The best Potato Salad! Everyone is always raving about how good this recipe is! It’s a lot like the potato salad you had as a kid, but even better and with less calories thanks to the light mayo. It’s rich and creamy, it’s perfectly flavorful, it’s hearty, and it has all the best textures.
The BEST Potato Salad Recipe
Every summer I turn to this creamy potato salad recipe for cookouts, weeknight dinners or picnics. It’s got everything I want in a potato salad and it’s always a crowd favorite!
It does require a few steps (mostly those annoying chill times), but the end result is so worth it, trust me. Try it once and it may just become your easy potato salad recipe for life!
Want to see how to make potato salad? Watch the video!
Classic Potato Salad Ingredients
- Russet Potatoes
- Steamed or hard boiled eggs
- Sour Cream
- Light mayonnaise
- Yellow mustard
- Apple Cider Vinegar
- Baby dill pickles
- Celery Seed
- Red onion
- Salt and pepper
How to Make Potato Salad
First you’ll either steam or boil the eggs. I much prefer the steam method as it ensures the egg shells will peel right away easily. Let cool, peel and chop.
Meanwhile dice and boil the potatoes. Once cooked through, drain and chill.
In a mixing bowl, whisk together dressing ingredients, sour cream, light mayonnaise, mustard, apple cider vinegar, celery seed, milk, salt and pepper.
Add cooled potatoes and eggs to a large bowl along with celery, red onion dill pickles and dressing.
Toss to evenly coat. Cover and chill for at least 30 minutes. Store in refrigerator up to 2 days.
What Are the Best Potatoes for Potato Salad?
I like to use russet potatoes with this potato salad recipe, I like the way they absorb the dressing and I just prefer their texture. Just be sure you don’t over or under-boil them.
In other words, keep a close eye on them during the last few minutes. I think that is one of the keys to a good potato salad — perfectly cooked potatoes that aren’t chewy or mushy. If you’re not sure what the best method for boiling potatoes for potato salad is, I’ve given my exact instructions below.
How to Boil Potatoes for Potato Salad
Boiling potatoes for potato salad is an underrated kitchen skill to have. You want your potatoes to be the perfect texture to soak up just enough of that delicious potato salad dressing without becoming soggy.
To boil the potatoes for this easy potato salad recipe, you’ll need to place the peeled and diced russet potatoes in a pot and cover them with water (the water should go about an inch above the potatoes). Salt the water generously and bring to a boil.
Once boiling, reduce the heat so the water is just simmering and continue cooking for 10 to 15 minutes. After the 10-minute mark, prick the potatoes gently with a fork every minute or so to be sure you’re not over cooking them.
Once cooked, drain the potatoes and immediately transfer to a large bowl. Cover the bowl with plastic wrap, but leave an edge open to allow heat to escape. Pop the boiled potatoes into the fridge to chill while you make the rest of the creamy potato salad with egg.
Tips for the Best Potato Salad
- This potato salad with sour cream can be enjoyed right away, but I prefer to let it chill prior to serving to let all the flavors come together.
- Feel free to use your favorite mustard in this recipe. Yellow mustard is a classic, but Dijon would taste good too.
- If you’ve never steamed eggs before, check out this tutorial on how to do it.
More Potato Salad Recipes You’ll Love:
- Garlic Herb Potato Salad
- Cheddar Bacon Ranch Potato Salad
- Greek Potato Salad
- Moroccan Sweet Potato Salad
More Summer Side Dishes to Try:
- Mexican Macaroni Salad
- Three Bean Salad
- Pasta Salad
- Mexican Street Corn Salad with Avocado
- Classic Macaroni Salad
Follow Cooking Classy
This is my idea of the best potato salad! It's a lot like the potato salad you had as a kid but even better and with less calories thanks to the light mayo. The texture is rich and creamy, it's perfectly flavorful, it's hearty, and it has all the best textures.
- 3 lbs russet potatoes , peeled, rinsed and diced into 1-inch chunks
- 1 Tbsp salt , then to taste
- 4 eggs hard boiled , peeled and diced
- 3/4 cup finely chopped red onion , rinsed under cool water and drained
- 1 cup chopped celery
- 2/3 cup chopped baby dill pickles
- 1 Tbsp chopped fresh parsley (optional)
- 2/3 cup light mayonnaise
- 2/3 cup sour cream
- 1 1/2 Tbsp apple cider vinegar
- 1 Tbsp prepared yellow mustard
- 1/2 tsp freshly ground black pepper, or more to taste
- 1/2 tsp celery seed
- 1/4 cup milk, then more as needed
- Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt.
- Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (don't over cook them). Drain potatoes then transfer to a bowl.s.
- Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minute
- In a medium mixing bowl whisk together mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed and 3 Tbsp milk. Season with salt to taste (about 3/4 tsp+).
Add eggs, red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat. Thin with more milk as desired 1 Tbsp at a time (you may need up to 4 Tbsp more).
- Preferably chill at least 30 minutes. Serve cold and sprinkle top with fresh parsley if desired.
- If you've never steamed eggs before, check out this tutorial on how to do it.
- Recipe source: Cooking Classy