Easy Creamy Potato Salad
- PREP 15min
- COOK 20min
- TOTAL 35min
My family’s favorite potato salad recipe! Use small yellow, white, or red potatoes and cook them whole for the best texture. If your potatoes are on the larger side, you can chop them. If you have the time, store the salad in the refrigerator for 30 minutes or so before serving. This extra time helps the flavors mingle and makes for a better potato salad. For an herby version of this salad, see our creamy red potato salad or for a vinaigrette-style salad without mayo, I highly recommend our lemon herb potato salad.
You Will Need
2 pounds small yellow, red, or white potatoes
1 tablespoon apple cider, wine, or rice wine vinegar
1/2 cup sour cream
1/4 cup mayonnaise, try homemade mayonnaise
1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
1/2 medium red onion, finely chopped, about 1/2 cup
3 celery stalks, finely chopped, about 1/2 cup
1 medium dill pickle, finely chopped, about 1/3 cup, try homemade pickles
2 hard-boiled eggs, peeled and chopped, optional
1/4 cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro
Salt and fresh ground black pepper
Directions
1Cook the potatoes: Add the potatoes to a large pot and cover with 1 ½ inches of water. Season the water with 1 teaspoon of salt for every quart of water. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
2De-flame the onions: While the potatoes are cooking, place the chopped onions in a small bowl and cover them with cold water. Let them sit for 10 minutes, then drain and rinse. This simple step significantly tones down their raw flavor.
3Prepare an ice bath: Just before your potatoes are ready, fill a medium bowl with ice and cold water.
4Chill and peel the potatoes: Drain the cooked potatoes and immediately transfer them into the ice bath. Once cool enough to handle, but still a bit warm in the middle, remove them from the ice bath and peel. The skins should be easy to remove (pinch and pull them away).
5Chop and season the potatoes: After peeling, chop the potatoes into bite-sized chunks and place them in a large bowl. Drizzle the tablespoon of vinegar over the potatoes and lightly season with salt.
6Make the dressing: In a separate large bowl, whisk together the sour cream, mayonnaise, and mustard until well combined.
7Assemble the potato salad: Add the prepared dressing, de-flamed onions, celery, pickles, chopped eggs, and fresh herbs to the seasoned potatoes. Gently stir everything together, being careful not to mash the potatoes.
8Finish and serve: Season the potato salad with salt and pepper to taste. If time allows, refrigerate it for at least 30 minutes before serving to let the flavors improve.
Adam and Joanne's Tips
- Sour cream substitute: Use 1/2 cup crème fraîche or plain yogurt for the sour cream.
- Cooking hard boiled eggs: For instructions on how to cook hard boiled eggs, visit our tutorial: How to cook hard boiled eggs.
- Storing: Store your potato salad in an airtight container in the refrigerator for 3 to 4 days. Potato salad improves on the second day, so this is a perfect make-ahead recipe! I do not recommend freezing potato salad (the dressing does not freeze and thaw well).
- Dried herbs: You can use dried herbs for this salad, we recommend adding a heaping tablespoon of dried herbs (I especially love dill and chives).
- What to serve it with: We often serve this salad during the summer. I love it with burgers and grilled steak. It’s perfect with slow cooker pulled pork and these baked ribs. And it’s just amazing with veggie burgers or these simple black bean burgers.
- More easy sides: Potato salad is also excellent when served next to other sides, such as our pasta salad, this amazing corn salad, easy bean salad, and my favorite cucumber salad.
- The nutrition facts provided below are estimates.