There’s something deeply nostalgic about a bowl of creamy potato salad. It’s the dish that shows up at every family reunion, picnic, and Sunday barbecue. As soon as the weather begins to warm, it’s like our kitchens start calling out for it—a sign that summer is truly arriving. I remember watching my grandmother in her sunny kitchen, gently folding in the mayonnaise and mustard with care, always reminding me not to overmix. It wasn’t just a side dish. It was her way of showing love, of bringing people together around the table.

This creamy potato salad recipe holds the same charm. With its smooth, velvety texture, tender chunks of potato, and that hint of tang, it’s a timeless classic that never goes out of style. Whether you’re packing it up for a picnic under the trees or serving it alongside grilled chicken and corn on the cob, this potato salad delivers comfort and tradition in every bite.

Why You’ll Love This Recipe:

• Perfectly creamy and tangy with a smooth texture
• Ideal for potlucks, picnics, or weeknight dinners
• Easy to make with simple pantry ingredients
• A make-ahead favorite that tastes even better the next day

INGREDIENTS YOU’LL NEED:

• 3 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 2 tablespoons dill pickle relish
• 1 teaspoon celery seed
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup chopped celery
• ½ cup chopped red onion
• 4 hard-boiled eggs, chopped
• 2 hard-boiled eggs, sliced for garnish
• Paprika, for garnish

How to Make Creamy Potato Salad

Making the perfect creamy potato salad starts with choosing the right potatoes. Russets give that classic fluffy texture, while Yukon Golds bring a bit more bite and richness. Either works beautifully depending on what texture you prefer. This is a dish where you can tweak things slightly and still be met with delicious results.

STEP-BY-STEP INSTRUCTIONS:

1. Cook the Potatoes:
   Bring a large pot of salted water to a boil. Add the chopped potatoes and cook until just fork-tender, about 10–12 minutes. Don’t overcook, or they’ll fall apart when mixing. Drain well and let them cool.
2. Prepare the Dressing:
   In a large bowl, mix the mayonnaise, mustard, dill relish, celery seed, salt, and black pepper until well combined. This creamy base is what gives the salad its irresistible richness.

1. Mix the Salad:
   Gently fold in the cooled potatoes, chopped celery, red onion, and chopped hard-boiled eggs. Stir just enough to coat everything with the dressing without mashing the potatoes.
2. Chill and Serve:
   Cover and refrigerate for at least 2 hours (or overnight). The flavors meld and deepen as it chills. Before serving, top with sliced hard-boiled eggs and a light sprinkle of paprika for that classic potato salad look.

HELPFUL TIPS:

• Let the potatoes cool fully before mixing to prevent them from absorbing too much dressing and becoming soggy.
• For extra crunch, you can add diced bell peppers or more celery.
• If you’re in a rush, you can use store-bought hard-boiled eggs.
• Taste the salad after it chills. Sometimes it needs a pinch more salt or pepper once everything settles.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes + chilling
• Yield: 8 servings
• Category: Side Dish
• Method: Boiled
• Cuisine: American
• Diet: Gluten-Free

NOTES:

You can swap the mayonnaise for a plant-based version if you’re keeping it egg-free. The mustard brings in a nice tang, but feel free to adjust depending on your taste preferences. For added flavor, a spoonful of finely chopped fresh dill can elevate the freshness.

NUTRITIONAL INFORMATION:

(Per serving – approximate)

• Calories: 320
• Fat: 22g
• Carbohydrates: 25g
• Protein: 6g
• Fiber: 2g
• Sugars: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make potato salad ahead of time?
Yes, it’s actually best made a day in advance. The flavors deepen as it sits in the fridge.

What potatoes are best for creamy potato salad?
Russet or Yukon Gold potatoes work well. Russets are fluffier, while Yukon Golds hold their shape better.

How long does creamy potato salad last in the fridge?
Stored in an airtight container, it stays fresh for up to 4 days.

STORAGE INSTRUCTIONS:

Keep your creamy potato salad refrigerated in a sealed container. Avoid letting it sit out for more than two hours if serving at a gathering. It’s not freezer-friendly, so enjoy it within a few days.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Southern Potato Salad
• A Cozy Low Carb Caesar Salad with Chicken to Savor Year-Round
• Creamy Red Potato Salad
• Southern Potato Salad

CONCLUSION:

This creamy potato salad is more than just a side dish—it’s a bowl of memories, a celebration of togetherness, and the taste of summer itself. With its satisfying mix of smooth and crunchy, tangy and rich, it brings a comforting balance to any meal. Whether you’re bringing it to a picnic, a cookout, or simply making it at home for your family, it’s guaranteed to bring smiles and second helpings.

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