Creamy Potato Salad Recipe — Tangy, Easy, Delicious!

There’s just something comforting about a creamy potato salad recipe. Whether you’re whipping it up for a summer BBQ, a family reunion, or just because Tuesday needed a little more love, this dish brings all the nostalgic vibes. And let’s be real — no picnic table feels complete without that big bowl of creamy goodness, nestled between the deviled eggs and the sweet tea.

Creamy potato salad is like the denim jacket of side dishes: always in style, never out of place. In this recipe, we’re keeping it simple, classic, and ridiculously satisfying — the kind of flavor that gets passed around with second helpings and zero leftovers. If you’re new to homemade potato salad, don’t worry — this creamy potato salad recipe is forgiving, flexible, and far more foolproof than it looks.

Table of Contents

What is Creamy Potato Salad Recipe?

Creamy potato salad recipe is a classic American side dish that combines boiled potatoes, chopped veggies, and hard-boiled eggs all tossed in a tangy, rich dressing made with mayo, mustard, and a touch of relish. It’s chilled, creamy, and a little tangy with a satisfying bite. Think of it as the reliable best friend of grilled meats — always showing up, never letting you down.

While there are regional spins (we’re looking at you, Southern-style and Amish-style), this version keeps things approachable with pantry staples and ingredients you probably already have in your fridge. It’s the kind of recipe that invites you to taste-test straight from the bowl and somehow tastes even better the next day. Perfect for make-ahead meals or potluck moments where everyone secretly wants the potato salad to be that good.

Reasons to Try Creamy Potato Salad Recipe

Why should this creamy potato salad recipe be your go-to? First off — it’s no-fuss. We’re talking 30 minutes total and nothing fancy. It also checks every box: creamy? Yep. Tangy? You bet. Filling but not heavy? Absolutely. Plus, it makes picky eaters pause and say, “Wait, who made this?” It’s also one of those recipes that welcomes personalization: toss in chopped dill pickles, a touch of hot sauce, or swap out mayo for Greek yogurt if you’re feeling bold.

And hey, if you’re juggling kiddos, grocery runs, and that one group chat that won’t stop buzzing, know this — the salad holds up in the fridge, which means dinner prep just got easier. It’s also an awesome sidekick to dishes like our Crockpot Cowboy Casserole or Chicken Pot Pie Casserole.

Ingredients Needed to Make Creamy Potato Salad Recipe

• 6 medium potatoes (about 3 pounds), scrubbed and cubed
• 1 onion, chopped
• 1 celery stalk, chopped
• 4 hard-boiled eggs, peeled
• 2 tablespoons white distilled vinegar
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 2 tablespoons pickle relish
• Salt and pepper to taste

For garnish:

• 2 spring onions, sliced
• 1 teaspoon paprika

Instructions to Make Creamy Potato Salad Recipe

This step by step guide will walk you through making the ultimate creamy potato salad recipe — the kind that disappears from the table before the burgers are even done grilling. Let’s break it down and make the process easy, approachable, and, dare we say, kinda fun.

Step 1: Scrub, Peel, and Cube the Potatoes

Start by giving your potatoes a good scrub — dirt and grit have no place here. Peel them (unless you like the rustic skin-on version), and chop into roughly 1-inch cubes. Try to keep the pieces similar in size so they cook evenly. Pro tip: Yukon Gold or red potatoes hold their shape better than Russets. For more on potato types and substitutions, check out our simple potato soup recipe — it covers all the spud talk.

Step 2: Boil the Potatoes Until Fork-Tender

Place your potato cubes in a large pot and cover them with cold water. Add a pinch of salt to the water like you’re seasoning pasta — it helps bring flavor to the potatoes from the inside out. Bring to a boil over medium-high heat and let them cook for about 10 minutes. Use a fork to check doneness: they should be tender but not falling apart. Overcooked potatoes = mashed potato salad. Not what we’re going for.

Step 3: Drain and Cool the Potatoes

Once the potatoes are cooked just right, drain them in a colander and let them cool completely. You can speed this up by spreading them out on a baking sheet. This step is key. If the potatoes are too warm when you add the dressing, the mayo can get oily and separate — not cute. For more tips on prepping ahead, our chicken mashed potato bowls recipe includes great cooling and storage hacks too.

Step 4: Chop the Onion and Celery

While the potatoes cool, grab your cutting board and dice the onion and celery. You’re looking for a small, even chop — enough to bring crunch and sharpness without overpowering each bite. If raw onion feels too strong, soak the chopped pieces in cold water for 10 minutes to mellow them out.

Step 5: Boil, Cool, and Chop the Eggs

Bring a small pot of water to a boil and carefully add your eggs. Boil for 9–10 minutes, then transfer to a bowl of ice water to stop the cooking. Once cool, peel them and chop finely. Want a shortcut? Use a cooling rack over the bowl of potatoes and push the eggs through the grid for a quick crumble. This trick works wonders in our Crockpot Loaded Steak and Potato Bake too!

Step 6: Mix the Dressing Separately

In a small mixing bowl, combine the mayonnaise, yellow mustard, white vinegar, and pickle relish. Season with salt and pepper to taste. Stir until smooth and creamy. This is where the magic happens — that tangy-creamy balance is what gives the salad its signature flavor. If you’re out of mayo, you can sub half with sour cream or Greek yogurt for a lighter twist.

Step 7: Assemble and Fold Gently

Place the cooled potatoes, chopped onions, celery, and eggs into a large mixing bowl. Pour the dressing over the top and gently fold everything together. Don’t over-mix — you want to coat, not crush. Folding is your friend here. If it looks a little dry, add a bit more mayo or a splash of milk. Too wet? Let it chill — the potatoes will soak it up.

Step 8: Garnish and Chill

Sprinkle paprika over the top for that classic smoky color. Add sliced spring onions for a fresh bite and a pop of green. Cover and refrigerate for at least one hour before serving (overnight is even better). Just like our Thanksgiving Stuffing Casserole, this dish benefits from letting flavors blend and settle. The longer it chills, the better it tastes.

What to Serve with Creamy Potato Salad Recipe

Creamy potato salad loves company. Pair it with smoky grilled chicken, pulled pork, or hot dogs fresh off the grill. It also sits happily beside hearty dishes like our Crock Pot Cheddar Chili Mac or Cattle Drive Casserole. Craving something sweet afterward? A slice of Texas Chocolate Pecan Pie or Maple Cream Pie is never a bad idea. And for those watching carbs, throw together a crisp green salad or grilled veggies — balance is beautiful.

Key Tips for Making Creamy Potato Salad Recipe

Want your creamy potato salad to steal the show? Here’s how: don’t overboil the potatoes — we want tender, not mashed. Cool them completely before adding dressing or you’ll end up with a mayo meltdown. Use high-quality mayo for a rich flavor, or lighten it up with half-sour cream or Greek yogurt. Add relish sparingly at first — too much and it starts tasting like sandwich spread. Feel free to add extras like chopped pickles, a dash of hot sauce, or fresh dill. And always chill before serving. The flavors need time to mingle — like a good party, it gets better the longer it sits.

Storage and Reheating Tips Creamy Potato Salad Recipe

Leftovers? Lucky you. Store creamy potato salad in an airtight container in the fridge for up to 4 days. In fact, day-two potato salad is a whole different level of delicious — the flavors really cozy up together overnight. Don’t freeze it though — mayo and potatoes just aren’t freezer friends. If the salad seems a little dry after sitting, stir in a spoonful of mayo or a splash of milk to revive that creamy texture. Never leave it out for more than 2 hours at room temp — especially on hot days. Food safety > food sadness.

FAQs

Can I make this ahead of time?
Yes, and you absolutely should. It tastes better after chilling for a few hours.

What type of potatoes work best?
Yukon gold or red potatoes are ideal. They hold their shape and soak up flavor beautifully.

Can I skip the eggs?
Totally. They add creaminess and protein, but it’s still delish without them.

How do I make it healthier?
Swap mayo with half Greek yogurt and load up on crunchy veggies like cucumber or radish.

Is this gluten-free?
Yes! Just double-check your mustard and relish labels to be sure.

Final Thoughts

This creamy potato salad recipe isn’t just a side dish — it’s a summer staple, a potluck hero, and a leftover you’ll sneak bites of straight from the fridge. Its cozy, creamy, tangy vibe fits just about every occasion, from weeknight dinners to weekend grill-outs. Whether you’re serving it alongside our Chicken Mashed Potato Bowls or pairing it with a Green Bean Tater Tot Casserole, this salad never disappoints. So next time you’re looking for a dish that’s easy, crowd-pleasing, and flat-out delicious, let this creamy potato salad recipe do the talking.

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