Ultimate Potato Salad

Welcome to the definitive guide for making the best creamy potato salad recipe. This timeless classic, featuring tender Yukon Gold potatoes, crisp celery, zesty pickles, rich hard-boiled eggs, and finely diced sweet onion, all brought together with an exceptionally flavorful, creamy dressing infused with fresh chives, is guaranteed to be a hit. It’s the perfect side dish for any gathering, from casual backyard cookouts to festive holiday potlucks.

For a truly spectacular spread, consider pairing this classic creamy potato salad with other beloved potluck favorites such as a refreshing Macaroni Coleslaw Salad, the delightfully sweet and creamy Grape Salad, or a hearty Tuna Macaroni Salad. Each dish complements the other, creating an unforgettable culinary experience.

The Secret to the Best Creamy Potato Salad Recipe

For generations, potato salad has held a special place at our family gatherings. It was always my dad’s absolute favorite at potlucks, cookouts, and any summer dinner, a love he passionately passed down to all of us. This creamy potato salad isn’t just a dish; it’s a nostalgic journey, a staple that evokes warmth, family, and good times. And frankly, it’s a dish I’m absolutely obsessed with!

What defines the “perfect” potato salad is a matter of personal taste, but for many, it comes down to a few key elements: perfectly tender potato chunks that aren’t mushy, a delightful pop of sweetness and tang from sweet pickle relish, the satisfying texture and richness of hard-boiled eggs, and, of course, a luxuriously creamy, perfectly seasoned, mayonnaise-based dressing. This recipe effortlessly delivers on all fronts, making it, in my humble opinion, hands down the very best classic potato salad you’ll ever make.

The beauty of crafting your own homemade potato salad is the unparalleled ability to customize it to your exact preferences. Whether you like a little more tang, a touch more crunch, or a different herb profile, starting from scratch gives you complete control. This guide will help you build a foundation for a potato salad that truly shines.

Why Yukon Gold Potatoes Are Ideal for Potato Salad

Choosing the right potato is paramount for an exceptional potato salad. While many varieties exist, **Yukon Gold potatoes** are the undisputed star for this recipe, and for good reason. Their thin, delicate skin offers a beautiful golden hue and can be left on for added texture and nutrients, eliminating the need for tedious peeling.

Beyond their appearance, Yukon Golds boast a naturally buttery flavor and a wonderfully creamy, slightly waxy texture when cooked. This makes them perfectly suited for potato salad, as they hold their shape beautifully after boiling and chopping, yet readily absorb the rich dressing without becoming crumbly or overly starchy. Unlike russet potatoes, which can become mealy and fall apart, Yukon Golds maintain their integrity, ensuring each bite is a delightful balance of tenderness and substance. Their consistent texture and inherent sweetness truly elevate this classic side dish, making them the top choice for a consistently perfect creamy potato salad.

Key Ingredients for the Perfect Homemade Potato Salad

Crafting an outstanding potato salad begins with selecting fresh, high-quality ingredients. Each component in this recipe plays a crucial role in achieving the ideal balance of flavor and texture that makes this dish so irresistible:

• Baby Yukon Gold Potatoes: The foundation of our salad. Boiled until just fork-tender, their naturally creamy texture and thin skins (which we leave on for flavor and ease) make them superior for absorbing the dressing while maintaining their shape.
• Apple Cider Vinegar: A dual-purpose ingredient! A splash added during boiling helps the potatoes retain their shape and adds a subtle tang. Another addition to the dressing provides a vital acidic balance, cutting through the richness of the creamy components and brightening all the flavors.
• Mayonnaise and Sour Cream: The dynamic duo behind our rich and smooth dressing base. Mayonnaise provides classic creaminess and body, while sour cream introduces a touch of tang and lightness, preventing the dressing from feeling too heavy.
• Sweet Pickle Relish and Yellow Mustard: These ingredients are essential for the quintessential potato salad flavor. Sweet pickle relish delivers a delightful crunch and a burst of sweet-tart flavor, while yellow mustard adds a mild, savory, and slightly tangy kick that rounds out the dressing without overpowering it (Dijon is too strong here).
• Celery Seed and Paprika: Often overlooked, these spices are flavor powerhouses. Celery seed provides a unique, earthy, and slightly bitter note that enhances the freshness of the celery. Paprika, besides offering a beautiful color, adds a subtle warmth and sweetness, deepening the overall flavor profile. For an extra touch, a sprinkle of smoked paprika can add a delightful smoky depth.
• Fresh Celery: Finely diced celery is indispensable for adding a fresh, crisp, and slightly peppery crunch, contrasting beautifully with the tender potatoes and creamy dressing. It’s a texture and flavor essential.
• Hard-Boiled Eggs: Coarsely chopped hard-boiled eggs contribute a rich, creamy texture and a welcome boost of protein. They add depth and savory notes that are characteristic of traditional potato salad.
• Bread and Butter Pickles: Beyond the relish, finely diced bread and butter pickles offer another layer of sweetness and a distinct, delightful crunch. Their sweet-sour profile complements the dressing perfectly.
• Sweet Onion: Finely diced sweet onion (such as Vidalia or Walla Walla) is crucial for enhancing both flavor and texture. It provides a subtle pungent bite and a hint of sweetness without the harshness of stronger onions, balancing the overall taste.
• Fresh Chives or Parsley (Optional): For garnish and a final flourish of fresh, herbaceous flavor. Chives offer a mild oniony note, while parsley provides a clean, green freshness.

How To Make the Best Creamy Potato Salad: Step-by-Step Instructions

Follow these simple steps to create a truly irresistible homemade potato salad that will impress everyone at your next gathering:

1. Boil and Prep Potatoes to Perfection: Start by thoroughly washing your baby Yukon Gold potatoes (no need to peel!). Place them in a large pot and cover with approximately 1.5 inches of cold water. Add 1 teaspoon of salt per 4 cups of water to season the potatoes from within. Bring the water to a rolling boil, then reduce the heat to a gentle simmer. Cook for 12–17 minutes, or until the potatoes are easily pierced with a fork but still hold their shape.
2. Cool and Chop Potatoes: Immediately after cooking, drain the potatoes and transfer them to a large bowl filled with ice and cold water (an ice bath). This step stops the cooking process and helps maintain their firm texture. Once the potatoes are completely cooled, drain them thoroughly again. Chop the potatoes into uniform 1-inch bite-sized chunks. Place the chopped potatoes in a clean bowl, drizzle with 1/2 tablespoon of apple cider vinegar, sprinkle with a pinch of salt, and gently toss. Set these aside to absorb the flavors while you prepare the dressing.
3. Craft the Flavorful Dressing: In a medium-sized mixing bowl, combine the remaining 1/2 tablespoon of apple cider vinegar with the mayonnaise, sour cream, sweet pickle relish, yellow mustard, celery seed, and paprika. Season generously with salt and pepper to taste (I typically add about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to start). Whisk all these ingredients together until the dressing is completely smooth and well combined. Taste and adjust seasonings as needed.
4. Assemble and Chill the Salad: Prepare your remaining fresh ingredients: coarsely chop the hard-boiled eggs (ensure they are fully cooled), and finely dice the celery, bread and butter pickles, and sweet onion. Add these prepared ingredients into the large bowl with the cooled, seasoned potatoes. Pour the creamy dressing evenly over the mixture. Using a large spatula or spoon, gently fold everything together until all the potatoes and other ingredients are thoroughly coated in the dressing. Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. For best results, chill for 4-8 hours. Before serving, give it a final gentle stir and garnish with fresh chives or chopped parsley, if desired.

Frequently Asked Questions About Potato Salad

Here are answers to some common questions about making and storing this delicious potato salad:

How Far In Advance Can You Prepare This Potato Salad Recipe?

This creamy potato salad is fantastic when made in advance, as the flavors deepen and meld beautifully as it chills. You can prepare it and chill it for at least an hour before serving. It holds up exceptionally well for up to 4 hours ahead, stored properly in an airtight container in the refrigerator. Leftovers, if stored correctly, can remain fresh and delicious for 5-7 days.

Should I Cut Potatoes Before Boiling for Potato Salad?

For the absolute best creamy potato salad, it is highly recommended to cook the potatoes whole (or in large quarters if they are very big) rather than chopping them into small pieces before boiling. Cooking whole potatoes helps them retain their natural sweetness and prevents them from becoming waterlogged. This method ensures a better texture and richer potato flavor in your finished salad. Once cooked and cooled, then cut them into bite-sized pieces.

How Long Should I Boil Potatoes for Potato Salad?

The boiling time for potatoes varies depending on their size. To boil, place potatoes in a pot and cover them with cold water, bringing it to a boil. Once boiling, reduce the heat to a steady rolling simmer. For baby Yukon Gold potatoes, this typically takes 12-17 minutes. If you quarter larger potatoes, they may take slightly longer, around 20-25 minutes. To check for doneness, simply pierce a potato with a fork; it should slide in easily with minimal resistance, indicating they are tender but not mushy.

Can I Make This Potato Salad Lighter?

Absolutely! To lighten up this creamy potato salad, you can substitute some of the mayonnaise with Greek yogurt or light mayonnaise. Adjusting the amount of dressing to your preference can also help. You can also increase the amount of fresh herbs, like dill or parsley, for a boost of fresh flavor without adding extra calories.

Serving Suggestions and Variations for Your Creamy Potato Salad

This classic creamy potato salad is incredibly versatile and pairs beautifully with a wide array of dishes. It’s the quintessential side for any summer BBQ, picnic, or potluck. Serve it alongside grilled chicken, juicy burgers, hot dogs, or pulled pork sandwiches. Its refreshing creaminess also makes it a wonderful counterpoint to spicy or smoky main courses.

Looking to put your own spin on this recipe? Here are a few delicious variations to consider:

• Add Bacon: Crispy crumbled bacon is a fantastic addition, providing a salty, smoky crunch that complements the creamy dressing perfectly.
• Herb Boost: Experiment with different fresh herbs. Fresh dill, parsley, or a combination of both can add a vibrant, aromatic freshness.
• Spicy Kick: For those who love a bit of heat, a pinch of cayenne pepper or a dash of hot sauce in the dressing can add a welcome zing.
• Red Onion Twist: If you prefer a sharper onion flavor, a small amount of finely minced red onion can be used, though sweet onion is typically preferred for its milder taste. You can soak red onion in cold water for 10 minutes to reduce its pungency.
• Mustard Variety: While yellow mustard is classic, a tiny dollop of whole-grain mustard can add texture and a more complex mustard flavor if you’re feeling adventurous.
• Pickle Power: If you’re a true pickle lover, consider adding more finely diced pickles or a splash of pickle juice to the dressing for an extra tangy punch.

No matter how you serve it or customize it, this creamy potato salad is sure to become a cherished recipe in your culinary repertoire.

More Delightful Summer Salad Recipes

If you loved this creamy potato salad, explore some of our other fantastic summer salad recipes that are perfect for any occasion:

• Creamy Corn Salad
• Homemade Honey Mustard Salad Dressing
• Fresh Panzanella Salad
• Refreshing Strawberry Poppyseed Salad
• Broccoli Grape Pasta Salad

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Rated 4.8 out of 5 stars from 5 votes

Classic Creamy Potato Salad Recipe

By Chelsea Lords

This is our ultimate creamy potato salad, featuring tender Yukon gold potatoes, crisp celery, tangy pickles, hard-boiled eggs, sweet onion, and the best creamy dressing with fresh chives!

Prep Time:

35 minutes

Cook Time:

30 minutes

Chilling Time:

1 hour

Total Time:

2 hours 5 minutes

Servings:

8 as a side

Equipment

• Large pot
• Large mixing bowl
• Whisk

Ingredients

• 3 pounds baby Yukon Gold potatoes (see note 1)
• Salt and pepper
• 1 tablespoon apple cider vinegar (divided)
• 3/4 cup + 2 tablespoons mayonnaise
• 1/3 cup sour cream
• 1/2 cup sweet pickle relish
• 1 tablespoon yellow mustard (not Dijon)
• 1-1/2 teaspoons celery seed
• 1/4 teaspoon paprika (plus more if desired for garnish)
• 2 stalks celery (finely diced, about 1 cup)
• 4 hard-boiled eggs (coarsely chopped, see note 2)
• 1/2 cup bread and butter pickles (finely diced)
• 1/4 cup sweet onion (finely diced)
• 1 to 2 tablespoons fresh chives (or freshly chopped parsley, optional, for garnish)

Instructions

• Wash whole potatoes thoroughly and place them in a large pot. Cover with 1.5 inches of cold water and add 1 teaspoon of salt per 4 cups of water. Bring to a boil, then reduce heat to a simmer and cook for 12–17 minutes, until easily pierced with a fork but not mushy.
• Prepare a large bowl with ice and cold water. Drain the cooked potatoes and immediately transfer them to the ice bath. Once completely cooled, drain them again very well and chop into 1-inch chunks. Place the chopped potatoes in a bowl, drizzle with 1/2 tablespoon of apple cider vinegar, add a pinch of salt, and gently toss. Set aside.
• In a medium bowl, combine the remaining 1/2 tablespoon apple cider vinegar, mayonnaise, sour cream, sweet pickle relish, yellow mustard, celery seed, and paprika. Whisk until completely smooth. Season with salt and pepper to taste (approximately 1/2 teaspoon salt and 1/4 teaspoon pepper, adjust as desired).
• Coarsely chop the hard-boiled eggs (see note 2). Finely chop the celery, bread and butter pickles, and sweet onion. Add these ingredients to the large bowl with the prepared potatoes. Pour the creamy dressing over the potato mixture and gently stir until all ingredients are evenly coated. Cover and refrigerate for at least 1 hour, or ideally 4-8 hours, allowing the flavors to fully meld. Garnish with fresh chives or parsley before serving, if desired.

Recipe Notes

Note 1: For this potato salad, we leave the peel on Yukon Gold potatoes. Their skin is very thin and adds both texture and a beautiful color. If you are using larger Yukon Gold potatoes, quarter them before boiling. Avoid using russet potatoes as they can become too starchy and crumbly for potato salad.

Note 2: To save preparation time, you can purchase pre-cooked hard-boiled eggs from most grocery stores. Alternatively, if you’re boiling your own eggs, check out these instructions for how to hard boil eggs perfectly every time.

Storage: Store any leftover potato salad in an airtight container in the refrigerator. It will stay fresh for 5-7 days. We do not recommend freezing this recipe, as it can cause significant changes in the texture and quality of both the potatoes and the dressing upon thawing.

Nutrition Information

Serving: 1 serving |
Calories: 393 kcal |
Carbohydrates: 38 g |
Protein: 7 g |
Fat: 24 g |
Saturated Fat: 5 g |
Polyunsaturated Fat: 12 g |
Monounsaturated Fat: 6 g |
Trans Fat: 0.05 g |
Cholesterol: 110 mg |
Sodium: 446 mg |
Potassium: 888 mg |
Fiber: 4 g |
Sugar: 10 g |
Vitamin A: 565 IU |
Vitamin C: 16 mg |
Calcium: 65 mg |
Iron: 2 mg

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary.