Some recipes just feel like home. Creamy Potato Salad is one of those comforting dishes that brings people together—whether it’s at summer BBQs, holiday gatherings, or simple weeknight dinners. With its velvety texture, refreshing crunch, and rich flavors, this dish is a crowd-pleaser that never goes out of style.
The beauty of this recipe lies in its perfect balance of flavors and textures. The creamy dressing, made with mayonnaise, sour cream, and mustard, coats every bite of tender russet potatoes.
The crisp radishes, celery, and cucumber add a refreshing contrast, while chopped chives bring a subtle oniony kick. Hard-boiled eggs? They’re the secret ingredient that makes this potato salad irresistibly hearty.
This recipe is especially popular right now because it’s a versatile, make-ahead dish that fits seamlessly into any menu. Whether you’re serving it alongside juicy Chicken Salad for a wholesome meal or pairing it with an ice-cold Potion Punch at a summer cookout, this creamy potato salad is always a hit.
And here’s the best part: it’s easy to customize. Swap in Greek yogurt for a lighter version, add crispy bacon for a smoky twist, or sprinkle in extra herbs for a fresh, zesty upgrade. Make a batch today—you won’t regret it.
Why This Recipe Stand Out?
- It’s the ultimate make-ahead dish – The flavors get even better after chilling, making it perfect for meal prep or parties.
- It has the perfect creamy-crunchy balance – Soft potatoes, crisp veggies, and a velvety dressing create an irresistible texture.
- It’s surprisingly customizable – Want it tangier? Add more mustard. Love extra crunch? Toss in more celery and radishes.
- It pairs well with everything – Whether it’s grilled meats, sandwiches, or light salads, this potato salad is the perfect side.
Creamy Potato Salad Recipe
Equipment
- Large pot (for boiling potatoes)
- Medium saucepan (for boiling eggs)
- Cutting board & knife
- Mixing bowls
- Measuring cups & spoons
- Spoon or spatula (for mixing)
Ingredients
Creamy Potato Salad Ingredients:
- 4-5 russet potatoes 3 cups cooked and diced
- 1/2 English Cucumber 1/2 cup diced
- 1 bunch radishes thinly sliced
- 2 celery stalks (1/2 cup) finely diced
- 4 hard boiled eggs diced
- 3 Tbsp chives or green onions finely chopped
- 1/4 tsp Black Pepper or to taste
Potato Salad Dressing Ingredients:
- 1/2 cup mayonnaise*
- 2 Tbsp sour cream
- 2 tsp yellow mustard
- 1/2 tsp salt plus more to taste
Instructions
- Peel and dice the potatoes, then boil them in salted water until fork-tender (about 10-12 minutes). Drain and let them cool.
- Boil eggs for 10 minutes, then cool, peel, and dice them.
- Finely chop the cucumber, radishes, celery, and chives.
- In a mixing bowl, whisk together mayonnaise, sour cream, mustard, salt, and black pepper.
- Gently fold the cooled potatoes, eggs, and chopped veggies into the dressing.
- Mix well but avoid mashing the potatoes—keep them chunky.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled, garnished with extra chives.
Nutrition Info:
| Nutrition | Value |
| Calories | 229kcal |
| Carbohydrates | 20g |
| Protein | 5g |
| Fat | 13g |
| Sugar | 1g |
| Sodium | 290mg |
Gourmet Variations That Go Beyond the Basics!
- Smoky Chipotle Kick – Blend a teaspoon of adobo sauce from canned chipotle peppers into the dressing for a smoky, spicy depth of flavor. A sprinkle of smoked paprika takes it even further.
- Herby Mediterranean Twist – Swap mustard for a dash of Dijon and mix in chopped dill, parsley, and a handful of crumbled feta. Add some diced Kalamata olives for an extra burst of briny goodness.
- Crispy Shallot & Garlic Infusion – Sauté finely sliced shallots and garlic in butter until crispy and golden. Fold them in at the end for a rich, toasty flavor that takes the salad to the next level.
- Tangy Pickle & Horseradish Boost – Stir in some finely chopped dill pickles and a teaspoon of horseradish to give the dressing a zesty punch. It adds just the right amount of heat and brightness.
- Umami-Packed Miso & Sesame Blend – Mix a teaspoon of white miso paste into the dressing and toss in some toasted sesame seeds. This adds a subtle umami richness and a nutty crunch.
- Creamy Avocado Upgrade – Mash half an avocado into the dressing for an ultra-smooth, slightly earthy twist. It adds extra creaminess without making the salad too heavy.
- Loaded Baked Potato Style – Crumble in some crispy pancetta, stir in a handful of shredded sharp cheddar, and finish with a dollop of sour cream for a deconstructed loaded potato vibe.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
