A Comforting Dish Everyone Loves
Creamy potato salad is one of those dishes that brings everyone back to the table. Whether it’s a summer barbecue, a holiday dinner, or a quick weeknight meal, it’s always a hit. Growing up, I watched my grandmother mix a massive bowl of it with boiled eggs, chopped onions, and a generous amount of mayo. It wasn’t fancy, but it was pure comfort.
Now in my own kitchen, I’ve fine-tuned her method to make it even creamier and more flavorful. With just the right balance of tang, crunch, and softness, this creamy potato salad recipe is my go-to. It’s perfect for potlucks and make-ahead lunches, and once chilled, it becomes even more delicious.
Table of Contents
Simple Ingredients That Make a Big Difference
To make this creamy potato salad, you’ll need everyday ingredients that create exceptional results:
- Yukon gold potatoes – buttery and soft with great texture. Their naturally waxy structure helps them hold shape after boiling, making them ideal for creamy salads where you want the dressing to cling without turning everything mushy.
- Hard-boiled eggs – for richness and protein
- Sweet onion – mild and slightly tangy
- Celery – adds freshness and crunch
If you’re not a fan of raw onions, try soaking them in cold water for 5–10 minutes before mixing—this mellows the flavor. For added texture, chopped dill pickles or radishes can also give the salad a satisfying crunch. Swapping half the mayo for sour cream or Greek yogurt offers a tangier, lighter variation while keeping it creamy. - White vinegar – cuts through the creaminess with a bright note
- Mayonnaise – the key to creaminess
- Yellow mustard – a classic, tangy touch
- Sweet pickle relish – adds a sweet contrast to the savory base
- Salt & pepper – to taste
Toppings for Serving:
- Paprika – for color and a light smoky flavor
- Green onions – for garnish and bite
Step-by-Step Method for the Creamiest Results
- Prep the potatoes: Peel and cube them, then boil until fork-tender but not mushy—about 10 minutes. Drain and let cool.
- Boil the eggs: Cook until hard, then cool in an ice bath, peel, and chop.
- Combine base ingredients: In a large mixing bowl, add potatoes, diced onion, celery, and crumbled eggs.
- Add vinegar while warm: This helps the flavor absorb better into the potatoes.
- Make the dressing: In a separate bowl, mix mayonnaise, mustard, relish, salt, and pepper.
- Fold it all together: Add the dressing to the potato mixture and gently mix until fully coated.
- Garnish and chill: Sprinkle with paprika and green onions. Refrigerate for at least 1 hour before serving.
Creamy Potato Salad Tips, Pairings & Storage
This creamy potato salad pairs perfectly with grilled meats, baked beans, or cucumber tomato salad. It’s ideal for summer cookouts or as a hearty side dish for roasted chicken or grilled meat, and it goes especially well with dishes like this balsamic chicken marinade if you’re planning a full menu.
Letting the salad chill before serving not only helps with texture but deepens the flavor. The relish and mustard blend beautifully with the mayo to create a smooth, flavorful base.
For a flavor boost, consider adding fresh herbs like dill, parsley, or chives just before serving. These not only enhance freshness but bring color and brightness to your dish. If you’re serving alongside grilled items, a squeeze of lemon juice over the top before plating helps balance the richness. Don’t forget to stir gently before each serving to re-blend the dressing.
Store leftovers in an airtight container in the fridge for up to 4 days. Avoid freezing, as the texture of potatoes and mayo doesn’t hold well once thawed. Stir before serving again to redistribute the dressing evenly.
According to the USDA’s food safety basics, creamy dishes like this should be refrigerated promptly and not left out for more than two hours.
Creamy Potato Salad
Ingredients
Equipment
Method
- Boil the potatoes in salted water until fork-tender (about 10 minutes), then drain and let cool.
- Boil eggs, cool, peel, and chop or crumble into a bowl.
- In a large bowl, combine potatoes, celery, onion, and chopped eggs.
- Drizzle vinegar over the warm potatoes and mix gently.
- In a separate bowl, whisk together mayonnaise, mustard, relish, salt, and pepper.
- Fold the dressing into the potato mixture until well coated.
- Garnish with paprika and green onions.
- Chill at least 1 hour before serving.
Nutrition
Notes
From your stove to our hearts
share your delicious take!FAQ – Quick Answers to Common Questions
How to make potato salad really creamy?
Use high-quality mayonnaise, let the potatoes cool before mixing, and fold gently to keep the texture.
What are the 4 ingredients in potato salad?
Potatoes, mayonnaise, eggs, and mustard or pickle relish.
What makes potato salad taste better?
Adding white vinegar, sweet relish, and fresh herbs or paprika enhances the flavor and adds brightness.
What not to do when making potato salad?
Don’t overcook the potatoes or mix while they’re hot—this causes a mushy texture.
Conclusion: The Creamy Potato Salad That Never Fail
If you’re looking for a foolproof side dish that’s always a crowd-pleaser, this creamy potato salad is it. It’s rich, tangy, and incredibly easy to make with simple ingredients you likely already have. Whether you’re prepping for a potluck or building a comforting weeknight plate, this recipe delivers big flavor with little effort.
Best of all, it tastes even better the next day. Make it ahead, store it chilled, and get ready to watch it disappear fast at your next gathering.