Classic Creamy Potato Salad


Since I recently shared this other fancier Garlic-Herb Potato Salad recipe I decided I may as well share my favorite classic potato salad recipe while I’m at it. This is a creamy version made with a dressing of light mayo, sour cream and milk then a few more ingredients like vinegar and mustard to add flavor. I like to use light mayo in this salad so it’s not so heavy since it’s a larger quantity – plus that way we can save a few calories too right? Light sour cream could also be used I just used regular because that’s what I had in the fridge. I like to use russet potatoes with this 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.

Creamy Potato Salad | Cooking Classy

This potato salad, like other potato salads, it easy to make it just requires a bit of resting time to cool before tossing with the dressing (so you don’t end with mashed potatoes) and time to chill and soak up the dressing and meld all the flavors together, so be sure to plan ahead. I hope this becomes your favorite classic potato salad recipe too! My husband is always raving about this potato salad and just can’t get enough of it. It will likely remind you of what your grandma made and dare I say you may even like it better!
Creamy Potato Salad | Cooking Classypotato_salad8. potato_salad10. Creamy Potato Salad | Cooking Classy


Creamy Potato Salad

Yield: About 8 servings



  • 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
  • 3 Tbsp milk , then more as desired


  1. 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. Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minutes.
  2. 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+).
  3. 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. Preferably chill 1 hour. Serve cold and sprinkle top with fresh parsley if desired.
  4. Recipe source: Cooking Classy


  • Liz: Sounds nice. Thank you. June 4, 2016 at 6:53am Reply

  • Brenda Green: this was the best potato salad I have ever tasted I wish my mom was still here I think she would of started making this one instead of hers wich she thought was the best,thank you for your great recipes. June 4, 2016 at 8:17am Reply

    • Jaclyn: I’m so glad you liked it Brenda! I wish my grandma could try this too :). June 4, 2016 at 10:10pm Reply

  • Deborah @ The Harvest Kitchen: Gorgeous potato salad!! Looks creamy and full of flavor! Love the added pickles!! June 4, 2016 at 3:36pm Reply

  • Karen M.: I have never had good luck with potato salad. Never could get the dressing right. This came out fantastic! Perfect consistency of dressing and delicious . I did add a little garlic powder for punch. This will be my go to recipe. Thank you, Jaclyn. June 11, 2016 at 4:03pm Reply

    • Jaclyn: Thanks for your review Karen! I’m so happy to hear you liked it :)! June 18, 2016 at 12:37am Reply

  • Tammy: Hi
    I would loooove to make a upcoming girls night at my house but I need to make a larger amount. Should I just double the ingredients? Do want to make it to runny. July 30, 2016 at 4:34pm Reply

    • Jaclyn: Yes that would be fine to double it. I hope all of you love it! July 30, 2016 at 11:05pm Reply

  • JessyN: Can this be made the night before? September 23, 2016 at 5:37pm Reply

    • Jaclyn: Yes definitely. September 24, 2016 at 10:17pm Reply

  • Janie: This looks delicious! The ingredients remind me of my mom’s potato salad which was the best! She also added some finely chopped green olives. I’m not a green olive person but the olives just add something special to potato salad. She used the dill pickles instead of sweet too. December 14, 2016 at 10:04am Reply

  • Lisa: Approximately how many servings does this make? June 28, 2017 at 2:37pm Reply

  • Tammy: Best potato salad I’ve ever made! July 22, 2017 at 5:53pm Reply

    • Jaclyn: So glad you loved it Tammy! July 26, 2017 at 2:21pm Reply

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