If you’re looking for the best creamy potato salad, you’ve found it. This recipe is everything a classic potato salad should be—rich, tangy, perfectly seasoned, and full of texture. It’s the kind of dish that belongs at every summer barbecue, picnic, or potluck, and it pairs beautifully with ribs, burgers, grilled chicken, sausages, or anything else you love to throw on the grill.

A couple of tips for this recipe:

• Potatoes: Yukon Golds give the best texture, but yellow, red, or fingerling potatoes work too. Russets are fine in a pinch but won’t be as creamy.
• Peeling: Leave the skins on if you like the texture—just scrub well.
• Eggs: Instant Pot 5‑5‑5 is my favorite method, but stovetop works perfectly too.
• Mayo vs. Miracle Whip: You can swap, but the flavor will change.
• Onion: Red onion adds color; sweet onion works if you prefer a milder bite.
• Herbs: Fresh dill is ideal, but parsley or thyme are great substitutes.
• Dressing: Don’t add it all at once. Start small and adjust to your preferred creaminess. Save extra dressing to refresh the creamy potato salad before serving.
• Make‑ahead: Potato salad improves as it chills—make it up to a day in advance.

Ingredients:

• 3 pounds Yukon Gold potatoes, scrubbed clean or peeled.
• 2 tsp salt
• 4 hard boiled eggs, peeled and diced
• 1/2 cup red onion, diced
• 2 celery stalks, diced

Dressing:

• 1-1/2 cups mayonnaise
• 1/2 cup sweet pickle relish
• 2 Tbsp apple cider vinegar
• 1 Tbsp sugar
• 1 Tbsp yellow mustard
• 1 Tbsp Dijon mustard
• 1 tsp celery seeds
• 1 tsp dried or 2 tsp fresh chopped dill
• 1 tsp sea salt
• 1/2 tsp coarsely ground black pepper

Instructions:

1. Cut the potatoes into about 3/4 inch chunks and place them in a large pot of cold water, (make sure they are covered by at least an inch.) Sprinkle with 2 tsp salt.
2. Bring the pot of potatoes to a boil over high heat, then reduce the heat to medium and let simmer for 8-10 minutes, or until fork tender.  Drain and then let cool in the colander for about 20-30 minutes, giving it a light toss or shake every now and then to let any steam escape.
3. For the dressing:  In a small mixing bowl, stir together the mayonnaise, relish, apple cider vinegar, sugar, both mustards, celery seeds, chopped dill, salt, and pepper until well combined.
4. In a separate large bowl, add the cooled potatoes, the diced hard boiled eggs, red onion and celery, then stir gently until it’s all evenly combined.  Add dressing a little at a time and toss until completely coated and the texture you like.  Reserve any remaining dressing to add as needed before serving.
5. Cover the potato salad with plastic wrap or a lid, then refrigerate for at least 4 hours before serving.

Creamy Potato Salad FAQ’s

Can I make this potato salad ahead of time?
Yes—creamy potato salad tastes even better after a few hours in the fridge. Make it up to 24 hours ahead.

Should I peel the potatoes?
It’s up to you. Yukon Gold skins are thin and tender, but peeling works if you prefer a smoother texture.

Can I use dried herbs?
Yes. Use 1 teaspoon dried dill or substitute parsley or thyme.

What if I don’t like relish?
You can use finely chopped sweet pickles or leave it out, but the relish adds a great pop of acidity and crunch.

How long does potato salad last?
Store in an airtight container in the refrigerator for 3–4 days.