Fieri’s recipes are often loaded with unique additions, but his potato salad requires just eight ingredients, including salt and pepper.

The recipe calls for red potatoes, vinegar, mayo, sour cream, green onions, and bacon, which I subbed for a plant-based option.

I boiled the potatoes whole for about 20 minutes until I could easily pierce them with a fork. Then I let them cool before chopping them into 1-inch pieces.

Meanwhile, I fried some plant-based bacon until crispy.

I then fried the chopped potatoes in the small amount of “bacon fat” in the pan. This would likely be more flavorful with the real stuff, but I was content with the results.

After making the dressing and tasting it, I realized it was quite tangy and potent, so I used only half.

I mixed the dressing and potatoes, then put the combo in the fridge for an hour to cool, topping the salad with the crumbled “bacon” and chopped green onions at the end.

After my first bite, I was so thankful that I halved the dressing — it was nice and tangy without being overwhelming.

This potato salad’s textures worked well together. The salad was very creamy, and the potatoes were soft, but the bacon and green onions added a nice crunch.

Anderson’s charred-onion potato salad has a short ingredients list with a couple of interesting inclusions, like bagged, steamable potatoes and sweet onion for the charred dressing.

Although I was initially excited to cut down the cooking time by using microwavable potatoes, I couldn’t find them at my grocery store, so I bought a small, multicolored option instead.

The recipe also called for salt, pepper, mayo, Dijon mustard, white-wine vinegar, and parsley.

I chopped the sweet onion into quarters and cooked the pieces on a grill pan over high heat until they were covered in golden marks, then I put them aside to cool.

Meanwhile, I boiled the potatoes for about 15 to 20 minutes, also letting them cool before halving them.

While the potatoes rested, I blended the grilled onions and other dressing ingredients until mostly smooth.

I combined the potatoes with the dressing and let the mixture cool in the fridge for a couple of hours, then garnished it with chopped parsley.

This potato salad unsurprisingly had a potent onion smell, so I expected a strong flavor, but the dressing was a little bland. I added more salt, but it still could’ve used more acidity — maybe extra vinegar.

If I made this again, I’d likely caramelize the onion instead of charring it for extra umami flavor.

The Barefoot Contessa adds plenty of fresh herbs (mostly dill) to her potato salad.

Her recipe also includes mayo, Dijon and whole-grain mustards, buttermilk, salt, pepper, celery, red onion, and white potatoes.

I boiled the potatoes in salted water until tender, or about 20 to 30 minutes.

I combined the dressing ingredients in a small container, then separately chopped the red onion and celery, the latter of which I cut into very small pieces.

Once the potatoes had cooked and cooled, I cut them into ½-inch pieces and coated them in the dressing. Then, I folded in the onions and celery.

This dressing had the perfect balance of spicy mustard and creamy, tangy mayo.

I loved the acidity and crunch from the red onion. Although I typically don’t like celery, it was chopped so finely that I didn’t really taste it, yet could still appreciate the added crunch.

I would slightly cut back on the dill, as it was pretty potent. Still, overall, this was an amazingly creamy and flavorful potato salad.

In addition to calling for a classic mayo-mustard dressing, the Pioneer Woman’s recipe seemed like a combination of egg and potato salad.

This recipe has the longest ingredient list, including green onions, dill, sweet pickles and their juice, mayo, mustard, paprika, salt, and pepper.

In addition to the strange inclusion of eggs, this recipe also said to mash the potatoes or run them through a ricer instead of cutting them into bite-sized pieces. Otherwise, it was very simple to follow.

I mashed the potatoes, made the dressing on the side, and combined the two parts before mixing in the pickles and hard-boiled eggs.

Is it egg salad? Is it potato salad? Is it mashed potatoes? No clue, but it was good.

Drummond’s salad had a great mixture of mayo and mustard. The dill was not overpowering, and the pickles added a uniquely sweet flavor and crunchy texture that wonderfully balanced the creamy mashed potatoes.

I liked the combination of eggs and potatoes at first, but it felt a bit heavy as I kept eating.

With a few tweaks, I’d make any of these recipes again, but Fieri’s baked-potato salad and Garten’s dill-forward dish were my favorites.

I’d recommend using half to three-fourths of the dressing for Fieri’s and slightly cutting back on the dill in Garten’s, but either salad would make excellent additions to a summer cookout.

Check out the other celebrity-chef recipes we’ve put head-to-head so far.

This story was originally published on July 1, 2021, and most recently updated on May 22, 2026.