A classic, creamy, and flavorful potato salad made with tender potatoes, crunchy celery, sweet pickles, red onion, and a rich mayonnaise-based dressing. It is perfect for family dinners, picnics, BBQs, and holiday gatherings.
Ingredients
For the Potato Salad:
2½ pounds (1.1 kg) Yukon Gold or red potatoes
¾ cup mayonnaise
¼ cup sour cream
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
2 tablespoons pickle juice
1 teaspoon apple cider vinegar
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
3 large hard-boiled eggs, chopped
½ cup celery, finely diced
⅓ cup red onion, finely diced
⅓ cup dill pickles, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
Optional:
2 tablespoons chopped green onions
½ teaspoon paprika for garnish
2 tablespoons crispy cooked bacon, crumbled
Instructions
Prepare the potatoes:
Wash the potatoes thoroughly. Peel them if desired, although leaving the skins on red or Yukon Gold potatoes adds color and texture.
Cut the potatoes into bite-sized pieces of roughly equal size.
Boil the potatoes:
Place the potatoes in a large pot and cover them with cold water by about 1 inch.
Add a generous pinch of salt to the water.
Bring to a boil over medium-high heat, then reduce to a gentle boil.
Cook until tender:
Cook for approximately 10–15 minutes, depending on the size of the pieces.
The potatoes are ready when a fork can easily pierce them but they are not falling apart.
Drain:
Drain the potatoes thoroughly in a colander.
Let them cool for about 10–15 minutes. They should be warm but not steaming hot when mixed with the dressing.
Prepare the dressing:
In a medium bowl, whisk together mayonnaise, sour cream, yellow mustard, Dijon mustard, pickle juice, apple cider vinegar, sugar, salt, black pepper, garlic powder, and onion powder.
Taste the dressing and adjust the seasoning if needed.
Prepare the vegetables:
Finely chop the celery, red onion, dill pickles, parsley, and fresh dill.
Chop the hard-boiled eggs into small pieces.
Combine:
Place the warm potatoes in a large mixing bowl.
Add the chopped eggs, celery, red onion, pickles, parsley, and dill.
Add the dressing:
Pour the creamy dressing over the potato mixture.
Gently fold everything together with a large spoon or rubber spatula.
Be careful not to mash the potatoes.
Adjust seasoning:
Taste the potato salad and add additional salt, pepper, mustard, or pickle juice if desired.
Chill:
Cover the bowl tightly and refrigerate for at least 2 hours.
For the best flavor, refrigerate it overnight.
Garnish:
Before serving, sprinkle with paprika, fresh parsley, fresh dill, or chopped green onions.
Serve:
Serve chilled alongside grilled chicken, burgers, steaks, sandwiches, BBQ meats, or roasted vegetables.
Prep Time:
20 minutes
Cook Time:
15 minutes
Chilling Time:
2 hours
Total Time:
Approximately 2 hours 35 minutes
Servings:
8–10
Nutritional Information
Approximate nutrition per serving, based on 10 servings:
Calories: 285 kcal
Protein: 5 g
Total Fat: 19 g
Saturated Fat: 4 g
Carbohydrates: 24 g
Dietary Fiber: 3 g
Total Sugars: 3 g
Added Sugars: 1 g
Cholesterol: 75 mg
Sodium: 520 mg
Potassium: 570 mg
Nutrition values are estimates and can vary depending on the mayonnaise, sour cream, potatoes, and other ingredients used.
Allergen Information
Contains: Egg
Contains: Milk/dairy from sour cream
May contain: Soy, depending on the mayonnaise and mustard
May contain: Wheat/gluten, depending on mustard and pickles
Peanuts: Not required
Tree nuts: Not required
Nut Information
This recipe contains no nuts as written.
Peanuts: None
Almonds: None
Walnuts: None
Pecans: None
Cashews: None
Pistachios: None
Optional:
¼ cup finely chopped pecans or walnuts can be added for crunch, although nuts are not traditional in classic creamy potato salad.
If preparing this for someone with a nut allergy, check packaged mayonnaise, mustard, pickles, and other ingredients for possible cross-contact.
Q/S – Questions & Tips
Q: What potatoes are best for potato salad?
S: Yukon Gold and red potatoes are excellent because they hold their shape while becoming creamy inside. Russet potatoes can also be used but are softer and more likely to break apart.
Q: Should I peel the potatoes?
S: Peeling is optional. Thin-skinned potatoes such as red potatoes and Yukon Golds can be left unpeeled.
Q: Should I start potatoes in cold water?
S: Yes. Starting them in cold salted water helps the potatoes cook evenly from the center to the outside.
Q: How do I prevent mushy potatoes?
S: Cut the potatoes into evenly sized pieces and avoid overcooking them. Remove them from the heat as soon as a fork can easily pierce them.
Q: Can I make potato salad ahead of time?
S: Yes. Potato salad is actually better after several hours in the refrigerator because the flavors have time to blend.
Q: How long can potato salad stay at room temperature?
S: Because it contains mayonnaise and eggs, avoid leaving it at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Q: Can I use Greek yogurt instead of sour cream?
S: Yes. Plain Greek yogurt works well and gives the dressing a slightly tangier flavor.
Q: Can I make it without eggs?
S: Yes. Simply leave out the hard-boiled eggs. You can add extra celery, pickles, or green onions for additional texture.
Q: Can I make the dressing less mayonnaise-heavy?
S: Yes. Replace part of the mayonnaise with additional sour cream or plain Greek yogurt.
Q: Why does my potato salad taste bland?
S: Potatoes need enough salt. Taste the salad after chilling and adjust with salt, mustard, pickle juice, vinegar, or black pepper as needed.
Q: Can I add bacon?
S: Yes. Crispy cooked bacon adds a smoky, savory flavor. Add it shortly before serving for the best texture.
Q: Can I add cheese?
S: Yes. Shredded cheddar or small cubes of sharp cheddar can be added for a richer version.
Q: How long does creamy potato salad last?
S: Store it covered in the refrigerator and use within 3–4 days.
Q: Can I freeze potato salad?
S: Freezing is not recommended. The mayonnaise-based dressing can separate and the potatoes can become watery or grainy after thawing.
Q: What can I serve with creamy potato salad?
S: It pairs especially well with grilled chicken, BBQ ribs, burgers, hot dogs, steak, fried chicken, grilled sausages, and roasted meats.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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