Potato Salad Recipe

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

5 from 8 votes

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!

Prep Time20

Cook Time10

Chill Time2

Course: lunch, Side Dish

Cuisine: Amercian

Servings:

Calories: 405kcal

Author: Teri & Jenny

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

US Customary - Metric

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.

Nutrition