This Creamy Potato Salad recipe is packed with flavor, making it a perfect addition to any holiday feast. Forget store-bought versions—this homemade dish is in a league of its own.
We’re big fans of potatoes here, and we love to get creative with them! From our famous mashed potatoes to cheesy potato pancakes and crispy smashed potatoes, we’ve got you covered.
Serve this Creamy Potato Salad alongside BBQ or grilled dishes, or bring it to a potluck—it’s sure to be a hit at any warm-weather gathering. For an extra tasty twist, try adding bacon, diced ham, pepperoni, or salami. You can also sprinkle some fresh herbs on top before serving for added color and flavor. Enjoy!
Creamy Potato Salad
Equipment
- Large pot for boiling potatoes
- Mixing bowl for tossing the salad
- Cutting Board
- Knife
- Large spoon or spatula for mixing the salad
Ingredients
- 2 Potatoes pounds peeled and cubed
- 3 Chopped Hard-boiled eggs optional
- 2 Stalks Celery diced
- 1/2 Red onion finely chopped
- 2 tbsp Fresh parsley chopped
- 1 cup Mayonnaise
- 1/4 cup Sour cream
- 1 tbsp Mustard
- 1 tsp Vinegar
- Salt and pepper [to taste]
Instructions
- Boil the potatoes until fork-tender, about 10-15 minutes. Drain and let cool slightly.
- If using, hard-boil the eggs, cool, peel, and chop.
- In a mixing bowl, prepare the dressing by combining 1 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon mustard, and 1 teaspoon vinegar. Mix well.
- Chop 2 stalks of celery, 1/2 red onion, and 2 tablespoons of fresh parsley.
- In a large bowl, combine the cooked potatoes, chopped eggs (if using), diced celery, chopped onion, and parsley.
- Pour the dressing over the potato mixture and gently toss until well coated.
- Season with salt and pepper to taste.
- Chill the potato salad in the refrigerator for at least 1 hour before serving.
- Serve chilled and enjoy your creamy potato salad!
Notes
- Use your favorite mayonnaise. It can be homemade or store brought.
- Any type of potato variety can be used to make potato salad. Just do not overcook them.
- If you do not have dijon mustard, then add ground mustard paste or mustard powder.
- Celery imparts a deep herby flavor in the salad. So do add and avoid skipping it.
- You can easily double or triple the recipe.
- The leftover salad stays good in the refrigerator for about 1 day. While serving, you can serve the salad chilled or can warm in an oven for some minutes.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 56g |
| Protein | 9g |
| Fat | 6g |
| Cholesterol | 92mg |
| Sodium | 7114mg |
| Fiber | 6g |
| Sugar | 18g |
What Goes Well With Potato Salad?
Potato salad is great for summer meals! It pairs perfectly with burgers, grilled steak, pulled pork, and ribs. It’s also delicious alongside veggie burgers or black bean burgers. For a full meal, serve it with other sides like pasta salad, corn salad, bean salad, and cucumber salad.
What Is the Best Kind of Potato for Potato Salad?
People like using white potatoes or Yukon Golds. They’re easier to peel because they have thin skin, and they stay creamy and a bit sweeter after boiling. Plus, they keep their shape nicely. It’s best to avoid using russet potatoes because they can get too mushy. Also, try to pick potatoes that are similar in size for even cooking.
How Do I Stop My Potato Salad from Getting Watery?
To prevent watery potato salad, start by using Yukon Gold potatoes—they soak up the dressing nicely. Also, make sure to add the dressing when the potatoes are cool. If you add it when they’re still warm, they release moisture as they cool down, which can make the salad watery.