What could be more comforting than a creamy potato salad that brings back delightful memories of family gatherings and summer picnics? Imagine biting into tender potatoes enveloped in a rich, tangy dressing, punctuated by the crunch of fresh vegetables and the softness of chopped boiled eggs. This dish is not only a nostalgic favorite but also a versatile accompaniment that pairs beautifully with grilled meats or can stand alone as a satisfying light meal.
The beauty of this creamy potato salad lies in its simplicity—the ingredients are budget-friendly, and the preparation is straightforward, making it an ideal choice for busy weeknights or relaxed weekend barbecues. It’s a reliable crowd-pleaser that you can make ahead, allowing you to focus on the fun when guests arrive. Ready to whip up this classic dish? Let’s dive into the creamy potato salad recipe that will surely become a staple in your home.
Why Make This Recipe
Opting for this creamy potato salad makes perfect sense for several reasons. First, the flavor profile is irresistible. The creamy mayonnaise blends seamlessly with zesty Dijon mustard, while the red onion and celery add a delightful crunch that balances the dish beautifully.
Not only is this salad delicious, but it’s also a time-saver. With just a few simple ingredients and minimal cooking, you’ll have a hearty side dish that’s ready in less than an hour. It’s also a fantastic way to use up leftover boiled eggs and potatoes, making it a great option for reducing food waste while feeding a crowd.
Moreover, the creamy potato salad is incredibly versatile. You can easily customize it by throwing in other veggies or herbs, truly making it your own. Whether you’re feeding a family or bringing a dish to a potluck, this recipe guarantees satisfaction.
How to Make Creamy Potato Salad
Ingredients
- 2 pounds potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 2 boiled eggs, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Notes
- Make sure to select waxy potatoes like Yukon Gold for a creamier texture.
- If you’re in a hurry, feel free to use pre-boiled eggs or store-bought mayonnaise.
- For a unique twist, consider adding diced pickles or relish for added flavor.
Directions
Boil potatoes: Start by placing the potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes. They’ll be done when a fork easily pierces through them. Once cooked, drain and let them cool at room temperature.
Prepare dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper. A thorough mix will ensure an even flavor throughout your salad.
Chop potatoes: Once the potatoes are cool, chop them into bite-sized pieces. This helps them blend perfectly with the dressing while making them easy to eat.
Combine ingredients: Add the chopped potatoes to the bowl with the dressing. Then, fold in the red onion, celery, and chopped boiled eggs.
Mix gently: Use a spatula to carefully mix everything together until the potatoes are fully coated with the creamy dressing. Be cautious not to break the potatoes too much; you want to maintain some chunkiness for texture.
Chill: For the best flavor and texture, cover the bowl with plastic wrap and chill in the refrigerator for at least an hour before serving. This allows the flavors to meld beautifully.
Garnish and serve: Just before serving, sprinkle fresh parsley on top for a pop of color and added freshness. Serve chilled.
How to Serve Creamy Potato Salad
Creamy potato salad is best enjoyed chilled, making it perfect for summer gatherings or picnics. Serve it in a large bowl or on individual plates, garnished with a sprinkle of fresh parsley for a touch of elegance.
For a delightful feast, pair this salad with grilled meats, such as burgers or BBQ chicken, and serve alongside roasted corn or a fresh garden salad. It also complements refreshing beverages like lemonade or iced tea. If you’re hosting a themed dinner, consider adding some extra confetti with cherry tomatoes or slices of olives for an eye-catching display.
How to Store Creamy Potato Salad
To store your creamy potato salad, transfer any leftovers into an airtight container and place it in the refrigerator. It will keep well for about 3 to 5 days, ensuring you enjoy the creamy goodness for a few more meals.
Freezing is not recommended for this dish, as mayonnaise does not freeze well and may separate upon thawing. If you find yourself with an abundance of leftovers, consider transforming them into a delightful potato salad wrap or mixing them into an omelet.
Tips to Make Creamy Potato Salad
Prep ahead: Boil the potatoes and eggs a day in advance to save time on the day you plan to serve the salad.
Substitute smartly: Swap out mayonnaise for Greek yogurt for a lighter yet creamy version of this salad.
Avoid mushiness: Don’t overcook the potatoes or they may break down too much; aim for a fork-tender texture.
Mixing technique: Use a gentle folding motion to combine the ingredients instead of vigorous stirring, helping to keep potato pieces intact.
Batch cook: Prepare a larger quantity for family gatherings; this salad is a hit and disappears quickly!
Adjust consistency: If you prefer a thinner dressing, gradually add milk or a splash of vinegar to the mixture.
Enhance flavor: Add a splash of apple cider vinegar for a subtle tang that elevates the dish.
Creative variation: Toss in some fresh dill or parsley for an herby twist that brings brightness to the flavors.
Diet-friendly modification: For a low-carb version, use cauliflower instead of potatoes.
Transform leftovers: Mix in some spinach and wrap in a tortilla for a quick lunch option.
Variations
Zesty Veggie Delight
For a refreshing twist, incorporate diced bell peppers and cucumbers. This variation adds crunch and vibrant colors, making your dish as visually appealing as it is tasty.
Herbed Lemon Bliss
Infuse your potato salad with fresh herbs like dill and chives, and a squeeze of lemon juice. This version offers a refreshing zing that brightens up every bite.
Smoky Chipotle Surprise
Add a teaspoon of chipotle sauce to your dressing for a spicy kick! This variation is perfect for those who enjoy a little heat in their dishes.
Classic Dill Pickle
Chop up some dill pickles and fold them into the salad for that tangy crunch we all love. This addition brings a traditional twist that many relish.
Mediterranean-Style Blend
Mix in diced sun-dried tomatoes and Kalamata olives along with feta cheese for a refreshing Mediterranean spin. The saltiness from the cheese and olives adds depth to the creamy salad.
FAQs
Can I make this ahead of time?
Absolutely! In fact, this creamy potato salad tastes even better after it sits in the fridge for a few hours or overnight. Just keep it in an airtight container.
How do I store leftovers?
To store leftovers, place them in an airtight container and refrigerate. They will keep for about 3 to 5 days.
Can I freeze this dish?
It’s not recommended to freeze creamy potato salad as mayonnaise tends to separate when thawed, compromising texture and flavor.
What can I substitute for mayonnaise?
Greek yogurt is a great alternative to mayonnaise for a lighter, healthier version. You can also use sour cream for a similar texture.
How do I prevent the potatoes from becoming mushy?
Ensure not to overcook the potatoes; they should be fork-tender but still hold their shape. Cooking them in salted water can also help.
Is this gluten-free?
Yes! All the ingredients in this creamy potato salad are naturally gluten-free, making it suitable for gluten-sensitive diners.
Can I double/halve this recipe?
You can easily double or halve the recipe as needed. Just adjust the ingredients accordingly without compromising on flavor!
Creamy Potato Salad
Ingredients
Method
- Start by placing the potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes.
- Once cooked, drain and let them cool at room temperature.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until thoroughly mixed.
- Once the potatoes are cool, chop them into bite-sized pieces.
- Add the chopped potatoes to the bowl with the dressing, then fold in the red onion, celery, and chopped boiled eggs.
- Gently mix everything together until the potatoes are fully coated with the dressing.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least an hour before serving.
- Just before serving, sprinkle fresh parsley on top for a pop of color and serve chilled.