Few dishes capture the comfort of home quite like a creamy, chilled bowl of potato salad. This version takes a beloved classic and elevates it with a silky-smooth dressing, fresh herbs, and just the right balance of tang and sweetness. Whether served at a summer BBQ, a family picnic, or alongside roasted meats, it’s one of those timeless sides that never fails to impress. This isn’t just any potato salad — it’s the kind that people go back for seconds (and thirds!). The dressing wraps each tender potato in rich, velvety creaminess, while the crunch of celery and the brightness of dill add contrast. You can easily customize it with boiled eggs for a traditional touch or smoky bacon for a hearty twist. Even better? It tastes even more amazing after a night in the fridge when all the flavors meld together perfectly.
Why You’ll Love This Recipe
- 🥔 Creamy & Comforting: The perfect harmony of soft potatoes and luscious dressing.
- 🍳 Customizable: Add eggs, bacon, pickles, or even a dash of hot sauce.
- 🧊 Perfect Make-Ahead Dish: Gets better as it chills — ideal for parties or picnics.
- 👶 Family-Friendly: Mild, flavorful, and loved by all ages.
Ingredients (Serves 6–8)
For the Salad:
- 2 lbs (900 g) Yukon Gold or red potatoes, cut into bite-sized pieces (peeled or unpeeled)
- 4 large hard-boiled eggs, chopped (optional)
- 1 cup diced celery
- ½ cup finely chopped red onion
- ¼ cup chopped fresh dill (or parsley as a milder alternative)
- Optional add-ins: Crispy bacon bits, diced pickles, or capers
For the Dressing:
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 2 tbsp apple cider vinegar (or white wine vinegar)
- 1 tsp sugar (optional for balance)
- Salt and freshly ground black pepper, to taste
Preparation
1. Cook the Potatoes
Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat and simmer for 10–15 minutes, or until the potatoes are tender when pierced with a fork. Drain well and allow them to cool slightly before mixing.
2. Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, both mustards, vinegar, and sugar until smooth. Taste and adjust with salt and pepper — the dressing should be tangy but balanced.
3. Combine Everything
Add the warm (not hot) potatoes to the dressing and toss gently to coat them evenly. Fold in the celery, red onion, dill, and chopped eggs if using. The warmth of the potatoes will slightly absorb the dressing, creating a creamier texture.
4. Chill to Perfection
Cover the bowl and refrigerate for at least 1–2 hours, or even better, overnight. This allows the flavors to deepen and blend beautifully.
5. Serve & Enjoy
Before serving, give the salad a light stir and adjust seasoning if needed. Garnish with extra dill or a sprinkle of paprika for color. Serve chilled as a side to grilled meats, burgers, or roasted chicken.
There you have it — the Best Creamy Potato Salad Ever, smooth, flavorful, and impossible to resist. Each bite brings together everything we love about homemade comfort food.
✨ What’s your favorite way to enjoy potato salad — classic, with bacon, or extra tangy with pickles? Let me know!
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