Creamy Potato Salad Classic

My neighbor brought this to a block party years ago, and I watched it disappear before the burgers even hit the grill. The potatoes were creamy but still had bite, and that tangy dressing clung to every piece without turning into soup at the bottom of the bowl. I asked for the recipe right there on her driveway, and she laughed and said it was just about timing and not overthinking it.

I started making this for summer cookouts, and it became the dish people asked about before they even RSVP'd. One time I forgot to chill it long enough and served it barely cold, and honestly, no one minded. The creamy tang and crunch from the celery made it just as good, and I stopped stressing about perfection after that.

Ingredients

• Yukon Gold or red potatoes: These hold their shape when boiled and don't turn to mush, which keeps the salad from becoming gluey. I like leaving the skins on red potatoes for color and texture.
• Celery stalks: They add a crisp, fresh crunch that cuts through the creamy dressing and keeps each bite interesting.
• Red onion: A little sharpness goes a long way, so dice it fine and rinse it under cold water if you want to mellow the bite.
• Scallions: These bring a mild onion flavor without overpowering the other vegetables, and the green parts look pretty mixed in.
• Fresh dill: Optional, but it adds a bright, herby note that makes the whole bowl taste more alive.
• Mayonnaise: The base of the dressing, it coats the potatoes and makes everything creamy without being heavy.
• Sour cream: This adds tang and a little lightness, and you can swap in Greek yogurt if you want to cut some richness.
• Dijon mustard: Just a spoonful gives the dressing a subtle sharpness and helps it cling to the potatoes.
• Apple cider vinegar: The acidity brightens the whole dish and keeps it from tasting flat or too rich.
• Sugar: A teaspoon balances the vinegar and mustard, rounding out the flavors without making it sweet.
• Hard-boiled eggs: They add protein and a soft, rich texture that feels classic and comforting.
• Sweet or dill pickles: Chopped fine, they bring little bursts of tangy crunch that surprise you in the best way.

Instructions

Boil the potatoes:

Start them in cold salted water so they cook evenly, then simmer gently until a fork slides through without resistance. Drain them well and let them steam off for a minute so they don't water down the dressing.

Make the dressing:

Whisk the mayo, sour cream, mustard, vinegar, sugar, salt, and pepper until smooth and creamy. Taste it now and adjust the tang or sweetness before mixing it with the potatoes.

Coat the warm potatoes:

Add them to the dressing while they are still a little warm so they soak up all that flavor. Toss gently with a spoon or spatula to keep the cubes intact.

Fold in the vegetables and add-ins:

Stir in the celery, onion, scallions, dill, eggs, and pickles until everything is evenly mixed. Be gentle so you don't mash the potatoes or break up the eggs too much.

Adjust the seasoning:

Taste it and add more salt, pepper, or a splash of vinegar if it needs a lift. The flavors will deepen as it chills, but it should taste good right now too.

Chill and serve:

Cover the bowl and refrigerate for at least an hour to let the flavors marry. Serve it cold or at room temperature, and garnish with extra dill or a dusting of paprika if you like.

Save

I brought this to a family reunion once, and my aunt pulled me aside to tell me it tasted just like her mother used to make. She teared up a little, and I realized this dish is more than just mayonnaise and potatoes. It is memory and comfort and the kind of food that makes people feel at home.

How to Choose the Right Potatoes

Waxy potatoes like Yukon Gold or red varieties keep their shape and do not fall apart when you stir them. Russets are too starchy and will turn the salad gummy, so save those for mashing. I learned this the hard way at a cookout when my salad turned into chunky mashed potatoes halfway through serving.

Making It Ahead

This salad is actually better the next day after the dressing has had time to soak into every piece. I make it the night before, then pull it out of the fridge about 20 minutes before serving so it is not ice cold. If it looks a little dry after chilling, stir in a spoonful of mayo or a splash of milk to loosen it up.

Variations and Substitutions

You can make this lighter by swapping half the mayo for Greek yogurt, or go full Southern and use all mayo with a little mustard and sweet pickle relish. Some people add bacon, others throw in capers or chopped cornichons for a European twist.

• Try swapping apple cider vinegar for white wine vinegar or a splash of pickle juice for extra tang.
• Add smoked paprika or a pinch of cayenne to the dressing for a subtle kick.
• Use parsley or chives instead of dill if that is what you have on hand.

Save

This is the kind of recipe that feels effortless once you make it a few times, and it always gets compliments. Serve it at your next gathering and watch it vanish before you even sit down.

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold or red potatoes are ideal for their creamy texture and ability to hold shape after boiling.

→ How can I make the dressing tangier?

Adding a splash more apple cider vinegar or pickle juice intensifies the tang in the dressing.

→ Can this be prepared ahead of time?

Yes, refrigerating the salad for at least an hour helps the flavors meld and enhances the taste.

→ Are there any suggested garnishes?

Fresh dill or a sprinkle of paprika adds an attractive and flavorful finishing touch.

→ How to substitute sour cream?

Greek yogurt can be used for a lighter, tangy alternative without compromising texture.

→ What optional ingredients add texture?

Chopped hard-boiled eggs and pickles provide added creaminess and a crunchy contrast.