Potato Salad

A Collection of Potato Salads – Classic, Indian & German Variations

Classic Crème Fraîche

Indian-Style

German Warm

Herb & Vinegar

A Collection of Potato Salads

Four global twists — from creamy French classic to zesty Indian and warm German

Potato salads travel the world in style. Starting with the classic crème fraîche version with bacon and Dijon, then exploring an Indian kosambari-style no-mayo crunch, a warm German bacon-vinegar salad, and a light herb-forward alternative. All built on perfectly boiled potatoes.

From cool and creamy to warm and tangy — potato salad for every mood.

Prep Time
15 min

Cook Time
12 min

Total Time
30 min + cooling

Servings
4–6

Classic Crème Fraîche Potato Salad

Ingredients

12 even-sized potatoes
1 egg
4 bacon rashers, rind removed, finely chopped
60 g whole-egg mayonnaise
40 g crème fraîche (or sour cream)
1 small garlic clove, crushed
30 g drained gherkins, finely chopped
¼ cup fresh dill, finely chopped
4 green shallots, finely sliced
2 tbsp capers, chopped
½ tsp Dijon mustard (optional)
Salt & black pepper

Method

1. Boil potatoes 10 min until tender. Drain, cool, cut into large chunks.

2. Hard-boil egg 10 min, cool under water, peel, quarter.

3. Crisp bacon in a hot pan 3 min. Drain on paper.

4. Mix mayonnaise, crème fraîche, Dijon, and garlic.

5. Toss potatoes with bacon, gherkin, dill, shallots, capers. Add dressing, season. Top with egg.

French Touch: Crème fraîche adds luxurious tang; Dijon gives subtle heat. Serve with grilled lamb or beef.

Photo credit: French-inspired home cooking

Indian-Style Potato Salad (Kosambari-Inspired)

Ingredients

12 even-sized waxy potatoes
1 tsp black mustard seeds
1 tsp cumin seeds
½ tsp ground turmeric
1 green chilli, finely chopped (optional)
1 small red onion, finely sliced
1 large carrot, peeled and coarsely grated
¼ cup fresh coriander, finely chopped
2 tbsp lime juice
2 tbsp neutral oil
Salt & black pepper

Method

1. Boil potatoes in salted water 10–12 min until tender. Drain, cool completely, cut into large chunks.

2. Heat oil in a small pan. Add mustard seeds; when they pop, add cumin, turmeric, and chilli. Fry 10 sec.

3. In a large bowl, combine potatoes, onion, carrot, and coriander. Pour hot spiced oil over.

4. Add lime juice, season with salt & pepper. Toss gently.

5. Serve at room temperature alongside grilled meats or curry.

Pro Tip: Use waxy potatoes to hold shape. The hot tadka wilts the onion slightly for mellow flavor.

Photo credit: Adapted from Indian home kitchens

German Potato Salad (Warm & Tangy)

Ingredients

12 even-sized waxy potatoes
150 g speck or bacon, diced
1 large onion, finely chopped
80 ml white wine vinegar
60 ml beef or vegetable stock
1 tbsp sugar
1 tbsp wholegrain mustard
2 tbsp neutral oil
3 tbsp fresh parsley, chopped
Salt & black pepper

Method

1. Boil potatoes in skins 12 min until tender. Drain, peel while warm, slice thickly.

2. Crisp speck/bacon in a pan. Remove, leave fat.

3. Sauté onion in fat until soft. Add vinegar, stock, sugar, mustard. Simmer 2 min.

4. Pour hot dressing over warm potatoes. Add bacon and parsley. Toss gently.

5. Rest 5 min, adjust seasoning. Serve warm.

Authentic Tip: Warm potatoes absorb the tangy dressing best. No mayo — pure German comfort.

Photo credit: Traditional German home cooking

Herb & Vinegar Potato Salad (Light & Fresh)

Ingredients

12 even-sized waxy potatoes
3 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 small red onion, finely diced
¼ cup mixed fresh herbs (parsley, chives, dill), chopped
1 tsp Dijon mustard
Salt & black pepper

Method

1. Boil potatoes 10–12 min. Drain, cool slightly, cut into chunks.

2. Whisk vinegar, oil, mustard, salt, and pepper.

3. Toss warm potatoes with onion and dressing.

4. Fold in herbs. Rest 10 min for flavors to meld.

5. Serve warm or at room temperature.

Light & Bright: Perfect picnic salad — no dairy, travels well, herb-forward.

Photo credit: Mediterranean-inspired simplicity