The Ultimate Classic Creamy Potato Salad – A Crowd-Pleasing Favorite!
There’s nothing quite like a perfectly tangy, hearty, and creamy potato salad to complete any summer barbecue, picnic, or family gathering. This classic recipe is a beloved staple in American cuisine, with roots tracing back to German immigrants who brought their potato-based dishes to the U.S. in the 19th century. Packed with tender potatoes, crisp celery, hard-boiled eggs, and a rich, creamy dressing, this potato salad is guaranteed to be a hit!
What makes this recipe special? It’s all about the balance of flavors and textures—creamy but not soggy, tangy but not overpowering, and loaded with just the right mix of add-ins. Whether you’re serving it at a cookout or as a side for weeknight dinners, this potato salad will quickly become a go-to favorite.
Why This Potato Salad Recipe Works
Perfect Texture Every Time: The secret lies in using waxy potatoes (like Yukon Gold or red potatoes) that hold their shape after cooking. Boiling them just until fork-tender ensures they don’t turn mushy when mixed with the dressing.
Customizable to Your Taste: Love pickles? Add more! Prefer a bit of crunch? Toss in extra celery or red onion. This recipe is versatile, so you can tweak it to suit your preferences.
Make-Ahead Friendly: Potato salad tastes even better after chilling for a few hours (or overnight), making it an ideal dish for meal prep or entertaining.
What’s In Classic Creamy Potato Salad?
- Potatoes (Yukon Gold or red potatoes): The starchy yet firm base that soaks up the dressing.
- Mayonnaise: The creamy binder that brings everything together.
- Dijon Mustard: Adds a subtle tang and depth of flavor.
- Hard-Boiled Eggs: For richness and protein.
- Celery & Red Onion: Provide crunch and a refreshing bite.
- Fresh Herbs (dill or parsley): Brighten up the dish.
- Seasonings (salt, pepper, paprika): Enhance the overall taste.
How To Make Classic Creamy Potato Salad
This recipe is simple but requires a few key steps to ensure the best texture and flavor. Here’s how to make it:
Step 1: Cook the Potatoes
- Wash and cut 2 lbs of potatoes into 1-inch cubes (peeling optional).
- Place in a large pot, cover with cold water, and add 1 tbsp salt.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes until just tender. Drain and let cool slightly.
Step 2: Prepare the Dressing
- In a bowl, whisk together ¾ cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, ½ tsp salt, and ¼ tsp black pepper.
Step 3: Combine Ingredients
- In a large bowl, gently fold the cooked potatoes with ¼ cup diced red onion, ½ cup chopped celery, 3 chopped hard-boiled eggs, and 2 tbsp fresh dill.
- Pour the dressing over the mixture and stir gently to coat.
Step 4: Chill and Serve
- Cover and refrigerate for at least 2 hours (or overnight) to let flavors meld.
- Garnish with paprika and extra herbs before serving.
Sides for Classic Creamy Potato Salad
- Grilled Hot Dogs or Burgers: A classic pairing for summer cookouts.
- BBQ Ribs: The cool creaminess balances smoky flavors.
- Fresh Corn on the Cob: Adds sweetness and texture contrast.
- Green Salad: For a lighter, veggie-packed meal.
Recipe FAQ’s
Can I Use Russet Potatoes?
Russets tend to fall apart when boiled. Stick with waxy potatoes like Yukon Gold or red potatoes for the best texture.
How Long Does It Last in the Fridge?
Store in an airtight container for up to 3–4 days. Stir well before serving if the dressing separates.
Can I Make It Vegan?
Yes! Swap mayo for vegan mayo and omit the eggs (or use tofu as a substitute).
Other Recipes To Try
- German Potato Salad (Warm Bacon Dressing): A vinegar-based twist with crispy bacon.
- Loaded Baked Potato Salad: With cheddar, sour cream, and chives.
- Sweet Potato & Avocado Salad: A lighter, tropical-inspired version.
- Dill Pickle Potato Salad: Packed with briny, crunchy pickles.
Classic Creamy Potato Salad
Equipment
Ingredients
- 2 lbs 900g Yukon Gold or red potatoes, cubed
- ¾ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup diced red onion
- ½ cup chopped celery
- 3 hard-boiled eggs chopped
- 2 tbsp fresh dill or parsley chopped
- Paprika for garnish
Instructions
- Boil potatoes in salted water until tender (10–12 minutes). Drain and cool slightly.
- Whisk mayo, mustard, vinegar, salt, and pepper in a bowl.
- Gently fold potatoes with onion, celery, eggs, and herbs.
- Pour dressing over and mix lightly. Chill for 2+ hours.
- Garnish with paprika before serving.
Notes
- Potato Type Matters: Waxy potatoes hold their shape better than starchy ones.
- Make Ahead: Flavors improve after chilling overnight.
- Add-Ins: Try pickles, bacon, or capers for extra flavor.
- Vegan Option: Use vegan mayo and omit eggs.
- Storage: Keep refrigerated; stir before serving if needed.
- Bonus twist: Add a handful of pickles or capers for briny brightness!
Nutrition
Enjoy your creamy, dreamy potato salad! Share your creations in the comments below.
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