The Best Creamy Potato Salad Recipe

Key Ingredients & Substitutions

Potatoes: Yukon Gold or red potatoes are the best choices because they have a creamy texture. You could also use Russet potatoes, but they tend to break down more easily.

Mayonnaise: This is the base for your dressing. If you prefer a lighter option, you can use Greek yogurt instead. This adds protein, too!

Sour Cream: Adds creaminess and tang. You can substitute it with plain yogurt if you’re looking for a healthier alternative. It’s just as tasty!

Dijon Mustard: This brings a nice zing to the salad. If you don’t have Dijon, yellow mustard works, but you’ll miss the subtle flavors of the Dijon.

Hard-Boiled Eggs: These add richness and protein. You can leave them out for a vegan version or add chickpeas for extra protein.

Celery and Red Onion: Both give crunch and flavor. You might substitute green onions for the red onion or even use bell peppers for a sweeter twist.

How Do I Cook the Potatoes Perfectly?

Cooking the potatoes is key for the best texture. You want them tender but not mushy. Here’s how to get it right:

• Start with cold water: Place cut potatoes in a pot and cover with cold water to ensure even cooking.
• Add salt: This enhances the potato flavor while cooking.
• Simmer carefully: Bring to a boil, then reduce heat to simmer for 12-15 minutes. Check doneness with a fork—if it slides in easily but they hold their shape, they’re perfect!
• Cool them down: Once drained, allow the potatoes to cool at room temperature. This helps them absorb the dressing better.

The Best Creamy Potato Salad Recipe

Ingredients You’ll Need:

For the Salad:

• 3 pounds Yukon Gold or red potatoes, peeled and cut into bite-sized pieces
• 3 hard-boiled eggs, chopped
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• Optional: 1/4 cup dill pickles, chopped

For the Dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

How Much Time Will You Need?

This recipe takes about 15 minutes of prep time, plus 12-15 minutes for cooking the potatoes and at least 2 hours to chill in the refrigerator. So, in total, you should set aside about 2 hours and 30 minutes, including chilling time.

Step-by-Step Instructions:

1. Preparing the Potatoes:

Start by placing the peeled and chopped potatoes in a large pot. Cover them with cold water and add a pinch of salt. This is important for flavor! Turn on the heat to medium-high and bring the water to a boil. Once boiling, lower the heat and let the potatoes simmer for about 12-15 minutes, or until they can be pierced easily with a fork. Be careful not to overcook them, or they’ll turn mushy. Once done, drain the potatoes thoroughly and let them cool to room temperature.

2. Making the Dressing:

While the potatoes are cooling, grab a large mixing bowl. In it, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and creamy. This dressing is where all the flavor comes from!

3. Combining Everything:

Once the potatoes are cool, gently fold them into the bowl with the dressing. Add in the chopped hard-boiled eggs, finely chopped celery, red onion, parsley, and pickles if you’re using them. Stir everything together carefully so that the potatoes stay intact while being coated with that delicious dressing.

4. Chilling the Salad:

Cover the bowl with plastic wrap or a lid, and place the potato salad in the refrigerator for at least 2 hours. This chilling time is important because it allows all the flavors to meld beautifully together.

5. Final Touches:

Before serving, take the potato salad out of the fridge and give it a taste. You can adjust the seasonings with more salt and pepper if needed. If you want, garnish with some extra parsley or a little sprinkle of paprika for added color.

6. Serve and Enjoy!

Now your creamy potato salad is ready to serve! Enjoy this delightful dish chilled, and watch it disappear at your next gathering!

FAQ for The Best Creamy Potato Salad Recipe

Can I Use Different Types of Potatoes?

Absolutely! You can use any waxy variety of potatoes, such as red, yellow, or even fingerling potatoes. Just avoid starchy potatoes like Russets, as they might become too mushy.

How Long Can I Store Leftover Potato Salad?

Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to give it a gentle stir before serving to redistribute the dressing!

Can I Make This Potato Salad Ahead of Time?

Yes! You can prepare the potato salad up to 24 hours in advance. Just be sure to keep it covered in the fridge. It often tastes even better the next day as the flavors have more time to meld!

What Can I Substitute for Mayonnaise?

If you’re looking for a healthier option, you can substitute mayonnaise with Greek yogurt. It’ll give you a similar creaminess with less fat. You can also use a vegan mayo if needed!