Salad Supreme Potato Salad

Salad Supreme Potato Salad- Not just for pasta salads, Salad Supreme seasoning makes an incredibly savory potato salad too!

August 9, 2026 by Nicole Collins

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Today, we’re making Salad Supreme Potato Salad!

First things first…do we all know what Salad Supreme seasoning is? I remember a couple summers ago, the Salad Supreme pasta salad went viral on TikTok and I didn’t know that everyone didn’t make this pasta salad as a party staple. I was shocked by how many people didn’t know about this beautiful spice blend.

To be honest, I don’t have a clue what’s in it either. I can tell you it’s red, so there’s obviously paprika in it. I can tell you there are sesame seeds in it. And, I can tell you there’s something cheesy in it. But beyond that, all I can tell you is that it’s magical. It’s super savory which is why I personally think it pairs well with something tangy like Italian salad dressing.

The formula for the infamous pasta salad is pretty simple, Italian dressing, salad supreme, veggies, and feta. So I got to thinking, why can’t we do that with potato salad? And you know what, we can! So, that’s what we’re whipping up today.

Let’s talk potatoes. Without a doubt, yukon golds are my favorite potato. I love the creamy texture. I love the buttery flavor. So, that’s the potato we’re going for today. I like to leave the skin on for some extra flavor and texture (plus I HATE peeling potatoes). But if that’s not your vibe, you can totally feel free to peel the taters first. Then, we’re going to dice them up and toss them in some salted water to cook until they’re fork tender.

The dressing for our potato salad is simple: restaurant style Italian dressing (like the Olive Garden brand), a nice scoop of Salad Supreme seasoning, and a little mayo to make everything nice and creamy. Mix the dressing together in a little bowl, and set it aside. It’s important to use the restaurant style dressing because it’s creamier and less oily. Nobody wants an oily potato salad!

For the veg, we’re keeping things super simple by only using red bell pepper and minced shallots. I actually like to use mini bell peppers so that I can use the red, orange, and yellow varieties to make my potato salad more colorful. But, that’s just aesthetic preference. We’ll get our chopped veggies in a bowl. Then once our potatoes are finished cooking, we’ll drain them, and let those hot potatoes sit right on top of the veggies. This both slightly softens the veggies while infusing a little extra flavor into the potatoes.

We want to add the dressing to our potato salad while the potatoes are still warm but not piping hot. So, let those potatoes cool for about 15-20 minutes before mixing in the dressing. Then, add in some crumbled feta, give everything another gentle mix, and that’s all the work we have to do. We do have to let this potato salad chill for a couple hours so those flavors can balance out (the potato salad will taste a little salty while it’s warm, but it mellows out…I promise). Then, I like to finish it with a sprinkle of green onion before serving, and we’re ready to dig in.

This potato salad tastes like nothing I’ve ever had before, and I think we can thank the Salad Supreme for that. I don’t know how to describe it other than saying it’s beautifully savory, so flavorful, and incredibly delish. The bell pepper adds a nice sweet crunch that balances out the savory seasoning. The Italian dressing adds the acidic notes we need. And those potatoes are so perfectly buttery soft. It’s just a magical bite!

Alright, everyone. Begrudgingly, I know we’re going to need to start switching to cold weather mode sooner than I’d like. Any requests of what you’d like to see in the last stretch of 2026? Send me your wish list!

In the meantime, enjoy! And, let’s eat!

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Salad Supreme Potato Salad             

Serves: 6          Print

Ingredients:

• 1 shallot, minced

• ¾ cup red bell pepper, diced (about 4 mini peppers 

• 2 lbs Yukon gold potatoes, diced into ¾ inch cubes

• 2 tbsp salt

• 1/3 cup mayonnaise

• 2 tbsp restaurant style Italian dressing (like Olive Garden brand)

• 2 tbsp Salad Supreme seasoning

• 2 tbsp crumbled feta

• Minced green onion, for garnish

Directions:

1. Add shallot and bell pepper to a large bowl. Set aside.

2. Add potatoes to a large pot. Cover with cold water until the water reaches about an inch above the potatoes. Add salt, and bring to a boil over high heat. Boil potatoes for 8-10 minutes until the potatoes are fork tender but not falling apart. Drain the potatoes, and add to the bowl with the veggies. Do not mix. Allow potatoes to cool for 15-20 mins.

3. Meanwhile, make the dressing. Add mayo, Italian dressing, and Salad Supreme to a small bowl. Mix well until fully combined.

4. Once the potatoes have cooled, add the dressing and gently toss to coat the potatoes. Add the feta, and gently toss again to combine. Chill the potato salad for at least 2 hours before serving. Enjoy!
   

Recipe notes:

*I like to use mini bell peppers so I can use different colors, but you could of course just measure out a full sized red/yellow/orange bell pepper, as well. 

*I choose not to peel the potatoes, but you can if you’d like.

*You want to use either the Olive Garden Italian dressing or the Aldi version of it. We want that thick, creamy dressing for this.