Name: Creamy Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 6 medium potatoes (about 3 pounds), peeled and cubed; 1 onion, chopped; 1 celery stalk, chopped; 4 hard-boiled eggs, peeled; 2 tablespoons white distilled vinegar; 1 cup mayonnaise; 1 tablespoon yellow mustard; 2 tablespoons pickle relish; Salt and pepper, to taste; 2 spring onions, sliced; 1 teaspoon paprika

This Creamy Potato Salad is one of those timeless dishes I always bring to potlucks, BBQs, or summer picnics. With tender potatoes, crisp veggies, and a rich, tangy dressing, it’s simple to prepare and always a crowd-pleaser. I love how comforting and familiar it is while still being fresh and flavorful.

Creamy Potato Salad

Why You’ll Love This Recipe

I love how easy this recipe is to customize and how well it holds up as a make-ahead side. The creamy mayo-based dressing is perfectly balanced by mustard and pickle relish, giving it that classic flavor I grew up with. The crunch from onions and celery adds texture, and the eggs make it extra hearty.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 medium potatoes (about 3 pounds)
1 onion, chopped
1 celery stalk, chopped
4 eggs, hard-boiled and peeled
2 tablespoons white distilled vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons pickle relish
Salt and pepper to taste

Garnish:
2 spring onions, sliced
1 teaspoon paprika

Directions

I scrub, peel, and cut the potatoes into 1-inch cubes.
I place the potato cubes in a large pot, cover with water, and bring to a boil over medium-high heat. I cook them for about 10 minutes until they’re firm-tender.
I drain the potatoes and let them cool.
Once cooled, I transfer the potatoes to a large mixing bowl. I add the chopped onions and celery.
I hard-boil the eggs, then cool and peel them. I either chop them or push them through a cooling rack directly into the bowl with the potatoes.
In a separate bowl, I whisk together the mayonnaise, mustard, pickle relish, salt, and pepper.
I fold the dressing gently into the potato mixture until everything is evenly coated.
I garnish with sliced spring onions and a sprinkle of paprika just before serving.

Servings and timing

This recipe makes 8 servings. It takes about 15 minutes to prep and 15 minutes to cook, for a total of 30 minutes.

Variations

Sometimes I add chopped dill pickles or a splash of pickle juice for extra tang. I also like adding chopped red bell pepper for color and sweetness. For a different twist, I use Dijon mustard instead of yellow. If I want a lighter version, I substitute part of the mayo with Greek yogurt.

Storage/reheating

I store the potato salad in an airtight container in the fridge for up to 4 days. It’s best served cold or at room temperature. I don’t recommend freezing it, as the texture can become watery when thawed.

FAQs

Can I make this potato salad ahead of time?

Yes, I like to make it the day before and let the flavors meld in the fridge overnight.

What potatoes work best for potato salad?

I prefer waxy potatoes like Yukon Gold or red potatoes because they hold their shape well after boiling.

Can I skip the eggs?

Yes, I sometimes leave them out if I want a lighter or egg-free version.

How do I prevent the salad from getting watery?

I let the potatoes cool completely before adding the dressing and avoid overcooking them.

Is there a low-fat version?

Yes, I swap part or all of the mayo with Greek yogurt or use a light mayo.

Can I add bacon?

Definitely. Crispy bacon adds great flavor and texture. I mix it in just before serving.

What kind of onions should I use?

I use yellow onions for a sharp flavor or red onions for a milder bite and added color.

How do I get the eggs evenly chopped?

I push them through a cooling rack or egg slicer for even, quick chopping.

Can I use sweet pickle relish?

Yes, sweet relish adds a nice contrast to the creamy dressing.

Should I peel the potatoes?

I usually do, but when I use thin-skinned potatoes like red or Yukon Gold, I sometimes leave the skin on for added texture and nutrients.

Conclusion

This Creamy Potato Salad is a dependable classic I always come back to. It’s flavorful, satisfying, and easy to throw together with ingredients I usually have on hand. Whether it’s a summer BBQ or a casual weeknight dinner, it’s the perfect side dish that never goes out of style.