{"id":363549,"date":"2026-08-02T12:27:16","date_gmt":"2026-08-02T12:27:16","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/how-to-make-the-best-potato-salad\/"},"modified":"2026-08-02T12:27:16","modified_gmt":"2026-08-02T12:27:16","slug":"how-to-make-the-best-potato-salad","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=363549","title":{"rendered":"How to Make the Best Potato Salad"},"content":{"rendered":"


\n<\/p>\n

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Recipes<\/a><\/h3>\n

\t\t\t\tBy Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer<\/a><\/span><\/p>\n

\t\t\t\t\"Smoked
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\n\t\t\t\t\t\t <\/p>\n

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1. Choose the Right Potato<\/h3>\n

Tradition often calls for waxy potatoes, such as fingerlings, red potatoes, and Yukon Golds. They\u2019re lower in starch than baking potatoes, so they hold their shape when cooked and tossed with dressing. That makes them ideal for warm German-style salads and any version in which you want distinct pieces of potato rather than a softer, creamier texture.
But don\u2019t overlook baking potatoes. They\u2019re higher in starch and become light and fluffy when baked. Start with a fully baked potato, chill it, then dice it. One of the best potato salads I\u2019ve ever tasted comes from Larsen\u2019s Fish Market in Menemsha on Martha\u2019s Vineyard. They start with baked potatoes and add bacon and scallions. Delectable!<\/p>\n

2. Put Some Skin in the Game<\/h3>\n

Personally, I like potatoes with their skins on\u2014more color, more flavor, and more fiber. Scrub them clean with a stiff-bristled brush before cooking. On the other hand, Mrs. Raichlen prefers her potatoes peeled before they become potato salad. Just saying.<\/p>\n

3. Dress the Potatoes at the Right Temperature<\/h3>\n

When Germans make potato salad, they start with hot cooked potatoes. As the potatoes cool, they absorb the dressing, which typically includes vinegar, mustard, oil or bacon fat, and, of course, cooked bacon. Warm or room temperature is the way to serve it.<\/p>\n

For a creamy American-style salad, let the potatoes cool fully before adding the mayonnaise dressing. For food safety reasons, mayonnaise should always be kept cold.<\/p>\n

4. Choose Creamy or Vinegary<\/h3>\n

The traditional American version gets its richness from mayonnaise. Hellmann\u2019s, please\u2014unless you come from the South, in which case your mayo of choice may be Duke\u2019s. Central Europeans favor a sharper vinegar-based dressing, with oil or bacon fat supplying the richness.<\/p>\n

\"Smoked<\/p>\n

Neither style is automatically better. The important thing is balance. Potatoes are mild and starchy, so the dressing must bring enough acidity, salt, and seasoning to wake them up.<\/p>\n

5. Flavor Assertively<\/h3>\n

As far as I\u2019m concerned, any potato salad needs mustard and vinegar to offset the starchiness of the potatoes. German potato salad demands a touch of sweetness to counterbalance the vinegar and smoky richness of the bacon.<\/p>\n

Many people crown their potato salads with a sprinkling of sweet paprika. You, my friend, will add a smoky dimension by sprinkling on piment\u00f3n\u2014Spanish smoked paprika<\/a>. Once you try it, I promise, you\u2019ll never go back to the sweet stuff.<\/p>\n

6. Add Crunch and Contrast<\/h3>\n

All cream and no crunch would make for a boring potato salad. In my house, capers, olives, and cornichon pickles are obligatory, as are chives or scallion greens chopped so finely a sudden sneeze would blow them away.<\/p>\n

Sliced celery? It certainly adds crunch, but Mrs. Raichlen doesn\u2019t like celery, so I omit it. I have been known to sneak in slivered celery leaves. Mrs. Raichlen, meanwhile, likes to add diced raw carrot\u2014diced, mind you, not shredded\u2014to maximize the crunch.<\/p>\n

The exact embellishments are up to you. The larger point is to give the soft potatoes something crisp, briny, fresh, or sharp to play against.<\/p>\n

7. Make It More Substantial<\/h3>\n

Just because it\u2019s a side dish doesn\u2019t mean potato salad can\u2019t contain protein. Bacon may define German potato salad, while sliced hard-cooked eggs give an American version more heft. Peru\u2019s popular papas a la huanca\u00edna pairs potatoes with a piquant sauce made with tangy white cheese and aji amarillo, the country\u2019s fruity yellow chile.<\/p>\n

8. Above All, Add Smoke<\/h3>\n

So what makes a Raichlen potato salad a Raichlen potato salad? You guessed it: smoke and fire. Instead of boiling the potatoes, I smoke-roast them on the grill.<\/p>\n

Set up your grill for indirect grilling and heat it to medium-high\u2014about 400\u00b0F. Add wood chips or chunks to the fire. Place the potato chunks in a foil pan and toss them with olive oil, salt, and pepper. Smoke-roast until tender, about 40 minutes, stirring from time to time with a wooden spoon.<\/p>\n

The potatoes emerge bronzed at the edges and perfumed with wood smoke. From there, you can take them in an American, German, or Peruvian direction.<\/p>\n

Four Potato Salads to Try<\/h2>\n

Drum roll, please. I now give you four of my favorite potato salads\u2014American, German, and Peruvian, with two very different approaches to the German classic. You be the judge as to which is best.<\/p>\n

\n

Smoked Potato Salad<\/a><\/h3>\n

This is the creamy American-style potato salad you grew up with\u2014only better. Smoke-roasted potatoes meet mayonnaise, mustard, vinegar, eggs, scallions, olives, capers, cornichons, and fresh herbs. The smoke gives a familiar classic an entirely new dimension.<\/p>\n

\"Smoked<\/a><\/p>\n

Get The Recipe \u00bb<\/a><\/p>\n<\/div>\n

\n

Hot Potato Salad<\/a><\/h3>\n

For my money, one of the best potato salads comes from Germany, where bacon supplies the smoke and vinegar wakes up your taste buds. You assemble the salad while the boiled potatoes are still hot, which helps them absorb the mustardy, sweet-sour dressing. Serve it warm or at room temperature\u2014no mayonnaise required.<\/p>\n

\"Hot<\/a><\/p>\n

Get The Recipe \u00bb<\/a><\/p>\n<\/div>\n

\n

Smoke-Roasted German-Style Potato Salad<\/a><\/h3>\n

This live-fire variation takes German potato salad one step further. Instead of boiling the potatoes, you smoke-roast them with onion, then finish them directly over the fire until browned and crusty. Crisp bacon, vinegar, mustard, horseradish, and a touch of sugar complete the dressing.<\/p>\n

\"Smoke<\/a><\/p>\n

Get The Recipe \u00bb<\/a><\/p>\n<\/div>\n

\n

Smoke-Roasted Peruvian Potato Salad<\/a><\/h3>\n

Peru gives us one of the world\u2019s most distinctive potato salads: smoke-roasted potatoes topped with huanca\u00edna sauce, a creamy, spicy blend of cheese and aji amarillo. It\u2019s rich, colorful, piquant, and unlike any potato salad you\u2019ll find at the supermarket deli counter.<\/p>\n

\"Smoke<\/a><\/p>\n

Get The Recipe \u00bb<\/a><\/p>\n<\/div>\n

So Which Potato Salad Is Best?<\/h2>\n

Creamy or vinegary? Warm or cold? Skins on or off? There is no single correct answer. The world\u2019s best potato salad is the one that delivers the right balance of tender potatoes, assertive seasoning, contrasting textures, and enough acidity to keep you coming back for another forkful.<\/p>\n

But this much I know: smoke-roast the potatoes instead of boiling them, and your potato salad will taste like the barbecue it accompanies. Once you add smoke and fire, the humble potato salad becomes a star of the show.<\/p>\n

\n

Looking for more recipes like this? Browse our Recipe Index<\/a> for grilled, smoked, and live-fire favorites.<\/p>\n

Get Steven\u2019s weekly grilling tips, seasonal recipes, and live-fire ideas in your inbox. Join our Up in Smoke newsletter<\/a>. Sign up and get a FREE PDF of Steven Raichlen’s Best Ribs Recipes Ebook.<\/p>\n

Preorder Man On Fire<\/em><\/a> \u2014 A Steven Raichlen Memoir. And get some really cool rewards!<\/p>\n

Looking for more summer grilling inspiration? Check out our Summer Grilling Guide<\/a>.<\/p>\n<\/div>\n

\t\t\t\t
<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

Recipes By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer July 31, 2026 1. Choose the Right Potato Tradition often calls for waxy potatoes, such as fingerlings, red potatoes, and Yukon Golds. They\u2019re lower in starch than baking potatoes, so they hold their shape when cooked and tossed with dressing. That makes […]<\/p>\n","protected":false},"author":1,"featured_media":363550,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96795,184855,90,184856,96982],"tags":[13632,76310,15569,184857],"dealstore":[],"offerexpiration":[],"class_list":["post-363549","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-homepage-feature","category-potato-salad","category-recipes","category-smoked-potato-salad","category-vegetables","tag-potato","tag-potato-salad","tag-salad","tag-smoked-potato-salad"],"yoast_head":"\nHow to Make the Best Potato Salad - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=363549\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Make the Best Potato Salad - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Recipes By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer July 31, 2026 1. 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