Creamy Potato Salad

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A classic, family-friendly creamy potato salad made with waxy red or gold potatoes, hard-boiled eggs, and a rich, tangy dressing. Ready for the fridge with just 5 minutes of cook time, it is the perfect make-ahead side dish for weeknight dinners, backyard barbecues, and summer potlucks.

Prep Time20

Cook Time5

Chilling2

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Difficulty: Easy

Servings: servings

Calories: 339kcal

Author: Nora from Savory Nothings

Ingredients

2.5 pounds firm potatoes red or gold work best; do not use Russets; scrubbed and diced small
2 hard-boiled eggs peeled and chopped small
1 stick celery finely chopped (optional)

Dressing

½ cup mayonnaise
½ cup sour cream
1.5 tablespoons finely chopped chives OR green onion
2 teaspoons yellow mustard
2 teaspoons apple cider vinegar
⅛ teaspoon ground paprika
salt & pepper to taste

Instructions

Prep:
Get your ingredients ready.
Cook potatoes:
Place potatoes in a pot of cold, salted water. Bring to a boil, then simmer until potatoes are just tender - depending on the size you cut them, this will only take 3-6 minutes.
2.5 pounds firm potatoes
Drain and cool:
Drain well and place the potatoes in a wide, shallow dish for faster cooling. Allow to cool, then cool completely in the fridge.
Make dressing:
Whisk together all ingredients for the dressing.
½ cup mayonnaise, ½ cup sour cream, 1.5 tablespoons finely chopped chives, 2 teaspoons yellow mustard, 2 teaspoons apple cider vinegar, ⅛ teaspoon ground paprika, salt & pepper
Mix salad:
Place the cooled potatoes, eggs and celery (if using) in a large bowl. Add the dressing and gently toss to coat.
2 hard-boiled eggs, 1 stick celery
Chill:
Cover and chill in the refrigerator for 1-2 hours before serving. Garnish with chopped chives, ground paprika, and cracked black pepper, if you like.

Notes

The "Just Tender" knife test: Poke a potato cube with a paring knife around the 4-minute mark. It should slip off the knife easily but still hold sharp edges; if the edges look rounded or blurry in the water, drain them immediately to prevent mush.
Peel while warm, chop when cold: If you prefer peeled potatoes, boil them with the skins on, rub the skins off with a paper towel as soon as they are cool enough to handle, but wait to dice them until they are completely cold so they don't crumble.
Dress only when cold: Mixing the mayo and sour cream with warm potatoes will cause the oil to separate and turn the dressing into a greasy, translucent liquid. Ensure the potatoes are cool to the touch before adding the dressing.

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