Name: Classic Creamy Potato Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 lb. Yukon Gold potatoes, unpeeled, cut into 1/2″ pieces; Kosher salt, to taste; 1 small red onion, finely chopped; 1 1/2 cups mayonnaise; 1/4 cup finely chopped dill pickles; 1 tbsp. Dijon mustard; 1 tbsp. fresh lemon juice; 1/2 tsp. paprika; 4 hard-boiled eggs, chopped; 1/4 cup thinly sliced chives; Freshly ground black pepper, to taste

I absolutely love sharing this Classic Creamy Potato Salad Recipe because it’s the kind of dish that instantly transports me back to family barbecues and sunny picnics. You’ll find that it’s rich, tangy, and just creamy enough without being overpowering. Whether you’re a picnic pro or a first-timer making potato salad from scratch, this recipe is foolproof and packs that nostalgic punch we all crave. Ready to whip up the kind of potato salad everyone asks you for seconds of? Let’s dive right in!

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Why You’ll Love This Recipe

Classic, Tried-and-True Flavor: This recipe balances creaminess and tanginess perfectly every single time.
Simple Ingredients: You probably already have most of these in your kitchen, making it super easy to pull together.
Perfect Texture: Tender potatoes with just the right bite, complemented by crunchy pickles and fresh chives.
Versatile and Crowd-Pleasing: This salad shines at BBQs, potlucks, or even as a hearty side for weeknight dinners.

The image shows a white bowl filled with chunky potato salad. The salad has large, uneven yellow potato pieces covered in creamy, slightly yellowish dressing. Small green bits of chopped chives are scattered all over the potatoes, adding a fresh look. There are tiny pieces of what looks like pickles or herbs mixed in, giving texture variety. A silver spoon is placed inside the bowl on the right side. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Classic Creamy Potato Salad Recipe works like a little piece of the puzzle to create that perfect creamy yet tangy flavor. Choosing fresh potatoes and quality mayo really makes a difference, and the little touches like Dijon mustard and lemon juice bring brightness that you’ll love.

Yukon Gold potatoes: I prefer Yukon Gold because they hold their shape but stay creamy when boiled.
Kosher salt: Essential for seasoning both the cooking water and the salad itself.
Red onion: Adds a mild, slightly sweet crunch without overpowering the salad.
Mayonnaise: The creamy base — I always use a quality brand for smoothness.
Dill pickles: Finely chopped for that tangy crunch that elevates the flavor.
Dijon mustard: Just a tablespoon brightens and adds a subtle zing.
Fresh lemon juice: The secret ingredient that balances the richness without scorch.
Paprika: Adds a gentle earthiness and enhances color.
Hard-boiled eggs: Chopped, they give the salad a satisfying richness and texture.
Chives: Thinly sliced for a fresh, mild onion flavor that complements the dish.
Freshly ground black pepper: For just the right seasoning kick to finish things off.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Classic Creamy Potato Salad Recipe is easy to tweak depending on what you have on hand or what you’re in the mood for. Trying a few variations can make it your own signature dish—that’s how I found my favorite combo over the years!

Add bacon bits: My family goes crazy for the smoky crunch bacon adds to the creamy potatoes.
Swap mayo for Greek yogurt: For a lighter, tangier twist that’s great if you want to cut calories without sacrificing creaminess.
Extra herbs: Fresh dill or parsley are lovely additions if you want extra freshness beyond the chives.
Spice it up: Toss in a pinch of cayenne or chopped jalapeños if you like a little heat.

How to Make Classic Creamy Potato Salad Recipe

Step 1: Cook the Potatoes to Perfection

Start by placing your diced Yukon Gold potatoes in a large pot, cover them generously with water, and don’t forget to add a good pinch of kosher salt. Bring the water to a boil and let the potatoes cook until you can easily pierce them with a knife — roughly 12 to 15 minutes. Don’t overcook! I once boiled mine too long and ended up with mush — not nostalgic or appetizing at all. Drain and let them cool just enough to handle.

Step 2: Mix the Creamy Dressing

In a large bowl, combine finely chopped red onions, mayonnaise, dill pickles, Dijon mustard, lemon juice, and paprika. Stir until everything’s beautifully blended. The lemon juice here is a game changer — it brightens the rich mayo and brings out the flavors of the pickles and Dijon mustard in the best way.

Step 3: Fold Everything Together Gently

Carefully fold the warm (not hot!) potatoes into your dressing along with the chopped hard-boiled eggs and chives. Season to taste with salt and freshly ground black pepper. Folding gently keeps your potatoes from turning into a mash, and you get lovely chunks coated evenly with the creamy dressing — trust me, that texture is what makes this salad stand out.

Step 4: Chill and Serve

I always refrigerate my potato salad for at least an hour before serving. This way, the flavors meld and intensify. Plus, potato salad tastes best cool and refreshing. It’s a little patience that rewards you with that classic creamy potato salad magic everyone loves.

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Pro Tips for Making Classic Creamy Potato Salad Recipe

Perfect Potato Cut: Cutting potatoes into uniform ½-inch pieces ensures even cooking and perfect texture.
Don’t Skip the Lemon Juice: I discovered this trick early on — it really brightens the dressing and prevents everything from tasting too heavy.
Cool Before Mixing: Mixing the potatoes while still warm but not hot helps the dressing absorb better without melting the mayo.
Use Fresh Eggs: Freshly hard-boiled eggs cut into chunks add texture and richness without bitterness or rubberiness.

How to Serve Classic Creamy Potato Salad Recipe

A close-up view of a creamy potato salad in a white bowl sitting on a white marbled surface. The salad has roughly three layers: large chunks of yellow potatoes coated with a thick, creamy white dressing mixed with small pieces of red onion and pickles. The salad is sprinkled with finely chopped green chives and a dusting of reddish paprika, adding a touch of color. A silver spoon is partially buried in the salad, showing some dressing and potato pieces on it. There are a few chives scattered around the bowl on the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I swipe a little extra paprika on top just before serving—it adds a lovely pop of color and a mild smoky taste. I also like to sprinkle extra chopped chives over the salad to bring fresh green brightness and a mild onion flavor that complements every bite.

Side Dishes

My go-to sides alongside this potato salad are grilled chicken or burgers, fresh corn on the cob, and a crisp green salad. It’s a classic combo that turns any weekday meal or weekend cookout into a special occasion.

Creative Ways to Present

For holidays or gatherings, I’ve served this potato salad in a hollowed-out bread bowl—which adds a rustic charm and makes an instant conversation starter. It’s also fun to layer it in a glass trifle bowl with some extra herbs and a few sliced radishes for color and crunch.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and refrigerate. The flavors actually improve after sitting overnight, so it’s perfect for make-ahead meals. Just give it a gentle stir before serving to brighten up the dressing again.

Freezing

Freezing creamy potato salad isn’t really my recommendation since the mayo-based dressing can break down and the potatoes get mushy after thawing. I’ve tried it before, and while safe to eat, the texture and flavor suffer quite a bit.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If it’s straight from the fridge and too cold, just let it sit at room temp for about 15 minutes before serving. It really makes a difference for flavor and mouthfeel.

FAQs

Can I use red potatoes instead of Yukon Gold for this Classic Creamy Potato Salad Recipe?

Absolutely! While Yukon Golds are my favorite for their creamy texture and buttery flavor, red potatoes also work well since they hold their shape nicely. Just keep an eye on cooking time as they might cook a bit faster due to their size and thickness.
How far ahead can I make this potato salad?

You can prepare this salad up to 24 hours in advance. In fact, letting it chill overnight in the fridge actually helps the flavors meld beautifully. Just be sure to stir gently and check seasoning before serving.
Can I make this recipe vegan or dairy-free?

Yes! Try swapping the mayonnaise for a vegan mayo or a creamy avocado blend. Skip the eggs or use a plant-based alternative. Just keep in mind this will slightly change the classic creamy texture but still be delicious.
What’s the best way to prevent potato salad from becoming watery?

Drain the potatoes well after boiling and let them cool uncovered for a bit to release steam before mixing with the dressing. Also, avoid adding too much liquid in the dressing; the lemon juice and pickles add enough moisture without making it soggy.

Final Thoughts

This Classic Creamy Potato Salad Recipe is one of those dishes that feels like a warm hug from the past every time I make it. I love how it’s simple yet full of flavor, and how it always gets rave reviews at family gatherings. If you’re looking for a reliable, crowd-pleasing potato salad that won’t let you down, this is it. So go ahead — make it, share it, and enjoy those compliments. You won’t regret it!