Easy Creamy Potato Salad Recipe

This is my favorite potato salad! It’s easy to make, using simple ingredients, and I love the classic three interest seasonings. Our family has been making this recipe for years! You will like it.

I really like this potato salad recipe. We shared many years ago, but I haven’t found anything that can surpass it with cream and deliciousness.

This recipe is easy. I’m going to share how to cook potatoes, my favorite potato salad ingredients and our family’s favorite cream seasoning, which is so good that you’ll lick the bowl (we love it so much that we use it when making red potato salads too).

Key Ingredients

• Potato: Small waxy, thin-skinned potatoes are best for potato salads. (I especially like the little Yukon gold potatoes pictured.) They cook very quickly, and because they are small, we cook them all together, which means less time to prepare! Russian or baked potatoes can be used, but the texture is somewhat different. You also need to cut them before cooking.
• Celery and pickles: Both add fresh tightening. Our family loves dill pickles, so we always add them, but you can exclude them or use sweet pickles.
• Red Onion: I love a little onion in my salad and I like to “deform” the onion before adding it to the salad. Very easy. Soak the chopped onions in cold water for 10 minutes and drain. Time in the water causes the original edge to be removed from the onion.
• Boiled eggs: Eggs are a must for me in potato salads, but if you are not a fan, you can leave them out. Cooked eggs add texture and extra cream.
• Fresh herbs: I love the dill and parsley in this salad!

How to make the best potato salad

When making potato salad, I cook the whole little potatoes. I found that the potatoes were cooked and retained their flavor all and had a better texture than they would when they were chopped. I cook the whole potato in salted water until I can push the fork to the center. Small and medium-sized potatoes (as shown) take 15 to 20 minutes.

Although I like to use potatoes with skin for mashed potatoes, I remove the skin from the potato salad. I didn’t peel it before cooking, but before cooking (actually it was easier!). I cook the potatoes with the peel, let them cool, and peel them. Since the potatoes are cooked, the peels fall off easily (you can see the peels stand out from the potatoes in our video).

I cut the peeled potatoes into small pieces and sprinkle them with apple cider vinegar. This is one of the secrets of the best potato salad I learned from Alton Brown years ago! The vinegar makes the flavor of our potatoes come out and adds a little bite, which is amazing when mixed with the creamy odor. Other vinegar and even kimchi salt water are great alternatives.

From here we need to combine potatoes with other potato salad ingredients and our creamy seasoning.

The easiest potato salad seasoning

I love how simple our favorite potato salad seasoning is. It only 3 ingredients It tasted great and I ended up licking the bowl. When making this creamy grass potato salad we use the same seasoning and turn it into a sauce to bake potatoes.

• Mayonnaise and sour cream Make our dressing more buttery. I love this combination and find that the seasoning made with mayonnaise alone is too heavy. If you don’t have sour cream, regular yogurt will work in a pinch. Homemade mayonnaise makes it special.
• Yellow mustard Add some kicks and colors. I usually use dijon mustard in our recipes, but the regular yellow mustard flavor in this potato salad.

If you want to use vinegar-style seasonings, see our herbal salad made without mayonnaise.

What to eat with potato salad

We often offer this salad in the summer. I love burgers and grilled steaks. The pork pulled pork was perfect, and these pork fell off the bone ribs. It’s amazing to have a vegetarian burger or these simple black bean burgers.

The potato salad is also great when next to other sides, such as our pasta salad, this amazing corn salad, easy bean salad and my favorite cucumber salad.