If you’re searching for a delightful dish that feels like summer in a bowl, this Creamy Potato Salad Recipe is an absolute must-try. With tender russet potatoes perfectly enveloped in a tangy, rich dressing made of mayonnaise, sour cream, and mustard, combined with crisp cucumbers, peppery radishes, and savory hard-boiled eggs, every bite bursts with freshness and comfort. It’s the ultimate crowd-pleaser that effortlessly balances creaminess and crunch, turning any picnic, barbecue, or family dinner into a celebration of flavors.
Ingredients You’ll Need
Every ingredient in this recipe has a starring role, coming together simply and beautifully to create that irresistible texture and taste. From the soft potatoes forming a fluffy base to the crunchy radishes and celery adding lively bites, each element shines in harmony.
- Russet potatoes: These starchy potatoes cook up tender but hold their shape wonderfully when diced.
- English cucumber: Adds a fresh, cool crunch without overpowering the salad.
- Radishes: Thinly sliced for a subtle peppery zest and crisp texture.
- Celery stalks: Finely diced to introduce a refreshing snap and slight earthiness.
- Hard boiled eggs: Diced to enrich the salad with creaminess and protein.
- Chives or green onions: Finely chopped to impart mild oniony notes and vibrant green color.
- Black pepper: Adds a touch of heat and depth.
- Mayonnaise: The creamy base that ties all flavors together seamlessly.
- Sour cream: Provides tanginess and balances the richness of the mayonnaise.
- Yellow mustard: Brings a gentle kick and complexity to the dressing.
- Salt: Essential for enhancing every flavor in the salad.
How to Make Creamy Potato Salad Recipe
Step 1: Cook the Potatoes Perfectly
Start by placing unpeeled whole russet potatoes in a pot, covering them with water, and adding a pinch of salt. Boil gently for about 25 minutes until you can pierce them easily with a fork but they still hold their shape. Don’t let them fall apart, as the texture is key here. Allow them to cool completely at room temperature before peeling and dicing to avoid creating a mushy salad. You can even cook the potatoes a day or two in advance, refrigerate them tightly covered, and save time when assembling the salad.
Step 2: Prepare the Creamy Dressing
Mix together mayonnaise, sour cream, yellow mustard, salt, and black pepper in a bowl and refrigerate until ready to use. This simple yet flavorful dressing is what makes this the ultimate Creamy Potato Salad Recipe — it envelops each bite in luscious creaminess while keeping the salad fresh and tangy.
Step 3: Combine All Ingredients
In a large mixing bowl, gently toss together diced potatoes, cucumber, thinly sliced radishes, celery, diced hard boiled eggs, and finely chopped chives or green onions. Then, fold in the chilled dressing gradually until everything is lovingly coated. Taste and adjust salt and pepper as needed; a little extra seasoning really brings this dish home. For a beautiful final touch, sprinkle a few more chopped chives and freshly cracked black pepper before serving.
How to Serve Creamy Potato Salad Recipe
Garnishes
Add a handful of freshly chopped chives or green onions and a few twists of freshly cracked black pepper on top just before serving. This not only adds a pop of vibrant color but also introduces fresh herbal notes that brighten up the creamy richness.
Side Dishes
This salad pairs wonderfully with classic barbecue favorites like grilled chicken, burgers, or ribs, but it’s also a fantastic companion to lighter fare such as roasted vegetables or fresh green salads. Its creamy texture and tangy flavors provide a perfect contrast no matter what you’re serving alongside.
Creative Ways to Present
Try serving this Creamy Potato Salad Recipe in individual mason jars for picnics or casual gatherings, layering with a few extra radish slices and herbs on top. Or, elevate your presentation by placing the salad on a bed of crisp lettuce leaves for a more polished look that will impress your guests effortlessly.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The salad actually tastes even better after sitting for a few hours as the flavors meld beautifully. Consume within 2-3 days to enjoy optimal freshness and texture.
Freezing
This creamy potato salad is best enjoyed fresh and does not freeze well, since the mayonnaise and eggs tend to separate and create a watery texture when thawed. For the best results, avoid freezing.
Reheating
This salad is served cold or at room temperature, so reheating is not necessary. If your salad has chilled in the fridge, simply allow it to sit out for 10-15 minutes before serving to take the chill off and let the flavors shine.
FAQs
Can I use other types of potatoes in this recipe?
Absolutely! While russet potatoes are ideal for their fluffy texture, Yukon Gold or red potatoes can be great alternatives. Just be sure to adjust cooking times slightly and be careful not to overcook.
Is there a healthier alternative to mayonnaise I can use?
You can swap regular mayonnaise for Greek yogurt or a light mayo to reduce calories while maintaining creaminess, though it will slightly alter the flavor profile but keep it fresh and tangy.
Can I make this recipe vegan?
To create a vegan version, replace mayonnaise with a plant-based mayo, omit the eggs, and use vegan sour cream. While it changes the texture somewhat, it still delivers a deliciously creamy and satisfying salad.
How far in advance can I prepare this salad?
This potato salad can be made up to 2 days ahead of time and kept refrigerated. Just give it a gentle stir before serving to bring everything back together.
What if I want it spicier?
Add a dash of hot sauce or some finely chopped jalapeños to the dressing. A little cayenne pepper can also amp up the heat while blending seamlessly with the creamy base.
Final Thoughts
This Creamy Potato Salad Recipe is truly one of those classic dishes that never goes out of style. It’s easy to prepare, packed with fresh ingredients, and absolutely bursting with comforting flavor and texture. Whether you’re hosting a backyard cookout, bringing a dish to a potluck, or just craving a delicious side, give this recipe a whirl—you’ll quickly see why it’s a favorite worth making again and again.
Print
Creamy Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This creamy potato salad is a classic, comforting side dish perfect for picnics, barbecues, or family dinners. Made with tender boiled russet potatoes, crisp cucumbers, crunchy radishes, and hard-boiled eggs, all tossed in a tangy homemade dressing of mayonnaise, sour cream, and mustard. It’s a fresh and flavorful twist on traditional potato salad, garnished with chives and seasoned perfectly with salt and pepper.
Ingredients
Potatoes and Vegetables
- 4–5 russet potatoes (about 3 cups cooked and diced)
- 1/2 English cucumber (1/2 cup diced)
- 1 bunch radishes (thinly sliced)
- 2 celery stalks (1/2 cup finely diced)
Other Ingredients
- 4 hard boiled eggs (diced)
- 3 tablespoons chives or green onions (finely chopped)
- 1/4 teaspoon black pepper (or to taste)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons yellow mustard
- 1/2 teaspoon salt (plus more to taste)
Instructions
- Cook the Potatoes: Place unpeeled whole russet potatoes in a medium pot and cover with water. Add 1/2 tablespoon of salt and bring to a medium boil. Cook for about 25 minutes until the potatoes are tender and easily pierced with a fork but not falling apart. Remove the potatoes from water and let cool completely to room temperature. Once cooled, peel and dice the potatoes just before using in the salad. Note that potatoes can be cooked 1-2 days in advance, stored covered in the refrigerator.
- Prepare the Dressing: In a small bowl, stir together the mayonnaise, sour cream, yellow mustard, 1/2 teaspoon salt, and black pepper. Refrigerate the dressing until ready to use, allowing flavors to meld.
- Combine Ingredients: In a large mixing bowl, combine the diced cooled potatoes, diced cucumber, thinly sliced radishes, finely diced celery, diced hard boiled eggs, and chopped chives or green onions. Gently toss all the ingredients together to mix evenly.
- Add Dressing and Season: Pour the prepared dressing over the salad and gently fold to coat all ingredients thoroughly. Taste and adjust seasoning by adding more salt and black pepper if desired (an additional 1/4 teaspoon of each is suggested). Garnish with extra chives and freshly cracked black pepper for a polished presentation.
Notes
- Potatoes can be cooked up to 2 days in advance and refrigerated until ready to use.
- Be careful not to overcook potatoes as they can become mushy in the salad.
- For a lighter option, use Greek yogurt instead of sour cream or mayonnaise.
- This salad tastes best when chilled for at least 1 hour before serving.
- Feel free to add a splash of vinegar or pickle juice to the dressing for extra tang.
- Chives can be substituted with green onions or fresh dill for variation.
