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Delicious Potato Salad with Grapes

This lively potato salad with grapes is perfect as a light side dish for a variety of occasions. Creamy and fresh with a touch of sweet, it brings the classic potato salad into the world of a Waldorf style salad dish.

We love hearty side salads, and potato salads are always around at our family events. They are hearty, flavorful, and delicious with a variety of foods. This fresh potato salad with grapes brings a twist to the creamy picnic deli dish with added crunch and a sweet flavor that compliments the garden fresh salad beautifully.

You can add a variety of extras into the salad if you would like, including mixed nuts, fresh herbs, crisp apples; even dried fruits! The dressing adds a depth of flavor and richness that rounds out the flavors of these crunchy, sweet additions.

Potato Salad With Grapes
Potato salad with grapes is fresh and delicious

What makes a great potato salad?

Potato salad is all about the balance of fresh ingredients that bring a depth and complexity of flavor to the base of boiled potatoes and veggies. Potato salad dressings are usually made from a mayo, mustard, and vinegar base; finished with additional spices and herbs to elevate the flavors.

We love to take the standard potato salad and liven it up a bit with bold flavors, interesting veggies, and robust spices that deepen the intensity. Our Smoky Potato Salad is an all time favorite around the family with the bbq mesquite flavors and rich mayo based dressing.

For this potato salad with grapes, we chose to lighten up the dressing by using a plain Greek yogurt base, and omitting the mustards. This allows the fresh ingredients to shine and take center stage with the flavor and texture.

Potato Salad With Grapes 1

Potato Salad Recipe

Think of this potato salad as a spin on the classic Waldorf salad. It brings in the fresh fruits, crunchy nuts, and brightens up the experience in a delicious dish. You can add even more ingredients to take it even further if you would like! Apples, raisins, and chopped pecans will bring that Waldorf salad flair to this recipe.

We brought in additional crunch with fresh peppers and green onions that compliment the smoky undertone of the dressing.

Red Boiler potatoes are meant to withstand boiling and come out slightly firm, with good skins and wonderful flavor. They are a great choice for potato salads. We added cauliflower as well, but you can omit it if you prefer a lighter salad.

Kale can add a fresh pop of color and extra crunch to the salad, but it can be omitted if you prefer, or replaced with fresh parsley. The addition of hard boiled eggs are always a welcomed addition to any potato salad as they add depth of flavor and an extra level of creaminess to the dressing.

The additions of green onion, red grapes, chopped walnuts, and fresh dill round this salad out and create a beautiful spring medley potato salad.

Ingredients Instructions Notes Recommended Products

If you are looking for an easy way to boil your eggs check out how to boil eggs in your Instant Pot. The instant pot is a great kitchen tool to have on hand for full meals and prepping foods.

The dressing can be altered if you are not looking for a smoky flavor with this potato salad with grapes. Simply omit the sweet mesquite seasonings and use your favorite spices and and seasonings.

Pine nuts, sunflower seeds, cherry tomatoes or whatever you have and want to try can be added into this potato salad with grapes. Traditional celery can be used in place of the fresh peppers; the recipe is a great starting point with lots of room for creativity.

For the best flavor we recommend allowing time for the ingredients and flavors to blend and intensify. Overnight is great if you can plan ahead and store it for the next day. Definitely let the boiled potato and eggs time to fully cool before assembling and serving the salad.

Printable Recipe Card for Potato Salad with Grapes

Potato Salad With Grapes
Yield: (10) 1 cup servings

Potato Salad with Grapes

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

This lively potato salad with grapes is perfect as a light side dish for a variety of occasions. Creamy and fresh with a touch of sweet, it brings the classic potato salad into the world of a Waldorf style salad dish.


  • 6 medium red potatoes boiled, cooled, peeled and diced
  • 1/2 small head cauliflower diced
  • 1 large red bell pepper-diced
  • 6 hard boiled eggs cooled, peeled and diced
  • Torn kale or parsley
  • 2 Cups red grapes-sliced in half
  • 1 Tbsp dried dill, to taste
  • 1/2 Cup chopped walnuts
  • 1/2 Tbsp salt and pepper to taste
  • (for the dressing)
  • 2 Cups Greek yogurt
  • 4 Tablespoons red wine vinegar
  • 2 Tablespoons jalapeno juice, as desired
  • 1 Tablespoon Sweet Mesquite seasoning
  • 1 tsp smoked paprika
  • salt and pepper to taste


  1. Prepare the vegetable and eggs and toss in a large salad bowl. 
  2. Add the seasonings. Mix with a large spoon.
  3. Whisk the dressing ingredients in a medium bowl. Pour over the salad and stir until all parts of the salad are evenly coated. Refrigerate for several hours or overnight to let the flavors all blend. Serve cold.



Be sure to allow enough time (overnight is good or several hours) for your salad to cool and get the flavors merged. It should sit an hour or so with the dressing on to really be at it's best.

If you have an instant pot Cook the potato and eggs AT THE SAME TIME in it. This makes the whole salad a whole LOT easier to make. Do it the night before and let the eggs and potatoes cool thoroughly. The the next day or so just chop and complete your salad. Here is how to use your instant pot to make this salad easy!

  • Add a cup of water to your instant pot
  • Add your chopped(In large chunks-not tiny pieces) and peeled potatoes
  • Lay your eggs over the potatoes
  • Seal the instant pot and close the vent.
  • Set the pot to manual high pressure for five minutes
  • After the pot dings let it natural release for five minutes- Now open the vent and relieve the pressure.
  • Open the instant pot and put the eggs in icy cold water for five minutes and then peel. Cool to room temp(or fridge temp)and cut
  • Remove the potatoes to a bowl and cool to room temperature (or fridge temp) before continuing the salad.

OPTIONAL AD-INS AS DESIRED: walnuts,pine nuts, or sunflower seeds for crunch. Broccoli, cherry or sun dried tomatoes or whatever you have and want to try. I had some ham that needs using so it's chopped up into mine today. I'd love to know how you make this yummy concoction so tell me in the comments section please!

Nutrition Information



Serving Size

1 cup

Amount Per Serving Calories 213Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 114mgSodium 294mgCarbohydrates 34gFiber 3gSugar 12gProtein 12g

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Potato Salad With Grapes 2
potato salad with grapes is a wonderful spring time dish

KC the Kitchen Chopper

Friday 17th of April 2015

I'm sorry but I can't helped seeing a Chopped here. I'd add a bit of brown rice or quinoa and it'd be a full meal. I love the idea of chopped grapes for just the reason you suggested. Cauliflower is such a healthful veggie and yes to Turmeric. I hope you can see how excited I am over this big bowl of yumminess. Just awesome, Diane!


Thursday 16th of April 2015

Oh what a yummy salad and I love the sudden burst of fruity sweetness from the grapes! :)


Wednesday 15th of April 2015

Diane, I am loving this potato salad. I can't wait to make it.


Thursday 16th of April 2015

Thanks Cydnee! I hope you do make it and let me know how you like it! We loved the crunchy freshness of all the veggies and the sweet bursts of those juicy grapes!

Joanne T Ferguson

Monday 13th of April 2015

This looks delicious Diane! Thx for sharing at the Say G'day Party! Pinned all :)


Tuesday 14th of April 2015

Thanks Joanne! I appreciate the pins! see you next week!

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