Creamy Potato Salad Recipe

This creamy potato salad recipe gives you a rich, tangy, and perfectly textured side dish that fits right into barbecues, picnics, or simple family meals. You’ll love how easily it comes together while still tasting like a classic favorite.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 Serving

Ingredients Method Notes

Ingredients

Potatoes and Base

800g (about 5 medium) Yukon Gold or white potatoes, peeled and cubed
1 teaspoon salt (for boiling water)

Creamy Dressing

¾ cup mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon salt
½ teaspoon black pepper

Mix-Ins and Flavor Boosters

½ cup finely chopped celery
¼ cup finely chopped red onion
2 tablespoons chopped fresh parsley
2 hard-boiled eggs, chopped

Method

Boil cubed potatoes in salted water for 10–15 minutes until fork-tender, then drain and cool slightly to maintain their structure.
Whisk together mayonnaise, sour cream, mustard, vinegar, salt, and pepper until smooth and well combined.
Add chopped celery, onion, parsley, and eggs into the dressing and mix evenly to distribute flavor.
Fold warm potatoes into the dressing gently to coat without breaking them.
Chill the salad for at least 30 minutes to allow flavors to develop and improve texture.
Stir, taste, and adjust seasoning before serving to ensure the best flavor balance.

Notes

Use waxy potatoes like Yukon Gold because they hold their shape better after boiling, preventing a mushy texture in your salad.
Always dress the potatoes while they are slightly warm so they absorb the flavors deeply rather than just being coated on the surface.
Balance creaminess with acidity by adjusting vinegar or mustard, as this keeps the dish from tasting too heavy.
Chop mix-ins finely and evenly to ensure consistent texture and flavor in every bite of your potato salad.