Creamy Potato Salad

This creamy potato salad is a flavorful side dish loaded with potatoes, eggs, and plenty of flavor.

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A creamy potato salad is a classic side dish that is perfect for summer barbecues and potlucks. This easy-to-make salad is made with potatoes, mayonnaise, and various herbs and spices, giving it a savory flavor that will sure be a hit!

Creamy Potato Salad Ingredients

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Creamy dill potato salad is a savory dish that’s sure to please any crowd. The potatoes are cooked until tender, and the mayonnaise adds a creamy texture that ties all of the flavors together. 

With herbs and spices like onion, dill, and Dijon mustard, this salad has an unmistakable subtle flavor that makes it truly unique. 

To make this classic salad, you’ll need:

• 6 red potatoes, peeled and chopped
• 3 hard-boiled eggs, chopped
• 1 cup of mayonnaise
• ½ cup of sour cream
• ⅓ cup of diced onion
• ⅓ cup of dill pickle relish
• 1 tablespoon of Dijon mustard
• 1 tablespoon of milk
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• ½ teaspoon of granulated garlic powder
• ½ teaspoon of dill weed

Substitutions And Additions

POTATOES: You can easily substitute russet potatoes in place of red in this easy recipe.

MAYONNAISE: If you’re looking for a lighter option, you can substitute half of the mayonnaise with Greek yogurt. It will still provide creaminess while reducing the overall calorie content.

SOUR CREAM: Similarly, if you want to cut back on sour cream, consider using plain yogurt instead. It adds a tangy flavor and keeps the salad light and refreshing.

MUSTARD: While Dijon mustard adds a nice zing, you can switch it up with whole-grain mustard for some texture or use honey mustard for a slightly sweeter taste.

PICKLES: If you don’t have dill pickle relish on hand, you can try sweet pickle relish to bring a different level of sweetness to the dish.

ONION: Red onions work well in this recipe, but if you prefer something milder, you can opt for shallots or green onions (scallions).

HARD-BOILED EGGS: To make this salad vegetarian-friendly, you can skip the eggs altogether. If you still want the eggy flavor, consider adding a sprinkle of black salt (kala namak) over the salad; it mimics the taste of eggs.

How To Make This Creamy Potato Salad Recipe

Just a handful of easy steps and simple ingredients are needed to make this creamy salad.

After boiling the potatoes and making the hard-boiled eggs, combine them with the dressing ingredients and chill the salad until you are ready to serve it.

Follow our step-by-step instructions below to make this tasty side dish.

STEP ONE: In a large saucepan over medium-high heat, bring the potatoes to a boil and cook until tender but still firm, around 13 minutes. Drain the cooked potatoes and place them in a large bowl; add the chopped cooked eggs.

STEP TWO: Combine the following dressing ingredients in a bowl: mayonnaise, sour cream, onion, relish, mustard, milk, salt, pepper, garlic powder, and dill weed; mix well.

STEP THREE: Pour dressing over the potatoes and eggs. Gently mix to combine well. Store in the refrigerator. Best eaten if left to cool in the fridge for a few hours before serving.

How To Serve

Creamy potato salad pairs well with a variety of different dishes. Common pairings include grilled chicken, pork chops, and fresh salads, including our tomato-cucumber salad. 

For an even heartier meal, serve the potato salad over a bed of greens such as spinach or kale.

Additionally, you can top the potato salad with crispy bacon for some added crunch and flavor.

Our creamy mashed potatoes and crockpot potato soup are two more delicious potato recipes that we love.

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Storage

Whether you want to plan ahead or have some leftovers to savor later, we’ve got you covered with some simple tips.

MAKE AHEAD: You can prepare this creamy potato salad ahead of time to save yourself some effort on the day you plan to serve it.

After you’ve combined all the ingredients and let it chill in the fridge to let the flavors mingle, transfer it to an airtight container.

You can store it in the refrigerator for up to 24 hours before serving. Just remember to give it a good stir before serving to ensure everything is well mixed.

IN THE FRIDGE: Store leftovers of this great potato salad in an airtight container in the refrigerator for up to 4 days.

IN THE FREEZER: We do not recommend freezing this potato salad as the potatoes will become mushy, and the dressing will be watery once thawed.

Loaded with classic flavors, this creamy potato salad features tender potatoes, and hard-boiled eggs, all smothered in a creamy dressing. Potato salad is such a great side dish and always a welcome addition to any potluck or barbecue.

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Creamy Potato Salad

5 from 1 vote

This creamy potato salad is a flavorful side dish loaded with potatoes, eggs, and plenty of flavor.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

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Ingredients

  

1x2x3x

• 6 red potatoes, peeled and chopped
• 3 hard-boiled eggs, chopped
• 1 cup mayonnaise
• ½ cup sour cream
• ⅓ cup diced onion
• ⅓ cup dill pickle relish
• 1 tablespoon Dijon mustard
• 1 tablespoon milk
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon granulated garlic powder
• ½ teaspoon dill weed

Instructions

 

• In a large saucepan over medium-high heat, bring the potatoes to a boil and cook until tender but still firm, around 13 minutes. Drain and place them in a large mixing bowl; add the chopped cooked eggs.
• Combine the following ingredients in a bowl: mayonnaise, sour cream, onion, relish, mustard, milk, salt, pepper, garlic powder, and dill weed; mix well.
• Pour the dressing over the potatoes and eggs. Gently mix to combine well. Store in the refrigerator. Best eaten if it’s left to cool in the fridge for a few hours before serving.

Notes

• If possible, make the potato salad a day before you plan on serving it. This will allow the flavors to have time to blend together.
• Make sure you do not overcook the potatoes, or they will become mushy and not hold up. Also, make sure not to undercook the potatoes, or they will be hard when you bite. Just boil until the fork slips into the potatoes but doesn’t tear all the way through.
• If the potato salad becomes dry after storing it in the refrigerator, you can add some milk to make it creamier. Start with a tablespoon at a time, stir, and then repeat if necessary to the desired consistency.

Nutrition

Calories: 750kcal | Carbohydrates: 60g | Protein: 13g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 181mg | Sodium: 1315mg | Potassium: 1603mg | Fiber: 6g | Sugar: 7g | Vitamin A: 478IU | Vitamin C: 29mg | Calcium: 97mg | Iron: 3mg

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