Best Classic Creamy Potato Salad

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This Classic Creamy Potato Salad is a simple, comforting, and versatile side dish perfect for picnics, BBQs, or quick weeknight meals. Tender boiled potatoes are combined with a creamy dressing, crunchy celery, and fresh herbs for a refreshing twist on a timeless favorite. It’s easy to make, customizable, and loved by both kids and adults alike.

Prep Time: 15 minutes
Cook Time: 20 minutes (for boiling potatoes)
Total Time: 35 minutes
Servings: 6

Ingredients

  • 2 pounds (about 6–7) medium potatoes, peeled and diced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar or lemon juice
  • 2 celery stalks, finely diced
  • 2 green onions, thinly sliced
  • 2 hard-boiled eggs, chopped (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon olive oil (optional for smooth texture)

Directions

  1. Place the diced potatoes in a large pot and cover with water. Add a pinch of salt.
  2. Bring the water to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender but not falling apart, about 15–20 minutes.
  3. Drain the potatoes and let them cool for 5–10 minutes.
  4. While the potatoes cool, whisk together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, apple cider vinegar, olive oil, salt, pepper, and paprika in a small bowl until smooth.
  5. In a large mixing bowl, combine the cooled potatoes, celery, green onions, eggs (if using), and parsley.
  6. Pour the dressing over the potato mixture and gently fold until all ingredients are coated. Avoid stirring too aggressively to keep the potatoes intact.
  7. Taste and adjust seasoning as needed, adding more salt, pepper, or paprika to suit your preferences.
  8. Chill for at least 30 minutes before serving to let flavors meld.
  9. Serve as a side dish with sandwiches, grilled meats, or enjoy on its own.

Notes

  • For extra creaminess, add an additional spoonful of mayonnaise or a splash of olive oil.
  • For a tangy twist, mix in a teaspoon of pickle juice.
  • Red or Yukon Gold potatoes hold their shape better than russets.
  • Add chopped pickles, bell peppers, or shredded carrots for extra crunch and flavor.
  • This salad keeps well in an airtight container in the fridge for up to 3 days.

Nutrition (Per Serving, Approximate)

  • Calories: 220
  • Protein: 4g
  • Carbohydrates: 28g
  • Fat: 11g
  • Fiber: 3g
  • Sugar: 2g
  • Sodium: 350mg

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