Short Description

A timeless side dish featuring tender potatoes, crunchy vegetables, and hard‑boiled eggs, all dressed in a luscious, creamy mayonnaise‑based dressing with a tangy kick of mustard and vinegar.

Why You’ll Love This Recipe

Comfortingly creamy yet perfectly balanced with a tangy finish
Satisfying texture with tender potatoes, crisp celery, and soft-boiled eggs
Ideal for potlucks, barbecues, and make-ahead gatherings
Simple ingredients and easy to prepare
Flavor improves as it chills

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Small yellow, red, or white potatoes
Apple cider vinegar
Sour cream
Mayonnaise
Yellow or Dijon mustard
Red onion
Celery stalks
Dill pickle or pickle relish
Hard‑boiled eggs
Fresh herbs (parsley, dill, or chives)
Salt and ground black pepper

Directions

Boil the whole potatoes in salted water until fork‑tender, about 15–20 minutes.
Drain and let them cool slightly. While still warm, sprinkle with vinegar for extra flavor.
Once cool enough to handle, peel and cube the potatoes.
In a separate bowl, whisk together the sour cream, mayonnaise, and mustard.
Finely chop the red onion, celery, pickles, herbs, and hard‑boiled eggs.
Combine the potatoes, vegetables, eggs, and dressing in a large mixing bowl.
Gently fold everything together, seasoning with salt and pepper to taste.
Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Servings and Timing

Servings: Approximately 6
Prep time: 15 minutes
Cook time: 20 minutes
Chill time: At least 30 minutes

Variations

Use red potatoes or Yukon Golds for extra creaminess and color
Swap sour cream for plain Greek yogurt for a tangier twist
Add extra herbs like tarragon or chives for a fresh flavor
Mix in chopped bacon or shredded cheddar for a heartier version
Stir in a dash of paprika or hot sauce for a spicy kick

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days
Do not freeze, as the dressing may separate upon thawing
Serve cold or let sit at room temperature for a few minutes before serving
If it thickens in the fridge, stir in a small spoonful of mayonnaise before serving

FAQs

How long can I store potato salad in the fridge?

It can be stored in the refrigerator for up to 5 days in an airtight container.

Can I freeze potato salad?

Freezing is not recommended, as the creamy dressing can separate and affect texture.

How do I prevent the dressing from separating?

Ensure the potatoes are cool before mixing with the dressing and stir gently.

Do I need to peel the potatoes?

Peeling is optional, especially if using thin-skinned varieties like red or yellow potatoes.

Can I make potato salad ahead of time?

Yes, it’s best made in advance to allow the flavors to meld—refrigerate for at least 30 minutes.

What type of potatoes work best?

Waxy potatoes like red or Yukon Golds hold their shape well and have a creamy texture.

Can I make it without eggs?

Yes, simply omit the hard-boiled eggs for an egg-free version.

What can I use instead of sour cream?

You can substitute with plain yogurt or crème fraîche.

How do I make the salad more tangy?

Add extra vinegar, mustard, or even a spoonful of pickle juice to increase the tang.

Is it okay to leave potato salad out at room temperature?

It should not sit out for more than 2 hours to ensure food safety.

Conclusion

This classic creamy potato salad recipe is a delicious, comforting favorite perfect for any occasion. With its rich, tangy dressing and satisfying blend of textures, it’s a reliable go-to for potlucks, picnics, and family meals. Easy to customize and even better when made ahead, it’s a dish that never goes out of style.