If you are craving a classic dish that feels like a big warm hug from the inside, this Creamy Potato Salad Recipe is exactly what you need. With tender Yukon Gold potatoes enveloped in a luscious, tangy dressing, every bite bursts with flavor and comfort. The combination of crispy celery, sharp red onion, and the soft richness of chopped hard-boiled eggs takes this potato salad to a new level of deliciousness. It’s simple to prepare, irresistibly creamy, and perfect for any summer gathering, picnic, or weeknight side. Once you try this Creamy Potato Salad Recipe, you’ll find it hard to go back to any other version.
Ingredients You’ll Need
This Creamy Potato Salad Recipe uses a handful of straightforward ingredients that each play a crucial role in building its irresistible taste and texture. From the creamy mayonnaise to the fresh crunch of celery and the zing of Dijon mustard, every element is essential.
- Yukon Gold potatoes: These potatoes bring a buttery flavor and creamy texture that holds well without falling apart.
- Mayonnaise: The secret to that smooth, luscious base that ties the salad together beautifully.
- Dijon mustard: Adds a subtle tang and depth, balancing the creaminess with a mild bite.
- Apple cider vinegar: Brings brightness and a slight tartness that lifts all the flavors.
- Garlic powder and onion powder: Provide a gentle savory undertone without overpowering the dish.
- Salt and black pepper: Essential for seasoning and highlighting every ingredient’s natural flavor.
- Hard-boiled eggs: Offer richness and a soft, creamy texture that complements the potatoes.
- Celery stalks: Add a fresh, crisp crunch that contrasts wonderfully with the smooth components.
- Red onion: Delivers a sharp, zesty bite that adds excitement to each forkful.
- Fresh dill or parsley (optional): A fragrant, herbaceous finish that brightens the entire dish.
How to Make Creamy Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by peeling and cutting your Yukon Gold potatoes into uniform 1-inch chunks to ensure even cooking. Placing them in cold water before heating prevents them from sticking together. Simmer the potatoes in salted water for about 10–12 minutes until they’re tender enough to pierce easily with a fork but not falling apart. Drain them well and let them cool slightly so they can soak up the dressing better without becoming mushy.
Step 2: Whisk the Dressing
While the potatoes cook, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper in a large mixing bowl. This combination creates a perfectly balanced dressing that’s creamy, tangy, and packed with subtle layers of flavor. Whisk until the mixture is smooth and well combined.
Step 3: Combine Potatoes and Dressing
Gently add the warm potatoes into the dressing, tossing carefully to coat every piece without breaking them apart. Using warm potatoes helps the dressing cling better, infusing the salad with flavor right from the start. Be gentle to preserve that perfect potato texture everyone loves.
Step 4: Fold in Veggies and Eggs
The last step before chilling is folding in the chopped hard-boiled eggs, diced celery, and finely chopped red onion. These ingredients gift the salad a wonderful mix of textures—from creamy to crunchy—and a burst of freshness that cuts through the richness beautifully. Make sure to fold carefully so you keep the salad light and airy.
Step 5: Chill and Marinate
Cover the bowl with plastic wrap and place the salad in the refrigerator for at least an hour. Chilling lets all the flavors marry and intensify, giving you that classic, deeply satisfying Creamy Potato Salad Recipe taste with every bite. If you have time, letting it rest longer only improves the flavor.
How to Serve Creamy Potato Salad Recipe
Garnishes
Before serving, sprinkle freshly chopped dill or parsley on top to add a pop of color and bright herbal notes. For a little extra flair, you could also add a pinch of smoked paprika or a few thin slices of radish for a subtle spice and crunch. These simple garnishes make the dish not only taste better but look beautiful on the table.
Side Dishes
This Creamy Potato Salad Recipe is a fantastic companion to grilled meats like barbecue chicken, juicy burgers, or even crispy fish. It also complements vegetarian options such as grilled veggies or hearty bean salads. Its creamy, tangy character balances smoky, savory, or spicy dishes perfectly.
Creative Ways to Present
Make your potato salad the star of your next potluck by serving it in hollowed-out mini bell peppers or cucumber boats for a fresh, bite-sized twist. Alternatively, layering it in a clear glass trifle bowl with crispy bacon bits and chives creates a stunning visual that invites guests to dig in. It’s a versatile crowd-pleaser that shines no matter how you present it.
Make Ahead and Storage
Storing Leftovers
You can store leftover Creamy Potato Salad Recipe conveniently in an airtight container in the refrigerator for up to three days. Keep it chilled, and avoid leaving it out at room temperature for extended periods to maintain its freshness and food safety. Give it a gentle stir before serving leftovers to redistribute the dressing and herbs.
Freezing
Because of the mayonnaise and eggs, freezing this potato salad is not recommended as it can cause the texture to become grainy and the salad to separate. It’s best to enjoy it fresh or within a few days refrigerated to savor the intended creamy consistency and vibrant flavors.
Reheating
This salad is best served cold, so reheating is not necessary or recommended. If you prefer a slightly less chilled serving, you can let it sit at room temperature for 15-20 minutes before eating, which softens the chill without compromising its texture or taste.
FAQs
Can I use a different type of potato for this salad?
Absolutely! While Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, you can also use red potatoes or even fingerlings. Just make sure to cook them gently to avoid mushiness and maintain that perfect bite.
How can I make this potato salad recipe lighter?
If you want a lighter version, try substituting half of the mayonnaise with Greek yogurt. This swap cuts fat and adds a pleasant tang without losing the creamy mouthfeel that makes this recipe so comforting.
Is it okay to add pickles or pickle juice?
Yes! Adding chopped pickles or a splash of pickle juice introduces a delightful tangy crunch that enhances the flavor complexity. This little twist works well if you enjoy a bit of zest and texture variety.
Can I prepare this salad the day before a party?
Definitely! In fact, making your Creamy Potato Salad Recipe a day ahead intensifies the flavors as they meld together. Just be sure to keep it refrigerated until serving to ensure the best taste and freshness.
What’s the best way to boil potatoes for the salad?
Place the potatoes in cold salted water before bringing it to a boil. This helps them cook evenly inside and out. Simmer just until fork-tender, then drain immediately to prevent overcooking, which keeps the salad’s texture perfect.
Final Thoughts
There’s truly nothing like a homemade Creamy Potato Salad Recipe to bring people together around good food and great memories. Easy to make, bursting with fresh flavors, and irresistibly creamy, it’s the perfect companion for any casual meal or festive occasion. I encourage you to try it out and share this joyful dish with your loved ones—the smiles and compliments will speak for themselves!
Print
Creamy Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This creamy potato salad is a classic American side dish perfect for summer picnics and gatherings. Made with tender Yukon Gold potatoes, a tangy mayonnaise and Dijon mustard dressing, and complemented by chopped hard-boiled eggs, celery, and red onion, it delivers a smooth, flavorful, and satisfying taste. Fresh dill or parsley adds a bright, herbal finish.
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins
- 3 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons chopped fresh dill or parsley (optional)
Instructions
- Cook Potatoes: Place the peeled and cut Yukon Gold potatoes into a large pot and cover with cold water. Add a pinch of salt, then bring the water to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 10 to 12 minutes until the potatoes are fork-tender.
- Drain and Cool: Drain the cooked potatoes thoroughly and allow them to cool slightly so they’re warm but not hot.
- Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until completely smooth and well combined.
- Toss Potatoes in Dressing: Add the warm potatoes to the bowl with the dressing and gently toss to evenly coat each potato piece without breaking them down.
- Add Mix-Ins: Carefully fold in the chopped hard-boiled eggs, diced celery, and red onion to distribute all ingredients evenly throughout the salad.
- Chill: Cover the potato salad and refrigerate it for at least 1 hour to allow the flavors to meld and the salad to chill properly.
- Garnish and Serve: Before serving, garnish with chopped fresh dill or parsley if desired for an added fresh herbal note.
Notes
- For an extra burst of flavor, add chopped pickles or a splash of pickle juice to the dressing.
- To lighten the salad, substitute half of the mayonnaise with Greek yogurt.
- This potato salad can be made a day ahead and stored covered in the refrigerator to deepen the flavors.
