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This image shows a plate of creamy potato salad with tender potatoes and red onions tossed in a rich mayonnaise dressing, served on a round white plate.

Potato Salad Recipe

This creamy potato salad features tender potatoes, tangy mustard, crunchy vegetables, and a velvety dressing of sour cream and mayonnaise. It's the perfect side dish for any occasion, bringing together simple ingredients in a delightful combination of flavors and textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 6 people
Calories 250 kcal

Equipment

  • Large pot
  • Medium bowl
  • Small bowl
  • Strainer
  • Ice bath or large bowl
  • Spoon or spatula
  • Measuring spoons

Ingredients
  

  • Salt and fresh ground black pepper
  • 3 celery stalks, finely chopped
  • 2 hard-boiled eggs, peeled and chopped
  • 1 tbsp apple cider, wine, or rice wine vinegar
  • ¼ cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro
  • 2 lbs small yellow, red, or white potatoes
  • 1 medium dill pickle
  • ½ cup sour cream
  • 1 tbsp yellow mustard
  • ¼ cup mayonnaise
  • ¼ cup medium red onion

Instructions
 

  • Start by placing the potatoes in a large pot and covering them with 1 ½ inches of water.
  • Add salt, using one teaspoon for every quart of water.
    This image shows freshly chopped potatoes being added to a large pot, preparing them for boiling to make a soft and fluffy potato salad.
  • Bring the water to a boil, then reduce the heat to a simmer.
    This image shows potatoes simmering in a pot of boiling water, cooking until they become tender and ready for the next step in making potato salad.
  • Cook for 15 to 20 minutes until the potatoes are easily pierced with a fork.
  • While the potatoes cook, prepare an ice bath by filling a medium bowl with ice and cold water.
    This image shows a large bowl filled with ice water, ready to be used for shocking the boiled potatoes to stop the cooking process.
  • Drain the potatoes and transfer them to the ice bath to cool.
    cooling-boiled-potatoes-in-an-ice-bath-to-stop-cooking
  • Once cool, peel the potatoes by pinching the skin and pulling it away.
    peeling-boiled-potatoes-after-cooling-in-ice-bath
  • Chop the potatoes into bite-sized chunks and place them in a large bowl.
    chopping-peeled-potatoes-into-small-bite-sized-pieces
  • Drizzle vinegar over the potatoes and lightly season with salt.
    drizzling-vinegar-over-chopped-potatoes-and-seasoning-with-salt
  • To tone down the flavor of the onions, place them in a small bowl and cover them with cold water for 10 minutes before rinsing.
    soaking-thinly-sliced-red-onions-in-water-to-mild-their-flavor
  • For the dressing, mix together sour cream, mayonnaise, and mustard in a bowl.
    mixing-creamy-dressing-with-mayonnaise-mustard-and-seasonings
  • Add the dressing, de-flamed onions, celery, pickles, eggs, and herbs to the potatoes.
    adding-creamy-dressing-and-other-ingredients-to-chopped-potatoes-2
  • Stir gently to combine without mashing the potatoes.
    adding-hard-boiled-eggs-and-fresh-herbs-to-potato-salad
  • Season with salt and pepper to taste.
    This image shows salt and freshly ground black pepper being sprinkled over the potato salad to enhance its taste with a final seasoning touch.
  • Refrigerate for at least 30 minutes before serving for the best flavor.
    This image shows a serving of creamy potato salad in a white bowl, garnished with fresh herbs and ready to be enjoyed.

Notes

  • If you prefer a more tangy salad, try using apple cider vinegar instead of white vinegar.
  • For extra flavor, try adding chopped bacon or a sprinkle of smoked paprika on top of the salad.
  • You can add some diced red bell pepper or green onions for added color and crunch.