Creamy Potato Salad Recipe That Steals Every Picnic Spotlight

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Nothing screams summer quite like a picnic blanket spread under the shade of an old oak tree, with bowls of homemade goodness passed around. For me, that always means my classic creamy potato salad – the one dish that disappears first at every family gathering. I swear, my cousins used to sneak extra helpings when Aunt Martha wasn’t looking!

This potato salad recipe comes straight from my grandma’s handwritten cookbook, stained with decades of love (and maybe a splash of vinegar). It’s the perfect balance of creamy and tangy, with just enough crunch from the celery to keep things interesting. Whether you’re packing for a lakeside picnic or prepping for the neighborhood potluck, this crowd-pleaser never fails to bring everyone back for seconds.

The best part? It actually gets better as it chills, making it my go-to make-ahead side dish. No last-minute kitchen stress – just grab your trusty Tupperware and go!

Table of Contents

Why You’ll Love This Potato Salad
Ingredients for the Best Potato Salad
- Ingredient Notes & Substitutions
How to Make Classic Potato Salad
- Pro Tips for Perfect Potato Salad
Serving and Storing Potato Salad
Potato Salad Variations
Nutritional Information
Frequently Asked Questions
Share Your Potato Salad Creations

Why You’ll Love This Potato Salad

Listen, I’ve made enough potato salads in my life to know what separates the “meh” from the “more please!” versions. This one? It’s got everything you want in a classic creamy potato salad:

Creamy dreamy texture – That perfect balance where the dressing coats every potato cube without being gloppy
No-fuss prep – Chop, boil, mix – done! (And yes, you can totally delegate the potato peeling to your kids)
Crowd-pleasing flavors – The mustard gives it that little zing that keeps people coming back for “just one more bite”
Make-ahead magic – Tastes even better after chilling overnight, making it the ultimate picnic side dish

Honestly, I’ve lost count of how many summer potlucks this southern-style potato salad has saved me from kitchen panic. It’s the dish that always gets empty bowls and recipe requests!

Ingredients for the Best Potato Salad

Here’s everything you’ll need to make my go-to potato salad (measurements matter – trust me on this!):

2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/2 cup mayonnaise (not the low-fat stuff!)
2 tbsp yellow mustard (the classic French’s kind works perfectly)
1/4 cup finely diced red onion
2 hard-boiled eggs, roughly chopped
2 celery stalks, diced small (about 1/2 cup)
1 tbsp apple cider vinegar
1 tsp kosher salt (plus more for boiling water)
1/2 tsp freshly ground black pepper
1 tbsp fresh dill, chopped (or 1 tsp dried if you must)

Ingredient Notes & Substitutions

Yukon Golds are my potato salad MVPs – they hold their shape but still get creamy around the edges. Red potatoes work too, but avoid russets (they’ll turn to mush!).

For the mayo haters: Greek yogurt works, but use half mayo/half yogurt or it’ll taste too tangy. And about that dill – fresh makes all the difference, but in a pinch, dried will do (just use 1/3 the amount).

My grandma always said the vinegar balances the richness – don’t skip it! And if you’re feeling fancy, a splash of pickle juice instead adds amazing depth.

How to Make Classic Potato Salad

Okay, let’s get to the fun part – making this creamy dream come true! I’ve made this so many times I could do it in my sleep, but here’s exactly how to nail it:

Boil those potatoes right: Drop your peeled, cubed Yukon Golds into a big pot of well-salted water (like the ocean!). Bring to a boil, then simmer for 10-12 minutes until just fork-tender. No mushy potatoes allowed!
Drain and cool completely: This is crucial – spread the hot potatoes in a single layer on a baking sheet. Let them hang out until no longer steaming (about 20 minutes). Warm potatoes = soggy salad = sad picnic.
Mix the dressing: While waiting, whisk together mayo, mustard, vinegar, salt and pepper in your biggest bowl. Taste it! Want more tang? Add a splash more vinegar.
Gentle does it: Add cooled potatoes, onion, eggs, celery and dill to the dressing. Fold gently with a rubber spatula until everything’s coated – don’t stir vigorously or you’ll smash your beautiful cubes!
Chill out: Cover and refrigerate at least 1 hour (overnight is magic). The flavors meld and the texture gets even creamier.

Pro Tips for Perfect Potato Salad

After years of trial and error (and a few potato salad disasters), here’s what I’ve learned:

Test doneness early: Start checking potatoes at 8 minutes – you want them tender but still holding their shape when poked.
Salt in layers: Season the boiling water AND the dressing. Undersalted potato salad is the saddest thing.
Creaminess control: If it looks too dry after mixing, add 1 tbsp mayo at a time. Too wet? Sprinkle in some extra diced celery.
Egg hack: For perfectly cooked yolks every time, put eggs in cold water, bring to boil, then turn off heat and let sit 12 minutes.

Serving and Storing Potato Salad

Here’s the beautiful thing about this potato salad – it actually gets better as it sits! I always make sure to refrigerate it for at least an hour before serving (though overnight is even better). The flavors really come together when they have time to mingle in the fridge.

For picnics, I swear by those old-school glasslock containers – they keep everything cold and prevent any dreaded mayo disasters in the summer heat. Stored properly in the fridge, this potato salad stays fresh for up to 3 days (though let’s be real – it never lasts that long in my house!).

One important note: never leave it out more than 2 hours at room temperature – food safety first! I usually pack mine with ice packs if we’re taking it outdoors.

Potato Salad Variations

While I’m fiercely loyal to my classic version, sometimes it’s fun to mix things up! Here are my favorite easy twists:

Loaded Baked Potato Style: Crumble in crispy bacon and shredded cheddar, then swap the dill for chives. Game changer!
Tangy Pickle Lover’s: Add 1/4 cup chopped dill pickles (juice and all) for extra zing. My uncle swears by this version.
Smoky Paprika: Dust the top with sweet smoked paprika right before serving – adds gorgeous color and depth.

The beauty of potato salad? It’s endlessly adaptable to whatever flavors you’re craving!

Nutritional Information

Just a quick note – nutrition facts can vary based on your specific ingredients and brands. This creamy potato salad is definitely a treat (thanks to that glorious mayo!), but those Yukon Golds pack fiber and vitamins too. Everything in moderation, right?

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this potato salad recipe – here are the ones that come up most often:

What’s the best potato for potato salad?

Hands down, Yukon Golds! They hold their shape beautifully while still getting creamy around the edges. Red potatoes work too, but avoid russets – they’ll turn to mush faster than you can say “picnic disaster.”

Can you freeze potato salad?

Oh honey, no! The mayo separates and the potatoes get weirdly watery when thawed. This creamy potato salad is best enjoyed fresh or kept refrigerated for up to 3 days.

What can I use instead of mayo?

If you’re not a mayo fan, try half Greek yogurt/half mayo for balance. But trust me – full-fat mayo gives that classic southern potato salad texture we all crave!

How far ahead can I make this?

That’s the beauty – it’s the ultimate make-ahead salad! The flavors actually improve after chilling overnight. Just be sure to give it a gentle stir before serving.

Why does my potato salad get watery?

Usually means the potatoes weren’t cooled completely before mixing. Pat them dry if needed, and always drain well after boiling!

Nothing makes me happier than seeing your spin on this classic! Snap a pic of your potato salad masterpiece and tag me on Pinterest – I’d love to see your variations and hear what your family thinks. Did you add bacon? Extra pickles? Tell me all about it in the comments below!

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Creamy Potato Salad Recipe That Steals Every Picnic Spotlight

Why You’ll Love This Potato Salad