This Classic Creamy Potato Salad is a timeless side dish made with tender potatoes, crisp celery, crunchy onions, hard-boiled eggs, and a rich, tangy dressing. It’s perfect for barbecues, picnics, potlucks, and holiday gatherings, and tastes even better after chilling for a few hours.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 35 minutes
- Servings: 8
- Difficulty: Easy
Ingredients
For the Potato Salad
- 3 pounds (1.4 kg) Yukon Gold or red potatoes, cut into bite-sized pieces
- 1 tablespoon salt (for boiling water)
- 4 large eggs, hard-boiled and chopped
- 1 cup celery, finely diced
- ½ cup red onion, finely diced
- ¼ cup dill pickles, finely chopped (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional)
For the Creamy Dressing
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
For Garnish
- Paprika
- Chopped parsley
- Sliced green onions
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sharp knife
- Cutting board
Instructions
Step 1: Cook the Potatoes
- Place the potatoes in a large pot and cover with cold water.
- Add the salt and bring to a boil over high heat.
- Reduce the heat and simmer for 10–15 minutes, or until the potatoes are fork-tender but not falling apart.
- Drain well and let the potatoes cool for about 15 minutes.
Step 2: Prepare the Dressing
In a small bowl, whisk together:
- Mayonnaise
- Sour cream
- Dijon mustard
- Yellow mustard
- Apple cider vinegar
- Sugar
- Celery seed
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Paprika
Mix until smooth and creamy.
Step 3: Assemble the Salad
In a large bowl, combine:
- Cooked potatoes
- Chopped eggs
- Celery
- Red onion
- Dill pickles (if using)
- Parsley
- Fresh dill (if using)
Pour the dressing over the mixture and gently fold everything together until evenly coated. Be careful not to mash the potatoes.
Step 4: Chill
Cover the bowl and refrigerate for at least 2 hours, preferably 4 hours or overnight, to allow the flavors to blend.
Step 5: Serve
Before serving:
- Stir gently.
- Taste and adjust the seasoning if needed.
- Garnish with paprika, parsley, and green onions.
Serve chilled.
Delicious Variations
Southern Potato Salad
Add:
- 2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
- ½ teaspoon smoked paprika
Bacon Ranch Potato Salad
Mix in:
- 6 slices cooked bacon, crumbled
- ½ cup shredded cheddar cheese
- 2 tablespoons ranch seasoning
Loaded Baked Potato Salad
Add:
- Crispy bacon
- Cheddar cheese
- Green onions
- Sour cream
Herb Potato Salad
Replace half of the mayonnaise with Greek yogurt and add fresh dill, parsley, and chives for a lighter, herb-forward version.
Tips for the Best Potato Salad
- Use Yukon Gold or red potatoes because they hold their shape well after cooking.
- Start the potatoes in cold water to ensure even cooking.
- Don’t overcook the potatoes—they should be tender but firm.
- Let the potatoes cool slightly before adding the dressing to keep the texture intact.
- Chilling the salad for several hours enhances the flavor.
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezing
Freezing is not recommended, as the mayonnaise-based dressing may separate and the potatoes can become grainy after thawing.
Approximate Nutrition (Per Serving)
- Calories: 340
- Protein: 7 g
- Carbohydrates: 28 g
- Fat: 23 g
- Saturated Fat: 4 g
- Cholesterol: 110 mg
- Sodium: 520 mg
- Fiber: 3 g
- Sugar: 3 g
Serving Suggestions
This creamy potato salad pairs wonderfully with:
- Grilled burgers
- Fried or grilled chicken
- Barbecue ribs
- Pulled pork sandwiches
- Hot dogs
- Baked beans
- Coleslaw
- Corn on the cob
- Fresh watermelon