Easy Creamy Potato Salad
- PREP 15min
- COOK 20min
- TOTAL 35min
This is our family’s favorite potato salad recipe! Use small yellow, white, or red potatoes and cook them whole for the absolute best texture (though if your potatoes are on the larger side, you can simply chop them). For a more herby version, check out our creamy red potato salad, or, for a vinaigrette-style side without mayo, we highly recommend our lemon herb potato salad.
You Will Need
2 pounds (907 g) small yellow, red, or white potatoes
½ medium red onion, finely chopped (about ½ cup)
1 tablespoon apple cider vinegar
½ cup (113 g) sour cream
¼ cup (56 g) mayonnaise (try homemade mayonnaise)
1 tablespoon yellow mustard (or substitute Dijon or whole grain mustard)
3 celery stalks, finely chopped (about ½ cup)
1 medium dill pickle, finely chopped (about ⅓ cup)
2 hard-boiled eggs, peeled and chopped (optional)
¼ cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)
Salt and freshly ground black pepper
Directions
1Place the potatoes in a large pot and cover with 1 ½ inches of water. Season the water with 1 teaspoon of salt per quart. Bring to a boil, then reduce the heat and simmer until the potatoes are easily pierced with a fork, 15 to 20 minutes.
2Meanwhile, place the chopped onions in a small bowl and cover with cold water. Let sit for 10 minutes, then drain and rinse. (This tones down the sharp, raw flavor of the onion.)
3Just before the potatoes are ready, fill a medium bowl with ice and cold water.
4Drain the cooked potatoes and immediately transfer them to the ice bath. Once cool enough to handle but still a bit warm in the middle, remove them from the water and peel (the skins should easily pinch and pull away).
5Chop the peeled potatoes into bite-sized chunks and place them in a large bowl. Sprinkle the vinegar over the potatoes and season lightly with salt.
6In a small bowl, whisk together the sour cream, mayonnaise, and mustard.
7Add the dressing, drained onions, celery, pickles, chopped eggs, and fresh herbs to the potatoes. Gently toss, being careful not to mash the potatoes. Season to taste with salt and pepper. If time allows, refrigerate for at least 30 minutes before serving.
Adam and Joanne's Tips
- Store your potato salad in an airtight container in the refrigerator for up to 4 days. Potato salad improves on the second day, so this is a perfect make-ahead recipe. We do not recommend freezing potato salad (the dressing does not thaw well).
- Sour cream substitute: Use ½ cup crème fraîche or plain yogurt for the sour cream.
- Cooking hard boiled eggs: For instructions on how to cook hard boiled eggs, visit our tutorial: How to cook hard boiled eggs.
- Dried herbs: You can use a heaping tablespoon of dried herbs for this salad (I especially love dill and chives).
- The nutrition facts provided below are estimates.