The best potato salads in classic and diet versions 7 times differently. Get inspired!

Christmas potato salad served with fried carp is an age-old tradition that is still kept every Christmas in most Czech households.

However, such a potato salad can take several forms.

We have prepared for you 7 luxurious recipes for potato salads that you don’t have to eat only at Christmas.

Enjoy your meal!

Traditional Christmas potato salad

A classic that tastes good. Such is this potato, carrot, celery, cucumber, egg, pea and mayonnaise salad. potato salad with mayonnaise.


  • 1 kg of potatoes
  • 1 onion
  • 1-2 carrots
  • a piece of celery
  • 1 parsley
  • 1-2 pickled cucumbers
  • 1 hard-boiled egg
  • frozen or sterilized peas
  • pepper
  • salt
  • 1 tablespoon full-fat mustard
  • 1 glass of mayonnaise


  1. Boil the potatoes in their skins the day before.
  2. The next day, peel them and cut them into cubes.
  3. Wash the vegetables and boil them gently in water.
  4. Then chop it finely.
  5. Put the chopped potatoes and vegetables in a bowl.
  6. Top with peas and finely chopped onion.
  7. Season with salt and pepper and a spoonful of mustard.
Potato, carrot, celery, cucumber, egg, pea and mayonnaise salad on a plate.

We also have delicious recipes with carp for you, which you can make not only for Christmas!

Diet potato salad

In order for the Christmas potato salad to be dietary, we should give up mayonnaise, which is fatty, when preparing it. We prefer to replace this with vegetable or olive oil.


  • 1 kg of potatoes
  • 1 to 2 carrots
  • 1 parsley
  • a piece of celery
  • 1 onion
  • a handful of frozen peas
  • salt
  • pepper
  • meat or vegetable broth
  • 1 tablespoon of mustard
  • oil


  1. Boil the potatoes in their skins the day before.
  2. The next day, peel the potatoes and cut them into cubes.
  3. Finely chop the onion.
  4. Cook the frozen peas until soft.
  5. Wash the carrots, celery and parsley and cook until soft.
  6. Then cut into cubes.
  7. Put the chopped potatoes, vegetables and onions in a bowl.
  8. Top with cooked frozen peas.
  9. Season with pepper and salt and 5 tablespoons of vegetable oil and 1 tablespoon of full-fat mustard.
  10. To keep the potato salad lukewarm, add meat or vegetable stock as needed.
Salad with vegetables in a bowl with a glass of beer next to it.

Potato salad with beetroot

Sour cream will go well with this potato salad. Beetroot will add a beautiful rich color to the salad, thanks to which even your children will fall in love with it.


  • 800 g of potatoes
  • 400 g of beetroot
  • 2 onions
  • 200 g pickled cucumbers
  • 1 cup of sour cream
  • salt
  • pepper
  • 3 eggs
  • 1 tablespoon full-fat mustard


  1. Cook the potatoes in their skins until soft and leave them until the next day.
  2. Then peel the potatoes.
  3. Wash and peel the beetroot and also boil it until soft.
  4. Hard boil the eggs.
  5. Put the boiled potatoes and diced beetroot in a bowl.
  6. Top with sliced ​​cucumbers and diced boiled egg.
  7. Salt and pepper.
  8. Season with mustard and sour cream.
  9. Mix everything well and let it sit.
Potato, beetroot and egg salad in a salad bowl.

Austrian potato salad

This Austrian version of potato salad is lighter than the one we know and is seasoned with onions, vinegar and mustard. Delicacy!


  • 1kg potatoes, peeled, quartered and then sliced ​​about 1cm thick (keep the skins aside)
  • salt to taste
  • 3 tablespoons white wine vinegar plus more to taste
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 3/4 cup chopped red onion
  • 2 tablespoons chopped fresh chives
  • 1/2 cup chicken broth
  • 2 teaspoons of sugar
  • freshly ground white or black pepper


  • Place the sliced ​​potatoes in a large pot and cover with water.
  • Salt it.
  • Place the potato skins in a fine sieve and place on top of the pot.
  • Add enough water to cover the potato skins.
  • Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes.
  • Drain the potatoes and transfer to a rimmed baking sheet.
  • Immediately sprinkle with 2 tablespoons of vinegar and let cool.
  • When they have cooled, transfer them to a large bowl.
  • Add the remaining vinegar, olive oil, mustard, red onion, chives, chicken stock and sugar.
  • Roughly mix the mixture with a rubber spatula or wooden spoon.
  • Season to taste with salt and white or black pepper.
  • Let rest for at least 30 minutes and up to overnight. (If letting rest longer than 4 hours, cover bowl and refrigerate.)
  • Mix thoroughly again to thicken the dressing.
  • If the dressing is too thick, thin the salad with a little water or chicken stock and season again.
  • Serve cold or at room temperature.
Potato salad on a plate with a spoon next to it.

Try our other inspiring recipes for real Viennese salad in 4 different variants! It is tasty, nutritious and quick at the same time.

Bavarian potato salad

Then you just have to try this! The Bavarian classic of potatoes, pickles, mustard and dill is simply delicious.


  • 1 kg of potatoes
  • ½ – ¾ cup chicken broth
  • 2 tablespoons of white wine vinegar
  • 2 teaspoons of coarse mustard
  • ½ cup finely chopped red onion
  • ¼ cup finely chopped pickles
  • 2 tablespoons of finely chopped fresh dill
  • 2 tablespoons of extra virgin olive oil
  • ¾ teaspoon fine sea salt, or more to taste
  • ¼ teaspoon ground black pepper, plus more to taste


  • Place potatoes in large pot; add cold water to cover the potatoes by at least 3 cm.
  • Bring to a boil over medium-high heat.
  • Reduce heat to medium and cook, stirring occasionally, until potatoes are tender, about 14 minutes.
  • Drain and let stand for 5 to 10 minutes until cool.
  • Peel the potatoes using a small, sharp knife.
  • Cut into 1 centimeter thick rounds and place in a shallow bowl.
  • Pour 1/2 cup chicken stock into a small microwave-safe bowl.
  • Microwave on high for about 30 seconds.
  • Add vinegar and mustard; stir.
  • Pour the liquid over the potatoes in the bowl and mix gently.
  • Leave to infuse for 1 hour at room temperature, stirring occasionally.
  • If the potatoes have absorbed most of the stock after 1 hour, stir in the remaining 1/4 cup chicken stock.
  • Add the onion, cucumbers, dill, oil, salt and pepper and mix gently.
  • Let stand at room temperature, stirring occasionally, for at least 2 hours or up to 4 hours.
  • Season with additional salt and pepper to taste.
Potato salad on a plate with a spoon.

Spring salad of potatoes, radishes and olives

This is a great light alternative to the classic potato salad! Prepare it according to our recipe and you will see that the guests will be delighted.


  • 1 kg of potatoes
  • 5 large hard-boiled eggs
  • 110 g of black olives
  • 4 radishes cut into slices
  • 6 chopped spring onions
  • 2 tablespoons chopped fresh parsley

For the topping:

  • 3 tablespoons apple cider vinegar or white wine vinegar or to taste
  • 1/4 cup olive oil
  • 1 tablespoon of mustard
  • 1 teaspoon salt or to taste
  • 1 tsp pepper or to taste


  • Wash the potatoes.
  • Pour cold water over the potatoes, salt the water and bring everything to a boil.
  • Reduce heat to low and simmer until tender, about 15-20 minutes.
  • Drain well and let cool slightly.
  • Once cool, peel and dice the potatoes.
  • Place them in a bowl along with the chopped spring onions.
  • Chop the hard-boiled eggs and radishes and add them to the salad as well.
  • Add olives to the salad.
  • Mix everything.
  • Now prepare the topping.
  • Whisk in the vinegar and mustard.
  • While whisking constantly, slowly pour in the olive oil until the dressing is slightly emulsified.
  • Salt and pepper.
  • Gently mix the dressing with the salad and garnish with fresh parsley.
  • Serve!
Vegetable salad with olives in a bowl with wooden spoons.

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Potato salad with French corn

This great French-style summer potato salad is made with scallions, fresh corn, and a dill mustard dressing. It is light and spicy, great for the beach, picnics and summer barbecues.


  • 1 kg of baby potatoes
  • salt and black pepper
  • 1 tablespoon of apple cider vinegar
  • 1 1/4 cups cooked corn kernels (1 large cob)
  • 1/2 cup chopped onion
  • 1/2 cup fresh dill, chopped

For the topping:

  • 2 and 1/2 spoons of coarse mustard
  • 3 cloves of garlic, chopped
  • 1/4 teaspoon sea salt
  • black pepper
  • 3 tablespoons of rice wine vinegar
  • 1 tablespoon of apple cider vinegar
  • 3 tablespoons of extra virgin olive oil


  • Rinse and scrub the potatoes and cut into 0.5 cm slices.
  • Add them to a large pot and cover with cold water.
  • Add salt and bring to a boil.
  • Once the potatoes are cooked, reduce the heat to medium and continue cooking for 10-13 minutes.
  • While the potatoes are cooking, prepare the dressing.
  • Add the mustard, garlic, salt, pepper, rice vinegar, and apple cider vinegar to a mixing bowl and stir to combine.
  • Slowly add the olive oil and whisk.
  • After cooking, drain the potatoes and rinse with cold water.
  • Add the drained potatoes to a large serving bowl.
  • Season with salt and black pepper and 1 tablespoon of apple cider vinegar.
  • Add the corn, spring onions and dill.
  • Pour over the dressing and mix.
  • Taste and season with salt and pepper.
  • Refrigerate for 1 hour or longer to allow the potatoes to soak up more of the flavor of the dressing.
  • Serve chilled or at room temperature.
  • Store leftovers, covered, in the refrigerator for up to 4 days.
  • Protect from frost.
Vegetable salad in a bowl.

And how did you like our recipes today? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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