Creamy Potato Salad (Print version)
Velvety potatoes with crisp vegetables and tangy creamy dressing for a chilled classic side.
# What you'll need:
→ Vegetables
01 - 3.3 lbs waxy potatoes, peeled and cut into bite-sized pieces
02 - 3 large eggs
03 - 3 celery stalks, finely diced
04 - 1 small red onion, finely chopped
05 - 3 medium dill pickles, finely chopped
06 - 2 tablespoons chopped fresh chives
→ Dressing
07 - 3/4 cup plus 2 tablespoons mayonnaise
08 - 1/3 cup plus 1 tablespoon sour cream
09 - 2 teaspoons Dijon mustard
10 - 1 tablespoon white wine vinegar or apple cider vinegar
11 - 1 teaspoon sugar
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
# How to make it:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer for 10–15 minutes until just tender. Drain and let cool slightly.
02 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let stand for 10 minutes, then cool under cold running water, peel, and chop.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and black pepper until smooth.
04 - Add the cooked potatoes, eggs, celery, red onion, pickles, and chives to the bowl. Gently fold everything together until evenly coated.
05 - Taste and adjust seasoning if necessary. Cover and chill for at least 1 hour before serving to allow flavors to meld.
06 - Serve cold, garnished with extra chives or paprika if desired.
# Expert suggestions:
01 -
- The dressing is silky without being heavy, thanks to the sour cream balancing the mayo.
- Those crisp pickles and celery give you something to bite into, keeping every forkful interesting.
- It actually tastes better the next day, making it the perfect make-ahead dish for when you're stressed about hosting.
02 -
- Never mix hot potatoes into the dressing—they'll absorb it unevenly and turn gluey once chilled.
- Waxy potatoes like Yukon Gold are non-negotiable; starchy potatoes will turn this into mush no matter how careful you are.
- The salad improves overnight as the flavors blend, so make it a day ahead if you can.
03 -
- For extra richness without adding more mayo, substitute half the mayonnaise with Greek yogurt—it adds tang and creaminess with a lighter feel.
- Freeze the mixing bowl for 10 minutes before folding everything together; it keeps the dressing from breaking and keeps the salad colder longer.