potato salad recipe is one of those classic dishes that somehow always shows up at every picnic or potluck, but let’s be honest, sometimes it just falls flat. Ever take a big spoonful and get a mouthful of mushy potatoes or bland dressing? Yikes. You want creamy, tangy, perfectly chilled potato salad that actually tastes like something you want seconds of, right? Well, you’re in luck. This is the Easy Creamy Potato Salad Recipe I make for every summer event (though sometimes I sneak it in during winter, no shame). By the way, if you like crowd-pleasing classics, check out my favorite deviled egg salad recipe too. Or, if you ever crave a fresh twist, you really need to try this best Mexican fruit salad recipe. Okay, hungry yet? Let’s do this. 
Table of Contents
Why You’ll Love It
Honestly, this easy creamy potato salad recipe isn’t trying to be fancy or complicated. That’s the beauty. Sometimes I’ll start mixing it up and before I even blink, the bowl is literally half-empty. People devour it. The texture hits that sweet spot: soft, but not falling apart. Each bite is loaded with flavor. I’ve learned from trial and error (and there have been some real disasters, trust me) that a good tangy dressing can save any batch, and this one’s foolproof.
Plus, it holds up like a champ at backyard BBQs or in a lunchbox. It’s a five-star restaurant side dish—well, in my world anyway. And if you like easy lunches, you might love putting extra dressing on my chickpea salad sandwich.
A good potato salad ties the whole meal together, too. It’s somehow nostalgic, crowd-pleasing, and makes you look like you tried way harder than you actually did.
“I’ve made this for my family about a dozen times, and it always gets ‘what’s your secret?!’ Only secret is this easy recipe.”
Key Ingredients in Potato Salad
Alright, let’s walk through the star players. The potato salad recipe is only as good as what goes in. So don’t skimp! I’m shouting at myself here—once tried to use only mayo back in college, not a good memory.
First off, potatoes. Grab some Yukon Golds or good old red potatoes. They’re creamy, not mealy. I leave the skins on sometimes (more color and fiber, less fuss).
Mayonnaise is the backbone, but not too much. About a cup for a whole batch keeps it creamy without turning into soup. Sour cream and a spoonful of yellow mustard send it over the top.
For crunch, toss in chopped celery and a palmful of diced red onion. I sometimes add chopped dill pickles (oh, the zing!). A little fresh dill or parsley never hurt anybody either—makes it pop and just looks nice. If you’re feeling bold, a couple of hard-boiled eggs are totally optional. Some people act like this is controversial, but for me, the more the merrier.
Season with salt, pepper, and a little paprika or celery seed if you want to really flex.
How to Make Potato Salad
Not gonna lie, this is about the easiest prep work you’ll ever do—but getting it just right is the secret sauce.
Start by boiling potatoes whole (yep, don’t chop first or they turn mushy) in salted water. Once they’re fork-tender, cool them down, then chop them up. Toss ‘em in a big bowl with celery, onions, pickles, and eggs if you’re using ‘em.
In a separate bowl, stir together mayo, sour cream, mustard, and seasonings. Taste that mix! Needs more tang? Add a splash of pickle juice. Whisk till it’s smooth, then pour it over the potatoes. Gently fold it all together so you don’t mash the potatoes.
Pop the bowl in the fridge for at least an hour. (Overnight? Even better. The flavors, wow. It’s like magic.)
Sprinkle fresh herbs on top before serving, stand back, and prepare for some seriously happy tastebuds.
“Tried this potato salad recipe as a first-timer, and my family thought I’d bought it at the store. Five stars from my picky uncle. Game changer!”
Helpful Swaps
Don’t like mayo? Swap in Greek yogurt or even that vegan mayo stuff, and it works shockingly well. I’ve done it—a few skeptics in my house didn’t even notice.
No pickles around? Pickle relish or even some chopped capers will do in a pinch. Yup, I get creative when fridge inventory is low.
Want it lighter? Skip the eggs or do half-and-half with the dressing. If you’re a fan of heat, a dash of hot sauce takes it somewhere unexpected. Honestly, it’s the kind of recipe you can tinker with and make your own.
Oh, and don’t hesitate to double the batch. Potato salad vanishes at parties, every time.
What to Serve with Potato Salad
Let’s talk matches made in heaven—this creamy potato salad recipe gets along with just about anything. Here are a few solid serving ideas:
- Pair it with something smoky like ground beef and potato patties or grilled chicken.
- Toss a scoop next to tangy, flaky smoked salmon for a picnic spread that’ll make your neighbors jealous.
- If you’ve got leftovers, slap some in a sandwich for a not-so-boring lunch tomorrow.
- It’s a natural with veggie burgers, BBQ, hot dogs—basically, if it’s comfort food, potato salad belongs there.
Common Questions
Q: Can I make this potato salad recipe in advance?
A: Absolutely! In fact, it tastes better if you make it the day before. Just stir before serving.
Q: What’s the best kind of potato for potato salad?
A: Yukon Gold or red potatoes always hold up best. Russet potatoes can get a bit mushy, so steer clear if you can.
Q: Do I really need to peel the potatoes?
A: Only if you want! Leaving the skin on saves time and adds texture. Plus, less mess.
Q: How long does this keep in the fridge?
A: I’d say about 3-4 days. It never lasts that long in my house, honestly.
Q: Any shortcuts for boiling the potatoes?
A: Yep, you can cube them before boiling to speed things up. Just watch them closely—they’ll cook way faster.
Give This Classic a Spot at Your Table
Alright friends, I hope this gives you all the confidence to whip up an easy creamy potato salad recipe that’ll blow the store-bought version out of the water. Remember, the key is keeping those potatoes tender and the dressing balanced. There are plenty of little tweaks you can make to keep it interesting, so don’t be afraid to experiment. And hey, if you get stuck, check out this Best Classic Potato Salad Recipe (It’s a Winner!), or see how it compares with How To Make The BEST Potato Salad (Recipe). Also—if you wanna see what a ton of people love, read I Tried Our 5 Most Popular Potato Salad Recipes and the Winner …. That’s all for now—go get your potatoes and make something unforgettable. 
Easy Creamy Potato Salad
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or red potatoes Leave the skins on for added texture.
- 1 cup mayonnaise Adjust quantity for desired creaminess.
- ½ cup sour cream Adds a nice tang.
- 1 tablespoon yellow mustard Enhances flavor.
- 1 cup chopped celery For crunch.
- ½ cup diced red onion For flavor.
- ½ cup chopped dill pickles Optional but recommended.
- 2 hard-boiled eggs chopped Optional ingredient.
- 1 teaspoon salt To taste.
- ½ teaspoon black pepper To taste.
- ½ teaspoon paprika or celery seed Optional for seasoning.
Instructions
Preparation
- Boil potatoes whole in salted water until fork-tender, about 15-20 minutes.
- Cool the potatoes, then chop them into bite-sized pieces.
- In a large bowl, combine the chopped potatoes with celery, onions, pickles, and eggs (if using).
Dressing
- In a separate bowl, whisk together mayonnaise, sour cream, mustard, and seasonings. Adjust seasoning with pickle juice if needed.
- Pour the dressing over the potato mixture and gently fold together, being careful not to mash the potatoes.
Chilling
- Refrigerate for at least 1 hour, or overnight for better flavor.
Serving
- Before serving, sprinkle with fresh herbs if desired.
