Potato salad, oh potato salad! Just the name conjures up images of sunny afternoons, sizzling grills, and laughing friends gathered in backyards. It’s a dish that feels inherently summery, a true staple at any cookout or barbecue. And honestly, for something so seemingly simple, it occupies a surprisingly versatile spot at the table. You might think, ‘It’s just potatoes and mayo, right?’ But oh, how wrong that thought is! There’s a whole universe of potato salads out there, from creamy classics to tangy twists, each with its own personality.
Like so many home cooks, I’m always on the hunt for that perfect recipe, the one that will make people ask, ‘Wow, what’s in this?!’ The one that feels just right for sharing on a warm evening. So, in my never-ending quest for culinary perfection, I decided to tackle four recipes from some seriously big names in the food world: Guy Fieri, Sunny Anderson, Ina Garten, and Ree Drummond. These are chefs whose work I admire, and I was genuinely excited to see their takes on this humble, beloved dish.
My mission was clear: test each recipe, follow the instructions as written (or as closely as I could, sometimes grocery stores have other plans!), and figure out which one would earn a permanent spot in my summer cookout repertoire. I wanted to see how they stacked up, what made each one unique, and ultimately, which one stole my heart (and my taste buds). Let me tell you, it was quite the delicious adventure, full of boiling, mixing, chilling, and, of course, lots of tasting.
First up on the testing block was Guy Fieri’s baked-potato salad. Now, when you think of Guy Fieri, you might expect something wild and over-the-top, but this recipe felt surprisingly approachable. It called for just eight ingredients, and that includes salt and pepper, which felt like a breath of fresh air. The core components were red potatoes, vinegar, mayo, sour cream, green onions, and bacon. The text mentioned that I substituted the bacon for a plant-based option, which is something I often do, and I was curious to see how it would perform here. It felt like a standard-ish list, but with the “baked-potato” angle, I was intrigued.
Getting started with Fieri’s recipe was pretty easy. The first step involved boiling the potatoes whole, which I did for about 20 minutes. The goal was to get them tender enough that I could easily pierce them with a fork, which is a great test for potato doneness when you’re planning to chop them later. Once they were cooked, I let them cool down. Letting potatoes cool before chopping is key for potato salad; it helps them hold their shape better and prevents them from becoming mushy. While they were cooling, I moved on to the bacon – or in my case, the plant-based bacon. I fried it until it was nice and crispy. You want that crunch factor in a potato salad; it adds so much.
The next step was a little unique: frying the chopped potatoes. After boiling and cooling, I chopped the red potatoes into roughly 1-inch pieces. The recipe then instructed me to fry them in the small amount of “bacon fat” left in the pan. Using the fat from the bacon (or plant-based bacon, in my scenario) to fry the potatoes seemed like a smart move for adding extra flavor right into the potato itself. The context noted that it “would likely be more flavorful with the real stuff,” but I was still “content with the results” using the plant-based alternative. This step felt different from just boiling and mixing, suggesting that “baked-potato” inspiration was influencing the cooking method.
While the potatoes were getting their moment in the pan, I whipped up the dressing. The recipe called for a mix of mayo, sour cream, and vinegar, among other things I assumed based on the initial ingredient list, like green onions and salt/pepper. I mixed these together in a small bowl. Giving it a little taste, I immediately noticed something important: the dressing was “quite tangy and potent.” This is where personal preference comes in. What one person finds perfectly balanced, another might find overwhelming. Recognizing this, I decided to trust my instincts. The context mentions that I “only used half of it.” This felt like a crucial decision at the time, a little tweak I made based on the initial taste test. Cooking is all about adjusting as you go, right?
With the dressing ready and adjusted, I combined it with the fried potato pieces. I gently mixed everything together, making sure the potatoes were nicely coated but trying not to break them up too much. Texture is so important! Once combined, the recipe suggested chilling the mix in the fridge for an hour to let the flavors meld and the salad cool down properly. Potato salad is definitely best served cold, allowing all those creamy, tangy flavors to come together. Just before serving, I topped the salad with the crumbled crispy plant-based bacon and the chopped green onions. Those garnishes add both flavor and a lovely visual appeal.
Potato Salad
Equipment
- 1 Large Pot For boiling potatoes
- 1 Colander For draining and steaming potatoes
- 1 Large Bowl For mixing the salad
- 1 Small Bowl For making the dressing
- 1 Whisk For combining dressing ingredients
Ingredients
Main
- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Instructions
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Notes
Tasting Fieri’s finished potato salad was a moment of truth. My first bite confirmed that cutting the dressing in half was absolutely the “right call.” The context specifically says, “After my first bite, I was so thankful that I halved the dressing — it was nice and tangy without being overwhelming.” This highlights the potency of the original dressing ratio and validates the mid-recipe adjustment. The overall texture of the salad was also a winner. The context notes, “The salad was very creamy and the potatoes were soft,” which is a classic potato salad texture that many people love. But what really elevated it was the contrast: “the bacon and green onions added a nice crunch.” That combination of creamy, soft, tangy, and crunchy is what makes a potato salad truly special. It was a solid start to my celebrity chef potato salad journey.
Next on my list was Sunny Anderson’s charred-onion potato salad. Sunny is fantastic, and her approach often includes interesting twists. This recipe sounded intriguing right from the start with its “charred-onion dressing.” The ingredient list was described as “short” but included “a couple of interesting inclusions.” One was “bagged, steamable potatoes,” which immediately piqued my interest because anything that saves cooking time is a win in my book, especially for a dish like potato salad, which often involves boiling large quantities of potatoes. The other key inclusion was sweet onion, specifically for that charred dressing. The recipe also called for standard potato salad components like salt, pepper, mayo, Dijon mustard, white-wine vinegar, and parsley.
Now, about those steamable potatoes. I was “initially excited to cut down the cooking time by using microwavable potatoes,” but alas, the grocery store had other plans. I “couldn’t find them at my grocery store,” which is a common reality for home cooks. You have to be adaptable! So, I pivoted and bought “a small, multicolored option instead.” This is a good reminder that you can often substitute potato types in recipes like this, although the texture might vary slightly. Boiling different potato varieties can sometimes take different amounts of time, so it’s always best to test for doneness with a fork.
Making the charred-onion dressing was the unique part of this recipe, and I found it was “easier to make than expected.” The first step for the dressing was charring the sweet onion. I chopped the onion into quarters and cooked it on a grill pan over high heat. The goal was to get it “covered in golden marks,” which indicates it was getting nicely charred and developing that smoky flavor. Once it looked good, I set it aside to cool. Meanwhile, I got the potatoes cooking. I boiled the multicolored potatoes for about 15 to 20 minutes, checking them until they were tender. Just like with Fieri’s recipe, I let them cool down before proceeding.
While the potatoes were resting and cooling, I finished the dressing. The recipe instructed me to blend the grilled onion with the other dressing ingredients – the mayo, Dijon mustard, white-wine vinegar, salt, and pepper – until the mixture was “mostly smooth.” Blending the charred onions into the dressing is what makes this recipe stand out. It incorporates that smoky, slightly sweet flavor directly into the creamy base. I blended until it had a nice, pourable consistency but wasn’t necessarily perfectly smooth; a little texture from the onion was fine.
Once the dressing was ready and the potatoes were cool enough to handle, I combined them. I poured the charred-onion dressing over the halved potatoes (the context says I halved them after boiling) and gently mixed everything together. The aroma of the charred onion was quite noticeable at this stage. After mixing, I put the salad in the fridge to cool for a couple of hours. Letting it chill for longer than Fieri’s recipe (two hours versus one) would potentially allow the unique charred onion flavor to really infuse into the potatoes. Just before serving, I garnished the salad with chopped parsley, which adds a nice fresh, herbaceous counterpoint to the richness of the dressing.
Tasting Sunny Anderson’s creation brought another set of observations. The context states, “This potato salad unsurprisingly had a potent onion smell, so I expected a strong flavor.” Given the focus on charred onion and blending it into the dressing, that smell was definitely part of the experience. However, the taste was a little unexpected. The context notes, “the dressing was a little bland.” This was surprising, especially after the strong aroma. To try and balance it out, “I added more salt,” which is often the first fix for a bland dish. But even with the added salt, the context mentions it “still could have used some extra vinegar.” This suggests that while the charred onion provided aroma and perhaps a background note, the overall dressing needed more punch from the acidic elements to truly shine.
Cabbage Slaw With Charred Scallions and Lime Dressing
Equipment
- 1 Grill Pan or Cast Iron Skillet For charring the scallions
- 1 Cutting Board
- 1 Sharp Knife Essential for thin slicing
- 1 Blender or Food Processor For the dressing
- 1 Large Mixing Bowl For combining the slaw
Ingredients
Main
- 1 bunch scallions about 6, trimmed
- 1 habanero chile seeds removed
- 4 garlic cloves
- Zest of 2 limes
- ½ cup fresh lime juice
- ¼ cup vegetable oil
- Kosher salt
- 1 small head of Napa cabbage thinly sliced
- 2 large watermelon radishes or one 6" piece daikon Japanese radish, peeled, cut into ⅛"-thick matchsticks
- Thinly sliced mint and thinly sliced red onion for serving
Instructions
- Trim scallions and prepare grill pan or cast iron skillet for charring.
- Char the scallions over medium-high heat until softened and blackened in spots.
- In a blender or food processor, combine charred scallions, seeded habanero, garlic cloves, lime zest, lime juice, vegetable oil, and a pinch of salt.
- Process the dressing mixture until smooth.
- Thinly slice the Napa cabbage and transfer to a large mixing bowl.
- Peel watermelon radishes or daikon and cut into thin matchsticks.
- Add radish matchsticks to the bowl with the cabbage.
- Pour the prepared dressing over the cabbage and radish.
- Toss gently to coat all the vegetables evenly with the dressing.
- Serve the slaw immediately, or let sit for 10-15 minutes to meld flavors, garnished with thinly sliced mint and red onion.
Notes
Reflecting on Sunny’s recipe, I considered how I might adjust it if I were to make it again. The charred onion technique is interesting, but the resulting flavor didn’t quite live up to the aroma or my expectations for something “potent.” The context offers a specific suggestion: “If I made this again, I’d likely caramelize the onion instead of charring it for extra umami flavor.” Caramelizing onions brings out their natural sweetness and deepens their flavor profile in a different way than charring, which is more about smoke and slight bitterness. That sounds like a fantastic idea for enhancing the base flavor of the dressing and adding that savory “umami” dimension.
Moving on, I was particularly excited about Ina Garten’s recipe. The Barefoot Contessa is known for her elegant, simple-yet-perfect approach to food, and her potato salad was described as requiring “2 types of mustard and lots of dill.” This immediately signaled a focus on fresh, vibrant flavors and a bit more complexity in the dressing compared to the others so far. The context mentions she “adds plenty of fresh herbs (mostly dill)” to her version, which is right up my alley. Fresh herbs make such a difference in potato salad.
The ingredients list for Ina’s recipe included mayo, both Dijon and whole-grain mustards, buttermilk, salt, pepper, celery, red onion, and white potatoes. Using two types of mustard – one smooth and spicy (Dijon) and one with texture and a slightly different tang (whole-grain) – is a great way to build layers of flavor. The addition of buttermilk also caught my eye; it promises a creamy texture with a nice tang, differentiating it from a purely mayo-based dressing. Fresh dill is clearly a star here, which I love, and the inclusion of celery and red onion provides classic potato salad texture and bite.
The process for making Ina’s potato salad felt very straightforward and classic. The first step was boiling the white potatoes. The context notes this “took a while to boil,” stating it was about “20 to 30 minutes” until they were tender after boiling them in salted water. Different potato types and sizes will always affect cooking time, so testing with a fork is essential. Once they were cooked, I let them cool down. Again, this is a crucial step for preventing mushiness.
While the potatoes were doing their thing (boiling and then cooling), I prepared the other components. I combined the dressing ingredients – mayo, Dijon and whole-grain mustards, buttermilk, salt, and pepper – in a small container. The context explicitly mentions, “The sauce contains a lot of dill,” reinforcing that dill is a prominent feature in this recipe. Separately, I chopped the red onion and celery. The context highlights that I cut the celery “into very small pieces.” This is a smart technique, especially if you or the people you’re cooking for aren’t huge fans of large celery pieces; chopping it finely allows its crunch and subtle flavor to contribute without being overpowering.
Once the potatoes were cooked and sufficiently cooled, I cut them into about 1/2-inch pieces. This is a slightly smaller chop than I used for Fieri’s recipe (1-inch), which would mean more potato surface area for the dressing to coat. I then coated the potato pieces in the dressing before gently folding in the chopped red onion and celery. Mixing the potatoes with the dressing first ensures every piece gets coated, and then adding the other ingredients at the end helps maintain their texture and prevents them from getting too beaten up in the mixing process.
Tasting Ina Garten’s potato salad was a delightful experience. The context raves about the flavor and texture, saying, “I loved the flavor and texture of this potato salad.” The dressing, with its blend of mustards, mayo, and buttermilk, hit the right notes: “This dressing had the perfect balance of spicy mustard to creamy, tangy mayo.” That balance is what makes a classic dressing shine. The textural elements were also spot on. “I loved the acidity and crunch from the red onion,” the context notes. Red onion adds a sharp, fresh bite that complements the richness of the dressing beautifully. And the finely chopped celery worked exactly as intended: “Although I typically don’t like celery, it was chopped so finely that I didn’t really taste it but could still appreciate the added crunch.” This is a fantastic tip for anyone hesitant about celery in potato salad.
While almost perfect, there was one minor note for Ina’s recipe: the dill. The context states, “This potato salad could have used a bit less dill.” It was “pretty potent,” which, while I love dill, meant that for my personal taste, the sheer quantity was slightly overwhelming the other flavors. This is an easy fix for future attempts – just dial back the amount of fresh dill slightly. But overall, the conclusion was clear: “But overall, this was an amazingly creamy and flavorful potato salad.” It really captured the essence of a classic, well-made potato salad with high-quality ingredients and thoughtful preparation.
Finally, I tackled Ree Drummond’s recipe, the Pioneer Woman herself. Her take on potato salad sounded particularly intriguing because the context described it as a “hybrid of egg and potato salad.” This immediately set it apart from the other three, which felt more like traditional potato salad variations. The context notes, “In addition to calling for a classic mayo-mustard dressing, it seemed like a combination of egg and potato salad.” This combination is common in some parts of the country, but adding hard-boiled eggs definitely changes the texture and flavor profile significantly.
Drummond’s recipe had the longest list of ingredients among the four I tested. It included green onions, dill, sweet pickles and their juice, mayo, mustard, paprika, salt, and pepper, in addition to the potatoes and, of course, hard-boiled eggs. The inclusion of sweet pickles and their juice is another interesting twist, promising a sweet and tangy element alongside the creamy dressing. Paprika is a classic addition, often used for both color and a hint of flavor.
There was another instruction in Ree’s recipe that felt quite unusual and really changed the game compared to the other three. Instead of chopping the cooked potatoes into bite-sized pieces, the recipe said “to mash the potatoes or run them through a ricer.” This is highly unconventional for what is typically considered potato salad, which relies on distinct potato chunks. The context notes this was a “strange inclusion of eggs and the mashing instruction.” However, other than these unique aspects, the recipe was described as “very simple to follow.”
Following the instructions, I mashed the potatoes as directed. This immediately created a texture much closer to mashed potatoes than chunky salad. While the potatoes were still warm from mashing, or perhaps after they cooled slightly (the context doesn’t specify the timing relative to temperature after mashing, but typically you’d mash them warm), I made the dressing on the side. The dressing components were the classic mayo-mustard base along with the sweet pickles, pickle juice, green onions, dill, paprika, salt, and pepper. Once the dressing was mixed, I combined the two parts – the mashed potatoes and the dressing – before mixing in the pickles and the hard-boiled eggs. Adding the pickles and eggs at the end helps keep their texture somewhat intact.
Tasting Ree Drummond’s creation was an interesting experience because the texture was so different. The context asks rhetorically, “Is it egg salad? Is it potato salad? Is it mashed potatoes?” and concludes humorously, “No clue, but it was good.” This perfectly encapsulates the unique nature of this dish; it really blurred the lines between different comfort food classics. Despite the unconventional texture, the flavors themselves were well – received at first. The context notes, “Drummond’s salad had a great mixture of mayo and mustard.” The dill, unlike in Ina’s recipe, “was not overpowering,” which was a pleasant surprise. And the sweet pickles were a highlight: “The pickles added a uniquely sweet flavor and crunchy texture that wonderfully balanced the creamy mashed potatoes.” That combination of sweet, tangy, and crunchy against the soft, creamy mashed potatoes was definitely working.
However, the experience changed after a few bites. The context observes, “I liked the combination of eggs and potatoes at first, but it felt a bit heavy as I kept eating.” This heaviness likely comes from the combination of mashed potatoes, a rich dressing, and hard – boiled eggs. While the initial flavors and textures were appealing, the overall density of the dish made it less refreshing and perhaps more filling than a typical potato salad meant for a barbecue side. It was tasty, for sure, but maybe not the light, bright side dish you crave on a hot day.
Mashed Potatoes
Equipment
- 1 Large Pot For boiling potatoes
- 1 Small Saucepan For heating cream and butter
- 1 Potato Ricer or Food Mill Essential for smooth texture
- 1 Large Mixing Bowl
- 1 Spoon For mixing
Ingredients
Main
- 4 pounds golden creamer potatoes peeled and cut into quarters
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
Instructions
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
Notes
So, there you have it: four distinct potato salad experiences from four renowned chefs. Each offered something different, from unique cooking methods to unexpected ingredients and textural approaches. Putting them head-to-head in my kitchen was not just about finding a single winner, but also about understanding the vast possibilities within this simple summer dish. Trying them back-to-back highlighted the nuances of texture, the balance of flavors, and how small decisions in ingredients or technique can drastically change the final outcome. It was a delicious experiment, one that definitely expanded my understanding of what potato salad can be.
The journey through these recipes underscored how personal potato salad truly is. What one person loves – be it tangy, creamy, chunky, or smooth – might be less appealing to another. My preferences became clearer as I tasted each one. The tangent frying of potatoes in Fieri’s recipe added an interesting depth, while Ina’s use of fresh herbs and multiple mustards created a beautifully balanced classic. Sunny’s charred onion offered a unique aroma, even if the flavor needed a boost, and Ree’s unexpected mash-up was a reminder that sometimes rules are meant to be bent, even if the result is heavier than anticipated. This exploration wasn’t just about following instructions; it was about tasting, adjusting, and learning from each chef’s unique perspective on a summer favorite.
Testing these recipes side-by-side really drove home the point that potato salad is anything but basic. It’s a dish that invites creativity and personal touch. Each chef put their signature spin on it, proving that there’s no one “right” way to make it. From the tanginess of Fieri’s dressing (when used in full force) to the smoky notes of Anderson’s onion (even if they needed amplifying), the herbaceous freshness of Garten’s dill (albeit potent), and the creamy, sweet-pickle-spiked mash of Drummond’s take, they all offered valuable insights. It made me think about how I approach my own cooking and the simple adjustments that can make a big difference, like adjusting seasoning or getting the texture just right. This wasn’t just cooking; it felt like a culinary lesson disguised as a delicious undertaking, perfect for anyone looking to step up their side dish game this summer.
I tried 4 potato-salad recipes from Guy Fieri, Sunny Anderson, Ina Garten, and Ree Drummond, and the worst one called for hard-boiled eggs
I tried 4 potato-salad recipes from Guy Fieri, Sunny Anderson, Ina Garten, and Ree Drummond, and the worst one called for hard-boiled eggs
15 Tips From Celebrity Chefs To Make The Ultimate Potato Salad
