An elegant twist on a classic, Ultimate Creamy Potato Salad balances silky dressing with bright, herb-forward accents. This refined potato salad emphasizes texture — tender potato cubes, crisp celery, and a smooth, tangy sauce — for a sophisticated picnic or dinner side. For a contrasting cool-sour note, see ideas inspired by our chicken salad guide.
Why Make This Recipe
- Effortless Yet Elegant: simple technique, impressive plate presence.
- Minimal Ingredients: pantry staples combine for layered flavor.
- Impressive Flavor: tangy mustard and lemon brighten a luxurious, creamy base.
This version rises above ordinary potato salads through careful seasoning, a light-textured dressing (mayonnaise tempered with sour cream and vinegar), and the finishing touch of fresh herbs and crisp aromatics. Small adjustments — precise potato doneness, a vinaigrette whisked into the mayo — keep the salad polished and balanced.
Ingredients
Base
- 2¼ lb small Yukon Gold or red potatoes, scrubbed (bite-size 1-inch pieces) — cook until tender.
- 3 large eggs, hard-boiled, peeled and quartered.
- 2 celery stalks, finely diced (for crunch).
Sauce
- 3/4 cup mayonnaise (use full-fat for creaminess).
- 1/4 cup sour cream (for silkiness).
- 1 tablespoon Dijon mustard (adjust to taste).
- 1 tablespoon apple cider vinegar or freshly squeezed lemon juice (for bright acidity).
- 1 teaspoon granulated sugar or honey (optional, balance acidity).
- Kosher salt and freshly ground black pepper, to taste.
Topping & Finish
- 2 tablespoons shallot, very finely minced (mild onion aroma).
- 2 tablespoons chives, finely snipped (fresh herb brightness).
- 2 tablespoons flat-leaf parsley, finely chopped (optional).
- Smoked paprika or celery seed, a pinch, for garnish.
Precision notes: use uniform potato pieces for even cooking; eggs cooled and peeled; fresh herbs finely chopped.
How to Make Ultimate Creamy Potato Salad:
- Cook the potatoes: place cut potatoes in cold, salted water. Bring to a simmer and cook until fork-tender, about 10–12 minutes. Drain and steam-dry in the pot for 1–2 minutes — the surface should look satin, not falling apart. Tip: reserve 2 tablespoons of cooking liquid to adjust dressing if needed.
- Mini-tip: start cold for even cooking; test one piece for a tender yet intact texture.
- Hard-boil the eggs: while potatoes cook, place eggs in boiling water for 10 minutes, then plunge into ice water. Peel and quarter when cool. Sensory cue: eggs should have a firm, pale yolk without a grey rim.
- Make the dressing: whisk together mayonnaise, sour cream, Dijon, vinegar (or lemon), sugar (if using), salt, and pepper until smooth. The dressing should coat the back of a spoon with a glossy sheen. Mini-tip: whisk vigorously to aerate for lighter texture.
- Combine: gently fold warm (not hot) potatoes into the dressing so they absorb flavor without breaking down. Add shallot, celery, and most of the chives. Fold in quartered eggs last to preserve their shape. Texture cue: aim for creamy coating with distinct pieces, not a mashed consistency.
- Adjust and finish: taste and adjust salt, pepper, and acid. If dressing seems thick, add a teaspoon or two of reserved potato water to loosen until it lightly clings to the potatoes. Sprinkle parsley and remaining chives; finish with a light dusting of smoked paprika or celery seed for aroma.
Mini-tip: rest the salad at least 30 minutes in the refrigerator to allow flavors to harmonize; return to room temperature briefly before serving for best texture.
How to Serve Ultimate Creamy Potato Salad:
Serve on a chilled platter with a neat scoop or ring mold for formal plating. Garnish with delicate herb sprigs and a dusting of smoked paprika for color contrast. For a composed plate, place a quenelle of potato salad beside seared fish or roasted chicken, adding microgreens for height and visual freshness.
How to Store Ultimate Creamy Potato Salad:
Refrigerate in an airtight container up to 3 days. To keep the texture, cool the salad to room temperature before sealing, then chill promptly. If the dressing firms, stir in a teaspoon of lemon juice or reserved potato water to revive creaminess. Avoid freezing — the emulsion and potato texture will deteriorate.
Tips to Make Ultimate Creamy Potato Salad:
- Cook potatoes uniformly: choose similarly sized pieces and start in cold water for even doneness.
- Temper the dressing: mix sour cream and mayo thoroughly, then whisk in acid to prevent separation.
- Layer textures: add a crisp element (celery or radish) and tender herbs to brighten each bite.
- Rest before serving: flavors meld after refrigeration; serve slightly chilled, not ice cold.
Variation (if any):
- Herb-forward: swap parsley for tarragon and add a teaspoon of lemon zest for a fresher, more aromatic profile.
- Smoky bacon: crisp lardons tossed in at the end add a savory crunch; reserve some fat to flavor the dressing lightly.
- Light version: replace half the mayo with Greek yogurt and use fingerling potatoes for a lighter mouthfeel. For an Asian-inspired contrast, pair with ideas in our creamy Asian cucumber salad post.
FAQs:
How long can I keep potato salad in the fridge?
Store in a covered container for up to 3 days. Use within this window for best texture and food safety.
Can I make this ahead of time?
Yes — make the salad a few hours or the day before to let flavors meld. Bring it to just-chilled before serving for the best mouthfeel.
How do I prevent the potatoes from becoming mushy?
Cook until just tender. Drain and let steam-dry briefly; handle gently when tossing with dressing to avoid breaking the pieces.
Is it okay to omit eggs?
Yes. Omit the eggs and add extra chopped herbs and a touch more mustard for richness.
Conclusion
Ultimate Creamy Potato Salad presents a refined balance of silky dressing, tender potatoes, and crisp accents — simple ingredients executed with attentive technique. For a complementary classic formula and additional inspiration, consult this Creamy Potato Salad Recipe – Food.com. Share your variations and plating ideas in the comments, and tag us when you post photos. How would you make this dish your own?
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Ultimate Creamy Potato Salad
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An elegant twist on a classic potato salad, featuring tender potato cubes, crisp celery, and a smooth, tangy sauce for a refined side dish.
Ingredients
- 2¼ lb small Yukon Gold or red potatoes, scrubbed and cut into bite-size pieces
- 3 large eggs, hard-boiled, peeled and quartered
- 2 celery stalks, finely diced
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or freshly squeezed lemon juice
- 1 teaspoon granulated sugar or honey (optional)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons shallot, very finely minced
- 2 tablespoons chives, finely snipped
- 2 tablespoons flat-leaf parsley, finely chopped (optional)
- Smoked paprika or celery seed, a pinch, for garnish
Instructions
- Cook the potatoes: place cut potatoes in cold, salted water. Bring to a simmer and cook until fork-tender, about 10–12 minutes. Drain and steam-dry in the pot for 1–2 minutes.
- Hard-boil the eggs: while potatoes cook, place eggs in boiling water for 10 minutes, then plunge into ice water. Peel and quarter when cool.
- Make the dressing: whisk together mayonnaise, sour cream, Dijon, vinegar (or lemon), sugar (if using), salt, and pepper until smooth.
- Combine: gently fold warm potatoes into the dressing, then add shallot, celery, and most of the chives. Fold in quartered eggs last.
- Adjust and finish: taste and adjust salt, pepper, and acid. Add reserved potato water if dressing is thick. Sprinkle parsley and remaining chives; finish with paprika or celery seed.
Notes
Rest the salad for at least 30 minutes in the refrigerator to meld flavors; return to room temperature before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg