This Creamy Potato Salad is a classic, crowd-pleasing side dish perfect for picnics, barbecues, or everyday meals. Made with tender potatoes, tangy Dijon mustard, and a rich blend of mayonnaise and sour cream, it’s balanced with crunchy vegetables and herbs for a refreshing finish. This versatile salad can be customized to suit any palate or occasion.
Why You’ll Love This Recipe
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Classic, comforting flavor with a creamy, tangy dressing
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Perfect make-ahead dish for gatherings and meal prep
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Customizable with various mix-ins like pickles or capers
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Pairs well with grilled meats, sandwiches, and more
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Easy to prepare and serve chilled or at room temperature
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Naturally gluten-free and adaptable for dietary needs
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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6 medium potatoes (Yukon Gold or red), peeled and cubed
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½ cup red onion, diced
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½ cup celery, chopped (optional)
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¼ cup dill pickles or capers (optional)
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½ cup mayonnaise
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¼ cup sour cream or Greek yogurt
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1 tablespoon Dijon mustard
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1 tablespoon apple cider vinegar
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1 teaspoon salt
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½ teaspoon black pepper
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2 tablespoons chopped fresh parsley or dill
Directions
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Cook the Potatoes:
Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
Reduce heat and simmer for 10–12 minutes, or until potatoes are fork-tender.
Drain and let cool slightly. -
Prepare the Dressing:
In a large bowl, mix together the mayonnaise, sour cream or Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined. -
Assemble the Salad:
Add the cooled potatoes to the bowl with the dressing.
Gently stir in the diced red onion, celery (if using), and pickles or capers (if using).
Toss until everything is evenly coated. -
Finish and Chill:
Sprinkle with chopped fresh parsley or dill.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Stir gently before serving.
Servings and timing
Servings: 6–8
Prep time: 15 minutes
Cook time: 12 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes
Variations
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Egg Option: Add 2–3 chopped hard-boiled eggs for extra richness.
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Mustard Twist: Use whole grain mustard for texture and a tangy flavor.
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Vegan-Friendly: Substitute mayo and sour cream with plant-based alternatives.
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Spicy Version: Add a dash of hot sauce or cayenne for a kick.
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Sweet Relish: Swap dill pickles with sweet relish for a sweeter flavor profile.
storage/reheating
Store potato salad in an airtight container in the refrigerator for up to 4 days. It is not recommended for freezing, as the texture of the potatoes and dressing may change. Serve cold or allow to sit at room temperature for 15–20 minutes before serving.
FAQs
Can I make this potato salad ahead of time?
Yes, it’s best made at least a few hours in advance or the day before to let the flavors develop.
What type of potatoes are best?
Yukon Gold or red potatoes hold their shape well and have a creamy texture ideal for potato salad.
Should I peel the potatoes?
Peeling is optional. Leaving the skin on adds texture and nutrients, especially with thin-skinned varieties.
Can I serve this warm?
While traditionally served cold, it can be served slightly warm, especially right after mixing.
How do I prevent the salad from becoming watery?
Be sure to drain the potatoes well and let them cool slightly before mixing with the dressing.
Can I use only mayonnaise?
Yes, though combining it with sour cream or yogurt adds tanginess and a lighter texture.
What herbs work well in this salad?
Fresh dill and parsley are ideal, but chives, tarragon, or green onions also work well.
How do I adjust the tanginess?
Increase or decrease the vinegar and mustard to taste for a more or less tangy profile.
Is it safe to leave potato salad out at a picnic?
It should not sit out for more than 2 hours. Keep chilled over ice when serving outdoors.
Can I add bacon or cheese?
Yes, chopped cooked bacon or shredded cheese can be stirred in for added flavor and texture.
Conclusion
This Creamy Potato Salad is a timeless side dish with a rich, tangy dressing and tender, flavorful potatoes. Its versatility and simplicity make it a go-to recipe for family meals and festive gatherings alike. Whether enjoyed fresh or made ahead, it’s always a welcome addition to the table.
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Creamy Potato Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Creamy Potato Salad Recipe is a classic side dish made with tender Yukon Gold potatoes, creamy mayo-sour cream dressing, and a punch of flavor from Dijon mustard and apple cider vinegar. Perfect for BBQs, picnics, potlucks, or any family gathering!
Ingredients
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6 medium Yukon Gold or red potatoes, peeled and cubed
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1/2 cup red onion, diced
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1/2 cup celery, chopped (optional)
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1/4 cup dill pickles or capers (optional)
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1/2 cup mayonnaise
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1/4 cup sour cream or Greek yogurt
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1 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1 tsp salt
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1/2 tsp black pepper
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2 tbsp chopped fresh parsley or dill
Instructions
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Cook the Potatoes:
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Place the cubed potatoes in a large pot and cover with water.
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Bring to a boil and cook for 10–12 minutes, or until tender when pierced with a fork.
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Drain and let cool slightly.
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Prepare the Dressing:
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In a bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, salt, and pepper.
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Combine Ingredients:
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In a large mixing bowl, add the cooled potatoes, red onion, celery, and pickles or capers (if using).
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Pour the dressing over and toss gently to combine.
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Chill and Serve:
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Cover and refrigerate for at least 1 hour before serving to let flavors meld.
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Garnish with chopped parsley or dill before serving.
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Notes
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For extra flavor, add hard-boiled eggs, crumbled bacon, or a pinch of paprika.
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Best served cold and can be made a day in advance.
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Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American