16 Refreshing Cold Potato Recipes for Summer

Ever find yourself craving something cool and satisfying during those sweltering summer days? Look no further! Our roundup of 16 Refreshing Cold Potato Recipes is here to rescue your mealtime with dishes that are as easy to make as they are delicious. From zesty salads to creamy sides, these recipes promise to keep you refreshed and eager for more. Dive in and discover your new summer favorite!

Classic Potato Salad with Mayonnaise

Ah, potato salad—the ultimate side dish that never fails to bring comfort and joy to any table. Whether it’s a backyard BBQ or a cozy family dinner, this classic version with creamy mayonnaise is a crowd-pleaser that’s both simple to make and delicious to eat.

Ingredients

• 2 pounds of potatoes, peeled and diced into 1-inch pieces
• 1 cup of mayonnaise
• 2 tablespoons of yellow mustard
• A splash of apple cider vinegar
• A couple of hard-boiled eggs, chopped
• 1/2 cup of diced celery
• 1/4 cup of finely chopped red onion
• A pinch of salt and pepper

Instructions

1. Start by boiling the diced potatoes in a large pot of salted water until they’re fork-tender, about 10-12 minutes. Tip: Don’t overcook them, or they’ll turn mushy.
2. Drain the potatoes and let them cool to room temperature. This helps keep the salad from getting watery.
3. In a large mixing bowl, whisk together the mayonnaise, mustard, and apple cider vinegar until smooth.
4. Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl. Gently toss everything together until well coated. Tip: For extra flavor, let the salad chill in the fridge for an hour before serving.
5. Season with salt and pepper to taste, and give it one final gentle mix. Tip: If the salad seems a bit dry, add a little more mayonnaise to reach your desired creaminess.

Ultimate comfort in every bite, this potato salad is creamy with just the right amount of crunch from the celery and onion. Serve it on a bed of lettuce for a pretty presentation, or alongside grilled meats for the perfect summer meal.

German Potato Salad with Bacon and Vinegar

Feeling like mixing up your salad game? This German Potato Salad with Bacon and Vinegar is a tangy, hearty side that’s perfect for any gathering or a cozy night in. You’ll love the crispy bacon and the punch of vinegar that makes this dish unforgettable.

Ingredients

• 2 pounds of waxy potatoes, peeled and sliced into 1/4-inch rounds
• 6 slices of thick-cut bacon, chopped
• 1 medium onion, finely diced
• 1/2 cup of chicken broth
• 1/4 cup of apple cider vinegar
• 1 tablespoon of sugar
• A splash of olive oil
• A couple of tablespoons of fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Boil the potatoes in salted water until just tender, about 10 minutes. Drain and set aside.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels.
3. In the same skillet, add a splash of olive oil and sauté the onion until soft, about 5 minutes.
4. Stir in the chicken broth, apple cider vinegar, and sugar. Bring to a simmer.
5. Add the potatoes and bacon to the skillet. Gently toss to coat everything in the dressing.
6. Season with salt and pepper, then sprinkle with fresh parsley before serving.

Vibrant and flavorful, this salad is best served warm, with the potatoes soaking up all that delicious dressing. Try it alongside grilled sausages for a true German feast.

Creamy Dill Potato Salad

This creamy dill potato salad is the perfect side dish for your next barbecue or picnic. You’ll love how the fresh dill and creamy dressing come together with tender potatoes for a dish that’s both refreshing and satisfying.

Ingredients

• 2 pounds of baby potatoes, halved
• A splash of olive oil
• A couple of teaspoons of salt
• 1/2 cup of mayonnaise
• 1/4 cup of sour cream
• A handful of fresh dill, chopped
• A squeeze of lemon juice
• A pinch of black pepper

Instructions

1. Preheat your oven to 400°F. Toss the halved baby potatoes with a splash of olive oil and a couple of teaspoons of salt on a baking sheet.
2. Roast the potatoes in the preheated oven for about 25 minutes, or until they’re golden and fork-tender. Let them cool slightly.
3. In a large bowl, whisk together 1/2 cup of mayonnaise, 1/4 cup of sour cream, a handful of chopped fresh dill, a squeeze of lemon juice, and a pinch of black pepper.
4. Add the slightly cooled potatoes to the bowl and gently toss until they’re evenly coated with the dressing.
5. Chill the potato salad in the refrigerator for at least an hour before serving to let the flavors meld together.

The salad is creamy with a bright, herby kick from the dill and a slight tang from the lemon. Serve it on a bed of lettuce for an extra crunch or alongside grilled meats for a hearty meal.

French Potato Salad with Mustard Vinaigrette

Did you know that the secret to a perfect summer side dish is all in the dressing? This French Potato Salad with Mustard Vinaigrette is your go-to for picnics, BBQs, or just because. It’s light, tangy, and oh-so-easy to whip up.

Ingredients

• 2 pounds of baby potatoes, halved
• A good glug of olive oil (about 1/4 cup)
• A couple of tablespoons of Dijon mustard
• A splash of white wine vinegar (around 2 tbsp)
• A small handful of fresh parsley, chopped
• Salt and freshly ground black pepper, to your liking

Instructions

1. Start by boiling the halved baby potatoes in salted water until they’re just tender, about 10-12 minutes. Tip: Don’t overcook them; you want a bit of bite.
2. While the potatoes cook, whisk together the olive oil, Dijon mustard, and white wine vinegar in a large bowl. Season with salt and pepper. Tip: The dressing should be tangy and slightly thick.
3. Drain the potatoes and let them cool for a minute. Then, while they’re still warm, toss them in the dressing. Tip: Warm potatoes absorb the dressing better.
4. Gently fold in the chopped parsley until everything’s nicely coated.

Great for serving alongside grilled meats or as part of a cold buffet, this salad is all about the creamy potatoes against the sharp, herby dressing. Try it with a sprinkle of extra parsley on top for a fresh finish.

Spicy Korean Potato Salad

Hey, if you’re looking for a side dish that packs a punch and brings a bit of Korean flair to your table, this Spicy Korean Potato Salad is a must-try. It’s creamy, spicy, and utterly addictive, perfect for those who love a little heat with their comfort food.

Ingredients

• 2 large potatoes, peeled and cubed
• A splash of water
• A couple of tablespoons of mayonnaise
• A good squeeze of gochujang (Korean chili paste)
• A sprinkle of sugar
• A dash of rice vinegar
• A handful of chopped green onions
• A few sesame seeds for garnish

Instructions

1. Boil the potatoes in a splash of water until they’re fork-tender, about 15 minutes. Tip: Don’t overcook them, or they’ll turn mushy.
2. Drain the potatoes and let them cool slightly. This helps the salad stay creamy, not watery.
3. In a bowl, mix the mayonnaise, gochujang, sugar, and rice vinegar until smooth. Tip: Adjust the gochujang to your spice preference.
4. Add the potatoes to the sauce and gently toss to coat. Be careful not to break the potatoes.
5. Stir in the green onions, saving a few for garnish. Tip: The onions add a fresh crunch, so don’t skip them.
6. Sprinkle sesame seeds and the remaining green onions on top before serving.

Perfect for picnics or as a bold side, this salad’s creamy texture and spicy-sweet flavor will have you coming back for more. Try it alongside grilled meats or as a standalone snack for a real treat.

Healthy Greek Yogurt Potato Salad

Did you know that swapping mayo for Greek yogurt in your potato salad not only lightens it up but adds a tangy twist? This version keeps all the creamy goodness while packing a protein punch.

Ingredients

• 2 lbs of baby potatoes, halved
• A big dollop of Greek yogurt (about 1 cup)
• A splash of apple cider vinegar (around 2 tbsp)
• A couple of celery stalks, diced
• A handful of red onion, finely chopped
• A sprinkle of dill (fresh or dried, to your heart’s content)
• A pinch of salt and pepper

Instructions

1. Boil the halved baby potatoes in salted water until they’re fork-tender, about 10-12 minutes.
2. Drain the potatoes and let them cool for a bit. Tip: Spread them out on a tray to cool faster and avoid mushiness.
3. In a large bowl, mix the Greek yogurt and apple cider vinegar until smooth. Tip: The vinegar adds a nice zing and keeps the yogurt from being too thick.
4. Toss in the cooled potatoes, celery, red onion, and dill. Gently mix to coat everything evenly. Tip: Be gentle to keep the potatoes from breaking apart.
5. Season with salt and pepper, then give it one final gentle toss.
6. Chill in the fridge for at least an hour before serving to let the flavors meld.

Now, this salad’s got a creamy yet light texture with a refreshing tang. Try serving it on a bed of greens for an extra crunch or alongside grilled chicken for a protein-packed meal.

Vegan Potato Salad with Avocado

Ever find yourself craving something creamy, comforting, and completely plant-based? This vegan potato salad with avocado is your answer, blending the heartiness of potatoes with the rich, buttery texture of avocado for a dish that’s as satisfying as it is simple.

Ingredients

• 2 pounds of baby potatoes, halved
• 1 ripe avocado, pitted and peeled
• A splash of lemon juice
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• 1/4 cup of chopped red onion
• A handful of fresh dill, chopped

Instructions

1. Start by boiling the baby potatoes in a large pot of salted water until they’re fork-tender, about 15 minutes. Tip: Don’t overcook them, or they’ll turn mushy.
2. While the potatoes cook, mash the avocado in a large bowl with the lemon juice, olive oil, salt, and pepper until smooth. Tip: The lemon juice not only adds flavor but keeps the avocado green.
3. Drain the potatoes and let them cool for a few minutes. Then, gently fold them into the avocado mixture along with the red onion and dill. Tip: Folding instead of stirring keeps the potatoes intact.
4. Chill the salad in the fridge for at least 30 minutes before serving to let the flavors meld.

Rich in texture and bursting with fresh flavors, this salad is a standout at picnics or as a bright side to grilled veggies. Try serving it on a bed of greens for an extra crunch.

Roasted Garlic and Herb Potato Salad

Alright, let’s dive into making this Roasted Garlic and Herb Potato Salad that’s perfect for any gathering or just a cozy night in. You’re going to love how the roasted garlic adds a deep, mellow flavor that pairs perfectly with the fresh herbs.

Ingredients

• 2 lbs of baby potatoes, halved
• 4 cloves of garlic, minced
• A couple of tbsp of olive oil
• A splash of apple cider vinegar
• A handful of fresh parsley, chopped
• A sprinkle of salt and pepper
• A dash of dried thyme

Instructions

1. Preheat your oven to 400°F. This ensures your potatoes get perfectly crispy.
2. Toss the halved baby potatoes with olive oil, minced garlic, salt, pepper, and dried thyme in a large bowl. Tip: Make sure every piece is evenly coated for maximum flavor.
3. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes until golden and fork-tender. Tip: Give them a stir halfway through for even browning.
4. Let the potatoes cool slightly, then transfer them back to the bowl.
5. Add a splash of apple cider vinegar and the chopped parsley. Gently toss to combine. Tip: The vinegar adds a nice tang that balances the richness of the potatoes.
6. Serve warm or at room temperature. Perfect for pairing with grilled meats or enjoying on its own.

Potato salad never had it so good! The roasted garlic infuses every bite with a sweet, nutty flavor, while the herbs keep it fresh. Try topping it with a sprinkle of feta for an extra tangy twist.

Mustard and Honey Glazed Potato Salad

Just when you thought potato salad couldn’t get any better, here comes a version that’s sweet, tangy, and utterly irresistible. You’re going to love how the mustard and honey glaze brings a whole new vibe to the classic dish.

Ingredients

• 2 pounds of baby potatoes, halved
• A good glug of olive oil
• A couple of tablespoons of whole grain mustard
• A generous drizzle of honey
• A splash of apple cider vinegar
• A pinch of salt and pepper
• A handful of chopped fresh dill

Instructions

1. Preheat your oven to 400°F. This high heat will help crisp up the potatoes.
2. Toss the halved baby potatoes with a good glug of olive oil, a pinch of salt, and pepper on a baking sheet. Spread them out in a single layer for even cooking.
3. Roast for about 25 minutes, or until they’re golden and fork-tender. Give them a stir halfway through to ensure they cook evenly.
4. While the potatoes are roasting, whisk together a couple of tablespoons of whole grain mustard, a generous drizzle of honey, and a splash of apple cider vinegar in a small bowl. This glaze is the secret to the salad’s addictive flavor.
5. Once the potatoes are done, let them cool for a minute, then toss them with the mustard-honey glaze until they’re well coated.
6. Sprinkle a handful of chopped fresh dill over the top for a burst of freshness.

And there you have it—a potato salad that’s anything but ordinary. The glaze gives it a sticky, sweet, and tangy coating, while the dill adds a fresh contrast. Serve it warm for the best flavor, or chill it if you prefer a more traditional potato salad vibe.

Curried Potato Salad with Raisins

Looking for a twist on the classic potato salad? This curried version with sweet raisins brings a delightful mix of flavors to your table, perfect for picnics or as a cozy side dish.

Ingredients

• 2 pounds of potatoes, peeled and cubed
• A couple of tablespoons of mayonnaise
• A splash of apple cider vinegar
• 1 tablespoon of curry powder
• A handful of raisins
• Salt, just a pinch
• Freshly ground black pepper, to your liking

Instructions

1. Boil the potatoes in a large pot of salted water until they’re tender, about 10-15 minutes. Tip: Check with a fork; if it slides in easily, they’re ready.
2. Drain the potatoes and let them cool for a bit. This stops them from turning mushy when you mix everything.
3. In a large bowl, whisk together the mayonnaise, apple cider vinegar, and curry powder until smooth. Tip: Adjust the curry powder if you like more or less spice.
4. Add the cooled potatoes and raisins to the bowl. Gently toss to coat everything evenly. Tip: Be gentle to keep the potatoes from breaking apart.
5. Season with salt and pepper, then give it one final mix. Taste and adjust the seasoning if needed.

Vibrant and flavorful, this curried potato salad is a standout with its creamy texture and sweet-spicy notes. Serve it on a bed of greens for an extra crunch or alongside grilled meats for a hearty meal.

Smoked Salmon and Potato Salad

Think about those lazy summer afternoons when you crave something light yet satisfying. This smoked salmon and potato salad is your go-to, blending creamy textures with a smoky kick.

Ingredients

• 2 cups of baby potatoes, halved
• A splash of olive oil
• A pinch of salt and pepper
• 1 tbsp of Dijon mustard
• A couple of tbsp of lemon juice
• 1/4 cup of sour cream
• 4 oz of smoked salmon, torn into bite-sized pieces
• A handful of fresh dill, chopped
• 1/2 red onion, thinly sliced

Instructions

1. Preheat your oven to 400°F. Toss the baby potatoes with olive oil, salt, and pepper on a baking sheet. Tip: Make sure they’re in a single layer for even roasting.
2. Roast for 25 minutes or until golden and fork-tender. Let them cool slightly.
3. In a large bowl, whisk together Dijon mustard, lemon juice, and sour cream. Tip: The mustard adds a nice tang, but feel free to adjust to your liking.
4. Add the roasted potatoes, smoked salmon, dill, and red onion to the bowl. Gently toss to coat everything in the dressing. Tip: Be gentle to keep the salmon pieces intact.
5. Season with a bit more salt and pepper if needed, then serve. Now, imagine the creamy potatoes against the smoky salmon, with a fresh dill finish. Perfect for a picnic or a fancy brunch at home.

Caprese Potato Salad with Fresh Mozzarella

Kick off your summer gatherings with this twist on a classic. You’ll love how the fresh mozzarella and ripe tomatoes bring a Caprese vibe to the humble potato salad.

Ingredients

• 2 pounds of baby potatoes, halved
• a splash of olive oil
• a couple of cloves of garlic, minced
• a pinch of salt and pepper
• 1 cup of fresh mozzarella balls, halved
• a handful of fresh basil leaves, torn
• 1 pint of cherry tomatoes, halved
• a drizzle of balsamic glaze

Instructions

1. Preheat your oven to 400°F.
2. Toss the halved baby potatoes with a splash of olive oil, minced garlic, salt, and pepper on a baking sheet.
3. Roast for 25 minutes or until the potatoes are golden and fork-tender. Tip: Give them a stir halfway through for even browning.
4. Let the potatoes cool to room temperature. This keeps the mozzarella from melting when mixed in.
5. In a large bowl, combine the cooled potatoes, halved mozzarella balls, torn basil leaves, and halved cherry tomatoes.
6. Drizzle with balsamic glaze right before serving. Tip: Add the glaze last to keep the salad looking fresh.
7. Gently toss everything together. Tip: Use a rubber spatula to mix without breaking the mozzarella.

Delight in the creamy mozzarella and juicy tomatoes against the hearty potatoes. Serve it on a platter for a family-style meal or pack it for a picnic—it’s versatile and always a hit.

Buffalo Blue Cheese Potato Salad

Now, imagine combining the spicy kick of buffalo sauce with the creamy tang of blue cheese in a potato salad. You’ve got a game-day favorite that’s as easy to make as it is to devour.

Ingredients

• 2 pounds of baby potatoes, halved
• A splash of olive oil
• A couple of celery stalks, chopped
• 1/2 cup of buffalo sauce
• 1/4 cup of mayonnaise
• A handful of crumbled blue cheese
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 400°F. Toss the halved baby potatoes with a splash of olive oil and a pinch of salt on a baking sheet. Tip: Make sure the potatoes are in a single layer for even roasting.
2. Roast for 25 minutes or until they’re golden and fork-tender. Let them cool slightly.
3. In a large bowl, mix the roasted potatoes with the chopped celery. Tip: The celery adds a nice crunch, so don’t skip it!
4. Whisk together the buffalo sauce and mayonnaise in a small bowl. Pour over the potato mixture and toss to coat. Tip: If you like it spicier, add an extra splash of buffalo sauce.
5. Sprinkle the crumbled blue cheese on top and give it a gentle stir. Season with a pinch of pepper.

Perfect for picnics or as a bold side dish, this potato salad brings a creamy texture with a spicy, tangy punch. Try serving it alongside grilled chicken for a full-flavored meal.

Mediterranean Potato Salad with Olives and Feta

Let’s dive into a dish that’s as vibrant as a Mediterranean sunset. This potato salad is a tangy, herby delight, packed with briny olives and creamy feta. Perfect for picnics or as a hearty side.

Ingredients

• 2 lbs of baby potatoes, halved
• A generous splash of olive oil
• A couple of garlic cloves, minced
• A handful of Kalamata olives, pitted and halved
• A big handful of fresh parsley, chopped
• A sprinkle of dried oregano
• Juice of 1 lemon
• A block of feta cheese, crumbled
• Salt and pepper to your liking

Instructions

1. Preheat your oven to 400°F. Toss the halved baby potatoes with olive oil, minced garlic, salt, and pepper on a baking sheet.
2. Roast for about 25 minutes, or until the potatoes are golden and fork-tender. Tip: Give them a stir halfway through for even browning.
3. While the potatoes cool slightly, whisk together lemon juice, a bit more olive oil, dried oregano, salt, and pepper in a large bowl.
4. Add the warm potatoes to the bowl and toss gently to coat them in the dressing. Tip: The warmth helps the potatoes soak up all those flavors.
5. Fold in the Kalamata olives, chopped parsley, and crumbled feta. Tip: If you’re not serving immediately, hold off on adding the feta until the last minute to keep it from melting.
6. Give everything one final gentle toss, then taste and adjust the seasoning if needed.

Dig into this salad while it’s still a bit warm for the best experience. The potatoes are creamy inside with a slight crisp outside, while the feta and olives add a salty punch. Serve it alongside grilled chicken or scoop it onto a bed of greens for a lighter meal.

Asian-Inspired Potato Salad with Sesame Dressing

Hey, you know how sometimes you crave something a little different but still comforting? This Asian-inspired potato salad with sesame dressing is just the thing to shake up your usual side dish routine.

Ingredients

• 2 pounds of baby potatoes, halved
• A splash of olive oil
• A couple of tablespoons of soy sauce
• A tablespoon of sesame oil
• A handful of green onions, thinly sliced
• A sprinkle of sesame seeds
• A dash of rice vinegar
• A pinch of sugar

Instructions

1. Preheat your oven to 400°F. Toss the halved baby potatoes with a splash of olive oil and spread them out on a baking sheet.
2. Roast the potatoes for about 25 minutes, or until they’re golden and fork-tender. Tip: Give them a stir halfway through for even browning.
3. While the potatoes are roasting, whisk together a couple of tablespoons of soy sauce, a tablespoon of sesame oil, a dash of rice vinegar, and a pinch of sugar in a large bowl.
4. Once the potatoes are done, let them cool for a few minutes before adding them to the bowl with the dressing. Tip: Cooling them slightly prevents the dressing from soaking in too quickly and making the salad soggy.
5. Gently toss the potatoes with the dressing until they’re evenly coated. Then, fold in a handful of thinly sliced green onions and a sprinkle of sesame seeds. Tip: Save a few green onions and sesame seeds for garnish to make it look extra pretty.
6. Serve the salad warm or at room temperature. The sesame dressing gives it a rich, nutty flavor that pairs perfectly with the creamy potatoes and crisp green onions. Try serving it alongside grilled meats or as part of a picnic spread for a tasty twist on the classic potato salad.

This dish brings a delightful mix of textures and flavors to the table, with the creamy potatoes, crunchy green onions, and that irresistible sesame dressing. It’s a surefire way to add some excitement to your meal without straying too far from comfort food territory.

Sweet and Sour Potato Salad with Pickles

Hey, you’re going to love this twist on potato salad that’s both sweet and tangy, with a crunch from the pickles. It’s perfect for those summer BBQs or just when you’re craving something a little different.

Ingredients

• 2 lbs of potatoes, cubed
• A splash of olive oil
• A couple of dill pickles, chopped
• 1/4 cup of mayonnaise
• 2 tbsp of apple cider vinegar
• 1 tbsp of sugar
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 400°F.
2. Toss the cubed potatoes with a splash of olive oil and a pinch of salt on a baking sheet. Tip: Make sure the potatoes are in a single layer for even cooking.
3. Roast for 25-30 minutes until they’re golden and fork-tender. Tip: Give them a stir halfway through to prevent sticking.
4. While the potatoes cool, whisk together the mayonnaise, apple cider vinegar, and sugar in a large bowl. Tip: Adjust the vinegar or sugar to get your perfect sweet and sour balance.
5. Add the roasted potatoes and chopped pickles to the bowl, gently tossing to coat everything in the dressing.
6. Season with a pinch of pepper, then chill in the fridge for at least an hour to let the flavors meld.

Just imagine the creamy potatoes with that tangy dressing and the crunch of pickles—it’s a texture dream. Serve it on a bed of greens for a light lunch or alongside grilled meats for a hearty dinner.

Conclusion

Just as the summer heat calls for something cool and comforting, these 16 refreshing cold potato recipes are your go-to for delicious, easy meals. Whether you’re hosting a picnic or simply craving a light dish, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!