If you are searching for an irresistibly delicious and comforting side dish, look no further than this Creamy Potato Salad Recipe. It’s the perfect balance of tender red potatoes, rich mayonnaise, and tangy dill pickle relish, all wrapped up in a luscious, velvety dressing. Every bite bursts with flavor and just the right amount of creaminess, making it a picnic favorite, a barbecue essential, or a crowd-pleaser at any gathering. The simplicity of the ingredients rounds out a dish that’s both satisfying and wonderfully refreshing.
Ingredients You’ll Need
The beauty of this recipe lies not only in its taste but also in its straightforward list of ingredients. Each component plays a key role: the potatoes provide a hearty base, the eggs add richness, and the combination of tangy and savory flavors in the dressing brings the whole dish to life.
- 6 red potatoes, peeled and chopped: Their waxy texture holds up perfectly, giving you tender but firm potato chunks.
- 3 hard-boiled eggs, chopped: These add creamy richness and protein for a well-rounded salad.
- 1 cup mayonnaise: The creamy backbone of the dressing that keeps everything delightfully moist.
- 1/2 cup sour cream: Adds a subtle tang and luxurious smoothness to the dressing.
- 1/3 cup diced onion: Provides a mild bite and slight crunch for texture contrast.
- 1/3 cup dill pickle relish: Brings in a sweet and tangy kick that makes this salad so memorable.
- 1 tablespoon Dijon mustard: Introduces a gentle sharpness to balance the flavors.
- 1 tablespoon milk: Helps loosen the dressing for a perfect coating consistency.
- 1 teaspoon salt: Enhances all the natural flavors throughout the salad.
- 1/2 teaspoon pepper: Adds a subtle warmth for depth.
- 1/2 teaspoon garlic powder: Infuses a mellow, comforting aroma.
- 1/2 teaspoon dill weed: Brings that fresh, herby note that complements the pickle relish beautifully.
How to Make Creamy Potato Salad Recipe
Step 1: Cook the Potatoes and Prepare Eggs
Start by placing your peeled and chopped red potatoes in a large saucepan with enough water to cover them. Bring to a boil over medium-high heat and cook until the potatoes are tender but still firm, approximately 13 minutes. Once done, drain thoroughly and transfer the potatoes into a large mixing bowl. Toss in the chopped hard-boiled eggs—their soft texture and creamy flavor will blend beautifully with the potatoes.
Step 2: Whip Up the Dressing
While your potatoes are cooking, combine the mayonnaise, sour cream, diced onion, dill pickle relish, Dijon mustard, milk, salt, pepper, garlic powder, and dill weed in a separate bowl. Stir everything vigorously until you have a smooth and well-mixed dressing that’s bursting with flavor. This dressing is where your Creamy Potato Salad Recipe truly shines with depth and zest.
Step 3: Combine and Chill
Pour the prepared dressing over the warm potato and egg mixture. Gently fold everything together using a large spoon or spatula, making sure every chunk gets coated without breaking up the potatoes. Once mixed, cover the bowl and refrigerate for at least a few hours. This resting time is crucial as it allows all the flavors to marry and develop, giving you the creamiest, tastiest potato salad imaginable.
How to Serve Creamy Potato Salad Recipe
Garnishes
Elevate your presentation by sprinkling a pinch of fresh chopped parsley, chives, or a few whole dill sprigs on top. A dash of paprika adds a pop of color and a hint of subtle smoky flavor that complements the creaminess perfectly.
Side Dishes
This potato salad pairs wonderfully with grilled meats like BBQ chicken, juicy burgers, or even a simple grilled fish. It also works beautifully alongside hearty sandwiches or as part of a picnic spread with fresh veggies and crusty bread.
Creative Ways to Present
For a fun twist, serve the potato salad in hollowed-out tomatoes or mini bell peppers. You can also layer it in clear glasses, alternating with crisp lettuce leaves for a colorful and inviting presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Potato Salad Recipe is best stored in an airtight container in the refrigerator. It stays fresh and flavorful for up to 3-4 days, making it a great option for preparing ahead of time or enjoying the next day.
Freezing
This salad doesn’t freeze well because the potatoes can become watery and lose their texture. It’s best to enjoy it fresh or refrigerated rather than frozen to maintain its creamy consistency.
Reheating
This potato salad is traditionally served cold or at room temperature, so reheating is not recommended. If you prefer a slightly warmer salad, let it sit at room temperature for about 30 minutes before serving.
FAQs
Can I use other types of potatoes for this Creamy Potato Salad Recipe?
Yes, you can. While red potatoes hold their shape nicely, Yukon gold potatoes are also a great choice for a buttery texture. Avoid starchy potatoes like russets as they tend to break apart more easily.
How do I make this potato salad ahead of time?
Prepare the salad up to a day in advance and keep it covered in the refrigerator. The flavors will intensify as it chills, making it even tastier when you serve it the next day.
Is it possible to make this recipe vegan?
You can substitute mayonnaise and sour cream with vegan versions and omit the eggs. The salad will still be creamy and flavorful, though the texture might be slightly different.
What can I add to give this potato salad some extra crunch?
Chopped celery, red bell peppers, or toasted sunflower seeds make fantastic crunchy additions that complement the creaminess well.
How long does this potato salad stay fresh?
Stored properly in the refrigerator, this Creamy Potato Salad Recipe lasts about 3-4 days. Beyond that, the potatoes may start to break down and the flavors could lose their vibrancy.
Final Thoughts
I can’t recommend this Creamy Potato Salad Recipe enough if you’re looking for a reliable, crowd-pleasing dish that’s incredibly easy to make and endlessly delicious. It’s the kind of recipe you’ll want to have in your back pocket for every family picnic, summer cookout, or casual get-together. Give it a try—you might just discover your new favorite salad!
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Creamy Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Creamy Potato Salad is a classic side dish perfect for picnics, barbecues, and family gatherings. It features tender red potatoes mixed with a rich, tangy dressing made from mayonnaise, sour cream, and Dijon mustard, complemented by chopped hard-boiled eggs, diced onion, and dill pickle relish for a burst of flavor. The salad is best served chilled after a few hours in the refrigerator, making it a refreshing and satisfying accompaniment to any meal.
Ingredients
Potatoes & Eggs
- 6 red potatoes, peeled and chopped
- 3 hard boiled eggs, chopped
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup diced onion
- 1/3 cup dill pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
Instructions
- Cook the potatoes: In a large saucepan over medium-high heat, bring the peeled and chopped red potatoes to a boil. Cook until they are tender but still firm when pierced with a fork, about 13 minutes. Drain the potatoes thoroughly and transfer them to a large mixing bowl. Add the chopped hard-boiled eggs to the potatoes.
- Prepare the dressing: In a separate bowl, combine the mayonnaise, sour cream, diced onion, dill pickle relish, Dijon mustard, milk, salt, pepper, garlic powder, and dill weed. Mix the ingredients well until the dressing is smooth and evenly blended.
- Combine salad and dressing: Pour the dressing over the cooked potatoes and eggs in the large mixing bowl. Gently fold the ingredients together to coat the potatoes and eggs evenly with the dressing without mashing them.
- Chill before serving: Cover the bowl and store the potato salad in the refrigerator. For best flavor and texture, let it chill for a few hours before serving so the flavors can meld beautifully.
Notes
- Use red potatoes for their firm texture that holds up well in salad without turning mushy.
- Chilling the salad for a few hours or overnight enhances the flavors.
- You can add chopped celery or fresh herbs like parsley for extra crunch and freshness.
- If desired, substitute mayonnaise with a lighter version or Greek yogurt for a healthier option.
- Adjust seasoning to taste before serving, especially salt and pepper.
