Creamy Potato Salad

Posted: April 29

Time: 1 hour 30 minutes

Yield: 8 servings

recipe image

Some people prefer their potato salad a little mustardy, while others enjoy the cool creaminess that mayo-based salad provides. Creamy Potato Salad is for those in the latter camp. It not only includes mayo to give it a silky texture, but sour cream and milk as well for extra creaminess and tang. This Creamy Potato Salad tastes fabulous with burgers, grilled chicken, and hot dogs.


• 3 pounds russet potatoes, peeled, rinsed, and diced into 1-inch chunks • 1 tablespoon salt, plus more to taste For the dressing: • 2/3 cup light mayonnaise • 2/3 cup sour cream • 1 1/2 tablespoons apple cider vinegar • 1 tablespoon yellow mustard • 1/2 teaspoon freshly ground black pepper, plus more to taste • 1/2 teaspoon celery seed • 1/4 cup milk, plus more as needed • salt, to taste For the salad: • 4 eggs, hard-boiled, peeled, and diced • 3/4 cup red onion, finely chopped, rinsed under cool water, and drained • 1 cup celery, chopped • 2/3 cup baby dill pickles, chopped • 1 tablespoon fresh parsley, optional, chopped


Step 1

Add the potatoes to a large pot of boiling, salted water, salting to your taste.

Step 2

Reduce the heat to medium-low and allow the potatoes to simmer, covered, until tender, about 10-15 minutes.

Step 3

Drain the potatoes and transfer them to a bowl.

Step 4

Combine the mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed, and 3 tablespoons of the milk in a mixing bowl. Season with salt to your liking.

Step 5

Add the eggs, red onion, celery, dill pickles, and the salad dressing to the bowl with the potatoes.

Step 6

Stir until all contents are well coated.

Step 7

Thin the dressing with the addition of more milk, to taste.

Step 8

If you have time, chill the salad for at least 30 minutes.

Step 9

Serve cold and garnish with parsley.

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