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A close-up of a serving bowl on a white marble cooktop, filled with chilled, creamy potato salad. The dish is beautifully garnished with extra chopped chives, and a spoon rests beside the bowl, ready for serving.

Creamy Potato Salad Recipe

This creamy potato salad is the perfect side dish, packed with tender potatoes, crisp veggies, and a rich, tangy dressing. It’s refreshing, easy to make, and always a crowd favorite!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 229 kcal

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.
    A close-up of a stainless steel pot on a white marble cooktop, filled with peeled and diced russet potatoes boiling in salted water. Steam rises from the bubbling water, and a slotted spoon rests on the side, ready to check for doneness.
  • Boil eggs for 10 minutes, then cool, peel, and dice them.
    A close-up of a small saucepan on a white marble cooktop, with eggs boiling in water. The eggs are partially submerged, with tiny bubbles forming around them as they cook. A kitchen timer is set nearby to ensure perfect boiling time.
  • Finely chop the cucumber, radishes, celery, and chives.
    A close-up of a wooden cutting board on a white marble cooktop, neatly arranged with finely diced cucumber, thinly sliced radishes, chopped celery, and minced chives. A sharp chef's knife rests beside them, ready for further preparation.
  • 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.
    A close-up of a large glass mixing bowl on a white marble cooktop, as cooled potatoes, diced eggs, and freshly chopped vegetables are gently folded into the creamy dressing using a wooden spatula. The mixture is well-coated but still maintaining texture.
  • Mix well but avoid mashing the potatoes—keep them chunky.
    A close-up of the same glass mixing bowl on a white marble cooktop, now containing the fully mixed but chunky potato salad. A spoon is lifting a portion, showcasing the creamy yet textured consistency of the dish.
  • Cover and refrigerate for at least 30 minutes to let flavors meld.
  • Serve chilled, garnished with extra chives.
    A close-up of a serving bowl on a white marble cooktop, filled with chilled, creamy potato salad. The dish is beautifully garnished with extra chopped chives, and a spoon rests beside the bowl, ready for serving.