Creamy Potato Salad

My neighbor showed up one summer with a bowl of this tucked under her arm, still cool from her fridge. I'd never paid much attention to potato salad before that afternoon, but after one bite I understood why she made it every single week. The potatoes were creamy but not mushy, and the dressing had this perfect balance of tang and richness that made me go back for seconds before I even realized it.

I brought this to a family cookout once and watched my uncle, who normally skips sides entirely, come back three times. He asked if I'd used some secret ingredient, but the truth is it's just good potatoes and a dressing that doesn't try too hard. Sometimes the simplest things are the ones people remember.

Ingredients

• Yukon Gold or red potatoes: These hold their shape after boiling and have a naturally buttery flavor that makes the salad feel rich without adding extra fat.
• Celery: Adds a crisp, fresh crunch that balances the creaminess, and it doesn't get soggy even after a day in the fridge.
• Red onion: A little sharpness goes a long way, so dice it fine and don't skip the soak in cold water if you want to mellow the bite.
• Scallions: They bring a mild onion flavor and a pop of green that makes the bowl look alive.
• Fresh dill: Optional, but it adds a brightness that makes the whole dish taste like it came from a garden.
• Mayonnaise: The creamy base that coats every piece of potato, and using a good quality one makes a noticeable difference.
• Sour cream: Adds tang and a silky texture that keeps the dressing from feeling too heavy.
• Dijon mustard: A spoonful gives the dressing depth and a subtle sharpness that wakes everything up.
• Apple cider vinegar: This is what makes the salad sing, cutting through the richness with just enough acidity.
• Sugar: A tiny bit balances the vinegar and rounds out the flavors.
• Hard-boiled eggs: They make the salad more substantial and add little pockets of creaminess.
• Pickles: Sweet or dill both work, and they bring briny bursts that keep each bite interesting.

Instructions

Boil the potatoes:

Start them in cold salted water so they cook evenly, and don't let them go too long or they'll fall apart when you toss them. You want them tender enough to break with a fork but still holding their shape.

Make the dressing:

Whisk everything together until it's smooth and creamy, tasting as you go to make sure the tang and sweetness feel balanced.

Toss warm potatoes with dressing:

This is the step that makes all the difference. The warm potatoes absorb the dressing and become incredibly flavorful instead of just coated on the outside.

Fold in the vegetables and add-ins:

Be gentle here so the potatoes don't turn to mush, and make sure everything is evenly distributed.

Adjust and chill:

Taste it, add more salt or vinegar if needed, then cover and let it sit in the fridge for at least an hour. The flavors meld together and it tastes twice as good cold.

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There's something about pulling this out of the fridge on a hot day and seeing how the flavors have settled into something even better than when you made it. It's become the dish I bring when I want to feel useful without overthinking it, and every time someone asks for the recipe, I'm reminded that comfort food doesn't need to be complicated.

How to Pick the Right Potatoes

Waxy potatoes like Yukon Gold or red varieties are your best friends here because they don't break down into mush. I tried using russets once and ended up with something closer to mashed potatoes in a bowl. Save the starchy ones for baking and stick with the ones that hold their shape when you stir them.

Making It Ahead

This salad actually benefits from sitting overnight, so if you're planning for a party, make it the day before and give yourself one less thing to worry about. Just wait to add any extra garnishes like fresh dill or paprika until right before serving so they stay bright and don't wilt into the dressing.

Customizing to Your Taste

I've made this a hundred different ways depending on what's in the fridge. Sometimes I add a handful of chopped bacon, other times I swap the sour cream for Greek yogurt to lighten it up. The bones of the recipe stay the same, but it's forgiving enough to handle whatever direction you want to take it.

• Add a pinch of smoked paprika for a subtle smoky note.
• Stir in a spoonful of pickle juice if you want extra tang without more vinegar.
• Try adding chopped radishes for an unexpected crunch and a little bite.

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This is the kind of recipe that doesn't demand attention but somehow always gets it. Make it once and you'll understand why it's been on picnic tables for generations.

Recipe Questions

→ What type of potatoes work best?

Yukon Gold or red potatoes are ideal for their creamy texture and ability to hold shape when boiled.

→ Can I prepare this dish in advance?

Yes, it’s best to refrigerate for at least one hour to let flavors meld and serve chilled or at room temperature.

→ What can I use instead of sour cream?

Greek yogurt is a lighter alternative that still provides creaminess without altering the flavor too much.

→ Are there any optional ingredients to enhance flavor?

Adding chopped hard-boiled eggs or sweet/dill pickles can add richness and extra tang.

→ How to adjust the tanginess of the dressing?

Add more apple cider vinegar or a splash of pickle juice to increase the tang according to taste.