Creamy Potato Salad
This creamy potato salad is the kind of recipe you make once and then decide you’re never buying store-bought again. It’s rich but not heavy, tangy without being sharp, and packed with soft, fluffy chunks of potato coated in the dreamiest potato salad mayonnaise and sour cream dressing. With just the right hit of mustard, a little crunch from green onions, and tiny pops of pickle throughout, it hits every note you want from a classic potato salad. If you’re after a proper American potato salad that’s simple, nostalgic, and built for BBQ season, this is it.
This is very much in the lane of traditional American potato salad. No complicated add-ins, no trying to be fancy for the sake of it. It’s all about choosing the best potatoes for potato salad, taking the time to boil potatoes for potato salad properly so they’re tender but not falling apart, and balancing that creamy dressing so every bite feels generous and comforting. It’s the kind of side dish that works just as well next to burgers and ribs as it does piled onto a plate for a random Tuesday dinner when you just want something hearty and familiar.
Why you’ll love this potato salad:
- Uses the best potatoes for potato salad Yukon Gold or other all-purpose potatoes stay tender and fluffy while holding their shape, giving you that perfect creamy potato salad texture instead of a gluey mash.
- A creamy dressing A potato salad mayonnaise base creates that smooth, familiar flavor everyone expects from a classic potato salad, while the sour cream enhances the creaminess and richness without turning sharp or overly tangy like a yogurt or vinegar-heavy version, because this is proper comfort food.
- Quick and easy ingredients This creamy potato salad keeps the ingredient list simple and approachable, so you can make a full bowl of classic potato salad without a ton of prep or specialty items.
Step 1 Prepare the potatoes
Peel your potatoes and cut them into roughly 1 inch chunks so they cook evenly. Try to keep the pieces similar in size so you do not end up with some overcooked and some underdone. Place them in a large pot and cover with cold salted water.
Step 2 Boil potatoes for potato salad
Bring the pot to a gentle boil, then reduce to a steady simmer. Boil the potatoes for about 15 minutes, or until they are fork tender but not falling apart. This is key for a creamy potato salad with defined chunks. Drain them well and let them cool completely. Do not rush this part. Warm potatoes will make the dressing oily.
Step 3 Mix the creamy dressing
In a large mixing bowl, combine the mayonnaise, sour cream, and mustard. Stir until smooth. This combination creates the base for a classic potato salad dressing that is rich, tangy, and perfectly balanced. Add the finely diced pickle, sliced green onions, and parsley, and mix again.
Step 4 Combine and chill
Once the potatoes are completely cool, gently fold them into the dressing. Use a spatula and turn them carefully so you keep those beautiful chunks intact. Taste and adjust with salt and pepper if needed. Cover and refrigerate for at least one hour before serving. This resting time allows the flavors to settle and makes it taste even more like traditional American potato salad.
Serving Suggestions
This creamy potato salad is perfect alongside grilled burgers, hot dogs, barbecue chicken, ribs, or even crispy fried chicken. It also works beautifully on a buffet table with coleslaw, corn on the cob, and baked beans. For a lighter option, serve it with grilled vegetables or roasted salmon. It is a true classic potato salad that fits almost any summer spread.
Storage Information
Store your potato salad in an airtight container in the refrigerator for up to 3 days. Because this is a potato salad mayonnaise and sour cream based dressing, it should not be left out at room temperature for more than 2 hours. If serving outside on a hot day, keep the bowl nestled in ice to maintain food safety. Stir before serving again, as the dressing may settle slightly.
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Creamy Potato Salad
Ingredients
- 800 g potatoes peeled and diced into 1 inch chunks
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 to 2 tablespoons mustard
- 3 to 4 green onions sliced
- 1 small pickle finely diced
- 2 teaspoons dried parsley or 3 tablespoons fresh parsley
- Salt and pepper to taste
Instructions
- Place peeled, diced potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for about 15 minutes until fork tender, then drain and cool completely.
- In a large bowl, mix mayonnaise, sour cream, mustard, pickle, green onions, and parsley until smooth.
- Gently fold the cooled potatoes into the dressing until evenly coated. Season with salt and pepper.
- Chill for at least 1 hour before serving for the best creamy potato salad texture and flavor.
Notes
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