Go Back

Creamy Potato Salad

Creamy potato salad with extra creamy texture and a rich, tangy dressing. Classic salad flavors come from russet potatoes, hard-boiled eggs, and sweet pickle relish for a traditional party salad presentation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes Peeled and cubed.
Eggs
  • 5 hard-boiled eggs Chopped.
Vegetables and relish
  • 0.5 cup celery Finely diced.
  • 0.25 cup onion Finely diced.
  • 0.25 cup sweet pickle relish
Creamy dressing
  • 1.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, then cook the russet potatoes until tender, about 15–20 minutes. Visual cue: the cubes should yield easily when pierced with a fork.
  2. Drain the potatoes and let them cool until room temperature, about 5–10 minutes. Visual cue: steam should stop rising and the surface should look dry.
Make the potato mixture
  1. In a mixing bowl, combine the cooled russet potatoes with the hard-boiled eggs, celery, onion, and sweet pickle relish. Visual cue: the ingredients should be evenly distributed through the potatoes.
Mix the rich dressing
  1. Whisk together mayonnaise, sour cream, yellow mustard, white vinegar, sugar, salt, and pepper until smooth and creamy. Visual cue: the dressing should look uniform with no mustard streaks.
Combine and chill
  1. Pour the dressing over the potato mixture and fold gently until very creamy, about 2–3 minutes. Visual cue: the salad should take on a thick, glossy white coating.
  2. Refrigerate the creamy potato salad for at least 2 hours before serving. Visual cue: it should look set and extra thick, with dressing clinging to the potatoes.

Notes

Pro tip: cool the potatoes to room temperature before mixing so the dressing stays thick and doesn’t loosen. Refrigerate in a covered container for up to 4 days; freeze is not recommended because mayonnaise-based salads can separate after thawing. For a lighter version, use light mayonnaise (and keep sour cream) to reduce fat while maintaining the creamy texture.