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Creamy Potato Salad: The Ultimate Recipe for a Perfect Side Dish

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This creamy potato salad is a classic side dish, perfect for barbecues, picnics, and family gatherings. Made with tender potatoes, a tangy dressing, and a medley of crunchy vegetables, it’s easy to prepare and even better when chilled.

Ingredients

Scale
  • 2 pounds of potatoes (Yukon Gold or red potatoes)
  • 1 cup of mayonnaise
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of sugar
  • 1 teaspoon of salt (adjust to taste)
  • 1/2 teaspoon of black pepper
  • 1/2 cup of celery, finely chopped
  • 1/2 cup of red onion, finely chopped
  • 1/2 cup of sweet pickles, chopped (or relish)
  • 3 hard-boiled eggs, chopped
  • 2 tablespoons of fresh dill, chopped (optional)
  • Paprika for garnish (optional)

Instructions

  1. Wash the potatoes thoroughly under cold running water to remove any dirt or debris. Scrub gently with a vegetable brush.
  2. Peel the potatoes if you prefer a smoother texture, or leave the skins on for added flavor and nutrients.
  3. Cut the potatoes into uniform chunks, about 1 to 1.5 inches in size.
  4. Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
  5. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 10-15 minutes, or until fork-tender.
  6. Drain the potatoes in a colander and let them cool for a few minutes.
  7. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
  8. Whisk the ingredients together until smooth and well combined. Adjust seasoning to taste.
  9. Once the potatoes have cooled to room temperature, add them to the bowl with the dressing. Gently fold the potatoes into the dressing.
  10. Add the chopped celery, red onion, sweet pickles, and hard-boiled eggs. If using fresh dill, add it now.
  11. Gently fold all the ingredients together until evenly coated with the dressing.
  12. Cover the bowl with plastic wrap or transfer the potato salad to an airtight container.
  13. Refrigerate for at least 1 hour before serving to allow flavors to develop.
  14. Give the potato salad a gentle stir before serving. If it seems thick, add a splash of milk or more mayonnaise to loosen it up.
  15. Transfer to a serving dish and sprinkle with paprika if desired.
  16. Enjoy as a side dish at barbecues, picnics, or family gatherings!

Notes

  • For best flavor, prepare the potato salad a day in advance.
  • Adjust the seasoning and ingredients to your taste preferences.
  • Store leftovers in an airtight container in the refrigerator for up to 3-5 days.

Find it online: https://anasrecipes.com/creamy-potato-salad/