I make this ultimate creamy potato salad whenever I want something comforting, classic, and satisfying. It brings together tender potatoes, crunchy vegetables, and a rich, tangy dressing that feels perfect for picnics, barbecues, or simple family meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds russet potatoes, peeled and diced
1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
3/4 cup celery, finely chopped
1/2 cup red onion, finely chopped
4 hard-boiled eggs, chopped
1/4 cup sweet pickle relish
Directions
I start by placing the diced potatoes in a large pot and covering them with water. I bring everything to a boil and cook until the potatoes are fork-tender, which usually takes about 10–12 minutes. After draining, I let them cool completely.
In a large mixing bowl, I combine the mayonnaise, mustard, apple cider vinegar, salt, pepper, and paprika. I mix everything until smooth and creamy.
Next, I add the cooled potatoes along with the chopped celery, red onion, hard-boiled eggs, and sweet pickle relish. I gently fold everything together so the potatoes stay intact while getting fully coated in the dressing.
I taste the salad and adjust the seasoning if needed. Then I cover it and refrigerate for at least 1–2 hours so the flavors can meld beautifully.
Servings and timing
I prepare this recipe in about 32 minutes total, with 20 minutes for prep and 12 minutes for cooking. It makes around 6 servings, and each portion is approximately 320 kcal.
Variations
I sometimes switch things up depending on what I have at home. I like adding chopped pickles instead of relish for a sharper flavor. Occasionally, I mix in fresh herbs like dill or parsley for a fresher taste. For a lighter version, I replace part of the mayonnaise with Greek yogurt. If I want a bit of heat, I add a dash of hot sauce or a pinch of cayenne pepper.
Storage/Reheating
I store the potato salad in an airtight container in the refrigerator for up to 3–4 days. I always keep it chilled since it contains mayonnaise. I don’t reheat this dish because I prefer serving it cold. Before serving again, I give it a gentle stir and sometimes add a small spoon of mayonnaise to refresh the creaminess.
FAQs
How do I keep the potatoes from getting mushy?
I make sure not to overcook the potatoes and check them early. Once they are fork-tender, I immediately drain them.
Can I make this potato salad ahead of time?
Yes, I often make it a day in advance because the flavor improves after resting in the fridge.
What type of potatoes work best?
I usually use russet potatoes for their soft texture, but I also like Yukon Gold for a slightly creamier bite.
Can I skip the eggs?
I sometimes leave out the eggs if I want a simpler version, and it still tastes great.
How do I adjust the flavor if it tastes bland?
I add a bit more salt, mustard, or vinegar to brighten the flavor until it tastes just right.
Conclusion
I find this creamy potato salad to be a timeless recipe that never disappoints. It’s easy to make, full of comforting flavors, and perfect for sharing. Whether I serve it at a barbecue or alongside a simple meal, it always feels like a reliable favorite that everyone enjoys.
📖 Recipe:
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Ultimate Creamy Potato Salad
- Total Time: 32 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A classic creamy potato salad with tender potatoes, crunchy vegetables, and a tangy, rich dressing perfect for gatherings or meal prep.
Ingredients
2 pounds russet potatoes, peeled and diced
1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
3/4 cup celery, finely chopped
1/2 cup red onion, finely chopped
4 hard-boiled eggs, chopped
1/4 cup sweet pickle relish
Instructions
- Place diced potatoes in a large pot and cover with water. Bring to a boil and cook for 10–12 minutes until fork-tender. Drain and let cool completely.
- In a large bowl, mix mayonnaise, mustard, apple cider vinegar, salt, pepper, and paprika until smooth.
- Add cooled potatoes, celery, red onion, hard-boiled eggs, and pickle relish.
- Gently fold everything together until evenly coated.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for 1–2 hours before serving.
Notes
Use Yukon Gold potatoes for a creamier texture.
Substitute part of the mayonnaise with Greek yogurt for a lighter version.
Add fresh herbs like dill or parsley for extra flavor.
Store in an airtight container in the refrigerator for up to 3–4 days.
Stir before serving and add a little mayonnaise if needed to refresh creaminess.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg
