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Creamy Potato Salad Recipe

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This creamy potato salad is the ultimate BBQ and picnic side—rich, tangy, and loaded with tender potatoes, crunchy veggies, and a luscious dressing. It’s easy to make, endlessly customizable, and always a crowd-pleaser.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks
  • 2 stalks celery, finely diced
  • 1/2 small red onion, minced
  • 3 large hard-boiled eggs, peeled and chopped
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
  • 1/3 cup finely chopped dill pickles or sweet gherkins
  • 3/4 cup mayonnaise (full-fat or light)
  • 1/4 cup sour cream (or Greek yogurt for lighter version)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon yellow mustard (optional)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pickle juice
  • 1/2 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • 1/2 teaspoon granulated sugar (optional)
  • Paprika, for garnish (optional)

Instructions

  1. Place potatoes in a large pot and 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.
  2. While potatoes cook, whisk together mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, pickle juice, sugar, salt, black pepper, and most of the fresh dill in a medium bowl. Taste and adjust seasoning as needed.
  3. Drain potatoes in a colander and rinse briefly with cold water to stop cooking. Let sit for 10 minutes to dry and cool further.
  4. Finely dice celery, mince red onion, chop hard-boiled eggs, and chop pickles.
  5. In a large mixing bowl, combine cooled potatoes, celery, red onion, eggs, pickles, and most of the dill. Pour over the creamy dressing.
  6. Gently fold everything together with a rubber spatula or wooden spoon until just combined.
  7. Cover and refrigerate for at least 1 hour (up to overnight) to allow flavors to meld.
  8. Before serving, garnish with reserved dill and a pinch of paprika. Serve chilled.

Notes

For best results, use Yukon Gold or red potatoes for their creamy texture and ability to hold shape. Chill the salad for at least 1 hour before serving for optimal flavor and texture. If the salad looks dry after chilling, stir in a spoonful of mayo or a splash of milk. To make ahead, prepare up to 2 days in advance and store in an airtight container in the fridge. For a lighter version, substitute half the mayo with Greek yogurt. This recipe is naturally gluten-free and can be made dairy-free or vegan with appropriate substitutions.

Nutrition

Keywords: potato salad, creamy potato salad, BBQ side, picnic salad, summer side dish, gluten-free, easy potato salad, classic potato salad, best potato salad, make ahead

Find it online: https://bitematrix.com/creamy-potato-salad-recipe-easy-best-bbq-and-picnic-side/