This cool, creamy, classic potato salad is spiked with pickle relish and red onion. Helen Rosner
Come spring, we love side dishes that are cool and refreshing. That’s easy with vegetable dishes, but can be harder with starches. Our solution? Pasta salad and potato salad. We aren’t satisfied with just your basic mayonnaise-based dish, either—we look to cuisines from across the world, from Northern Europe to the the Middle East to East Asia. We’ve rounded up our favorite pasta and potato salad recipes.
For a classic American potato salad, look to Jude’s Perfect Potato Salad. This creamy salad is made with mayonnaise and hard-boiled eggs and given a zesty kick from Dijon mustard. Want to avoid the mayo? Try dressing grilled red potatoes with an herb vinaigrette.
Crossing the Atlantic to Europe reveals more delicious dishes. German potato salad is a continental classic. Our version features boiled waxy potatoes, bacon, raw onions, and a dressing made of vinegar and bacon fat. Or try a Swedish potato salad with dill and sautéed kohlrabi.
Light, bright pasta salads make great sides. Try tossing orecchiette with rapini and goat cheese and dressing it with extra virgin olive oil. Or make our Greek pasta salad—rotini tossed with briny feta and fresh cucumber and tomatoes.
Pasta salad doesn’t have to be limited to European ingredients. Our Moroccan pasta salad is made of couscous and flavored with olive, lemon, and cinnamon. Heading east, try our soba noodle salad. The buckwheat noodles are tossed with crunchy vegetables and dressed with rice wine vinegar, soy sauce, and fish sauce.
Find all these dishes and more in our collection of pasta and potato salads.