The Best Classic Creamy Potato Salad Recipe For Summer Picnics

Potato salad has been a quintessential summer gathering classic creamy potato salad that brings smiles to every picnic table.

Crisp vegetables and tender potatoes create a delightful harmony of textures and flavors.

Grandma’s secret blend of creamy dressing makes this recipe irresistibly delicious.

Each bite carries memories of backyard barbecues and lazy afternoon gatherings.

Fresh ingredients and simple techniques guarantee a crowd-pleasing side dish that everyone will adore.

Summer’s best companion awaits you in this comforting, nostalgic recipe.

Creamy Potato Salad That’s Perfect for Picnics

• Quick Family Favorite: Perfect for summer gatherings and potlucks with its classic, crowd-pleasing flavors that everyone loves.
• Minimal Effort, Maximum Taste: Requires basic cooking skills and simple ingredients, making it an easy side dish anyone can prepare without stress.
• Time-Efficient Comfort Food: Takes just 30 minutes of active preparation and can be made ahead, allowing flavors to meld beautifully in the refrigerator overnight.
• Nutritious and Versatile Dish: Packed with protein from eggs, provides satisfying texture from potatoes, and adaptable to personal taste preferences by adjusting herbs or mix-ins.

Creamy Potato Salad Classic Style Ingredients

• Potatoes: Starchy, creamy base for salad, choose waxy potatoes like Yukon Gold for best texture.
• Eggs: Add protein and richness, using hard-boiled eggs for classic potato salad style.

• Mayonnaise, Sour Cream: Creamy foundation providing smooth, tangy base.
• Mustard: Adds sharp, zesty flavor to balance creaminess.
• Pickle Juice: Introduces subtle tang and depth of flavor.
• Salt, Pepper: Essential seasonings for balanced taste profile.
• Paprika: Provides mild spice and beautiful color garnish.

• Celery, Red Onion: Provide crunch and sharp, fresh flavor contrast.
• Pickles: Contribute extra tangy and briny element to salad.
• Fresh Herbs: Optional garnish for additional brightness and visual appeal.

Step-by-Step Potato Salad Instructions

Step 1: Boil Tender Potatoes

Wash the potatoes thoroughly.

Peel and chop them into uniform bite-sized cubes.

Fill a large pot with cold water and add a pinch of salt.

Submerge the potato chunks and bring the water to a rolling boil.

Reduce the heat to medium and let the potatoes simmer gently.

Check their doneness by piercing with a fork after 10-12 minutes.

The potatoes should be soft but still hold their shape.

Carefully drain the potatoes in a colander and spread them on a baking sheet to cool down quickly.

Step 2: Create Creamy Dressing

• Mayonnaise
• Sour cream
• Dijon mustard
• Pickle juice
• Salt
• Black pepper
• Paprika

Whisk all ingredients together until the mixture becomes smooth and well-blended, creating a rich and tangy base for the salad.

Step 3: Mix Potato Salad Components

Gently fold the cooled potato chunks into the creamy dressing.

• Chopped hard-boiled eggs
• Diced celery
• Finely chopped red onion
• Chopped pickles

Stir the mixture carefully to ensure every ingredient gets evenly coated with the creamy sauce.

Step 4: Chill and Garnish

Transfer the potato salad to a sealed container.

Refrigerate for at least one hour, allowing the flavors to meld together.

When ready to serve, sprinkle with a dash of paprika and fresh chopped herbs like chives or parsley.

The salad tastes even better if chilled overnight.

Potato Salad Tips That Keep It Classic and Creamy

• Choose waxy potatoes like Yukon Gold or red potatoes for the best texture that holds shape after boiling.
• Spread cooked potatoes on a baking sheet to cool faster and prevent overcooking, stopping them from becoming mushy.
• Let the potato salad sit in the refrigerator for several hours or overnight to allow ingredients to meld and develop deeper, more complex flavors.
• Add a splash of pickle juice or apple cider vinegar to balance the richness of mayonnaise and create a tangier dressing.
• Replace mayonnaise with Greek yogurt for a lighter, protein-rich version that's lower in calories and adds a subtle tangy note.

Store Creamy Potato Salad Safely

• Store potato salad in an airtight container for up to 3-4 days in the refrigerator. Keep it chilled to maintain freshness and prevent bacterial growth.
• Not recommended due to the creamy dressing, which can separate and become watery when thawed.
• Serve cold directly from the refrigerator. For best texture, do not microwave or warm up, as mayonnaise-based dressings can break and become oily.
• Discard if the potato salad sits at room temperature for more than 2 hours or shows signs of spoilage like odd smell or mold.

Classic Creamy Potato Salad Accompaniments

• Elevate Classic Potato Salad Pairings
• Grill Perfectly Matched Proteins: Juicy grilled chicken, smoky barbecue ribs, or tender pulled pork complement the creamy potato salad's rich texture and create a balanced summer meal.
• Pair with Crisp Wine Selections: Refreshing sauvignon blanc or light pinot grigio cut through the salad's creaminess, providing a bright and clean counterpoint to the rich dressing.
• Match with Craft Beer Styles: Crisp pilsner or wheat beer offers a cool, effervescent contrast to the dense potato salad, cleansing the palate with each refreshing sip.
• Serve with Zesty Side Companions: Tangy coleslaw or quick pickled vegetables add a crunchy, acidic element that brightens the overall plate and introduces interesting flavor complexity.

Creamy Potato Salad in Classic Adjustments

• Vegan Potato Salad: Replace mayonnaise and sour cream with cashew cream or vegan yogurt. Use tofu instead of eggs and add extra diced vegetables like bell peppers for texture.
• Herb-Infused Potato Salad: Incorporate fresh dill, chives, and parsley into the dressing. Add lemon zest for a bright, tangy flavor profile that elevates the classic recipe.
• Greek-Style Potato Salad: Swap traditional dressing for Greek yogurt, olive oil, and red wine vinegar. Mix in crumbled feta cheese, kalamata olives, and chopped cucumber for a Mediterranean touch.
• Low-Carb Cauliflower Salad: Replace potatoes with roasted cauliflower florets. Keep the creamy dressing but reduce carbohydrate content, making it suitable for keto and low-carb diets.

FAQs

• What makes this potato salad different from others?

This recipe uses a creamy combination of mayonnaise and sour cream, which adds extra richness and tangy flavor compared to traditional potato salad recipes.

• Can I make this potato salad ahead of time?

Yes, this potato salad actually tastes better when chilled for at least an hour or overnight, allowing the flavors to blend and develop more depth.

• How do I prevent my potatoes from becoming mushy?

Use cold salted water when boiling, and cook just until fork-tender. Check potatoes frequently and remove from heat as soon as they’re soft but not falling apart.

• Is there a way to make this recipe lighter?

You can substitute Greek yogurt for sour cream and use a reduced-fat mayonnaise to create a lighter version of the classic potato salad while maintaining great flavor.

Classic Creamy Potato Salad Recipe

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4.8 from 36 reviews

• Total Time: 27 minutes
• Yield: 6 1x

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Description

Summertime calls for classic creamy potato salad, a crowd-pleasing dish that brings memories of backyard barbecues and family gatherings. Crisp potatoes blended with tangy mayo, crunchy celery, and zesty herbs create a perfect side that keeps you coming back for more.

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Ingredients

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Main Ingredients:

• 4 pounds russet potatoes
• 4 large eggs
• 1 cup celery
• 1/2 cup red onion
• 1/2 cup pickles

Dressing Ingredients:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons yellow mustard
• 2 tablespoons pickle juice

Seasoning Ingredients:

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• Fresh herbs (for garnish)

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Instructions

1. Wash and peel potatoes, cutting them into uniform, bite-sized cubes to ensure even cooking and attractive presentation.
2. Submerge potato chunks in a generously salted pot of cold water, then gradually increase heat until water reaches a rolling boil.
3. Reduce temperature and allow potatoes to simmer gently, maintaining a soft bubble for approximately 10-12 minutes until they can be easily pierced with a fork without crumbling.
4. Carefully drain potatoes in a colander, allowing excess moisture to evaporate and preventing soggy salad texture.
5. Create a creamy dressing by whisking mayonnaise, sour cream, tangy mustard, pickle juice, and seasonings in a spacious mixing bowl until perfectly smooth and well-integrated.
6. Allow cooked potatoes to cool slightly, preventing them from breaking apart when mixed with other ingredients.
7. Incorporate chopped hard-boiled eggs, crisp celery, zesty red onion, and briny pickles into the creamy dressing.
8. Fold ingredients gently to ensure even coating without mashing the delicate potato pieces.
9. Transfer the potato salad to a sealed container and refrigerate for a minimum of one hour, allowing flavors to meld and intensify.
10. Prior to serving, garnish with a light dusting of paprika and freshly chopped herbs for an elevated visual and flavor profile.

Notes

• Opt for waxy potatoes like Yukon Gold or red potatoes for a firmer texture that holds up well in the salad.
• Allow potatoes to cool completely before mixing with dressing to prevent them from becoming soggy and breaking apart.
• Dice vegetables uniformly for consistent bite and visual appeal in each spoonful.
• For a lighter version, substitute half the mayonnaise with Greek yogurt to reduce calories while maintaining creamy consistency.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Lunch, Snacks, Appetizer
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 2g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 50mg