Here’s a rich, smooth, creamy potato salad recipe — classic, comforting, and perfect for cookouts, holidays, or everyday meals.
🥔 Creamy Potato Salad
⭐ Ingredients (Serves 6–8)
For the Salad
- 2 ½–3 lbs potatoes (Yukon Gold or red potatoes work best)
- 4 hard-boiled eggs, chopped (optional but classic)
- 1 cup celery, finely diced
- ½ cup onion, finely diced (red or white)
- ¼ cup dill pickle relish (optional)
- Salt & black pepper, to taste
Creamy Dressing
- 1 cup mayonnaise
- ¼ cup sour cream (makes it extra creamy)
- 2 tbsp yellow mustard (or Dijon for tangier flavor)
- 1 tbsp apple cider vinegar
- 1–2 tsp sugar (optional, balances flavors)
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & pepper to taste
👩🍳 Instructions
1. Cook the potatoes
- Peel if desired (Yukons are great with skins on).
- Cut into 1 to 1½-inch chunks.
- Place in a pot with cold salted water.
- Boil 10–15 minutes, until fork-tender but not mushy.
- Drain and let cool completely.
2. Make the creamy dressing
- In a bowl, whisk together mayonnaise, sour cream, mustard, vinegar, sugar, paprika, garlic powder, salt, and pepper.
3. Combine salad
- In a large bowl, add cooled potatoes, celery, onion, and eggs.
- Pour dressing over and gently fold to coat everything evenly.
4. Chill
- Cover and refrigerate at least 2 hours (or overnight) for best flavor.
5. Serve
- Sprinkle with paprika or chopped green onions.
- Serve cold.
⭐ Tips & Variations
Make it Extra Creamy
- Add 2–3 tablespoons more mayo or sour cream.
- For a silky texture, mash a few potato cubes into the dressing.
Southern Style
- Add sweet pickle relish
- Increase sugar to 2 teaspoons
- Add ½ tsp celery seed
Loaded Potato Salad
- Add bacon, cheddar cheese, and green onions.
Herbed Version
- Add fresh dill or parsley.
Healthier Option
- Swap half the mayo with Greek yogurt.
If you’d like, I can also give you:
✨ German potato salad (vinegar & bacon)
✨ Deviled egg potato salad
✨ Bacon ranch potato salad
