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    Home > Blog > Salads > Potato Salad Recipe

    Potato Salad Recipe

    by Teri Lyn Fisher · Published: Jul 14, 2022 · Modified: Aug 18, 2022

    Jump to Recipe
    The most delicious and creamy Potato Salad Recipe you'll ever taste!! Our recipe is packed with tons of flavor, super creamy and the perfect side dish to so many different dishes. Bring it to your next picnic or bbq and we promise everyone will be thrilled!
    Creamy potato salad in a bowl with a beer on the side.
    Creamy potato salad with beers on the side.
    Creamy potato salad with beers on the side.
    Creamy potato salad in a bowl with a beer on the side.

    I love this Potato Salad Recipe so very much. Potato salad in general will forever remind me of summer potlucks growing up. There was never a bbq, picnic, or gathering that didn’t have a big bowl of potato salad sitting with a buffet of other dishes and it was glorious.

    My favorite potato salad recipe is one that’s creamy, includes chopped boiled eggs and a healthy dose of relish (or chopped pickles) to balance out the creaminess. Our version has all those things and we think it’s one of the best one’s we’ve ever tasted!

    How to Make Our Potato Salad Recipe

    Process

    Creamy Potato Salad ingredients on a kitchen counter.

    POTATO SALAD

    1. Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender.
    2. Drain potatoes into a colander and cool slightly.
    Red potatoes in a pot boiling.
    Red potatoes in a colander being drained for creamy potato salad.
    1. Transfer some of the potatoes to a large bowl and mash until creamy.
    2. Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.
    Mashed potatoes in a glass bowl for potato salad.
    Mashed potatoes in a glass bowl with chopped potatoes.
    1. Add boiled eggs, pickles, shallots, chives, salt, and pepper to the bowl and gently fold together.
    Potato salad with hard boiled eggs and potatoes being mixed in a bowl.

    DRESSING

    1. In a small bowl, combine all dressing ingredients.
    2. Whisk together.
    Potato salad dressing ingredients in a bowl.
    Potato salad dressing in a bowl whisked together.

    ASSEMBLY

    1. Fold dressing into the potato mixture until completely combined. Cover and place mixture in the refrigerator for at least 2 hours and up to 1 day. Remove from refrigerator, adjust seasoning and serve.
    Potato salad in a bowl being mixed.

    Tools You Will Need

    • large pot
    • colander
    • cutting board
    • knife
    • mixing bowl
    • measuring spoons
    • dry measuring cups
    • whisk
    • wooden spoon
    Creamy potato salad in a bowl ready to be served.

    Why Our Potato Salad Recipe is the Absolute Best!

    • We use whole grain mustard in our dressing which, adds a really subtle and pleasant tartness to the dish.
    • Mashing some of the potatoes which really helps to maximize the creaminess without having to add more dressing.
    • Since we’re big egg salad fans we added some boiled eggs to our potato salad and we just love it so much!

    Variations

    One of my favorite things about our potato salad recipe is its versatility. I love the recipe as written, but it’s also really easy to tweak based on personal preference.

    • Add chopped bacon – The bits of fatty, salty bacon dotted throughout the dish adds a tasty pop of flavor.
    • Omit the boiled eggs – If you would rather a purely potato filled potato salad. Just add 2 more potatoes to the dish.
    • Add more herbs – We personally like adding tarragon and thyme!
    • Peel the potatoes – Since red potato skins are so thin we keep them on and really love the snappy texture they add when you bite into a piece. If that’s not your thing, no worries! Just peel the potatoes before chopping and mashing them and combining them with the remaining ingredients.
    • Swap the shallots out for sweet onion (or red onion) and add celery – The sweet onion and celery combination will add a texture contrast to the overall creamy potato salad.
    • Use yellow mustard instead of whole grain mustard – If you want a tangier dressing, yellow mustard is the way to go!

    Make Ahead and Storing Instructions

    Our recipe can be made up to 3 days ahead of time. Just transfer the dish to an airtight container, in the refrigerator, until ready to serve.

    Something we like to do if we’re making the potato salad ahead of time (although it’s not completely necessary) is to make an extra third of the dressing recipe and fold it into the potato salad just an hour before serving.

    What to Serve with Our Potato Salad Recipe

    Potato salad is such a great side dish for so many different things. Some of our favorite recipes to serve it with are:

    • Baby Back Ribs with Honey BBQ Sauce
    • Nashville Hot Chicken
    • Slow Cooker BBQ Beef Brisket
    • Grilled Tri Tip Sandwiches
    • Sticky Honey, Garlic and Chile Chicken Wings
    • Crispy Grilled Pork Belly
    Creamy potato salad with beers on the side.

    More Delicious Potato Recipes You Will Love

    • Mini cheesy hasselback potatoes with one on a spoon.
      Mini Hasselback Potatoes
    • Cheesy garlic potato gratin in an oval baking dish with a scoop taken out with a spoon.
      Potatoes Au Gratin
    • Close up on smashed potatoes on a platter.
      Smashed Potatoes
    • Brown Butter Colcannon recipe in a bowl with a spoon in it.
      Brown Butter Colcannon

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    Creamy potato salad in a bowl with a beer on the side.

    Potato Salad Recipe

    5 from 7 votes
    PRINT RECIPE Pin Recipe
    The most delicious and creamy Potato Salad Recipe you'll ever taste!! Our recipe is packed with tons of flavor, super creamy and the perfect side dish to so many different dishes. Bring it to your next picnic or bbq and we promise everyone will be thrilled!
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 10 minutes mins
    Chill Time: 2 hours hrs
    Servings: 6

      INGREDIENTS  

    Potato Salad

    • 1 1/2 pounds baby red potatoes, washed
    • 4 hard boiled eggs, chopped
    • 1/4 cup pickle relish drained
    • 3 tablespoons diced shallot
    • 1 ½ tablespoons thinly sliced chives
    • 1 ½ teaspoon salt
    • ½ teaspoon cracked black pepper

    Dressing

    • 1 cup mayonnaise
    • 2 tablespoons whole grain mustard
    • 1 ½ tablespoons apple cider vinegar
    • 1 teaspoon sugar

      INSTRUCTIONS  

    Potato Salad

    • Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender, then drain.
    • Transfer ⅓ of the potatoes to a large mixing bowl and mash until creamy.
    • Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.
    • Add boiled eggs, pickles, shallots, chives, salt, and pepper to the bowl and gently fold together.

    Dressing

    • In a small bowl, whisk together all the ingredients.

    Assembly

    • Fold dressing into the potato mixture until completely combined.
    • Cover and place mixture in the refrigerator for at least 2 hours and up to 1 day. Remove from refrigerator, adjust seasoning and serve.

      NOTES  

    Variations
    • Add chopped bacon – The bits of fatty, salty bacon dotted throughout the dish adds a tasty pop of flavor.
    • Omit the boiled eggs – If you would rather a purely potato filled potato salad. Just add 2 more potatoes to the dish.
    • Add more herbs – We personally like adding tarragon and thyme!
    • Peel the potatoes – Since red potato skins are so thin we keep them on and really love the snappy texture they add when you bite into a piece. If that’s not your thing, no worries! Just peel the potatoes before chopping and mashing them and combining them with the remaining ingredients.
    Make Ahead and Storing Instructions
    Our recipe can be made up to 3 days ahead of time. Just transfer the dish to an airtight container, in the refrigerator, until ready to serve.
    Something we like to do if we’re making the potato salad ahead of time (although it’s not completely necessary) is to make an extra third of the dressing recipe and fold it into the potato salad just an hour before serving.
    Calories: 405kcal Carbohydrates: 23g Protein: 7g Fat: 32g Saturated Fat: 6g Polyunsaturated Fat: 17g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 140mg Sodium: 1049mg Potassium: 604mg Fiber: 2g Sugar: 4g Vitamin A: 260IU Vitamin C: 11mg Calcium: 38mg Iron: 2mg
    CUISINE: Amercian
    KEYWORD: picnic dishes
    COURSE: lunch, Side Dish

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    July 14, 2022 / 12 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Corn Chowder Recipe
    Next Post: Butter Roasted Cherry Tomato Pasta Next Post >

    Reader Interactions

    July 14, 2022 / 12 Comments

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    1. Cheri

      August 31, 2021 at 3:29 pm

      Do you use sweet pickle relish or dill pickle relish?

      Reply
      • Jenny Park

        September 02, 2021 at 7:49 am

        Dill pickle relish!

        Reply
    2. Kate@ ¡Hola! Jalapeño

      August 26, 2014 at 5:11 am

      Oh man that looks good, one of my all-time favorites!

      Reply
    3. Carole from Carole's Chatter

      August 21, 2014 at 4:19 pm

      Hi, love your salad. How about adding it to the Food on Friday: Salads collection over at Carole’s Chatter? Cheers

      Reply
    4. Teresa

      August 21, 2014 at 6:40 am

      this recipe is perfect for sunday dinner along some fried chicken. super southern, i know! delish!

      Reply
    5. Linda

      August 21, 2014 at 3:48 am

      This definitely works for me and I will try adding vinegar and sugar to my next batch.

      Reply
    6. Christina

      August 20, 2014 at 6:26 pm

      I lurve me some hard-boiled eggs in potato salad, along with all those fresh herbs. Makin’ me hungry!

      Reply
    7. Todd Wagner

      August 20, 2014 at 4:38 pm

      I really want to make this for a party to kickoff the football season that’s about to start in a couple weeks!!

      Reply
    8. Katrina @ Warm Vanilla Sugar

      August 20, 2014 at 3:45 pm

      Holy!! This salad looks so delicious!

      Reply
    9. tara

      August 20, 2014 at 2:22 pm

      Mmm potato salad. Thanks for putting pickles in here because I was trying to convince my husband that potato salad should have pickles and he didn’t believe me. Our salad was kind of boring. This one looks much better!

      Reply
    10. Chelsea @ A Duck's Oven

      August 20, 2014 at 12:27 pm

      This potato salad looks so incredibly delicious! And those pickles… I have to get my hands on some. It’s almost spring here in South Africa so this is perfect, although potato salad is good all the time :)

      Reply
    11. Millie l Add A Little

      August 20, 2014 at 12:14 pm

      Looks delicious! I love potato salad – definitely one of my favourite sides!

      Reply

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