The Best Creamy Potato Salad
A classic creamy potato salad made with gold potatoes, eggs, celery, red onion, and sweet relish. Perfect for summer barbecues, picnics, and make‑ahead meals.
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
- 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.
- 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.
- 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.
- 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.
- Cover the potato salad with plastic wrap or a lid, then refrigerate for at least 4 hours before serving.
Notes
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.