This creamy potato salad is the one I make for every family gathering. It's the dish my kids ask for by name, and the one that disappears first at every potluck.
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I've tweaked this recipe over the years to get it just right: tender potatoes, a rich and tangy dressing, and just the right amount of crunch. It's simple to make and tastes even better the next day.
Whether you're firing up the grill or packing a picnic basket, this potato salad is a reliable, crowd-pleasing side that everyone will love.
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) Yukon Gold potatoes
Yukon Golds hold their shape well and have a buttery flavor. You can substitute red potatoes or baby potatoes if you prefer.
1 cup (240g) mayonnaise
Use full-fat mayo for the creamiest result. You can use Greek yogurt for a lighter version, but the flavor will be tangier.
2 tablespoons (30ml) apple cider vinegar
Adds a bright tang that balances the richness. White wine vinegar or lemon juice work as substitutes.
1 tablespoon (15g) Dijon mustard
Gives a subtle kick and helps emulsify the dressing. Yellow mustard is a fine substitute.
1 teaspoon (5g) sugar
Just a pinch to round out the flavors. You can omit or use honey if you prefer.
1 teaspoon (5g) salt, plus more for boiling
Kosher salt is best for seasoning. Adjust to taste.
1/2 teaspoon (2g) black pepper
Freshly ground is best. Adjust to your taste.
3 celery stalks, finely diced
Adds crunch and freshness. You can substitute with diced cucumber or radishes.
1/2 cup (80g) red onion, finely chopped
Red onion is milder and sweeter. You can use white or sweet onion, or even scallions.
3 hard-boiled eggs, chopped
Classic addition for extra richness. You can skip them for a lighter salad or add extra for more protein.
2 tablespoons (8g) fresh dill, chopped
Bright, herby flavor. You can use parsley or chives instead.
Tips & Tricks
Don't overcook the potatoes
They should be fork-tender but still hold their shape. Overcooked potatoes turn mushy.
Season while warm
Toss the potatoes with vinegar and salt while they're still warm so they absorb the flavor.
Chill before serving
Let the salad sit in the fridge for at least 2 hours to let the flavors meld.
Pro Tips
Step-by-Step Instructions
1. Boil the potatoes
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes, until fork-tender. Drain and let cool slightly.
2. Make the dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy.
3. Season warm potatoes
While the potatoes are still warm, place them in a large bowl. Drizzle with a little extra vinegar and sprinkle with salt. Gently toss to coat.
4. Add the crunch
Add the diced celery, red onion, and chopped hard-boiled eggs to the bowl. Stir gently to combine.
5. Add the dressing
Pour the dressing over the potato mixture. Use a spatula to fold everything together until well coated.
6. Chill and serve
Cover and refrigerate for at least 2 hours, or overnight. Before serving, give it a stir and taste for seasoning. Garnish with fresh dill.
Delicious Variations
Bacon and Cheddar
Add crispy bacon bits and shredded cheddar cheese for a loaded version.
Herb Garden
Swap the dill for a mix of parsley, chives, and tarragon for a fresh twist.
Spicy Southwest
Add diced jalapeños, corn, and a squeeze of lime for a kick.
How to Store Creamy Potato Salad Recipe
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Not recommended, as the texture will change upon thawing.
Reheating
Serve cold or at room temperature. Do not microwave.
Frequently Asked Questions
Q: Can I use red potatoes instead of Yukon Gold?
Yes, red potatoes work great because they hold their shape well. Just make sure to cut them into uniform pieces for even cooking.
Q: How do I keep potato salad from becoming watery?
Make sure the potatoes are completely dry after draining and cooling. Also, toss them with vinegar while warm to help them absorb flavor, and don't overdress—add dressing just before serving.
Q: Can I make potato salad ahead of time?
Absolutely, it's actually better! Make it a day ahead and refrigerate. The flavors meld and develop. Just give it a stir and adjust seasoning before serving.
Q: What can I use instead of mayonnaise?
You can use plain Greek yogurt, sour cream, or a combination. For a vegan option, use a plant-based mayo or blended silken tofu.
Q: How long does potato salad last in the fridge?
It lasts 3-4 days in an airtight container. Always check for off smells or sliminess before eating.
Try this creamy potato salad at your next family dinner, and watch it become a new favorite. Start with simple steps: boil the potatoes, mix the dressing, and let it chill. Here's to a calmer home, one drawer at a time.
Creamy Potato Salad Recipe
This creamy potato salad is a classic side dish, perfect for picnics and BBQs, with a tangy dressing and crunchy celery.
🧂 Ingredients
- 2 pounds (900g) Yukon Gold potatoes
- 1 cup (240g) mayonnaise
- 2 tablespoons (30ml) apple cider vinegar
- 1 tablespoon (15g) Dijon mustard
- 1 teaspoon (5g) sugar
- 1 teaspoon (5g) salt, plus more for boiling
- 1/2 teaspoon (2g) black pepper
- 3 celery stalks, finely diced
- 1/2 cup (80g) red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 2 tablespoons (8g) fresh dill, chopped
📋 Instructions
- 1Boil the potatoes — Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes, until fork-tender. Drain and let cool slightly.
- 2Make the dressing — In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy.
- 3Season warm potatoes — While the potatoes are still warm, place them in a large bowl. Drizzle with a little extra vinegar and sprinkle with salt. Gently toss to coat.
- 4Add the crunch — Add the diced celery, red onion, and chopped hard-boiled eggs to the bowl. Stir gently to combine.
- 5Add the dressing — Pour the dressing over the potato mixture. Use a spatula to fold everything together until well coated.
- 6Chill and serve — Cover and refrigerate for at least 2 hours, or overnight. Before serving, give it a stir and taste for seasoning. Garnish with fresh dill.
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.
