Creamy Potato Salad Recipe

Classic, Cool, Crowd-Pleasing Comfort

If you love a classic creamy potato salad that tastes rich, cool, and perfectly seasoned, this easy summer side dish is about to become your go-to. Tender potatoes, crisp celery, fresh herbs, and a smooth, tangy dressing come together for a make-ahead recipe that feels comforting but still bright and fresh. It is perfect for picnics, cookouts, family dinners, lunch prep, or any meal that needs a reliable side. Best of all, most of the work happens while the potatoes cook, making it a smart choice for busy days. One bowl, simple ingredients, and big flavor make this potato salad extra exciting.

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes plus chilling time
• Servings: 8 servings

📝 Ingredients List

• 2 1/2 pounds Yukon Gold potatoes, peeled if desired and cut into 3/4-inch cubes
• 1 1/2 teaspoons fine salt, divided
• 3/4 cup mayonnaise
• 1/3 cup plain Greek yogurt or sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 celery stalks, finely diced
• 1/3 cup red onion, finely diced
• 3 hard-cooked eggs, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup dill pickles, finely chopped, optional

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large pot
• Colander
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Large mixing bowl
• Small mixing bowl
• Wooden spoon or flexible spatula
• Plastic wrap or airtight storage container

Step-by-Step Beginner-Friendly Instructions

1. Prep the potatoes. Cut the potatoes into small, even 3/4-inch cubes so they cook at the same speed. Place them in a large pot and cover with cold water by about 1 inch.
2. Boil until tender. Add 1 teaspoon salt to the water. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 10 to 15 minutes, until the potatoes are fork-tender but not falling apart.
3. Drain and cool. Pour the potatoes into a colander and let them steam-dry for 5 minutes. The potatoes should look matte on the outside, not watery. This helps the dressing cling beautifully. 😊
4. Chop the mix-ins. While the potatoes cool, dice the celery into small, crisp pieces and dice the red onion into tiny, even cubes. Chop the eggs, dill, parsley, and pickles if using.
5. Make the creamy dressing. In a small bowl, whisk together mayonnaise, Greek yogurt or sour cream, Dijon mustard, lemon juice, honey, garlic powder, onion powder, black pepper, and the remaining 1/2 teaspoon salt. The dressing should be smooth, creamy, and lightly glossy.
6. Combine gently. Add the warm potatoes to a large mixing bowl. Spoon the dressing over the top and fold gently with a spatula until every piece is coated. Avoid stirring too hard so the potatoes stay chunky.
7. Add the fresh ingredients. Fold in celery, red onion, chopped eggs, dill, parsley, and pickles. Taste and adjust with a small pinch of salt or extra lemon juice if you want a brighter flavor. 🥔
8. Chill before serving. Cover the bowl and refrigerate for at least 1 hour. For the best flavor, chill for 2 to 4 hours so the dressing settles into the potatoes.
9. Serve and garnish. Stir once before serving. Sprinkle with extra dill or parsley for a fresh finish. The salad should be cool, creamy, and scoopable. ✨

💡 Pro Tips

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving because the dressing may thicken as it chills.
• Best texture: Yukon Gold potatoes stay creamy and tender without becoming too crumbly. If using red potatoes, leave the skins on for extra color and structure.
• Easy substitution: Swap Greek yogurt for sour cream if you prefer a richer taste, or use all mayonnaise for a more classic deli-style finish.
• Make-ahead tip: Prepare the salad the night before your event. Add a small spoonful of mayonnaise or yogurt before serving if it needs refreshing.

Variations

• Extra herb creamy potato salad: Add more fresh dill, parsley, and a tablespoon of chopped chives for a garden-fresh flavor.
• Crunchy potato salad: Mix in finely diced cucumber, radishes, or green bell pepper right before serving.
• Mustard-forward version: Increase Dijon mustard to 2 tablespoons for a tangier, bolder dressing.
• Lighter creamy potato salad: Use 1/2 cup Greek yogurt and 1/2 cup mayonnaise for a balanced creamy texture with a lighter finish.
• No-egg option: Simply leave out the eggs and add an extra 1/2 cup diced celery or cucumber for texture.

FAQ

What potatoes are best for creamy potato salad?

Yukon Gold potatoes are ideal because they are naturally buttery, tender, and hold their shape well. Red potatoes also work nicely, especially if you enjoy a firmer bite.

Can I make this creamy potato salad recipe ahead of time?

Yes. This recipe is excellent for making ahead. Prepare it up to 24 hours in advance, cover tightly, and refrigerate until ready to serve.

Should potato salad be served warm or cold?

This version tastes best chilled. Let it rest in the refrigerator for at least 1 hour so the creamy dressing can blend with the potatoes and herbs.

How do I keep potato salad from getting watery?

Drain the potatoes well and let them steam-dry for 5 minutes before adding the dressing. Also, avoid overcooking the potatoes, because overly soft potatoes can release extra moisture.

Can I use russet potatoes?

Yes, but they are starchier and can break down more easily. If using russets, watch them closely while boiling and fold the salad very gently.

Final Serving Note

This creamy potato salad recipe is the kind of dependable side dish that fits almost any table. It is cool, comforting, easy to prepare, and packed with simple flavor. Serve it with grilled chicken, veggie skewers, sandwiches, wraps, or your favorite weeknight mains for a meal that feels complete.

Creamy Potato Salad Recipe

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• Author: Samantha Jones
• Total Time: 30
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A rich, tangy potato salad with tender Yukon Gold potatoes, crisp celery, fresh herbs, and a bright mayo-yogurt dressing. Perfect for summer meals and crowd-pleasing sides.

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Ingredients

Scale 1x2x3x

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 1/2 teaspoons fine salt (divided)
3/4 cup mayonnaise
1/3 cup plain Greek yogurt or sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 celery stalks, finely diced
1/3 cup red onion, finely diced
3 hard-cooked eggs, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1/4 cup dill pickles, finely chopped (optional)

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Instructions

Prep the potatoes by cutting into 3/4-inch cubes
Boil in salted water (1 teaspoon salt) until tender (10-15 minutes)
Drain and let cool slightly
Dice celery, red onion, herbs, and pickles in a separate bowl
Make dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, pepper, garlic powder, and onion powder
Combine cooled potatoes, dressing, chopped herbs/celery/onion, and hard-cooked eggs in a large bowl
Chill for at least 1 hour before serving

Notes

Chill for at least 1 hour before serving
Store in an airtight container in the refrigerator for up to 3 days

• Prep Time: 15
• Cook Time: 15
• Category: Recipes
• Method: Boiling and Mixing
• Cuisine: American

Nutrition

• Serving Size: 2 cups
• Calories: 350
• Sugar: 3g
• Sodium: 2200mg
• Fat: 24g
• Saturated Fat: 7g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 85mg