Creamy Potato Salad Recipe
Make Creamy Potato Salad Recipe: tender russets, creamy dressing, and crisp veggies — perfect for picnics and weeknight dinners.
Ingredients
- 4-5 russet potatoes (3 cups cooked and diced)
- 1/2 English Cucumber (1/2 cup diced)
- 1 bunch radishes (thinly sliced)
- 2 celery stalks ((1/2 cup) finely diced)
- 4 hard boiled eggs (diced)
- 3 Tbsp chives or green onions (finely chopped)
- 1/4 tsp Black Pepper (or to taste)
- 1/2 cup mayonnaise*
- 2 Tbsp sour cream
- 2 tsp yellow mustard
- 1/2 tsp salt (plus more to taste)
Instructions
Step 1: Boil and cool the potatoes
Place the unpeeled whole russet potatoes into a pot, cover with water and bring up to a rolling boil, adding about 1/2 tablespoon salt. Maintain a steady medium boil and cook for roughly 20–30 minutes until each potato is easily pierced with a fork but not falling apart; the texture should be tender through but still holding shape. Drain, let cool completely to room temperature (this helps the dressing cling later), then peel and dice into roughly 1/2–3/4 inch cubes just before assembling. Potatoes can be cooked 1–2 days ahead, cooled, covered and refrigerated.
Step 2: Stir the creamy dressing and chill
In a small bowl, stir together the mayonnaise, sour cream and yellow mustard with 1/2 teaspoon salt (reserve a little to adjust later). Whisk to a smooth, velvety consistency so it will coat but not be soupy; refrigerate the dressing until the salad is ready to be dressed. This is a gentle, forgiving mix — you can tweak salt, mustard or tang when you taste the tossed salad.
Step 3: Combine and gently toss
In a large white ceramic mixing bowl combine the diced cooled potatoes, half-cup diced English cucumber, thinly sliced radishes, finely diced celery, and the chopped hard-boiled eggs and chives. Spoon in most of the chilled dressing and fold gently with a wooden spoon so chunks remain intact and the creamy dressing evenly clings to pieces; add more dressing to taste until the salad looks luxuriously coated but still textured.
Step 4: Season, garnish and serve
Taste and finish with an extra pinch of salt and a generous crack of black pepper (I like about an additional 1/4 tsp salt and 1/4 tsp cracked pepper). Transfer to the same large white serving bowl if desired, garnish with extra chopped chives and a scattering of freshly cracked black pepper. Serve at room temperature or slightly chilled; leftovers keep well refrigerated.
Notes
- Cook potatoes until just tender to avoid mushy salad.
- Chill dressing before tossing to help it cling to potatoes.
- Adjust mustard and salt gradually and taste as you go.
- Store in an airtight container and consume within 3 to 4 days.
- Do not freeze the finished salad; texture will suffer.