Creamy Potato Salad Recipe – Easy, Best BBQ & Picnic Side

The first bite of a truly creamy potato salad is like a mini-vacation—cool, comforting, and somehow nostalgic. I still remember the scent of fresh dill and tangy dressing wafting through the kitchen as my grandma whipped up her famous potato salad for every family BBQ. Some things just stick with you, don’t they? Over the years, I’ve tested (and tasted) countless versions, but this irresistible creamy potato salad recipe remains my gold standard. It’s rich, tangy, and loaded with tender potatoes, crunchy veggies, and a dressing so good you might just eat it with a spoon. And honestly, it’s as perfect with grilled steak as it is scooped up at a sunny picnic.

What makes this creamy potato salad recipe a must-make? First, it’s easy—no fancy tricks or hard-to-find ingredients. Second, it always gets rave reviews (even from picky eaters and salad skeptics). And third, it’s endlessly customizable, adapting to whatever you have in your fridge or pantry. I’ve served this at backyard BBQs, potlucks, and even holiday dinners, and every single time, someone asks for the recipe. With a simple method, foolproof flavor, and a creamy dressing that clings to every bite, this is the potato salad you’ll want in your rotation all summer—and honestly, all year long. After baking, boiling, and mixing my way through dozens of versions, I can say with confidence: you’re about to discover your new favorite BBQ side.

Why You’ll Love This Creamy Potato Salad Recipe

• Quick & Easy: From start to finish, you can have this creamy potato salad on the table in under 45 minutes. Perfect for busy days, last-minute gatherings, or those sudden cravings for something cool and satisfying.
• Simple Ingredients: No need for specialty shopping trips—you probably have everything you need already. Just potatoes, eggs, mayo, and a handful of pantry staples.
• Perfect for Every Occasion: Whether you’re firing up the grill for a steak dinner, hosting a backyard BBQ, or packing for a picnic, this salad never feels out of place. It’s also a classic at potlucks and holiday gatherings.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone finds something to love here. There’s just something about the creamy, tangy dressing and tender potatoes that makes it hard to resist.
• Unbelievably Delicious: The combination of creamy mayo, tangy mustard, and fresh herbs brings this dish to life. There’s a reason people always ask for seconds!

What sets this creamy potato salad recipe apart from the rest? For one, I always blend a touch of sour cream into the dressing for extra richness and that restaurant-style texture. The potatoes are cooked just right—never mushy, never underdone. And I add a dash of pickle juice and fresh dill for a flavor profile that’s bright, balanced, and just a tad addictive. Trust me, it’s a step above the usual deli counter fare.

This isn’t just another potato salad. It’s the kind that makes you pause after the first bite, close your eyes, and savor. It’s comfort food, but a little lighter, a little fresher, and a whole lot more memorable. I’ve made this for steak nights, BBQs, and as a sneaky midnight snack, and it never disappoints. If you want a potato salad that stands out (without standing in the kitchen all day), you’ve found it.

What Ingredients You Will Need

This creamy potato salad recipe is all about maximizing flavor and texture with the simplest ingredients. Most are pantry staples, and you probably have them on hand already. Here’s what you’ll need:

• For the Salad:
  • Potatoes – 2 pounds (900g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks (Yukon Golds are my favorite for their creamy texture and buttery flavor, but red potatoes hold their shape beautifully too).
  • Celery – 2 stalks, finely diced (for crunch and freshness).
  • Red Onion – 1/2 small, minced (adds a mild bite and gorgeous color).
  • Hard-Boiled Eggs – 3 large, peeled and chopped (creamy, rich, and classic—skip if you prefer egg-free).
  • Fresh Dill – 2 tablespoons, chopped (absolutely essential for that summery, herby aroma—sub with parsley if needed).
  • Pickles – 1/3 cup (60g) finely chopped dill pickles or sweet gherkins (for tang and crunch—my secret weapon).
• For the Creamy Dressing:
  • Mayonnaise – 3/4 cup (180g) (I love using full-fat for the creamiest result, but light mayo works too).
  • Sour Cream – 1/4 cup (60g) (makes the dressing extra luscious—Greek yogurt is a great sub for a lighter touch).
  • Dijon Mustard – 2 teaspoons (adds zip and that classic potato salad flavor).
  • Yellow Mustard – 1 teaspoon (for a milder, old-school tang—totally optional, but I like the balance).
  • Apple Cider Vinegar – 1 tablespoon (brings brightness and keeps things from feeling too heavy).
  • Pickle Juice – 2 teaspoons (the not-so-secret ingredient for extra zing—don’t skip it!).
  • Salt & Black Pepper – to taste (I usually start with 1/2 teaspoon salt and a few cracks of pepper).
  • Granulated Sugar – 1/2 teaspoon (just a pinch to round out the tanginess—totally optional, but it does make a difference).

Ingredient Tips: If you’re out of fresh dill, dried will work in a pinch—use half as much, since it’s more concentrated. For the pickles, I’ve used everything from classic dills to bread-and-butter chips; both bring their own fun twist. If you’re dairy-free, swap the sour cream for a plant-based yogurt or skip it altogether. And if you want to go gluten-free, you’re in luck—this recipe is naturally free of wheat.

Honestly, the beauty of this creamy potato salad recipe is how forgiving it is. If you have extra veggies to use up (like chopped bell pepper or peas), toss them in! If you don’t like eggs, leave them out. Trust your tastebuds—you’re in the driver’s seat.

Equipment Needed

• Large Pot – For boiling the potatoes. Any sturdy soup or pasta pot will do. I’ve used both stainless steel and nonstick; just make sure it’s big enough for the potatoes to move around.
• Colander or Sieve – For draining the potatoes. If you don’t have one, a slotted spoon and a steady hand work in a pinch.
• Mixing Bowls – At least two: one for the salad and one for the dressing. Glass, metal, or even a big salad spinner bowl works.
• Cutting Board & Knife – For all your chopping needs. A sharp chef’s knife makes quick work of potatoes and veggies.
• Measuring Cups & Spoons – For nailing the dressing proportions. Eyeballing is fine, but a good set is always helpful.
• Rubber Spatula or Wooden Spoon – For gently mixing everything together without mashing the potatoes.

If you’re like me and sometimes forget to check if everything’s clean, give your colander a quick rinse before using—it can harbor old pasta bits (just saying). For budget-friendly options, I’ve picked up most of my kitchen tools at thrift stores, and they work just as well as the fancy brands. If you don’t have mixing bowls, a big pot works in a pinch. Potato salad isn’t fussy about gear—just about the love you put into it.

How to Make Creamy Potato Salad – Step by Step

1. Boil the Potatoes – Place 2 pounds (900g) Yukon Gold or red potatoes in a large pot. Cover with cold, salted water by about 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 10-15 minutes, or until potatoes are just fork-tender (not falling apart).
   Tip: Start with cold water for even cooking. Overcooking leads to mushy salad, so check often after 10 minutes.
2. Prepare the Dressing – While the potatoes cook, whisk together 3/4 cup (180g) mayonnaise, 1/4 cup (60g) sour cream, 2 teaspoons Dijon mustard, 1 teaspoon yellow mustard, 1 tablespoon apple cider vinegar, 2 teaspoons pickle juice, 1/2 teaspoon sugar, 1/2 teaspoon salt, and a few cracks of black pepper in a medium bowl. Stir in 2 tablespoons chopped fresh dill.
   Note: Taste and adjust—some like it tangier, others prefer a bit more sweetness.
3. Drain and Cool the Potatoes – Once potatoes are tender, drain in a colander. Rinse briefly with cold water to stop cooking and cool them down. Let sit for 10 minutes to dry and cool further.
   Warning: Mixing hot potatoes with the dressing can make it oily. Let them get just warm, not hot.
4. Chop the Veggies and Eggs – Finely dice 2 celery stalks, mince 1/2 small red onion, and chop 3 hard-boiled eggs and 1/3 cup (60g) pickles.
   Personal Tip: If you want a milder onion flavor, soak the minced red onion in cold water for 5 minutes, then drain—it takes the edge off.
5. Combine Everything – In a large mixing bowl, add the cooled potatoes, diced celery, red onion, chopped eggs, pickles, and most of the fresh dill. Pour over the creamy dressing.
   Efficiency Hack: Use a rubber spatula to gently fold everything together, scraping the sides as you go. Mix just until combined—overmixing can break up the potatoes too much.
6. Chill and Serve – Cover and refrigerate for at least 1 hour before serving (up to overnight). This helps the flavors meld and the texture firm up.
   Note: Potato salad always tastes better after chilling. If you’re pressed for time, 30 minutes is the bare minimum.
7. Garnish and Enjoy – Just before serving, sprinkle with reserved dill and a pinch of paprika for color. Serve chilled alongside steak, BBQ, or as a star on your picnic table!

If your salad looks dry after chilling, stir in a spoonful of mayo or a splash of milk to loosen it up. And if you accidentally overcook your potatoes, don’t stress—a chunkier, mashed version is still totally delicious (I’ve been there, and it’s honestly pretty great on sandwiches!).

Cooking Tips & Techniques

• Don’t Overcook the Potatoes: This is the #1 potato salad pitfall. Keep a close eye after 10 minutes and test with a fork. You want tender, not mushy potatoes—if they start to break apart in the water, pull them out fast!
• Use the Right Potato: Waxy varieties like Yukon Gold or red potatoes hold their shape best. Russets are tasty but can fall apart if you’re not careful.
• Dress While Warm (But Not Hot): Potatoes absorb flavors better when they’re slightly warm. Just don’t mix them with dressing while steaming hot, or you’ll end up with an oily mess.
• Soak Onions to Tame Sharpness: If you love onion flavor but not the raw bite, soak your minced onion in cold water for a few minutes. This trick changed the game for me.
• Balance Your Dressing: Always taste before adding all the salt or vinegar. Potatoes vary in saltiness, and personal preferences matter. Start small, add more if needed.
• Make Ahead for Best Flavor: Potato salad is one of those magical dishes that gets better after a few hours in the fridge. The flavors meld, and the texture improves. Just give it a gentle stir before serving.
• Personal Story: I once forgot to chill my salad before a BBQ, and it turned out runny and bland. Lesson learned—chilling is not optional! Now, I always prep this the night before if possible.

For multitasking, I love boiling eggs in the same pot as the potatoes (just add them in for the last 10 minutes). And if you need to speed things up, use pre-cooked potatoes from the deli—just skip the salt when mixing so it doesn’t get too salty. The key to consistent results? Taste and adjust at every step. No two batches turn out exactly the same, and that’s half the fun.

Variations & Adaptations

• Lighter, Healthier Version: Swap half the mayo for plain Greek yogurt or light sour cream. You’ll get the same creamy texture with fewer calories and a bit more protein. I do this all the time when I want something lighter for weekday lunches.
• Vegan & Dairy-Free: Use vegan mayo and a plant-based yogurt instead of sour cream. Omit the eggs or use a tofu scramble for a similar look and extra protein. The flavor holds up beautifully with these swaps!
• Loaded Bacon & Chive: For a decadent twist, add 1/2 cup (60g) crisp-cooked bacon, crumbled, and swap dill for fresh chives. It’s like a loaded baked potato in salad form—so good with steak.
• Spicy Kick: Stir in 1-2 tablespoons of diced pickled jalapeños or a squirt of Sriracha to the dressing. My husband loves it this way for BBQs, and it’s a guaranteed hit with spice fans.
• Allergen Alert: If serving to someone with an egg allergy, skip the hard-boiled eggs and use an egg-free mayo. The salad is still creamy and delicious without them.

One of my favorite personal twists is adding a handful of blanched green beans or peas for extra crunch and color. And if you’re making this in the fall, roasted sweet potatoes are a cozy swap for regular potatoes. Potato salad is endlessly adaptable—don’t be afraid to make it your own!

Serving & Storage Suggestions

This creamy potato salad recipe tastes best served chilled or at cool room temperature. I like to garnish with extra fresh dill and a light dusting of paprika for color. It looks gorgeous alongside BBQ chicken, steak, grilled sausages, or a big platter of sandwiches.

For picnics and potlucks, I pack the salad in a lidded container with a layer of plastic wrap pressed directly onto the surface to keep it extra fresh. If you’re serving outdoors, keep the bowl on a bed of ice to maintain food safety (especially on hot days—no one wants a side of food poisoning!).

Leftovers keep well in the refrigerator for 3-4 days. Just store in an airtight container. If the salad gets a little dry after a day or two, stir in a splash of milk or a dollop of mayo to refresh it. I don’t recommend freezing potato salad; the texture gets weird after thawing. Reheating isn’t really needed—this salad is meant to be cool and creamy. If you want to enjoy leftovers warm, pop a portion in the microwave for 20 seconds, but honestly, it’s best straight from the fridge. The flavors deepen as it sits, so the last bite is often the best.

Nutritional Information & Benefits

Each serving (about 3/4 cup) of this creamy potato salad recipe contains approximately:

• Calories: 250
• Protein: 5g
• Carbohydrates: 30g
• Fat: 13g
• Fiber: 3g
• Sugar: 2g

Potatoes are a great source of vitamin C, potassium, and fiber, while eggs add protein and healthy fats. The addition of celery, onions, and fresh herbs boosts the salad’s antioxidant content. For those watching their diet, you can easily lower the fat by swapping in Greek yogurt or using light mayo. This recipe is naturally gluten-free (just double-check your mayo and mustard labels if you’re highly sensitive), but does contain eggs and dairy unless adapted. Personally, I love how this salad keeps me full without feeling heavy—perfect fuel for an afternoon of backyard games or chasing kids around the park.

Conclusion

If you’re searching for the ultimate BBQ or picnic side, this creamy potato salad recipe is the one you’ll come back to again and again. It’s simple, adaptable, and always crowd-pleasing. Whether you love it classic or with a personal twist, it’s a little taste of summer in every bite.

Honestly, I make this for nearly every gathering, and it never lasts long. It’s the kind of dish that brings people together, sparking memories and maybe even a little friendly debate over “what makes the best potato salad.” I hope it becomes a staple at your table, too.

Give it a try, make it your own, and let me know how it goes! Share your adaptations or favorite add-ins in the comments—I love seeing your creations. And if you’re on Pinterest, don’t forget to pin this recipe so you’ll always have it handy. Happy cooking, friends!

Frequently Asked Questions About Creamy Potato Salad Recipe

How far ahead can I make creamy potato salad?

You can make this creamy potato salad up to 2 days in advance. In fact, it tastes even better after the flavors meld in the fridge. Just give it a stir before serving and add a touch more dressing if needed.

What are the best potatoes for potato salad?

Yukon Gold and red potatoes are my favorites for this recipe. They hold their shape well and have a creamy, buttery texture. Avoid russets unless you like a softer, slightly mashed salad.

Can I make this potato salad recipe vegan?

Absolutely! Use vegan mayo and yogurt, and skip the eggs. The flavor and creaminess hold up just as well with plant-based swaps.

How do I stop my potato salad from getting watery?

Drain the potatoes well and let them cool before mixing with the dressing. If you use hot potatoes, the dressing can separate and get runny. Also, avoid overcooking the potatoes.

Is this recipe gluten-free?

Yes, this creamy potato salad recipe is naturally gluten-free as long as all your ingredients (like mayo and mustard) are certified gluten-free. Always double-check labels if you have a sensitivity.

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