The sun shines brightly on a warm summer day as you dish out a vibrant bowl of The Best Creamy Potato Salad, the kind that brings smiles to every gathering. Ready in just over an hour, this recipe is a delightful combination of creamy texture and tangy flavors, making it a standout side dish for picnics or barbecues.
This recipe is perfect for anyone looking to impress guests at a summer cookout or family gathering. It’s an ideal make-ahead option, allowing the flavors to meld while stored in the fridge.
Why You’ll Love This Recipe
- Creamy and tangy, it strikes the perfect balance.
- Tender potatoes provide a delightful texture.
- Loaded with fresh ingredients for a bright flavor.
- It’s simple to make and can be prepared ahead of time.
What You’ll Need
Gather the following ingredients to make this delicious potato salad.
For the Salad
- 2.5 lbs. yukon gold or red potatoes, scrubbed clean
- 1/2 medium red onion, diced
- 2 celery stalks, diced
- 1/4 cup dill pickle relish, optional
- 2 tablespoons fresh dill, chopped, optional
- 1 teaspoon celery seed
- 4 hard-boiled eggs, peeled and chopped
For the Dressing
- 1 tablespoon apple cider vinegar
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon yellow mustard
- Salt and pepper, to taste
Dill pickle relish adds a nice crunch.
Substitutions & Swaps
- Red potatoes can replace Yukon gold.
- Greek yogurt works in place of sour cream.
- Chopped green onions can substitute red onion.
- Vinegar can be swapped for lemon juice.
How to Make It
Follow these simple steps to create your creamy potato salad.
Scrub
Scrub the potatoes clean and bring them in a pot of salted water to boil over medium-high heat.
Boil
Once boiling, reduce heat to medium-low and cook the potatoes for 25-30 minutes or until easily pierced with a fork.
Cool
Set up an ice bath and add the cooked potatoes to cool down.
Peel
Once cool, peel the potatoes by gently pinching the skin away and chop them into bite-sized chunks.
Combine
Add the chopped potatoes to a mixing bowl and drizzle with apple cider vinegar.
Mix
In the mixing bowl, add mayonnaise, sour cream, mustard, red onions, celery, relish, dill, celery seed, eggs, and salt and pepper to taste. Stir gently to combine.
Chill
Chill the potato salad for at least 30 minutes before serving.
Enjoy
Serve and enjoy your creamy creation!
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, potatoes become mushy when thawed.
Reheat: not necessary; serve cold or at room temperature.
Tips for Best Results
- Use a mix of potatoes for varied texture and flavor.
- Allowing the salad to chill enhances the flavors significantly.
- Add extra dill or relish to customize the taste.
- Adjust seasoning after chilling for a fresh flavor boost.
Serving Suggestions
- Pair with grilled meats for a hearty meal.
- Serve alongside fresh veggies and dip for a picnic spread.
- Perfect for potlucks or family gatherings to share.
