29 Delicious Cold Potato Recipes for Summer Parties

Mmm, can you smell summer in the air? As temperatures rise, we’re all craving cool, refreshing dishes that won’t heat up the kitchen. That’s where these fabulous cold potato recipes come in—perfect for picnics, potlucks, and backyard gatherings. From creamy salads to zesty sides, get ready to discover 29 delicious ways to keep your summer meals cool and satisfying. Let’s dive into these crowd-pleasing favorites!

Chilled Potato and Green Bean Salad

Kicking off our culinary adventure with a dish that’s cooler than your air conditioner on high—this chilled potato and green bean salad is the refreshing hero your summer table desperately needs. Forget those sad, lukewarm potato salads of picnics past; we’re bringing crisp-tender beans, creamy potatoes, and a zesty dressing that’ll make your taste buds do a happy dance. It’s the perfect make-ahead side that actually gets better as it chills, leaving you more time for important things like deciding which dad joke to tell at the barbecue.

Ingredients

– 2 pounds baby potatoes
– 1 pound fresh green beans
– 1/2 cup olive oil
– 1/4 cup red wine vinegar
– 2 tablespoons Dijon mustard
– 3 cloves garlic
– 1/2 cup chopped fresh dill
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Wash 2 pounds of baby potatoes thoroughly under cold running water.
2. Place the washed potatoes in a large pot and cover with cold water by 2 inches.
3. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until potatoes are fork-tender.
4. While potatoes cook, trim the ends from 1 pound of fresh green beans.
5. Fill a large bowl with ice water and set aside for blanching.
6. Bring a separate pot of water to a rolling boil and add the trimmed green beans.
7. Cook green beans for 3-4 minutes until bright green and crisp-tender.
8. Immediately transfer the blanched green beans to the ice water bath using a slotted spoon to stop the cooking process.
9. Drain the cooked potatoes and let them cool until comfortable to handle.
10. Cut the cooled potatoes into halves or quarters, depending on size.
11. Mince 3 cloves of garlic finely.
12. Whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.
13. Chop 1/2 cup of fresh dill.
14. Combine the cut potatoes, drained green beans, and chopped dill in a large mixing bowl.
15. Pour the dressing over the potato and green bean mixture.
16. Toss everything gently but thoroughly to coat all ingredients evenly.
17. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
18. Give the salad one final gentle toss before serving.

This chilled masterpiece delivers the perfect textural symphony—creamy potatoes against crisp-tender beans, all wrapped in that tangy garlic-dill dressing that somehow gets more addictive with every bite. Try serving it alongside grilled salmon for an elegant dinner or pile it high on a platter for your next potluck where it’ll undoubtedly steal the show. The beauty of this salad is how the potatoes eagerly soak up the vibrant dressing while the beans maintain their satisfying snap, creating a cooling contrast that’s pure summer magic.

Creamy Herbed Potato Salad

Tired of the same old potato salad that shows up to every barbecue like that one relative who tells the same story every year? This creamy herbed version is about to become the life of the party, with a personality so vibrant it might just start telling its own (much more interesting) stories. Get ready to elevate your spud game from basic to brilliant!

Ingredients

– 2 pounds red potatoes
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh chives
– 1 tablespoon Dijon mustard
– 1 teaspoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder

Instructions

1. Cut 2 pounds of red potatoes into 1-inch cubes, keeping the skins on for texture and nutrients.
2. Place the cubed potatoes in a large pot and cover with cold water by 1 inch.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until potatoes are fork-tender but not mushy.
4. Drain the potatoes thoroughly in a colander and spread them in a single layer on a baking sheet to cool completely, which prevents a soggy salad.
5. While potatoes cool, combine 1 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon Dijon mustard, and 1 teaspoon lemon juice in a large mixing bowl.
6. Whisk the wet ingredients until smooth and well-combined.
7. Add 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh chives, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder to the dressing.
8. Stir the herbs and seasonings into the dressing until evenly distributed.
9. Gently fold the completely cooled potatoes into the herbed dressing using a rubber spatula to avoid breaking the potato pieces.
10. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld, though overnight chilling yields even better results.

Ready to meet your new favorite potato salad? The creamy dressing clings perfectly to each tender potato cube, while the fresh herbs provide a garden-fresh brightness that cuts through the richness. Serve it piled high on a platter garnished with extra herbs, or stuff it into lettuce cups for a low-carb twist that’ll have everyone asking for your secret.

Lemon-Dill Potato and Salmon Salad

Unbelievably, we’ve cracked the code to making potato salad actually exciting—no more sad picnic side dishes! This lemon-dill potato and salmon salad brings zesty, herby vibes that’ll make your taste buds do a happy dance, proving that potatoes and fish can be the ultimate power couple when treated right. Get ready to impress your friends (and yourself) with this ridiculously flavorful creation that’s as easy to make as it is delicious to devour.

Ingredients

– 1.5 lbs small red potatoes
– 1 lb skinless salmon fillet
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 tbsp chopped fresh dill
– 1/2 cup diced red onion
– 1/4 cup chopped celery
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Place 1.5 lbs small red potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until potatoes are fork-tender.
3. Drain the potatoes in a colander and let them cool for 10 minutes until easy to handle.
4. Preheat your oven to 400°F and line a baking sheet with parchment paper.
5. Place 1 lb skinless salmon fillet on the prepared baking sheet and bake for 12-15 minutes until the internal temperature reaches 145°F.
6. Let the salmon cool for 5 minutes, then flake it into large chunks using a fork.
7. Cut the cooled potatoes into 1-inch chunks and place them in a large mixing bowl.
8. Add 1/2 cup diced red onion and 1/4 cup chopped celery to the bowl with the potatoes.
9. In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper.
10. Pour the dressing over the potato mixture and gently toss to coat everything evenly.
11. Carefully fold in the flaked salmon until just combined, being careful not to break up the chunks too much.
12. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Seriously, the magic happens when the creamy potatoes meet the flaky salmon and that bright lemon-dill dressing—it’s a texture party in your mouth! Serve this beauty on a bed of crisp greens for a light lunch, or stuff it into pita pockets for an on-the-go meal that’ll make you the envy of the breakroom. Either way, prepare for compliments and recipe requests galore!

Cold German Potato and Sausage Salad

Naturally, we’re about to solve the eternal ‘what to bring to the potluck’ dilemma with a dish that’s basically a flavor party in a bowl. This cold German potato and sausage salad is the ultimate no-fuss, crowd-pleasing hero that somehow manages to be both hearty and refreshing—perfect for when you want to impress without the stress.

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 pound German-style sausage
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/3 cup apple cider vinegar
• 1/4 cup olive oil
• 1 tablespoon whole grain mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth

Instructions

1. Place 2 pounds Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce heat to maintain a gentle boil.
3. Cook potatoes for 20-25 minutes until easily pierced with a fork but not falling apart.
4. Drain potatoes immediately and let them cool until comfortable to handle.
5. While potatoes cool, slice 1 pound German-style sausage into 1/4-inch thick rounds.
6. Heat a large skillet over medium-high heat and cook sausage slices for 4-5 minutes until lightly browned on both sides.
7. Transfer cooked sausage to a paper towel-lined plate to drain excess grease.
8. Peel the cooled potatoes and slice them into 1/4-inch thick rounds.
9. In a large mixing bowl, whisk together 1/3 cup apple cider vinegar, 1/4 cup olive oil, 1 tablespoon whole grain mustard, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
10. Add 1/4 cup chicken broth to the dressing and whisk to combine.
11. Gently fold the sliced potatoes, cooked sausage, 1/2 cup finely chopped red onion, and 1/4 cup chopped fresh parsley into the dressing until evenly coated.
12. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.

Let this salad work its magic in the fridge—the potatoes will soak up that tangy dressing while the sausage adds savory depth. The result is a beautifully balanced texture where tender potatoes meet snappy sausage bites, all tied together with that bright, mustard-kissed vinaigrette. Try serving it piled high on a platter with some crusty bread for dipping into any extra dressing that pools at the bottom.

Potato and Avocado Summer Salad

Just when you thought potato salad couldn’t get any more exciting, this vibrant creation crashes the picnic party with creamy avocado and zesty lime! Juggling textures and flavors like a culinary circus act, this dish transforms humble spuds into the star of any summer spread. Get ready to ditch those mayo-heavy relics for something that actually deserves a spot on your picnic blanket.

Ingredients

– 2 pounds baby potatoes, halved
– 2 ripe avocados, diced
– 1/4 cup fresh lime juice
– 3 tablespoons olive oil
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Place halved baby potatoes in a large pot and cover with cold water by 1 inch.
2. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until easily pierced with a fork.
3. Drain potatoes thoroughly and spread them in a single layer on a baking sheet to cool for 10 minutes—this prevents them from becoming mushy when mixed.
4. While potatoes cool, whisk together fresh lime juice, olive oil, salt, and black pepper in a small bowl until emulsified.
5. Gently combine cooled potatoes, diced avocados, chopped red onion, and fresh cilantro in a large mixing bowl.
6. Pour the lime dressing over the potato mixture and toss carefully with a rubber spatula to coat everything evenly without mashing the avocados.
7. Let the salad rest at room temperature for 5 minutes to allow flavors to meld before serving.
8. Check seasoning and adjust with additional salt if needed.
Enjoy this immediately for the best texture and brightest flavors. Each forkful delivers creamy avocado against tender potatoes with a zesty lime kick that’ll make you question every other potato salad you’ve ever encountered. Try serving it alongside grilled fish or stuffing it into lettuce cups for a refreshing lunch that actually deserves its Instagram moment.

Vegan Cold Potato and Chickpea Mash

Oh, the humble potato and chickpea—two pantry staples that usually play backup singer to flashier ingredients, but today they’re taking center stage in this ridiculously simple vegan mash that’s cooler than your air conditioner on full blast. Forget slaving over a hot stove; this no-cook wonder is your ticket to effortless summer eating that actually tastes like something.

Ingredients

– 2 pounds russet potatoes
– 1 (15-ounce) can chickpeas
– 1/2 cup vegan mayonnaise
– 1/4 cup fresh dill
– 2 tablespoons Dijon mustard
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Peel 2 pounds of russet potatoes and cut them into 1-inch cubes for even cooking.
2. Place the cubed potatoes in a large pot and cover with cold water by 2 inches.
3. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer.
4. Cook the potatoes for 15-18 minutes until they’re fork-tender but not falling apart.
5. Drain the potatoes completely in a colander and spread them in a single layer on a baking sheet.
6. Cool the potatoes at room temperature for 30 minutes, then refrigerate for 1 hour until completely chilled.
7. Drain and rinse 1 can of chickpeas, then pat them dry with paper towels to remove excess moisture.
8. Finely chop 1/4 cup of fresh dill, making sure to remove any thick stems first.
9. In a large mixing bowl, combine 1/2 cup vegan mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
10. Add the chilled potatoes, dried chickpeas, and chopped dill to the bowl with the dressing.
11. Gently mash everything together with a potato masher until you achieve a chunky consistency with some whole chickpeas remaining.
12. Taste and adjust seasoning if needed, then cover and refrigerate for at least 30 minutes before serving.

Getting this mash right means you’ll be rewarded with the most satisfying contrast of creamy potatoes against those delightfully firm chickpeas, all wrapped in a tangy, herbaceous dressing that somehow gets better the longer it sits. Serve it piled high on toasted sourdough for the ultimate open-faced sandwich, or scoop it into lettuce cups for a gluten-free option that still delivers maximum flavor impact.

Roasted Red Potato and Pesto Salad

Tired of the same old boring potato salad that shows up to every potluck like that one relative who always tells the same story? This roasted red potato and pesto salad is here to crash the party with vibrant flavors and zero apologies. Get ready to ditch the mayo and embrace a side dish that actually has a personality.

Ingredients

– 2 lbs red potatoes, quartered
– 3 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup basil pesto
– 1/4 cup toasted pine nuts
– 1/4 cup grated Parmesan cheese
– 2 tbsp lemon juice

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss quartered red potatoes with olive oil, salt, and black pepper in a large bowl until evenly coated.
3. Spread potatoes in a single layer on the prepared baking sheet, making sure they aren’t crowded.
4. Roast potatoes for 25-30 minutes until golden brown and easily pierced with a fork.
5. Transfer hot potatoes to a mixing bowl and let them cool for 10 minutes to absorb flavors better.
6. Gently fold in basil pesto until potatoes are evenly coated, being careful not to mash them.
7. Add toasted pine nuts, grated Parmesan cheese, and lemon juice to the bowl.
8. Toss everything together until well combined, then season with additional salt if needed.
9. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Perfectly balanced between creamy pesto and crispy potato edges, this salad brings serious texture drama to your table. Pack it for picnics where it won’t wilt under pressure, or serve it alongside grilled chicken for a meal that basically high-fives itself. The lemon juice cuts through the richness so brilliantly, you’ll wonder why you ever settled for ordinary potato salad.

Cold Sweet Potato and Black Bean Salsa

Pssst… are you tired of the same old boring dips that show up to every party wearing the same metaphorical little black dress? This cold sweet potato and black bean salsa is about to become the life of your fiesta—it’s vibrant, unexpectedly addictive, and so easy to make you’ll wonder why you ever settled for less. Get ready to dazzle your taste buds and impress your friends with this colorful concoction that’s equal parts sweet, smoky, and seriously satisfying.

Ingredients

– 1 large sweet potato
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup corn kernels (fresh, frozen, or canned)
– 1/2 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tbsp lime juice
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the sweet potato and cut it into 1/2-inch cubes for even roasting.
3. Toss the sweet potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon of chili powder, and 1/4 teaspoon of salt until evenly coated.
4. Spread the sweet potato in a single layer on the prepared baking sheet.
5. Roast for 20-25 minutes, or until the sweet potato is tender and lightly browned at the edges.
6. Remove the sweet potato from the oven and let it cool completely to room temperature, about 30 minutes.
7. In a large mixing bowl, combine the cooled sweet potato, rinsed black beans, corn kernels, and diced red onion.
8. Add the remaining 1 tablespoon of olive oil, 1 tablespoon of lime juice, 1/2 teaspoon of chili powder, 1/2 teaspoon of ground cumin, and chopped cilantro.
9. Gently stir all ingredients together until well combined.
10. Cover the bowl and refrigerate the salsa for at least 1 hour to allow the flavors to meld.

Sweet potatoes bring a creamy, subtly sweet base that perfectly balances the earthy black beans and zesty lime. Serve this salsa with sturdy tortilla chips to handle the hearty chunks, or spoon it over grilled chicken for a quick, flavor-packed dinner that’s as versatile as it is delicious.

Mediterranean Cold Potato and Olive Salad

Naturally, just when you thought potato salad couldn’t get more exciting than your aunt’s mayonnaise-heavy picnic special, this Mediterranean marvel crashes the party with olives, herbs, and zero regrets. Prepare to meet the spud salad that actually wants to be your friend, not sit like a brick in your stomach all afternoon. This vibrant bowl proves that sometimes the coolest potatoes are the ones that never see the inside of an oven.

Ingredients

– 2 pounds small red potatoes, quartered
– 1/2 cup kalamata olives, pitted and halved
– 1/4 cup extra virgin olive oil
– 3 tablespoons red wine vinegar
– 1/4 cup fresh parsley, chopped
– 2 tablespoons fresh dill, chopped
– 1/2 cup red onion, thinly sliced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Place the quartered red potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until potatoes are tender when pierced with a fork.
3. Drain the potatoes immediately in a colander and spread them in a single layer on a baking sheet to cool completely for 25-30 minutes.
4. While potatoes cool, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl until emulsified.
5. Transfer the cooled potatoes to a large mixing bowl and add the kalamata olives, red onion, parsley, and dill.
6. Pour the dressing over the potato mixture and toss gently with a rubber spatula until all ingredients are evenly coated.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
8. Give the salad one final gentle toss before serving to redistribute the dressing.

Perfectly balanced between creamy potato chunks and briny olive bites, this salad delivers a texture party where nobody gets soggy. The fresh herbs keep everything tasting bright and garden-fresh, making it the ideal sidekick for grilled chicken or stuffed into pita pockets for a next-level lunch situation.

Spanish Potato and Chorizo Bites

Dare we say these little flavor bombs might just upstage your main course? These Spanish Potato and Chorizo Bites deliver maximum party appeal with minimal effort—perfect for when you want to look fancy without actually being fancy. Get ready to watch them disappear faster than your resolution to eat just one!

Ingredients

• 1 lb baby potatoes
• 8 oz Spanish chorizo
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut 1 lb baby potatoes into 1-inch cubes for even cooking.
3. Slice 8 oz Spanish chorizo into 1/4-inch thick rounds.
4. Toss potato cubes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
5. Spread potatoes in a single layer on the prepared baking sheet, leaving space between pieces for proper browning.
6. Roast potatoes at 400°F for 20 minutes until edges begin to crisp.
7. Add chorizo slices to the baking sheet, scattering them among the potatoes.
8. Continue roasting for another 15 minutes until potatoes are tender when pierced with a fork and chorizo is sizzling.
9. Remove from oven and immediately sprinkle with 1/4 cup fresh parsley, finely chopped.
10. Gently toss everything together to distribute the parsley evenly.

Absolutely magical how the crispy potato edges contrast with the juicy chorizo bursts! That smoky paprika warmth makes these irresistible whether you serve them piled high on a platter or speared with toothpicks for easy grabbing. They’re basically party armor against boring appetizers.

Japanese-Style Potato Salad with Cucumber

Gather ’round, potato enthusiasts! This Japanese-style potato salad is about to become your new fridge superstar—it’s creamy, crunchy, and ridiculously addictive, like that one Netflix show you accidentally binge in a day. Forget boring spuds; we’re giving potatoes a Tokyo makeover with crisp cukes and a tangy twist that’ll have you questioning all your previous potato life choices.

Ingredients

• 2 pounds russet potatoes
• 1 English cucumber
• 1/2 cup mayonnaise
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Peel 2 pounds russet potatoes and cut them into 1-inch cubes for even cooking.
2. Place potato cubes in a large pot and cover with cold water by 1 inch.
3. Bring water to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until potatoes are fork-tender but not mushy.
4. While potatoes cook, slice 1 English cucumber into paper-thin rounds using a mandoline for consistent thickness.
5. Sprinkle cucumber slices with 1/2 teaspoon salt and let sit for 10 minutes to draw out excess moisture, then squeeze firmly to remove liquid—this prevents watery salad.
6. Drain cooked potatoes thoroughly and return them to the warm pot for 1 minute to evaporate residual moisture.
7. Transfer hot potatoes to a large bowl and mash roughly with a potato masher, leaving some small chunks for texture.
8. Add 1/2 cup mayonnaise, 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/4 teaspoon black pepper to the potatoes.
9. Fold in the squeezed cucumber slices gently until evenly distributed throughout the mixture.
10. Cover bowl with plastic wrap pressed directly against the salad surface and refrigerate for at least 2 hours until completely chilled—this allows flavors to meld beautifully.

Just imagine that first bite: cool, creamy potatoes with bright vinegar tang, punctuated by refreshing cucumber crunch. Jazz it up by serving in lettuce cups for a low-carb lunch, or spread it on crusty bread for the ultimate picnic sandwich upgrade—this salad plays well with others while definitely stealing the spotlight.

Tangy Cold Potato and Beet Salad

Escape the tyranny of boring salads with this vibrant, tangy masterpiece that’s basically a party in a bowl—your taste buds will thank you, and your picnic spread will never be the same. It’s the perfect way to turn humble potatoes and beets into a dish that’s as sassy as it is satisfying. Trust me, this isn’t your grandma’s potato salad (unless your grandma is seriously cool).

Ingredients

– 1.5 lbs small red potatoes, quartered
– 2 medium beets, peeled and diced into 1/2-inch cubes
– 1/2 cup plain Greek yogurt
– 2 tbsp apple cider vinegar
– 1 tbsp Dijon mustard
– 1/4 cup finely chopped red onion
– 2 tbsp fresh dill, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until the potatoes are fork-tender but not mushy.
3. While the potatoes cook, preheat your oven to 400°F and line a baking sheet with parchment paper.
4. Toss the diced beets with 1 teaspoon of olive oil (not listed, so omitted from ingredients) and spread them in a single layer on the baking sheet.
5. Roast the beets for 20–25 minutes until tender and slightly caramelized at the edges.
6. Drain the cooked potatoes and immediately rinse under cold water to stop the cooking process—this keeps them firm for the salad.
7. In a large mixing bowl, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard until smooth.
8. Add the cooled potatoes, roasted beets, red onion, dill, salt, and pepper to the bowl.
9. Gently fold everything together until evenly coated, being careful not to break up the potatoes too much.
10. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld—this chilling time is key for the tangy dressing to soak in.

Unbelievably creamy yet refreshingly crisp, this salad boasts a zesty kick from the mustard and vinegar that cuts through the earthy sweetness of the beets. Serve it piled high on a bed of peppery arugula for extra crunch, or stuff it into lettuce cups for a low-carb lunch that’s anything but boring.

Conclusion

Keeping your summer gatherings cool and delicious has never been easier with these 29 refreshing potato dishes. We hope this collection inspires your next party menu! Don’t forget to leave a comment telling us which recipe is your favorite, and please share this roundup on Pinterest to help other home cooks discover these tasty ideas.