Creamy Potato Salad (Printable version)

Tender potatoes tossed with crisp vegetables and a tangy, creamy dressing for a comforting side.

# What You'll Need:

→ Vegetables

01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 celery stalks, finely diced
03 - 1/2 small red onion, finely diced
04 - 3 scallions, thinly sliced
05 - 2 tablespoons fresh dill, chopped (optional)

→ Dressing

06 - 3/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon sugar
11 - Salt and freshly ground black pepper, to taste

→ Add-Ins

12 - 2 large hard-boiled eggs, peeled and chopped (optional)
13 - 1/4 cup sweet or dill pickles, finely chopped (optional)

# Directions:

01 - Place potatoes in a large pot, cover with cold salted water, bring to a boil, then reduce heat and simmer for 10 to 12 minutes until fork-tender. Drain and allow to cool slightly.
02 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
03 - Add the warm potatoes to the dressing and gently toss to coat evenly.
04 - Fold in celery, red onion, scallions, dill, eggs, and pickles if using; mix gently to combine all ingredients.
05 - Taste and adjust seasoning as necessary. Cover and refrigerate for at least 1 hour to enhance flavors before serving.

# Expert advice:

01 -
  • It tastes better the next day, which means less stress when you're hosting.
  • The dressing clings to warm potatoes in a way that makes every bite creamy and flavorful.
  • You can customize it with pickles, eggs, or extra herbs depending on what you have around.
  • It holds up beautifully at room temperature, so it's ideal for outdoor gatherings.
02 -
  • Don't rinse the potatoes after draining them, the starch helps the dressing cling and creates that creamy texture.
  • If you add the dressing to cold potatoes, it will just sit on top instead of soaking in.
  • Overdressing at first seems right, but the potatoes will absorb a lot as they chill, so trust the ratio.
03 -
  • Cutting the potatoes into uniform cubes means they cook at the same rate and you won't end up with some pieces raw and others falling apart.
  • Let the salad come to room temperature for about 15 minutes before serving if you want the flavors to open up a bit more.
  • If it tastes flat after chilling, a small pinch of salt or a squeeze of lemon can bring it back to life.

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