Creamy Potato Salad (Print)
Tender potatoes with crisp veggies and a tangy creamy dressing, ideal chilled side for gatherings.
# What You Need:
→ Vegetables
01 - 3.3 lbs waxy potatoes, peeled and cut into bite-sized pieces
02 - 3 large eggs
03 - 3 celery stalks, finely diced
04 - 1 small red onion, finely chopped
05 - 3 medium dill pickles, finely chopped
06 - 2 tablespoons chopped fresh chives (optional)
→ Dressing
07 - 3/4 cup plus 2 tablespoons mayonnaise
08 - 1/3 cup plus 1 tablespoon sour cream
09 - 2 teaspoons Dijon mustard
10 - 1 tablespoon white wine vinegar or apple cider vinegar
11 - 1 teaspoon sugar
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
# How to Make:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes until just tender. Drain and let cool slightly.
02 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let stand for 10 minutes. Cool under cold running water, peel, and chop.
03 - Combine mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and black pepper in a large bowl. Whisk until smooth.
04 - Add cooked potatoes, chopped eggs, celery, red onion, pickles, and chives to the dressing. Gently fold together until evenly coated.
05 - Taste and adjust seasoning as needed. Cover and refrigerate for at least one hour to allow flavors to meld.
06 - Serve chilled, optionally garnished with additional chives or a sprinkle of paprika.
# Expert Advice:
01 -
- The dressing strikes that perfect balance between creamy and tangy without ever feeling heavy or overwhelming.
- It's genuinely forgiving—you can prep it ahead and it actually tastes better the next day as everything melds together.
- Works beautifully alongside almost anything, from backyard grilling to casual weeknight dinners.
02 -
- Folding warm potatoes into the dressing is non-negotiable—they absorb flavor so much better when they're still warm, and cold potatoes are practically resistant.
- Taste the dressing before you add the potatoes because adjusting seasoning later is harder and less effective than getting it right upfront.
- Don't overdress or over-mix; gentle folding keeps the potatoes intact and the salad from turning into mashed potato territory.
03 -
- Cut everything the same size so each bite feels balanced and intentional—it's worth the extra minute with the knife.
- Use the potato cooking water to season your salad; it's already salted and helps the flavors come together more naturally than just salt from a shaker.