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Creamy Potato Salad

Creamy Potato Salad with rich dressing and classic ingredients—ultra-creamy, smooth, and ideal as a party salad. Cubed russet potatoes are boiled until tender, then folded gently with chopped eggs and a mayonnaise-sour cream mustard dressing for a traditional presentation.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Creamy potato salad
  • 3 lb russet potatoes
  • 5 hard-boiled eggs
  • 0.5 cup celery
  • 0.25 cup onion
  • 0.25 cup sweet pickle relish
  • 1.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring the peeled and cubed russet potatoes to a boil in a pot over high heat, then simmer until tender, about 15–20 minutes. You’ll know they’re ready when a fork slides into the center with little resistance.
  2. Drain the potatoes and spread them on a sheet pan to cool until no longer hot, about 10–15 minutes. Look for a matte surface and cubes that hold their shape.
Mix the potato base
  1. Combine the cooled potatoes with the chopped hard-boiled eggs, diced celery, diced onion, and sweet pickle relish in a large bowl. Fold just until everything is evenly distributed with no dry pockets.
Make the rich dressing
  1. Whisk mayonnaise, sour cream, yellow mustard, white vinegar, sugar, salt, and pepper until smooth. The dressing should look glossy and cohesive with no mustard streaks.
  2. Pour the dressing over the potato mixture and fold gently until very creamy. Keep folding slowly to coat every cube and avoid breaking up the potatoes.
Chill before serving
  1. Refrigerate for at least 2 hours before serving. The salad will thicken slightly and the flavors will meld when it’s cold throughout.

Notes

For the creamiest texture, let the potatoes cool before mixing so the dressing doesn’t thin or turn greasy. Refrigerate leftovers in a covered container for up to 4 days; freezing is not recommended because mayonnaise-based salads can separate. If you want a lighter option, substitute half the mayonnaise with Greek yogurt for similar tang and creaminess.