24 Delicious Boiled Potato Recipes for Every Occasion

Let’s face it, potatoes are the unsung heroes of the kitchen—versatile, comforting, and always ready to make any meal feel like home. Whether you’re whipping up a quick weeknight dinner or looking for that perfect side dish to impress at your next gathering, our roundup of 24 delicious boiled potato recipes has something for every occasion. Dive in and discover how this humble ingredient can transform your cooking!

Buttery Boiled New Potatoes

Oh, you’re going to love these buttery boiled new potatoes. They’re simple, comforting, and the perfect side dish for just about any meal.

Ingredients

• 2 lbs new potatoes, scrubbed
• 4 tbsp unsalted butter, preferably European-style
• 1 tbsp kosher salt
• 4 cups cold water
• 2 tbsp fresh chives, finely chopped

Instructions

1. Place the scrubbed new potatoes in a large pot.
2. Add the cold water to the pot, ensuring the potatoes are fully submerged.
3. Stir in the kosher salt until fully dissolved.
4. Bring the water to a boil over high heat, then reduce to a simmer.
5. Simmer the potatoes for 15-20 minutes, or until a fork easily pierces the center of the largest potato.
6. Drain the potatoes in a colander and let them sit for 1 minute to steam dry.
7. Transfer the potatoes back to the pot or a serving bowl.
8. Add the unsalted butter and gently toss until the potatoes are evenly coated and the butter is fully melted.
9. Sprinkle the finely chopped fresh chives over the potatoes for a pop of color and flavor.

Fluffy on the inside with a tender skin, these potatoes are a dream. Serve them alongside grilled meats or fold them into a morning hash for a delightful twist.

Spicy Boiled Potato Salad

Ever find yourself craving something that’s both comforting and has a bit of a kick? This spicy boiled potato salad is your answer, combining creamy potatoes with a fiery twist that’ll wake up your taste buds.

Ingredients

• 2 lbs Yukon Gold potatoes, quartered
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup red onion, finely diced
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh parsley, chopped
• Salt, to taste

Instructions

1. Place the quartered Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until fork-tender, about 15 minutes.
3. While the potatoes cook, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, smoked paprika, and cayenne pepper in a small bowl to create the dressing.
4. Drain the potatoes and let them cool slightly. Transfer them to a large mixing bowl.
5. Pour the dressing over the warm potatoes and gently toss to coat. The warmth helps the potatoes absorb the flavors better.
6. Add the finely diced red onion and lightly beaten pasture-raised eggs to the bowl. Gently fold to combine, being careful not to break the potatoes.
7. Season with salt to taste and sprinkle with chopped fresh parsley before serving.

Rich in flavors and textures, this potato salad boasts a creamy interior with a spicy kick. Serve it alongside grilled meats or as a bold standalone dish at your next barbecue.

Boiled Potato and Dill Side Dish

This boiled potato and dill side dish is the perfect addition to any meal, offering a light and refreshing flavor that complements a variety of main courses. You’ll love how simple it is to prepare, yet how impressive it tastes.

Ingredients

• 1.5 lbs small Yukon Gold potatoes, halved
• 2 tbsp unsalted butter, clarified
• 1/4 cup fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Fill a large pot with water, add the halved Yukon Gold potatoes, and bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer the potatoes for 12-15 minutes, or until they are fork-tender.
3. Drain the potatoes in a colander and let them steam dry for 2 minutes to remove excess moisture.
4. In the same pot, melt the clarified butter over low heat, then add the olive oil.
5. Return the potatoes to the pot, gently tossing them to coat evenly with the butter and oil mixture.
6. Remove the pot from the heat, sprinkle the sea salt, black pepper, and fresh dill over the potatoes, and toss gently to combine.

Light and fluffy on the inside with a slight crispness from the butter and oil, these potatoes are bursting with the fresh, herby flavor of dill. Serve them alongside grilled fish or chicken for a meal that feels both comforting and elegant.

Creamy Boiled Potatoes with Cheese

Very few things are as comforting as a bowl of creamy, cheesy potatoes. This dish is your go-to for a cozy night in, combining simplicity with indulgent flavors.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup heavy cream
• 1/2 cup unsalted butter, cubed
• 1 cup sharp cheddar cheese, freshly grated
• 1/4 cup Parmesan cheese, finely grated
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15 minutes, or until potatoes are fork-tender.
3. Drain the potatoes thoroughly and return them to the pot. Tip: Let them sit for a minute to evaporate any excess moisture.
4. Over low heat, add the cubed butter and heavy cream to the potatoes. Gently stir until the butter is fully melted.
5. Using a potato masher, mash the potatoes to your desired consistency. Tip: For extra creaminess, add a splash more warm cream.
6. Fold in the sharp cheddar and Parmesan cheeses until fully incorporated. Season with sea salt and black pepper.
7. Garnish with fresh chives before serving. Tip: For a golden top, broil the dish for 2-3 minutes before adding chives.

These potatoes are luxuriously creamy with a rich cheese flavor that’s balanced by the freshness of chives. Try serving them alongside a crisp green salad or as a decadent side to roasted meats.

Boiled Potato and Green Bean Salad

This dish is a refreshing take on a classic, combining the earthy simplicity of boiled potatoes with the crisp freshness of green beans. Perfect for those warm summer evenings when you want something light yet satisfying.

Ingredients

• 1.5 lbs Yukon Gold potatoes, quartered
• 1 lb fresh green beans, trimmed
• 3 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh dill
• 1/4 cup red onion, thinly sliced

Instructions

1. Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat.
2. Add the quartered Yukon Gold potatoes to the boiling water and cook for 10 minutes, or until just tender when pierced with a fork.
3. While the potatoes cook, prepare an ice bath in a large bowl for shocking the green beans to preserve their vibrant color.
4. Add the trimmed green beans to the pot with the potatoes during the last 3 minutes of cooking, ensuring both vegetables are perfectly cooked.
5. Drain the potatoes and green beans, then immediately transfer the green beans to the ice bath for 1 minute to stop the cooking process. Drain well.
6. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, sea salt, and freshly ground black pepper until emulsified.
7. In a large mixing bowl, combine the drained potatoes, green beans, finely chopped fresh dill, and thinly sliced red onion.
8. Pour the dressing over the salad and gently toss to coat all ingredients evenly.

Zesty and vibrant, this salad offers a delightful contrast between the creamy potatoes and the crunchy green beans. Serve it alongside grilled fish or chicken for a complete meal, or enjoy it on its own for a light lunch.

Honey Glazed Boiled Potatoes

Got a craving for something sweet yet savory? These honey glazed boiled potatoes are your go-to side dish, combining the earthy comfort of potatoes with a glossy, sweet finish that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs baby Yukon Gold potatoes, halved
• 3 tbsp unsalted butter, clarified
• 2 tbsp raw honey
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Place the halved baby Yukon Gold potatoes in a large pot. Cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes well and let them air-dry for 2 minutes to remove excess moisture.
4. In a large skillet over medium heat, melt the clarified butter. Add the honey, sea salt flakes, and black pepper, stirring to combine.
5. Add the potatoes to the skillet, tossing gently to coat them evenly in the honey glaze. Cook for 3-4 minutes, stirring occasionally, until the potatoes are golden and glazed.
6. Remove from heat and sprinkle with finely chopped fresh parsley before serving.

Just imagine the contrast of the crispy, honey-glazed exterior against the fluffy interior of these potatoes. Serve them alongside a roasted chicken or as part of a brunch spread for a touch of sweetness that complements any meal.

Boiled Potatoes with Parsley and Lemon

Sometimes, you just need a simple, comforting side dish that doesn’t skimp on flavor. This boiled potatoes with parsley and lemon recipe is exactly that—easy, bright, and utterly satisfying.

Ingredients

• 1.5 lbs Yukon Gold potatoes, halved
• 3 tbsp unsalted butter, clarified
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp lemon zest, freshly grated
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes thoroughly and return them to the pot.
4. Add the clarified butter to the pot with the potatoes, tossing gently to coat evenly.
5. Sprinkle the sea salt and freshly ground black pepper over the potatoes, stirring to distribute the seasoning.
6. Transfer the potatoes to a serving dish and garnish with the finely chopped fresh parsley, freshly grated lemon zest, and freshly squeezed lemon juice.
7. Serve immediately, ensuring the butter is melted and the herbs are evenly dispersed for the best flavor.

Delightfully tender with a buttery finish, these potatoes are brightened by the fresh parsley and lemon. Try serving them alongside grilled fish or roasted chicken for a meal that’s both simple and sophisticated.

Boiled Potato and Egg Salad

Hey, you know those days when you want something comforting yet simple? This boiled potato and egg salad is your go-to. It’s hearty, easy to whip up, and totally hits the spot.

Ingredients

• 1.5 lbs Yukon Gold potatoes, quartered
• 4 pasture-raised eggs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh dill

Instructions

1. Place the quartered Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 10-12 minutes, until potatoes are fork-tender. Tip: Start checking at 10 minutes to avoid overcooking.
3. While potatoes cook, place eggs in a small saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 9 minutes for perfectly set yolks.
4. Drain potatoes and let cool slightly. Peel eggs under cold running water, then chop.
5. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sea salt, and black pepper.
6. Add the slightly cooled potatoes, chopped eggs, celery, red onion, and fresh dill to the bowl. Gently fold to combine. Tip: Folding preserves the texture of the potatoes and eggs.
7. Chill for at least 30 minutes before serving to allow flavors to meld. Tip: This salad tastes even better the next day.

Velvety potatoes and creamy eggs make this salad irresistibly rich. Serve it on a bed of greens for a light lunch or alongside grilled meats for a hearty dinner.

Sour Cream and Chive Boiled Potatoes

Back to basics with this comforting side dish that’s as easy as it is delicious. You’ll love how these tender potatoes soak up the rich flavors of sour cream and fresh chives.

Ingredients

• 2 lbs Yukon Gold potatoes, scrubbed and halved
• 1/4 cup unsalted butter, melted
• 1/2 cup full-fat sour cream
• 1/4 cup fresh chives, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Place the halved potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.
3. Drain the potatoes thoroughly and return them to the warm pot to evaporate any excess moisture, about 1 minute.
4. Gently toss the potatoes with melted butter until evenly coated.
5. Fold in the sour cream, chives, salt, and pepper until the potatoes are well dressed and creamy.
6. For a smoother texture, lightly mash a few potatoes against the side of the pot before serving.

Mmm, these potatoes are creamy with a slight tang from the sour cream and a fresh bite from the chives. Serve them alongside grilled meats or as a hearty base for a breakfast hash.

Boiled Potato and Bacon Bits

Ready to whip up something simple yet satisfying? This boiled potato and bacon bits dish is your go-to for a comforting side or a hearty base. You’ll love how the flavors meld together with minimal effort.

Ingredients

• 1 lb Yukon Gold potatoes, quartered
• 4 oz thick-cut bacon, diced into 1/4-inch pieces
• 2 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15 minutes, or until potatoes are fork-tender.
3. While potatoes cook, heat a skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain.
4. Drain the potatoes and return them to the pot. Add the butter, heavy cream, salt, and pepper. Mash to your desired consistency.
5. Fold in the crispy bacon bits and chopped chives until evenly distributed.

Out of the pot, this dish boasts a creamy texture with a smoky crunch from the bacon. Serve it alongside a grilled steak or as a standalone comfort food with a sprinkle of extra chives on top.

Rosemary and Thyme Boiled Potatoes

Underestimate not the humble potato, especially when it’s boiled to perfection with rosemary and thyme. You’ll love how these herbs transform the spuds into something truly special.

Ingredients

• 2 lbs small Yukon Gold potatoes, scrubbed
• 4 cups cold water
• 2 tbsp kosher salt
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 tbsp unsalted butter, melted
• 1 tsp freshly ground black pepper

Instructions

1. Place the scrubbed Yukon Gold potatoes in a large pot.
2. Add 4 cups of cold water to the pot, ensuring the potatoes are fully submerged.
3. Stir in 2 tbsp of kosher salt into the water.
4. Add 3 sprigs of fresh rosemary and 3 sprigs of fresh thyme to the pot.
5. Bring the water to a boil over high heat, then reduce to a simmer, cooking the potatoes for 15-20 minutes until they are fork-tender.
6. Drain the potatoes in a colander, then return them to the pot.
7. Drizzle the potatoes with 2 tbsp of melted unsalted butter and sprinkle with 1 tsp of freshly ground black pepper, tossing gently to coat.
8. Remove the herb sprigs before serving, if desired.

Now, these rosemary and thyme boiled potatoes boast a buttery exterior with a fluffy interior, infused with the aromatic essence of the herbs. Try serving them alongside a grilled steak or as part of a rustic brunch spread for a touch of elegance.

Boiled Potatoes with Olive Oil and Sea Salt

Alright, let’s dive into making something simple yet utterly satisfying. Boiled potatoes with olive oil and sea salt is the kind of dish that proves less is more, offering a perfect canvas for those golden, crispy edges and fluffy insides we all crave.

Ingredients

• 1.5 lbs small Yukon Gold potatoes, scrubbed
• 3 tbsp extra-virgin olive oil
• 1 tsp flaky sea salt
• 2 cups cold water

Instructions

1. Place the scrubbed Yukon Gold potatoes in a medium saucepan and cover with 2 cups of cold water, ensuring they’re fully submerged.
2. Bring the water to a boil over high heat, then reduce to a simmer, cooking the potatoes for 15-20 minutes until a knife slides in easily. Tip: Starting with cold water ensures even cooking.
3. Drain the potatoes in a colander and let them sit for 2 minutes to steam dry, which helps achieve that perfect texture.
4. Transfer the potatoes to a serving bowl, drizzle with 3 tbsp of extra-virgin olive oil, and toss gently to coat. Tip: Use a high-quality olive oil for the best flavor.
5. Sprinkle 1 tsp of flaky sea salt over the potatoes, tossing once more to distribute evenly. Tip: Flaky sea salt adds a delightful crunch and bursts of flavor.

Crunchy on the outside, pillowy soft on the inside, these potatoes are a dream. Try serving them alongside a dollop of sour cream and a sprinkle of fresh chives for an extra layer of flavor.

Boiled Potato and Pea Salad

Wondering what to do with those potatoes sitting in your pantry? You’ll love this simple yet satisfying Boiled Potato and Pea Salad, perfect for a quick lunch or a side dish that steals the show.

Ingredients

• 1.5 lbs Yukon Gold potatoes, quartered
• 1 cup frozen peas, thawed
• 2 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh dill, finely chopped

Instructions

1. Place the quartered Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer the potatoes for 12-15 minutes, or until they are fork-tender.
3. While the potatoes cook, in a small bowl, whisk together the extra virgin olive oil, Dijon mustard, apple cider vinegar, sea salt, and freshly ground black pepper to create the dressing.
4. Drain the potatoes and let them cool for 5 minutes. Tip: Cooling them slightly helps absorb the dressing better.
5. In a large mixing bowl, combine the warm potatoes, thawed peas, and dressing. Gently toss to coat evenly.
6. Fold in the finely chopped fresh dill. Tip: Adding herbs at the end preserves their vibrant color and flavor.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: This resting period enhances the overall taste.

Kick back and enjoy the creamy texture of the potatoes paired with the crisp sweetness of the peas. For a twist, serve it atop a bed of arugula or with a sprinkle of crumbled feta cheese.

Mustard Dressed Boiled Potatoes

Let’s talk about a simple yet utterly satisfying side dish that’s perfect for any meal. Mustard dressed boiled potatoes are creamy, tangy, and just the right amount of hearty.

Ingredients

• 1.5 lbs Yukon Gold potatoes, halved
• 3 tbsp whole grain mustard
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh dill

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
3. While the potatoes cook, whisk together the whole grain mustard, extra virgin olive oil, apple cider vinegar, kosher salt, and freshly ground black pepper in a large bowl.
4. Drain the potatoes well and let them steam dry for 1 minute to remove excess moisture.
5. Transfer the warm potatoes to the bowl with the mustard dressing and gently toss to coat evenly.
6. Fold in the finely chopped fresh dill just before serving to maintain its vibrant color and flavor.

So there you have it—potatoes with a creamy interior and a zesty, herb-flecked exterior. Try serving them alongside grilled meats or as part of a picnic spread for a dish that’s as versatile as it is delicious.

Boiled Potato and Cucumber Salad

Zesty and refreshing, this boiled potato and cucumber salad is your go-to side for those warm summer evenings. You’ll love how the crisp cucumbers pair with the tender potatoes, all tossed in a light, herby dressing.

Ingredients

• 1.5 lbs Yukon Gold potatoes, peeled and quartered
• 2 medium cucumbers, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1/2 cup fresh dill, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer until potatoes are fork-tender, about 15 minutes. Tip: Start checking at 12 minutes to avoid overcooking.
3. Drain the potatoes in a colander and let them cool to room temperature, about 20 minutes. Tip: Spread them out on a baking sheet to cool faster.
4. In a large mixing bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, dill, sea salt, and black pepper until emulsified.
5. Add the cooled potatoes and sliced cucumbers to the bowl with the dressing. Gently toss to coat evenly. Tip: Use a rubber spatula to prevent breaking the potatoes.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Yield a salad that’s creamy yet crisp, with a bright acidity from the vinegar. Try serving it alongside grilled fish or as part of a picnic spread for a touch of freshness.

Boiled Potatoes with Garlic Butter Sauce

Craving something simple yet utterly satisfying? You can’t go wrong with boiled potatoes smothered in a rich garlic butter sauce. It’s the kind of dish that feels like a warm hug on a chilly evening.

Ingredients

• 1.5 lbs Yukon Gold potatoes, halved
• 4 tbsp unsalted butter, clarified
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup heavy cream

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with cold water by 2 inches.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the potatoes are fork-tender.
3. While the potatoes cook, melt the clarified butter in a small saucepan over medium heat.
4. Add the minced garlic to the butter and sauté for 1 minute, or until fragrant but not browned.
5. Stir in the heavy cream, sea salt, and black pepper, and simmer for 2 minutes to blend the flavors.
6. Drain the potatoes and return them to the pot.
7. Pour the garlic butter sauce over the potatoes and gently toss to coat evenly.
8. Sprinkle with fresh parsley before serving.

Delightfully creamy with a punch of garlic, these potatoes are a dream. Try serving them alongside a juicy steak or as a hearty base for a poached egg.

Boiled Potato and Radish Salad

Unbelievably simple yet packed with flavor, this boiled potato and radish salad is your go-to side for any meal. You’ll love how the crisp radishes contrast with the tender potatoes, all tied together with a tangy dressing.

Ingredients

• 1 lb Yukon Gold potatoes, quartered
• 1 cup radishes, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh dill, finely chopped

Instructions

1. Place the quartered Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 12-15 minutes, or until potatoes are fork-tender. Tip: Start checking at 12 minutes to avoid overcooking.
3. Drain the potatoes and let them cool slightly in a colander for about 5 minutes.
4. In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, sea salt, and freshly ground black pepper until emulsified.
5. Add the slightly cooled potatoes and thinly sliced radishes to the bowl with the dressing. Gently toss to coat evenly. Tip: Tossing while the potatoes are still warm helps them absorb the dressing better.
6. Sprinkle the finely chopped fresh dill over the salad and give it one final gentle toss. Tip: Fresh dill adds a bright, herby note, but you can substitute with parsley if preferred.

Perfect for picnics or as a refreshing side, this salad boasts a delightful mix of textures and a vibrant, herby flavor. Try serving it alongside grilled meats or as part of a brunch spread for a pop of color and taste.

Boiled Potatoes with Creamy Avocado Dressing

Let’s dive into a dish that’s as simple as it is satisfying. Boiled potatoes with creamy avocado dressing is your go-to for a quick, nutritious side that pairs well with just about anything.

Ingredients

• 1.5 lbs Yukon Gold potatoes, quartered
• 1 ripe Hass avocado, pitted and peeled
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1/4 cup finely chopped cilantro
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer until potatoes are fork-tender, about 15 minutes. Tip: Start checking at 12 minutes to avoid overcooking.
3. While potatoes cook, combine avocado, sour cream, lime juice, cilantro, garlic, salt, and pepper in a blender. Blend until smooth, scraping down the sides as needed. Tip: For a thinner dressing, add water 1 tbsp at a time until desired consistency is reached.
4. Drain the potatoes well and transfer to a serving bowl. Drizzle with olive oil and toss gently to coat. Tip: Letting the potatoes sit for a minute after draining helps excess moisture evaporate, ensuring the dressing clings better.
5. Pour the avocado dressing over the warm potatoes and toss lightly to combine.

The creamy avocado dressing clings to each potato piece, offering a rich texture and a bright, herby flavor. Serve this dish alongside grilled chicken or fish, or top with a fried egg for a hearty breakfast twist.

Boiled Potato and Corn Salad

Feeling like you need a side dish that’s both comforting and a breeze to whip up? This boiled potato and corn salad is your go-to. It’s hearty, flavorful, and perfect for those last-minute gatherings or a quiet night in.

Ingredients

• 1.5 lbs Yukon Gold potatoes, quartered
• 2 ears of sweet corn, husked
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until fork-tender, about 15 minutes.
3. While the potatoes cook, bring another pot of water to a boil. Add the corn and cook for 4 minutes. Remove and let cool before cutting the kernels off the cob.
4. Drain the potatoes and let them cool slightly. Tip: Cooling them for 5 minutes helps absorb the dressing better.
5. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and smoked paprika until smooth.
6. Add the slightly cooled potatoes, corn kernels, red onion, and dill to the bowl. Gently toss to coat evenly. Tip: Use a rubber spatula to avoid breaking the potatoes.
7. Season with salt and freshly ground black pepper to taste. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Now, this salad boasts a creamy texture with a smoky, tangy kick from the dressing. The corn adds a sweet crunch, making it a versatile side that pairs beautifully with grilled meats or as a standalone dish for a light lunch. Try serving it on a bed of arugula for an extra peppery bite.

Boiled Potatoes with Sun-Dried Tomatoes

After a long day, sometimes you just need something simple yet satisfying to whip up. Boiled potatoes with sun-dried tomatoes is that dish—easy, flavorful, and utterly comforting.

Ingredients

• 1.5 lbs Yukon Gold potatoes, halved
• 1/4 cup sun-dried tomatoes in oil, thinly sliced
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Fill a large pot with 3 quarts of water and bring to a rolling boil over high heat.
2. Add the halved Yukon Gold potatoes to the boiling water and cook for 12-15 minutes, or until a fork easily pierces the center.
3. While the potatoes cook, heat the clarified butter in a small skillet over medium heat. Add the sun-dried tomatoes and sauté for 2-3 minutes, until fragrant.
4. Drain the potatoes thoroughly and return them to the pot. Tip: Let them sit for a minute to evaporate any excess water for a better texture.
5. Gently fold in the sautéed sun-dried tomatoes, sea salt, and black pepper until the potatoes are evenly coated.
6. Sprinkle with fresh parsley before serving. Tip: For an extra burst of flavor, add a squeeze of lemon juice or a sprinkle of grated Parmesan cheese.

You’ll love the creamy texture of the potatoes against the chewy, tangy sun-dried tomatoes. Try serving this dish alongside grilled chicken or fish for a complete meal that’s sure to impress.

Boiled Potatoes with Feta and Olives

Oh, you’re going to love this simple yet flavorful dish that’s perfect for any night of the week. It’s all about the creamy feta and briny olives paired with perfectly boiled potatoes.

Ingredients

• 1.5 lbs Yukon Gold potatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 3/4 cup feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes in a colander and let them steam dry for 2 minutes to remove excess moisture.
4. Transfer the potatoes to a large mixing bowl and gently toss with extra virgin olive oil, sea salt, and freshly ground black pepper.
5. Add the Kalamata olives and crumbled feta cheese to the bowl, mixing lightly to combine without breaking the potatoes.
6. Sprinkle the finely chopped fresh dill over the top for a burst of flavor.
7. Serve warm, allowing the feta to slightly melt into the potatoes for extra creaminess.

Now, this dish is all about the contrast between the soft, buttery potatoes and the sharp, salty feta. Try serving it alongside grilled chicken or fish for a complete meal that’s sure to impress.

Boiled Potato and Beetroot Salad

Hey, you’re going to love this simple yet vibrant Boiled Potato and Beetroot Salad. It’s the perfect mix of earthy and fresh flavors that’ll brighten up any meal.

Ingredients

• 1 lb small Yukon Gold potatoes, halved
• 2 medium beetroots, peeled and diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh dill

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 15 minutes. Tip: Start with cold water to ensure even cooking.
2. While the potatoes cook, steam the diced beetroots in a steamer basket over boiling water until fork-tender, about 10 minutes. Tip: Steaming preserves the beetroots’ vibrant color and nutrients better than boiling.
3. Drain the potatoes and let them cool slightly. In a large bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, sea salt, and freshly ground black pepper to create the dressing.
4. Add the warm potatoes and steamed beetroots to the bowl with the dressing. Gently toss to coat evenly. Tip: Adding the vegetables while warm helps them absorb the dressing better.
5. Sprinkle the finely chopped fresh dill over the salad and give it one final gentle toss.

This salad boasts a delightful contrast between the creamy potatoes and the firm, sweet beetroots, all brought together by the tangy dressing. Try serving it alongside grilled fish or as part of a picnic spread for a pop of color and flavor.

Boiled Potatoes with Pesto Drizzle

Unbelievably simple yet utterly satisfying, this dish turns humble potatoes into a vibrant meal with just a few ingredients. You’ll love how the pesto adds a fresh, herby kick to the creamy potatoes.

Ingredients

• 1.5 lbs small Yukon Gold potatoes, halved
• 3 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1/4 cup basil pesto, homemade or store-bought
• 1 tbsp freshly squeezed lemon juice

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 12-15 minutes.
3. Drain the potatoes well and let them steam dry for 1 minute in the colander to remove excess moisture.
4. Transfer the potatoes to a mixing bowl and drizzle with extra-virgin olive oil and sprinkle with fine sea salt, tossing gently to coat.
5. In a small bowl, whisk together the basil pesto and freshly squeezed lemon juice until smooth.
6. Arrange the potatoes on a serving platter and drizzle generously with the pesto mixture.

Zesty and creamy, these potatoes are a dream with the bright pesto drizzle. Try serving them alongside grilled chicken or as part of a summer picnic spread for a dish that’s as versatile as it is delicious.

Conclusion

Simply put, these 24 boiled potato recipes are a treasure trove of comfort and versatility, perfect for any meal or occasion. Whether you’re a seasoned home cook or just starting out, there’s something here to inspire your next dish. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos