Potato Salad
My Ultimate Creamy Potato Salad That Feels Like Summer in a Bowl
Girl, let me tell you — potato salad is my jam. There’s just something about creamy, tangy, slightly crunchy potato goodness that screams “summer vibes” louder than any poolside playlist. Every time I make this, I feel like I’m throwing a picnic for my soul, even if it’s just me and the cat eating it on the couch.
I’ve been perfecting this recipe for years (and yes, there were many… ahem… disastrous versions along the way), but now? Babe, it’s foolproof. This potato salad is creamy, slightly tangy, a little sweet, and has just enough crunch from celery and onions to make your taste buds do a happy dance. And the best part? It’s seriously simple — no stressing, no fancy kitchen gadgets, just good vibes and potatoes.
Why I’m Loving This Potato Salad
Okay, listen up. This isn’t your sad, boring, overly-mayo potato salad. Nope. This is creamy but light, tangy but balanced, with a little crunch to keep it fun. It’s perfect for BBQs, summer picnics, or when you just need a side that makes you feel like a kitchen goddess.
First time I made it? I legit ate half the bowl straight from the mixing bowl with a wooden spoon. No shame. The combination of tender potatoes, creamy dressing, little bursts of crunch, and that pop of mustard flavor? Pure joy.
And the best part? It’s flexible. Wanna throw in some crispy bacon, chopped pickles, or even a little roasted garlic? Go for it, queen. This potato salad bends to your mood, your pantry, and your flavor cravings.
What You’ll Need for My Creamy Potato Salad
Here’s the shopping list, babe — all easy to grab, nothing fancy:
For the potatoes:
- 2 pounds of Yukon Gold or red potatoes (I love Yukon for creaminess, red for fun color — mix it up if you want)
- 1 teaspoon salt (for boiling)
For the dressing:
- ½ cup mayonnaise (don’t skimp, babe)
- ¼ cup sour cream (optional, but it makes it dreamy)
- 1 tablespoon Dijon mustard (adds that perfect tang)
- 1 teaspoon apple cider vinegar (trust me, it’s the magic)
- 1 teaspoon sugar (just a lil’ to balance the tang)
- Salt and black pepper to taste
For the mix-ins:
- 2 celery stalks, finely chopped (for crunch — don’t skip!)
- ½ small red onion, finely diced (adds zing)
- 2 hard-boiled eggs, chopped (optional but so cute)
- Fresh parsley or chives, chopped (for the green pop)
Maria Pro Tip:
One time, I tossed in some sweet roasted red peppers and a few olives — babe, it was like a Mediterranean vacation in my mouth. Totally optional, but you do you.
How to Make This Potato Salad
a.k.a. the easy, creamy magic that’ll make everyone ask for seconds
1. Boil those beauties
Start by cutting the potatoes into bite-sized chunks. Try to keep them roughly the same size so they cook evenly — we don’t want some mushy, some hard, okay? Toss them in a pot of salted water, bring to a boil, and let them cook for about 12–15 minutes until tender. You want them fork-tender but not falling apart. Drain them and let them cool just a tad — hot potatoes + mayo = sad salad, trust me.
2. Make the dressing like a boss
In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Whisk it all together until silky smooth. And yes, you can taste it here — a little tweak here and there, and boom, it’s perfect.
3. Chop, chop, chop!
While the potatoes are cooling, dice your celery, onions, and eggs. This is the fun part — everything colorful and fresh. I like to leave the parsley for last, just before serving, so it stays vibrant.
4. Mix it all up, queen
Gently fold the slightly cooled potatoes into the dressing. Add your celery, onions, and eggs. Toss it all together carefully — you want everything coated, but still a little potato texture intact. Taste it and adjust salt, pepper, or a squeeze more vinegar if you’re feeling sassy.
5. Chill out (literally)
This step is key: cover the salad and pop it in the fridge for at least an hour. I know, I know, it’s tempting to dive right in, but chilling lets the flavors meld. And babe, it tastes so much better when the flavors have married each other.
6. Finish with flair
Before serving, sprinkle the top with fresh parsley or chives, maybe a tiny dash of paprika if you’re feeling fancy. Look at that gorgeous bowl — colorful, creamy, and full of summer energy.
Maria’s Potato Salad Hacks (aka: What I Learned the Hard Way)
Don’t overcook the potatoes
I’ve made the mistake of boiling them too long — now it’s mashed potato salad, not cute bite-sized pieces. Keep your eyes on the pot, babe.
Mayonnaise is your BFF
Less mayo = sad salad. Seriously, this isn’t a diet food. Creamy is dreamy.
Chill it, don’t just serve it
I’ve cut into potato salad hot before. Disaster. The flavors are shy when warm. Give it a proper chill session — your taste buds will thank you.
Customize like a queen
Want bacon? Throw it in. Pickles? Sure. Roasted garlic? Absolutely. This salad is your canvas.
Use fresh herbs
Dried parsley? Meh. Fresh parsley or chives at the end? Instant glow-up.
Potato Salad FAQ (aka: Maria’s Potato Wisdom)
Can I make it ahead of time?
Totally! I usually make it the night before. Flavors deepen overnight — bonus points if you taste-test a little at 11 PM.
Can I use other potatoes?
Yukon and red are my go-tos. Russets? They work, but they get a little mushy, so just be careful.
Can I make it vegan?
Yep! Swap mayo for vegan mayo, skip the eggs, or use tofu scramble for color — it’ll still be creamy and dreamy.
Why does my potato salad get watery?
This usually happens if potatoes are too hot when tossed with dressing, or if you over-boil them. Cool them down a bit before mixing.
Can I freeze it?
Babe… technically yes, but honestly, it’s better fresh. Freezing changes the texture and makes it sad. Eat fresh, live happy.
You Did That, Queen!
Look at you, whipping up potato salad like a pro without breaking a sweat. If your kitchen smells like summer, if your heart feels light, and if your taste buds are ready to dance, then babe… mission accomplished.
Whether you’re bringing it to a BBQ, a picnic, or just sneaking bites straight from the bowl at home, this potato salad has your back. Creamy, tangy, a little crunchy, and 100% delicious.
Stick around — we’ve got more easy, full-flavor recipes coming your way. Whether you’re craving sweet treats, cozy meals, or just want to feel like a kitchen goddess without the drama, this is your spot.
Messy buns, happy hearts, and full plates — that’s the vibe here.
See you in the next delicious adventure, babe!
Big hugs and creamy potatoes,
Maria
Potato Salad
Ingredients
For the potatoes:
- 2 pounds of Yukon Gold or red potatoes I love Yukon for creaminess, red for fun color — mix it up if you want
- 1 teaspoon salt for boiling
For the dressing:
- ½ cup mayonnaise don’t skimp, babe
- ¼ cup sour cream optional, but it makes it dreamy
- 1 tablespoon Dijon mustard adds that perfect tang
- 1 teaspoon apple cider vinegar trust me, it’s the magic
- 1 teaspoon sugar just a lil’ to balance the tang
- Salt and black pepper to taste
For the mix-ins:
- 2 celery stalks finely chopped (for crunch — don’t skip!)
- ½ small red onion finely diced (adds zing)
- 2 hard-boiled eggs chopped (optional but so cute)
- Fresh parsley or chives chopped (for the green pop)
Instructions
Boil those beauties
- Start by cutting the potatoes into bite-sized chunks. Try to keep them roughly the same size so they cook evenly — we don’t want some mushy, some hard, okay? Toss them in a pot of salted water, bring to a boil, and let them cook for about 12–15 minutes until tender. You want them fork-tender but not falling apart. Drain them and let them cool just a tad — hot potatoes + mayo = sad salad, trust me.
Make the dressing like a boss
- In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Whisk it all together until silky smooth. And yes, you can taste it here — a little tweak here and there, and boom, it’s perfect.
Chop, chop, chop!
- While the potatoes are cooling, dice your celery, onions, and eggs. This is the fun part — everything colorful and fresh. I like to leave the parsley for last, just before serving, so it stays vibrant.
Mix it all up, queen
- Gently fold the slightly cooled potatoes into the dressing. Add your celery, onions, and eggs. Toss it all together carefully — you want everything coated, but still a little potato texture intact. Taste it and adjust salt, pepper, or a squeeze more vinegar if you’re feeling sassy.
Chill out (literally)
- This step is key: cover the salad and pop it in the fridge for at least an hour. I know, I know, it’s tempting to dive right in, but chilling lets the flavors meld. And babe, it tastes so much better when the flavors have married each other.
Finish with flair
- Before serving, sprinkle the top with fresh parsley or chives, maybe a tiny dash of paprika if you’re feeling fancy. Look at that gorgeous bowl — colorful, creamy, and full of summer energy.
Notes
- Best potatoes: Yukon Gold or red potatoes work beautifully — keep them bite-sized and tender.
- Chill it: Letting it rest in the fridge for at least an hour intensifies the flavor.
- Customize freely: Add bacon, pickles, roasted garlic, or fresh herbs — make it your vibe.
- Make-ahead friendly: Prepare a day in advance — flavors improve overnight.
- Vegan version: Swap mayo for vegan mayo, skip eggs, and use tofu scramble or roasted veggies for color.
- Avoid watery salad: Cool potatoes slightly before adding dressing to prevent sogginess.
