Russian salad — also called Olivier salad, after the chef who created the dish, Lucien Olivier — has amassed great popularity elsewhere, particularly in Latin America, where the dish is stripped back to bare-bones and imbued with local flavors.

There are two popular variations in the Dominican Republic: ensalada rusa and ensalada mixta (mixed salad). While both have their fans, the only notable difference lies in one unique ingredient: vibrant beetroot, included only in ensalada rusa. Despite being a simple dish you can rustle up in a few minutes, this Dominican potato salad packs a lot of flavor, which is why it's a must-have addition to any Dominican Christmas dinner table.

Unlike other potato salads, you'll need to boil more than potatoes. This recipe also includes boiled carrots for sweetness, boiled eggs, green peas, sweetcorn, and the colorful beetroot. Finely dice each ingredient, then mix them with creamy mayonnaise, a dash of sour vinegar, and simple seasonings. This preparation is familiarly creamy yet highlights the natural sweetness of the components, making an ideal side to roasted pork, stewed chicken, or other Dominican staples.

Slivers of finely shredded potatoes aromatized with the characteristic numbing spice of Sichuan peppercorns, the warmth of ginger, punchy garlic, and traces of fruity and fiery red chilis. That's the base of a Chinese-style potato salad, which reinvents everything you think you know about the dish. It also goes by the moniker Sichuan stir-fried potatoes, after the region the recipe originates from; it's a prized plate across China but a hidden gem in Western countries, where it remains relatively unknown, even on restaurant menus.

Unlike traditional potato salads, this dish is served hot and showcases unique additions that may surprise you. For lovers and connoisseurs of Asian food, this is an unmissable delicacy. Aside from the stir-fried aromatics, the potatoes soak up a sauce overflowing with complex umami seasoning: salty soy sauce, white vinegar, nutty sesame oil, sugar for balance, and chicken (or vegetable) stock for extra depth of flavor.

While it hits many of the same flavor notes you may be familiar with — sourness from the vinegar and starchy creaminess from the potato — there's additional sweetness, meatiness, spiciness, and saltiness from the various spices. Additionally, due to the flash cooking method, Sichuan stir-fried potatoes have a distinct texture compared to other potato salad recipes, retaining much of the potato's crispness and crunch.

Who does barbecue food better, Australia or the Southern U.S.? Well, that's a loaded question, but if it came down to judging the food offerings, classic Southern-style potato salad is a real crowd-pleaser. You won't just find the dish at barbecues, either. It's equally as sought-out for game-day cookouts, potlucks, or special family gatherings.

Like a few others on this list, Southern-style potato salad isn't complete without boiled eggs; chop them for a surprise egg flavor when digging in, or grate the eggs into the salad for an even creaminess — it's the cook's choice. Speaking of that creaminess, Southern home cooks often combine mayonnaise and sour cream to achieve that famous creamy texture, adding in crunchy celery, white onion, and a touch of yellow mustard for more flavor.

There's one more secret ingredient up their sleeves: sweet pickle relish, a chunky condiment with roughly chopped cucumbers, onions, mustard and celery seeds, cider vinegar, and sugar. You'll usually find it spread over burgers or hot dogs, but trust us when we say stirring it through potato salad will be nothing short of a revelation. Bacon is another prominent extra, although some prefer to keep the salad vegetarian. Like most potato salads, it tastes best chilled in the fridge overnight for all the bright flavors to blend into a moreish treat.

We've got another addition to the no-mayonnaise classification of potato salads. This time, our recipe is from the Swabia cultural and historic region of Germany, a large area encompassing one of Germany's largest cities, Stuttgart. The country offers a few varieties of potato salad, but this Schwäbischer kartoffelsalat, as it's called, is the most ubiquitous of the bunch.

In this recipe, home cooks boil, cool, then slice the potatoes before placing them in a bowl. Meanwhile, a large pot with beef broth, oil, mild mustard, sugar, strong white vinegar, salt, and cracked black pepper simmers on the stovetop. Once infused, the aroma should be heady and rich — ripe for pouring over the potatoes. Let them sit in the liquid overnight, covered, then drain any excess and serve with fresh herbs.

The magic formula for creating restaurant-standard authentic German potato salad is using the correct potatoes. Because the potatoes must sit in the umami-rich seasoned broth, it's vital you use a variety capable of soaking up that intensely rich piquancy. Here, the potato salad doesn't rely on the dressing or the sauce — all the flavor must be within the potato itself. Consequently, we suggest hunting down firm, waxy potatoes with yellow flesh and a smooth, buttery flavor. Charlotte or Nicola potatoes are ideal; in a pinch, use Yukon golds.

You might have noticed two camps for potato salad fans: the light, zesty, and bright salad with a mellow dressing and, conservatively, the creamy, buttery, and heavy potato salad. If you lean towards the latter option, adding South African-style potato salad to your weekly meal lineup might be just the ticket.

As opposed to the usual mayonnaise, sour cream, or even the innovative option of yogurt, South African potato salad uses a more unexpected ingredient: evaporated milk. It serves two purposes: Firstly, to add a thick, velvety creaminess with a distinctly milky flavor, and, secondly, to provide a hint of sweetness to the recipe. If you're concerned about the balance of the recipe being off, don't worry; evaporated milk is unsweetened, although you should avoid condensed milk, which contains additional sugars.

Other components, such as onions, citrusy celery seed, and a hint of black pepper, add further contrast to the palette. Of course, the seasonings are adaptable. Some people prefer to add smoky spice and garnish the dish with a sprinkle of smoked paprika, while others keep the dish at a minimum number of ingredients. If you want to increase the savory notes even further, some traditional recipes involve adding an almost equal amount of boiled eggs to the South African potato salad.

The tale of Russian potato salad starts in the late 1800s, when the Russian-born chef Lucien Olivier, who had French and Belgian ancestry, co-owned the famed "Hermitage restaurant" in central Moscow. His salad, later dubbed "Olivier salad" as a namesake, was the premier attraction of the eatery, which would entice Russians from far and wide. He took the recipe to his grave, and little clues remain as to the original dish, except a few notes in historical documents claiming the recipe included game meat like grouse, luxurious crustaceans such as crawfish, olives, and a sauce made from sour and spicy pureed soybeans.

Of course, this doesn't sound much like what we know as Russian potato salad today. The confusion around the conception of the dish has resulted in many variations throughout the years, some of which spread to far-off countries in Europe, Latin America, and beyond. But there is an agreed-upon recipe for Russian potato salad now. While it doesn't resemble its earliest form, cooks still include meat — most commonly ham (although chicken and even salted salmon are sometimes spotted).

Other ingredients with a star role include potatoes, alongside finely diced carrots, fresh green peas, boiled eggs, pickles, and a few large spoonfuls of mayonnaise. Although prevalent year-round, the best time to enjoy Russian potato salad is during the New Year celebrations, like a local.