There’s something nostalgic about a bowl of Classic Creamy Potato Salad !. It’s creamy, comforting, and just plain delicious. Whether it’s a summer BBQ, a family picnic, or a Sunday lunch, this classic side dish always makes an appearance—and for good reason!
Today, I’m sharing a no-fuss, flavor-packed potato salad recipe that’s rich, creamy, slightly tangy, and filled with tender potatoes, crunchy celery, chopped eggs, and a simple but irresistible dressing. It’s the perfect balance of soft and crisp, savory and slightly sweet.
Let’s make the potato salad your guests will be asking for again and again!
Why You’ll Love This Creamy Potato Salad
- ✅ Simple Ingredients – Nothing fancy, just good old-fashioned pantry staples.
- ✅ Creamy & Flavorful – A perfect mix of mayo, mustard, and vinegar.
- ✅ Make-Ahead Friendly – Tastes even better after chilling.
- ✅ Customizable – Add pickles, herbs, or bacon—your call!
Ingredients You’ll Need for Creamy Potato Salad
Here’s everything you’ll need to make this classic potato salad:
🥔 For the Salad:
- Potatoes – Waxy potatoes like Yukon Gold or red potatoes hold their shape well.
- Hard-boiled eggs – Adds richness and texture.
- Celery – For crunch and freshness.
- Red onion – Or use white or green onions for a milder flavor.
- Fresh parsley – Optional, for garnish and a pop of color.
🥄 For the Dressing:
- Mayonnaise – The creamy base of the salad.
- Yellow mustard – Adds tang and classic flavor.
- Vinegar – White vinegar or apple cider vinegar works well.
- Sugar – Just a touch to balance the tanginess.
- Salt and pepper – To taste.
How to Make Creamy Potato Salad
Follow these simple steps to get a perfect bowl every time:
1. Boil the Potatoes
Wash and peel (or leave the skin on if using red potatoes) and cut into evenly sized chunks. Boil in salted water until fork-tender, about 10–15 minutes. Drain and let cool.
Tip: Don’t overcook or they’ll turn to mush! You want them tender but still holding their shape.
2. Prepare the Eggs
While the potatoes are boiling, hard-boil the eggs (about 10 minutes in boiling water). Peel and chop once cooled.
3. Mix the Dressing
In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, and pepper. Taste and adjust as needed—some like it tangier, others sweeter.
4. Combine Everything
Gently fold the cooked potatoes, chopped eggs, diced celery, onion, and dressing together. Mix just until everything is coated—you don’t want to break the potatoes too much.
5. Chill and Serve
Cover and refrigerate for at least 1 hour before serving. It gives the flavors time to meld and the salad to firm up.
Optional: Garnish with fresh parsley or paprika before serving.
Creamy Potato Salad
Ingredients
Method
- Wash and peel (or leave the skin on if using red potatoes) and cut into evenly sized chunks. Boil in salted water until fork-tender, about 10–15 minutes. Drain and let cool.
- Tip: Don’t overcook or they’ll turn to mush! You want them tender but still holding their shape.
- While the potatoes are boiling, hard-boil the eggs (about 10 minutes in boiling water). Peel and chop once cooled.
- In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, and pepper. Taste and adjust as needed—some like it tangier, others sweeter.
- Gently fold the cooked potatoes, chopped eggs, diced celery, onion, and dressing together. Mix just until everything is coated—you don’t want to break the potatoes too much.
- Cover and refrigerate for at least 1 hour before serving. It gives the flavors time to meld and the salad to firm up.
Tips for the Best Creamy Potato Salad
- Cool Potatoes Before Mixing: Warm potatoes soak up too much dressing and become mushy.
- Use Waxy Potatoes: Russets can work, but they’re more starchy and tend to break down.
- Chill Before Serving: Cold potato salad just tastes better and holds together beautifully.
- Make It Ahead: This salad is even better the next day!
Variations to Try
Potato salad is super versatile—here are a few fun ways to switch it up:
- 🥒 Dill Pickle Potato Salad – Add chopped dill pickles and a bit of pickle juice to the dressing.
- 🧅 Loaded Potato Salad – Toss in crispy bacon, shredded cheddar, and green onions.
- 🍳 Deviled Egg Style – Mash the yolks into the dressing for an ultra-rich version.
- 🌿 Herby Version – Add fresh dill, parsley, or chives for a garden-fresh twist.
- 🌶️ Spicy Kick – Stir in a spoonful of sriracha or diced jalapeños for heat lovers.
What to Serve With Creamy Potato Salad
Potato salad is the ultimate side dish, and it goes with almost anything! Here are some classic pairings:
- 🍔 Grilled Burgers or Hot Dogs
- 🍗 BBQ Chicken or Ribs
- 🥩 Steak or Roasted Beef
- 🐟 Grilled Salmon or Tuna Steaks
- 🌽 Corn on the Cob & Coleslaw
It’s also a great addition to a brunch spread or potluck table.
How to Store Leftovers of Creamy Potato Salad
Store your potato salad in an airtight container in the refrigerator for up to 4 days. Stir gently before serving again. Don’t freeze it—mayo-based salads tend to separate and become watery after thawing.
Frequently Asked Questions
Can I make potato salad the day before?
Absolutely! In fact, it tastes better the next day once the flavors have time to blend.
How do I avoid watery potato salad?
Make sure your potatoes are fully drained and cooled before mixing them into the dressing. Also, use the right kind of potato—waxy varieties hold up best.
Can I use Greek yogurt instead of mayo?
Yes! For a lighter version, replace half (or all) of the mayo with plain Greek yogurt. It gives a slight tang and cuts down on calories.
What if I don’t like mustard?
No problem—just skip it or replace with a little more vinegar or pickle juice for a different kind of tang.
Final Thoughts
Potato salad is one of those dishes that everyone has a favorite version of—and this one might just become your new go-to. Creamy, tangy, and loaded with flavor, it’s everything a classic potato salad should be.
Whether you’re hosting a backyard barbecue, bringing a dish to a party, or just craving some comfort food, this potato salad always hits the spot.
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