This classic potato salad is creamy, tangy, and full of texture. I love how the tender potatoes soak up the smooth dressing made from mayonnaise, sour cream, and Dijon mustard. It’s a dish I always prepare for family gatherings, picnics, or holidays because it pairs perfectly with almost any main course.
Why You’ll Love This Recipe
I love this recipe because it’s simple, comforting, and satisfying. The dressing is rich and flavorful, while the celery and red onion add the perfect crunch. I also appreciate that it can be made ahead of time, making it a stress-free side dish for any occasion.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large potatoes, peeled and diced
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon white vinegar
1 teaspoon sugar
1/2 teaspoon garlic powder
Salt and pepper to taste
2 hard-boiled eggs, chopped
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
1 tablespoon fresh parsley, chopped, for garnish
Directions
Cook Potatoes: I place the peeled and diced potatoes in a pot of salted water and boil them for about 10–12 minutes until they’re tender but not falling apart. Then I drain them and let them cool completely.
Prepare the Dressing: In a large bowl, I mix together the mayonnaise, sour cream, Dijon mustard, white vinegar, sugar, garlic powder, salt, and pepper until smooth and creamy.
Combine Everything: Once the potatoes are cool, I add them to the bowl along with the chopped hard-boiled eggs, red onion, and celery. I stir gently to coat everything evenly with the dressing.
Garnish and Chill: I sprinkle the salad with chopped parsley and refrigerate it for at least 1 hour before serving so the flavors can blend together beautifully.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: About 250 per serving
Variations
I sometimes add chopped dill pickles or a tablespoon of pickle relish for a tangy twist.
For a lighter version, I replace half of the mayonnaise with Greek yogurt.
A sprinkle of smoked paprika or a few chopped green onions on top adds extra flavor and color.
I like to use red potatoes or Yukon Golds for a creamier texture and better shape retention.
Storage/Reheating
I store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Since it’s a cold salad, I don’t reheat it; instead, I stir it gently before serving again. If it thickens after refrigeration, I mix in a spoonful of mayonnaise or sour cream to refresh the texture.
FAQs
Can I make potato salad ahead of time?
Yes, I often prepare it the day before serving. It tastes even better after chilling overnight because the flavors blend together perfectly.
What potatoes are best for this recipe?
I prefer Yukon Gold or red potatoes since they stay firm after boiling and have a naturally creamy texture.
How can I keep the potatoes from becoming mushy?
I make sure not to overcook them—10 to 12 minutes is ideal. I also let them cool before mixing with the dressing.
Can I omit the eggs?
Yes, I sometimes leave them out for a simpler version, and it still tastes delicious.
How long can it sit out at room temperature?
I don’t leave it out for more than 2 hours, especially on warm days, to keep it safe to eat.
Conclusion
This best potato salad recipe is creamy, flavorful, and easy to prepare. I love making it for family meals and gatherings because it always impresses everyone. With its perfect balance of tangy dressing, tender potatoes, and crisp vegetables, it’s the kind of side dish I never get tired of making—or eating.
This classic potato salad is creamy, tangy, and loaded with flavor and texture, making it the perfect side dish for picnics, holidays, and family gatherings.
Total Time:27 minutes
Yield:6 servings
Ingredients
4 large potatoes, peeled and diced
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon white vinegar
1 teaspoon sugar
1/2 teaspoon garlic powder
Salt and pepper to taste
2 hard-boiled eggs, chopped
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
1 tablespoon fresh parsley, chopped, for garnish
Instructions
Place the peeled and diced potatoes in a pot of salted water and boil for 10–12 minutes until tender but not mushy. Drain and let them cool completely.
In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, white vinegar, sugar, garlic powder, salt, and pepper until smooth.
Add the cooled potatoes, chopped hard-boiled eggs, red onion, and celery to the bowl. Stir gently to combine and coat evenly with the dressing.
Garnish with chopped parsley and refrigerate for at least 1 hour before serving.
Notes
Chill the salad for at least an hour to let flavors meld.
Use Yukon Gold or red potatoes for best texture and shape retention.
Add pickles, green onions, or paprika for extra flavor.
Store in the fridge for up to 3 days; stir gently before serving again.
If the salad thickens after chilling, mix in a spoonful of mayo or sour cream to refresh.
