The Best Creamy Potato Salad

Elevate your barbecue and picnic game with The Best Creamy Potato Salad, a timeless side dish that’s as rich in flavor as it is in texture. Made with buttery Yukon Gold potatoes, this classic recipe combines a luscious dressing of mayonnaise, sour cream, tangy apple cider vinegar, and a pop of Dijon mustard for the perfect balance of creaminess and zest. Crunchy celery, vibrant red onions, and fresh herbs like parsley and dill add layers of freshness, while chopped hard-boiled eggs make each bite irresistibly hearty. Topped with a sprinkle of paprika for color, this chilled potato salad pairs beautifully with grilled meats, sandwiches, or as a comfort-food favorite at any gathering. Ready in just 40 minutes, this recipe serves eight and promises to be the star of your next summer spread.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 3 pounds Yukon Gold potatoes
• 2 teaspoons Salt
• 1 cup Mayonnaise
• 0.5 cup Sour cream
• 2 tablespoons Apple cider vinegar
• 1.5 tablespoons Dijon mustard
• 1 teaspoon Sugar
• 3 stalks Celery, finely diced
• 0.5 cup Red onion, finely diced
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Fresh dill, chopped
• 3 large Hard-boiled eggs, chopped
• 1 teaspoon Black pepper
• 0.5 teaspoon Paprika (for garnish)

Directions

Step 1

Begin by washing and peeling the Yukon Gold potatoes. Cut them into bite-sized pieces, around 1 to 1.5 inches long.

Step 2

Place the potato chunks in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.

Step 3

Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for about 10-15 minutes, or until they are fork-tender but not falling apart.

Step 4

Drain the cooked potatoes and let them cool to room temperature. For quicker cooling, spread the potatoes out in a single layer on a baking sheet.

Step 5

While the potatoes are cooling, prepare the creamy dressing. In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, remaining 1 teaspoon of salt, and black pepper. Whisk until smooth and well combined.

Step 6

Add the cooled potatoes to the bowl with the dressing. Gently fold the potatoes into the dressing to coat them evenly, taking care not to break the pieces.

Step 7

Next, fold in the diced celery, red onion, chopped parsley, chopped dill, and chopped hard-boiled eggs. Mix gently to combine all ingredients.

Step 8

Transfer the potato salad to a serving bowl. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Step 9

Before serving, garnish the potato salad with a sprinkle of paprika and additional fresh herbs, if desired.

Step 10

Serve chilled and enjoy this creamy, flavorful potato salad as a side dish to your favorite grilled meats or sandwiches.

Nutrition Facts

Serving size	2052.8 grams (2052.8g)

Amount per serving	% Daily Value*
Calories	3112

Total Fat 194.60g	249%
Saturated Fat 20.70g	103%
Polyunsaturated Fat 0.00g
Cholesterol 793mg	264%
Sodium 6174mg	268%
Total Carbohydrate 309.60g	113%
Dietary Fiber 23.80g	85%
Total Sugars 23.40g
Protein 49.10g	98%

Vitamin D 132IU	660%
Calcium 367mg	28%
Iron 14mg	78%
Potassium 6509mg	138%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 6.2%

Carbs: 38.9%