Classic Creamy Potato Salad: The Crowd-Pleaser You’ll Crave

You don’t need a backyard full of people to justify making this—just a fork and zero patience. Classic Creamy Potato Salad is that one side dish that always vanishes first, and yes, there’s a reason: it’s ridiculously good.

We’re talking tender potatoes, tangy-sweet dressing, crunchy add-ins, and just enough nostalgia to make you call your mom.

Make a batch and watch it pull its weight at every cookout, lunchbox, and midnight snack raid.

What Makes This Recipe So Good

This version nails the balance: creamy without being heavy, tangy without smacking you in the face, and crunchy in all the right places.

The potatoes are steamed-boiled for a custardy center and a firm exterior that doesn’t disintegrate when you stir.

A clever combo of mayo, mustard, and a splash of pickle brine builds layers of flavor fast.

Fresh herbs lift it, while a little sugar (yes, really) rounds the edges so the whole bowl tastes like summer.

Servings, Prep Time, Cooking Time, Calories

• Servings: 8 (as a side)
• Prep Time: 20 minutes
• Cooking Time: 20–25 minutes
• Total Time: About 45 minutes plus chilling
• Calories: ~280 per serving (estimate)

Classic Creamy Potato Salad: The Crowd-Pleaser You’ll Crave

Recipe by Wendy CarterCourse: Salad

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

280

kcal

Ingredients

• 3 pounds Yukon Gold or red potatoes, peeled if you prefer

• 3/4 cup mayonnaise (full-fat for best texture)

• 1/3 cup sour cream (or Greek yogurt for a lighter swap)

• 2 tablespoons Dijon mustard

• 1 tablespoon yellow mustard (for that classic bite)

• 2 tablespoons dill pickle relish (or finely chopped dill pickles)

• 1–2 tablespoons pickle brine or apple cider vinegar

• 1 teaspoon sugar (optional but recommended)

• 3/4 teaspoon kosher salt, plus more for boiling water

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked or sweet paprika, plus more for garnish

• 3 large eggs, hard-boiled and chopped

• 2 celery ribs, finely diced

• 1/2 small red onion or 4 scallions, finely chopped

• 2 tablespoons fresh dill, chopped (or parsley)

• Optional: 1 tablespoon whole-grain mustard, 1 teaspoon celery seed

Step-by-Step Instructions

• Prep the potatoes. Cut potatoes into 1-inch chunks for even cooking. Rinse under cold water to remove excess starch.
• Boil smart. Place potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then reduce to a lively simmer. Cook 10–15 minutes until a knife slides in with slight resistance (not mush).
• Steam finish. Drain potatoes well, then return to the hot pot off heat. Cover with a lid for 5 minutes to steam—this dries them so the dressing clings like a champ.
• Season warm. Sprinkle 1 tablespoon pickle brine or vinegar over the warm potatoes and toss gently. Let cool to just warm.
• Make the dressing. In a bowl, whisk mayonnaise, sour cream, Dijon, yellow mustard, relish, sugar, salt, pepper, paprika, and optional celery seed. Taste and adjust acidity with more brine/vinegar.
• Fold it together. In a large bowl, combine warm potatoes, celery, onion, and most of the dill. Add half the dressing and toss gently. Add more dressing until creamy but not soupy.
• Add eggs. Fold in chopped hard-boiled eggs. Reserve a few slices or chunks for the top if you want that retro look.
• Chill. Cover and refrigerate at least 1–2 hours (up to overnight). The flavors need time to marry—worth it, promise.
• Finish and serve. Stir, add remaining dressing if needed, and top with reserved eggs, a dusting of paprika, and more dill. Serve cold or cool. Boom.

How Long Does It Keep?

3 to 4 days in the fridge, tightly covered. It actually tastes better on day two. Don’t let it sit out more than 2 hours (1 hour if it’s blazing hot outside).

If it tightens up after chilling, loosen with a spoonful of mayo or a splash of brine.

Why You’ll Love It

• Reliable crowd-pleaser: Everyone recognizes it; everyone eats it.
• Perfect texture: Creamy dressing, tender potatoes, crisp celery.
• Balanced flavor: Tangy, savory, a whisper of sweetness.
• Meal-prep friendly: Make ahead, serve anytime, zero stress.
• Flexible: Easy to tweak for diets, spice levels, or what’s in the fridge.

Nutrition Stats

Per serving (estimate, 8 servings): Calories ~280; Protein 6g; Carbs 30g; Fat 15g; Fiber 3g; Sodium ~520mg. Numbers will vary with brands and how generous you are with the mayo. For a lighter version, swap half the mayo for Greek yogurt and reduce relish; you can shave off 40–60 calories per serving, FYI.

Mistakes That Ruin the Recipe

• Overcooking potatoes: Mush equals mashed potato salad.
  

  Stop at tender with structure.

• Undersalting the water: The only chance to season potatoes from the inside. Don’t be shy.
• Skipping the steam-dry: Wet potatoes dilute your dressing and mute flavor.
• Mixing when hot: You’ll melt the dressing and break the texture. Warm is okay; hot is not.
• Going full mayo mountain: Rich is great, greasy is not.
  

  Layer dressing gradually.

• Forgoing acidity: Vinegar/brine is non-negotiable for punchy flavor.

Variations You Can Try

• Bacon & Chive: Add crisp bacon crumbles and snipped chives; swap dill for parsley.
• German-ish Warm: Toss warm potatoes with a dressing of grainy mustard, vinegar, olive oil, and sautéed onions; skip mayo and eggs.
• Herb Garden: Dill, parsley, tarragon, and a squeeze of lemon for fresh vibes.
• Spicy Dill Pickle: Add chopped spicy pickles, extra brine, and a pinch of cayenne.
• Ranch Style: Replace part of the mayo with ranch dressing; add celery seed and scallions.
• Lighter Mediterranean: Greek yogurt, olive oil, lemon juice, capers, and parsley.
• Eggless Vegan: Vegan mayo, no eggs, and a dash of kala namak for eggy aroma—surprisingly legit.

FAQ

What potatoes are best for potato salad?

Waxy to medium-starch potatoes like Yukon Golds and red potatoes hold their shape and stay creamy. Russets can work but tend to break up and drink the dressing like it’s happy hour.

Can I make this ahead?

Yes—ideal, actually. Make it up to 24 hours ahead.

Stir before serving and add a spoonful of dressing if it tightened up in the fridge.

How do I prevent watery potato salad?

Steam-dry the potatoes after draining, season warm, and avoid chopping them too small. Also, let them cool slightly before adding the dressing so condensation doesn’t dilute the bowl.

Do I have to add eggs?

Nope. Eggs are classic but optional.

If skipping, consider adding extra crunch (more celery) or richness (a bit more mayo or olive oil).

Can I reduce the mayo without losing creaminess?

Swap half the mayo for sour cream or Greek yogurt. A little olive oil and extra mustard also help keep things lush without going heavy.

Is relish necessary?

Not strictly, but the sweet-tangy pop is part of that classic flavor. If you’re anti-relish, use finely chopped dill pickles plus a pinch more sugar to balance.

Chef’s Notes

• Size matters: Uniform 1-inch chunks cook evenly and look clean in the bowl.
• Flavor layering: Season the cooking water, season the warm potatoes with brine, and season the dressing—triple threat.
• Texture control: Fold gently with a wide spatula.
  

  If you want a creamier, deli-style texture, lightly smash 10% of the potatoes as you mix.

• Onions, tamed: If raw onions feel aggressive, rinse chopped onion in ice water for 5 minutes, then drain. Same flavor, less bite.
• Serving temp sweet spot: Cool to cold is ideal, but not fridge-icy. Let it sit at room temp for 10 minutes before serving so flavors pop.
• Garnish like you mean it: A sprinkle of paprika and fresh dill telegraphs “I know what I’m doing.” Because you do.