Creamy Potato Recipe
This post may contain affiliate links.
Read our Disclaimer.
Leave a Comment ★★★★★
Creamy Potato Recipe
This Potato Salad is the ultimate creamy side dish made from scratch with Yukon Gold potatoes, crisp vegetables, and a tangy homemade dressing. It’s ready in under 2 hours, can be made ahead, and is perfect for picnics, barbecues, and holiday gatherings.
I’ve been making this classic potato salad recipe for over twenty years, and it never fails to transport me back to summer gatherings at my grandmother’s house. The creamy texture and perfect balance of tangy and savory flavors make it a comfort food favorite that my family requests at every occasion. I love serving it alongside my Southern Sweet Potato Casserole during holiday meals or pairing it with Sheet Pan Quesadillas for casual weeknight dinners.
Why You’ll Love This Potato Salad
- Made From Scratch Flavor: Fresh ingredients create a homemade taste that beats any store-bought version.
- Crowd-Pleasing Texture: Yukon Gold potatoes hold their shape perfectly for that ideal creamy yet firm bite.
- Make-Ahead Ease: Chilling time allows flavors to meld, making it perfect for preparing in advance.
- Versatile Pairing: Complements everything from grilled meats to vegetarian dishes beautifully.
What You’ll Need for Potato Salad
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Main Ingredients
- Yukon Gold potatoes: Their buttery texture and thin skin make them ideal for potato salad.
- Mayonnaise: Use full-fat for the creamiest dressing consistency and richest flavor.
- Celery: Finely chopped for that essential crunch and fresh flavor contrast.
- Red onion: Provides mild sharpness and beautiful color throughout the salad.
- Hard-boiled eggs: Roughly chopped for protein richness and traditional texture.
Dressing Ingredients
- Yellow mustard: Adds tangy brightness that balances the mayonnaise richness.
- Apple cider vinegar: Provides the perfect acidic note to cut through the creaminess.
- Salt and pepper: Freshly ground black pepper makes all the difference in flavor.
- Fresh parsley: Chopped fine for that final touch of color and herbal freshness.
Potato Salad
Make this classic creamy potato salad with Yukon Gold potatoes, hard-boiled eggs, and a tangy dressing. Perfect for picnics and summer gatherings.
Equipment
- large pot
- colander
- knife
- cutting board
- large mixing bowl
- whisk
- measuring cups
- measuring spoons
- rubber spatula
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 3/4-inch cubes
- 1 cup mayonnaise
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 2 large hard-boiled eggs peeled and roughly chopped
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1 tbsp salt for boiling water
- 1/4 tsp black pepper freshly ground
- 2 tbsp fresh parsley finely chopped
Instructions
- Place the peeled and cubed potatoes in a large pot. Cover them with cold water by at least 1 inch and add 1 tablespoon of salt. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10 to 15 minutes, or until the potatoes are fork-tender but still hold their shape. Drain the potatoes thoroughly in a colander and let them cool completely for at least 30 minutes.
- While the potatoes cool, prepare the other ingredients. Finely chop 1/2 cup of celery and 1/4 cup of red onion. If using, peel and roughly chop the 2 large hard-boiled eggs.
- In a large mixing bowl, combine 1 cup of mayonnaise, 1 tablespoon of yellow mustard, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Whisk these ingredients together until the dressing is smooth and well combined.
- Add the cooled, drained potatoes, chopped celery, chopped red onion, and chopped hard-boiled eggs to the bowl with the dressing.
- Using a large rubber spatula or spoon, gently fold all the ingredients together until the potatoes are evenly coated with the dressing. Be careful not to mash the potatoes; the goal is to combine everything while maintaining the potato cube structure.
- Cover the bowl tightly with plastic wrap and refrigerate the potato salad for at least 1 hour, and preferably 2 to 4 hours, to allow the flavors to meld and the salad to chill thoroughly. Chilling is crucial for optimal flavor and texture.
- Before serving, give the potato salad another gentle stir. Taste and adjust the seasonings as needed, adding more salt or pepper to your preference. If desired, sprinkle with 2 tablespoons of finely chopped fresh parsley for garnish. Serve cold.
Notes
Chilling is crucial for optimal flavor and texture.
Creative Potato Salad Variations
- Bacon Ranch Version: Add crispy bacon bits and swap dressing for ranch seasoning.
- Herb Garden Style: Incorporate fresh dill, chives, and tarragon for aromatic freshness.
- Spicy Southwest Twist: Mix in diced jalapeños and a pinch of cumin for heat.
My Pro Tips for Perfect Potato Salad
- Potato Selection: Yukon Gold potatoes maintain their shape better than russets for ideal texture.
- Cooling Time: Let potatoes cool completely to prevent a gummy, mashed consistency.
- Gentle Folding: Use a spatula and fold carefully to keep potato cubes intact.
- Chilling Period: Refrigerate at least 1 hour for flavors to fully develop and meld.
How to Store Your Potato Salad
- Store: Keep in an airtight container in refrigerator for up to 4 days for best quality.
- Freeze: I don’t recommend freezing as the mayonnaise dressing may separate upon thawing.
- Serve: Always serve cold directly from refrigerator for food safety and optimal flavor.
- Make-Ahead Tip: Prepare up to 24 hours in advance and add fresh parsley just before serving.
Frequently Asked Questions
How long can potato salad sit out?
Potato salad should not sit out at room temperature for more than 2 hours. For food safety, keep it refrigerated until serving and return any leftovers promptly. I always serve it chilled straight from the refrigerator.
Can I use red potatoes instead of Yukon Gold?
Yes, red potatoes work well as they also hold their shape when boiled. Their firmer texture and slightly sweeter flavor make a good substitution. Just be sure to peel them if you prefer smoother potato salad.
What can I use instead of mayonnaise?
Greek yogurt or sour cream can replace mayonnaise for a tangier version. For a lighter option, try half mayonnaise and half plain yogurt. The dressing will be slightly less creamy but still delicious.
Why did my potato salad become watery?
Wateriness usually occurs when potatoes aren’t drained thoroughly or cooled completely. Always let potatoes drain in a colander and cool to room temperature before adding dressing. This prevents condensation from forming.
More Side Dishes You’ll Love
Why This Potato Salad Becomes a Favorite
With its creamy texture and perfect balance of tangy and savory flavors, this homemade potato salad is destined to become your go-to side dish. It’s easy to make from scratch and always earns compliments at gatherings. I hope it brings your family as much joy as it has brought mine over the years.
