Creamy Potato Salad

Last summer, I made three batches of potato salad in one weekend because my neighbor kept raving about how her grandmother never measured anything. By the third batch, I finally understood what she meant: your hands know when the potatoes have soaked up enough dressing, and your nose tells you when theres just enough mustard to make everyone wonder whats different about this version.

I brought this to a July potluck where three other people also brought potato salad. Mine was the only empty bowl by the end of the night, and someone actually asked if I'd share the recipe. I told them it's mostly about not overcooking the potatoes and letting everything chill together properly, but I think they were too busy eating to really listen.

Ingredients

• Yukon Gold or red potatoes: These hold their shape better than Russets and have a naturally buttery flavor that shines through the creamy dressing
• Mayonnaise: The rich backbone that makes everything luxurious and helps the seasonings stick to every potato cube
• Dijon or yellow mustard: Adds that signature tangy kick that keeps the salad from being too heavy or cloying
• Apple cider vinegar: Cuts through the mayonnaise richness and brightens the entire dish
• Salt and black pepper: Essential seasoning that brings all the flavors together
• Celery: Provides crucial crunch and fresh flavor that contrasts beautifully with the soft potatoes
• Red onion: Adds sharp bite and visual appeal with those gorgeous purple flecks
• Fresh parsley: Brings color and a grassy freshness that lightens the whole bowl
• Hard-boiled eggs: Optional, but they add richness and protein that makes this feel more substantial

Instructions

Boil the potatoes:

Place cubed potatoes in cold, salted water and bring to a boil. Simmer until fork-tender but not falling apart, about 10-12 minutes.

Cool them down:

Drain and spread potatoes on a baking sheet for 10 minutes so they stop cooking and absorb dressing better.

Make the dressing:

Whisk together mayonnaise, mustard, vinegar, salt, and pepper until completely smooth and combined.

Combine everything:

Add cooled potatoes, celery, onion, and parsley to the dressing. Gently fold together until every piece is coated.

Add eggs if using:

Fold in chopped hard-boiled eggs carefully so they dont break apart too much.

Chill and meld:

Cover and refrigerate for at least 1 hour so flavors can develop and potatoes can soak up the dressing.

Final seasoning:

Taste before serving and adjust salt or pepper if needed since flavors mellow when chilled.

Save

My aunt used to make potato salad every Sunday, and I always volunteered to taste test for seasoning. Looking back, I think she just needed someone to keep her company in the kitchen while she cooked, but those moments taught me that simple dishes made with care become the ones people remember most.

Making It Your Own

Chopped pickles, fresh dill, or a smidge of paprika can transform this into something entirely new while staying recognizable. The base formula is forgiving, so trust your instincts and add what sounds good to you.

Lightening Things Up

Greek yogurt replaces half the mayonnaise beautifully, cutting calories while adding tangy creaminess that actually enhances the overall flavor profile. Nobody will guess you made a healthier version.

Perfect Pairings

This potato salad deserves a spot next to grilled burgers, barbecue chicken, or even on a plate with a simple sandwich. The creaminess balances anything with a little char or smoke, making it the ultimate summer side dish.

• Make extra because it disappears quickly at gatherings
• Let it come to room temperature for 15 minutes before serving cold from the fridge
• Store leftovers in an airtight container and eat within three days

Save

Theres something deeply satisfying about a bowl of potato salad that knows exactly what its supposed to be. This is the version that will have people asking for the recipe.

Recipe Help & Answers

→ What type of potatoes work best?

Yukon Gold or red potatoes are ideal because they hold their shape well after boiling and have a naturally creamy texture. Avoid russet potatoes which can become mealy and fall apart.

→ How long should I refrigerate before serving?

Refrigerate for at least 1 hour to allow flavors to meld. For best results, make it a few hours ahead or even the day before—the taste improves as it sits.

→ Can I make this lighter?

Yes! Substitute Greek yogurt for half the mayonnaise to reduce calories while maintaining creaminess. You can also increase the vegetables and decrease the dressing slightly.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, potato salad will keep for 3-5 days in the refrigerator. The potatoes may absorb more dressing over time, so you might need to add a splash of vinegar before serving leftovers.

→ What can I serve with potato salad?

It's perfect alongside grilled meats like burgers, chicken, or ribs. Also pairs well with sandwiches, wraps, or as part of a larger potluck spread with coleslaw and baked beans.