Creamy Potato Salad

There's something about watching potato salad come together that still makes me smile—the way the warm potatoes soften just enough to absorb that creamy dressing, the pickle brine mingling with the tang of vinegar. I learned to make this version years ago when someone casually mentioned that the secret wasn't fancy ingredients, it was knowing when to fold everything together while the potatoes were still warm enough to really drink in all that flavor. It's become the dish I reach for whenever I need something that feels both comforting and a little bit special.

I made this for a Fourth of July potluck where someone had forgotten to bring a side dish, and I threw it together with ingredients I happened to have on hand—my neighbor came back for thirds and asked for the recipe right there on the porch. That moment taught me that sometimes the most memorable food isn't the most complicated; it's just honest and made with a little care.

Ingredients

• Waxy potatoes (1.5 kg / about 3.3 lbs): These hold their shape beautifully when cooked, unlike starchy varieties that get mealy; choose Yukon golds or reds if you can find them, and don't skip peeling them before cutting—it makes the texture more uniform.
• Eggs (3 large): Hard-boiled and chopped, they add richness and protein; the key is removing them from heat after boiling and letting them sit covered so the yolks stay creamy instead of gray.
• Celery stalks (3, finely diced): The crunch is non-negotiable here, offering textural contrast that keeps every bite interesting.
• Red onion (1 small, finely chopped): The sharpness cuts through the richness of the mayo, and the red color adds visual appeal you won't get from white onion.
• Dill pickles (3 medium, finely chopped): These bring both acidity and a distinctive flavor; their juice is part of what makes this dressing sing.
• Fresh chives (2 tablespoons, chopped): Optional but worth hunting down—they add a whisper of onion flavor that feels more refined than parsley.
• Mayonnaise (200 g / 3/4 cup plus 2 tbsp): Use a quality brand you actually like eating straight; it's the foundation of your dressing and deserves to be good.
• Sour cream (100 g / 1/3 cup plus 1 tbsp): This is what keeps the salad from feeling like pure mayo—it adds brightness and helps the dressing coat everything evenly.
• Dijon mustard (2 teaspoons): Just a touch, enough to add complexity without making anyone say 'I taste mustard.'
• White wine or apple cider vinegar (1 tablespoon): The acid is crucial; it wakes up all the other flavors and prevents the salad from tasting dull or one-note.
• Sugar (1 teaspoon): A tiny pinch to balance the vinegar's bite—don't skip it, even though it seems small.
• Salt and pepper: Season as you taste, because every palate is different and this needs to taste right to you.

Instructions

Get your potatoes tender:

Cut them into bite-sized pieces—not too small or they'll get waterlogged, not too big or they won't cook through evenly—then boil them in salted water until a fork goes through easily. Let them cool just enough that you can handle them; this is actually when they'll absorb flavor best, so don't let them get completely cold.

Cook the eggs just right:

Boil them, then immediately cover and remove from heat, letting them sit for exactly 10 minutes before cooling under running water. This prevents that gray-green ring and keeps the yolks silky.

Make the dressing:

Whisk mayo, sour cream, mustard, vinegar, sugar, salt, and pepper together until completely smooth—this is your canvas, so make sure there are no lumps and everything is well combined.

Bring it all together:

Fold the warm potatoes, chopped eggs, and all the vegetables into the dressing gently but thoroughly, making sure every piece gets coated. The warmth of the potatoes helps the dressing sink in and flavor everything.

Taste and adjust:

This is your moment to be honest about salt, acid, and richness—do you need more tang? More salt? Trust your palate here because you're the one who has to eat it.

Chill it properly:

Cover and refrigerate for at least an hour, ideally longer, so all the flavors have time to get to know each other and the salad becomes even more cohesive.

Save to Pinterest

What I love most is when someone takes a bite and their eyes light up—not because it's fancy, but because it's exactly what they didn't know they were hungry for. That's when I remember why I keep making this.

The Magic of Resting Time

An hour in the refrigerator sounds long, but it's where the real transformation happens—the potatoes relax into the dressing, the pickle flavor starts spreading through everything, and the whole thing becomes more than just ingredients mixed together. I used to serve it right away and wondered why it tasted a bit flat; now I build in that chill time because it genuinely makes the difference between fine and truly delicious.

Building Your Own Variations

Once you understand the foundation of this salad, you can play with it in ways that excite you—add crispy bacon if you love smoke and salt, toss in radishes for unexpected crunch, or swap in Greek yogurt for a lighter take. The beauty is that the base is so solid that these additions feel natural rather than like you're trying too hard to be clever.

Making It Your Own

This recipe doesn't need to be precious or perfect—it's meant to be approachable and honest, a dish that tastes better when you've made it a few times and learned what your own version looks like. The proportions are just a starting point; your palate and preferences matter more than any recipe ever could.

• If you find it too rich, don't be afraid to add more vinegar or a squeeze of lemon juice next time.
• Keep it in the coldest part of your fridge because it's best served properly chilled, and it'll stay fresh for about 24 hours.
• Double the batch for a crowd—it actually tastes more impressive when there's more of it, and the flavors meld even better over time.

Save to Pinterest

This potato salad has been at every gathering that mattered to me, quietly doing its job and somehow making everything taste a little more like home. Make it, serve it cold, and watch it disappear.

Recipe Questions & Answers

→ What type of potatoes work best?

Use waxy potatoes as they hold shape well after boiling, providing a tender yet firm texture.

→ Can I prepare this ahead of time?

Yes, the dish benefits from chilling at least an hour to allow flavors to meld and develop fully.

→ How can I lighten the creamy dressing?

Substitute half the mayonnaise with Greek yogurt for a lighter, tangier dressing variation.

→ Are there suggestions for added texture?

Adding crisp bacon bits or sliced radishes can enhance crunch and add depth to the dish.

→ What should I serve with this side?

This chilled potato blend pairs well with grilled meats, sausages, or roasted vegetables for balanced meals.