Classic creamy potato salad

Classic creamy potato salad features tender potatoes mixed with a rich mayonnaise dressing, crunchy celery, and chopped eggs. It's a simple yet delicious dish perfect for picnics and barbecues.

10 Feb 2026
Cook time 25 min
Prep time 15 min

Ingredients:

8 potatoes
1 cup mayonnaise salad dressing
3 tbsp vinegar
3 eggs
1 tsp salt
3/4 cup celery
1/2 cup onion

Classic creamy potato salad is a beloved dish that brings back memories of family picnics and summer barbecues. This version combines tender potatoes with a rich and tangy dressing, crunchy celery, and just the right amount of onion for a savory delight. It's a simple yet flavorful recipe that anyone can master.

Instructions:

1. Prepare the Potatoes:
- Wash and scrub the potatoes thoroughly to remove any dirt.
- Peel the potatoes if desired, or you can leave the skins on for added texture and nutrients.
- Cut the potatoes into evenly sized chunks, usually about 1 to 1.5 inches in size to ensure they cook evenly.

2. Cook the Potatoes:
- Place the potato chunks into a large pot and cover them with cold water. The water should be about an inch above the potatoes.
- Add a pinch of salt to the water (optional) to flavor the potatoes as they cook.
- Bring the water 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 they are tender when pierced with a fork.
- Drain the potatoes in a colander and let them cool to room temperature.

3. Cook the Eggs:
- While the potatoes are cooking, place the eggs in a small saucepan and cover them with water.
- Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit in the hot water for about 9-12 minutes.
- After the eggs are cooked, drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.

4. Prepare the Vegetables:
- Finely chop the celery and onion. You can adjust the size of the chop according to your preference.

5. Make the Dressing:
- In a large mixing bowl, combine the mayonnaise, vinegar, and salt. Mix well until smooth and creamy.

6. Combine Ingredients:
- Add the cooled potato chunks, chopped eggs, celery, and onion to the bowl with the dressing.
- Gently stir to combine, making sure all ingredients are evenly coated with the dressing. Be careful not to mash the potatoes while mixing.

7. Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld together.
- Serve the classic creamy potato salad chilled. Enjoy!

In conclusion, this classic creamy potato salad is a timeless recipe that is sure to be a hit at any gathering. Its creamy texture and perfect blend of flavors make it an irresistible side dish. With these simple steps, you can recreate this nostalgic favorite in your own kitchen.

Classic creamy potato salad FAQ:

What is the best way to check if potatoes are done cooking?

To check if the potatoes are done cooking, pierce them with a fork. They should be tender but not mushy. If the fork goes in easily without resistance, the potatoes are ready.

Can I make potato salad ahead of time, and how should I store it?

Yes, you can make potato salad ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Just remember to give it a gentle stir before serving, as the dressing may separate.

What type of potatoes work best for this recipe?

Yukon Gold or red potatoes are ideal for potato salad as they hold their shape well after cooking. You can also use Russet potatoes, but they may become slightly softer.

Can I substitute Greek yogurt for mayonnaise in this recipe?

Yes, you can substitute Greek yogurt for mayonnaise to make a lighter version of potato salad. Start with the same amount and adjust to taste.

How can I add more flavor to the potato salad?

To enhance the flavor, consider adding herbs such as dill or parsley, a teaspoon of mustard, or a pinch of paprika. Taste and adjust according to your preference.

Tips:

- Use the right potatoes: Choose waxy potatoes like Yukon Golds or Red Potatoes for a firmer texture that holds up well in the salad.

- Cool potatoes completely: Allow the boiled potatoes to cool completely before mixing with other ingredients to prevent the salad from becoming mushy.

- Chop ingredients uniformly: Ensure that all your ingredients are chopped to a similar size for a consistent texture and a better visual appeal.

- Adjust seasoning: Taste the salad before serving and adjust the salt and vinegar to suit your personal preference.

- Refrigerate before serving: Let the salad chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Nutrition per serving

6 Servings
Calories 360kcal
Protein 9g
Carbohydrates 54g
Fiber 6g
Sugar 4.78g
Fat 12g

Classic creamy potato salad