Creamy Potato Salad

There's something about a properly made potato salad that stops conversation at the table. My neighbor once brought one to a summer potluck that was so creamy and perfect, I asked for the recipe on the spot—and she laughed, saying she'd been perfecting it for twenty years. That day, I realized it wasn't just about boiling potatoes and mixing mayo; it was about understanding how each ingredient plays its part, creating something that tastes like summer itself.

I made this for my sister's garden party last summer, and people kept coming back for more—not just because it was delicious, but because it felt homemade in the best way. Watching friends pile it onto their plates while sunlight filtered through the trees reminded me why side dishes matter just as much as the main event.

Ingredients

• Waxy potatoes (1.5 kg or about 3.3 lbs), peeled and cut into bite-sized pieces: These hold their shape when cooked, unlike starchy potatoes that turn mushy—it's the difference between elegant and mushy, so choose wisely.
• Large eggs (3): Hard-boiled eggs add richness and a bit of protein, making this feel like a complete side dish.
• Celery stalks (3 large), finely diced: Celery brings a crisp, clean crunch that lifts the creamy dressing and keeps things from feeling heavy.
• Red onion (1 small), finely chopped: Raw red onion adds a gentle bite and beautiful color without overpowering the other flavors.
• Dill pickles (3 medium), finely chopped: These are your secret weapon—the tangy brine they carry into the salad brightens everything up.
• Fresh chives (2 tablespoons), chopped: Optional, but they add a whisper of onion flavor and a nice finishing touch.
• Mayonnaise (200 g or 3/4 cup plus 2 tbsp): The foundation of your dressing, so use good quality mayo you actually enjoy eating.
• Sour cream (100 g or 1/3 cup plus 1 tbsp): This softens the mayo and adds a subtle tang that keeps the salad from tasting one-dimensional.
• Dijon mustard (2 teaspoons): A small amount adds warmth and complexity without making your salad taste spicy.
• White wine vinegar or apple cider vinegar (1 tablespoon): This cuts through the richness and brightens the flavor profile beautifully.
• Sugar (1 teaspoon): Just enough to round out the tang without making anything sweet.
• Salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Taste as you go—everyone's preference is different, and these amounts are just a starting point.

Instructions

Boil the potatoes until tender:

Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 10–15 minutes until a fork slides through easily but they're not falling apart. The cold water start matters—it helps them cook evenly from the outside in.

Cook your eggs to golden centers:

While potatoes cook, place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10 minutes. Transfer to cold running water to stop the cooking, peel gently under the water, and chop.

Whisk together the dressing:

In a large bowl, whisk mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and pepper until smooth and pale. This is your canvas—taste it before adding anything else to make sure it's balanced.

Combine everything gently:

Once potatoes are cool enough to handle, add them to the bowl along with eggs, celery, red onion, pickles, and chives. Fold gently with a rubber spatula, turning from the bottom up—you want the potatoes to absorb the dressing without breaking apart.

Season and chill:

Taste and adjust salt, pepper, or vinegar if needed. Cover and refrigerate for at least one hour so the flavors marry together and the cold brings out the creaminess.

Serve with pride:

Scoop into a serving bowl and garnish with a sprinkle of fresh chives or paprika if you want a pop of color.

Save to Pinterest

My father always said that a good potato salad is the mark of someone who understands balance—not too heavy, not too light, with just enough tang to make you want another bite. It's the kind of dish that tastes like someone cared about getting it right.

Why Waxy Potatoes Are the Secret

The first time I made this with russet potatoes, I ended up with something that looked more like potato soup by the time it chilled. Waxy potatoes have less starch and hold their structure, absorbing the dressing without dissolving into a mushy mess. Yukon Gold, red potatoes, or fingerlings all work beautifully—the key is choosing potatoes with lower starch content so every bite stays firm and defined.

The Dressing Makes the Dish

I once made a batch where I skipped the sour cream to use less mayo, thinking it would save calories. It tasted one-dimensional and flat. The sour cream adds a subtle tang and softness that makes the dressing feel luxurious without being overwhelming. The combination of mayo and sour cream, balanced with vinegar and mustard, creates a dressing that's greater than the sum of its parts.

Timing and Storage Tips

This salad reaches its peak flavor after sitting chilled for at least one hour, though overnight is even better. The cold transforms the dressing into something silky, and the flavors meld into harmony. Serve within 24 hours for the best texture and taste—after that, the vegetables start to soften and the salad loses some of its brightness.

• Make this up to one day ahead, keeping it covered in the fridge to prevent it from drying out.
• If you're serving a crowd, don't dress the potatoes until an hour before serving for the crispest vegetables.
• Leftover potato salad is perfect for tomorrow's lunch, though texture does gradually soften over time.

Save to Pinterest

This is the kind of salad that brings people together, the one that disappears first from the table and the one people ask you to bring back next time. Make it with care, and it becomes more than just a side dish.

Frequently asked questions about this recipe

→ What type of potatoes work best?

Waxy potatoes hold their shape well after cooking, making them ideal for a creamy chilled salad.

→ Can the dressing be adjusted for tanginess?

Yes, you can modify vinegar or mustard amounts to suit your preferred level of tartness.

→ How long should the dish be chilled?

Chilling for at least one hour helps flavors meld and enhances the overall taste.

→ Are there good alternatives to mayonnaise in this dish?

Greek yogurt can replace half the mayonnaise for a lighter, tangier variation without sacrificing creaminess.

→ What pairings complement this creamy potato side?

It pairs well with grilled meats, sausages, and roasted vegetables, adding a cool, creamy contrast.

→ Is the dish gluten-free?

Yes, when all ingredients are certified gluten-free, this side is suitable for gluten-free diets.