Easy Creamy Potato Salad

This Ultimate Creamy Potato Salad is the kind of recipe that gets passed down through generations – silky, flavourful, and absolutely irresistible! With perfectly tender potatoes, the dreamiest dressing, and just the right amount of crunch, it’s the star of every barbecue, picnic, and family gathering.

I’ll be completely honest – I used to think all potato salads were basically the same until I discovered the magic of cooking potatoes whole and that genius vinegar trick that changes everything! Now this recipe has become our family’s non-negotiable side dish for literally every occasion. Birthday parties, Christmas dinner, random Tuesday nights – it works for everything.

The secret is in the technique, not fancy ingredients. We’re talking about cooking small potatoes in their skins (game-changer for texture!), adding vinegar while they’re still warm (flavour explosion!), and making a dressing so good you’ll want to eat it with a spoon. Plus, it actually gets better as it sits, which makes it perfect for busy hosts who need to prep ahead.

What I love most is how this recipe takes something as simple as potatoes and turns them into the dish everyone raves about. People have literally asked me for this recipe at parties, and I’ve watched grown adults go back for thirds. It’s that good!

Why This Recipe Will Ruin You for All Other Potato Salads

Foolproof potato cooking method – No more waterlogged, mushy disasters! Cooking whole potatoes keeps them perfectly tender but firm.

That magical vinegar trick – Adding vinegar to warm potatoes is like a flavour supercharger that makes everything taste more potato-y and delicious.

Three-ingredient dressing perfection – Mayo, sour cream, and yellow mustard create the creamiest, most balanced dressing without being heavy.

Gets better with time – This is the rare side dish that improves as it sits, making it brilliant for meal prep and entertaining.

Endlessly customizable – The base is so solid, you can add whatever your family loves without ruining the magic.

Crowd-pleasing flavours – Not too fancy, not too boring – just pure comfort food that everyone devours.

What Makes This Special

The ingredient list looks simple, but each component has earned its place through years of testing!

Small Waxy Potatoes – Yukon Golds are my absolute favourite! They hold their shape beautifully and have the perfect creamy texture. No need to peel before cooking!

Apple Cider Vinegar – This is the secret weapon! Splashing it on warm potatoes makes the flavour pop in the most incredible way.

The Holy Trinity Dressing – Mayo for richness, sour cream for tang, and yellow mustard for that perfect kick of flavour and gorgeous colour.

Crunchy Bits – Celery for freshness, pickles for tang (dill pickles are my go-to), and red onion that gets mellowed in cold water first.

Hard-Boiled Eggs – Totally optional, but they add such lovely richness and make it feel more substantial.

Fresh Herbs – Dill and parsley are classics, but use whatever makes you happy!

My Step-by-Step Method

This might seem like a lot of steps, but trust me – each one makes a real difference to the final result!

Start with salted water – Pop your whole potatoes into well-salted water. This seasons them from the inside out as they cook.

Cook until just tender – About 15-20 minutes for small potatoes. You want them easily pierced with a fork but not falling apart.

Ice bath magic – Straight into cold water they go! This stops the cooking and makes peeling incredibly easy.

Peel while warm – The skins literally slip off in your hands. It’s oddly satisfying!

The vinegar moment – While they’re still warm, chop them up and splash with vinegar. This is when the magic happens!

Tame that onion – Soak chopped red onion in cold water for 10 minutes. Takes the harsh edge right off.

Whisk up the dressing – Just three ingredients whisked together until smooth and creamy.

Bring it all together – Fold everything in gently – you want chunky potato pieces, not mash!

The patience test – Let it sit for at least 30 minutes. I know it’s hard, but this step is crucial for the flavours to meld.

Game-Changing Tips

Size matters – Small potatoes cook evenly and are easier to handle. If yours are large, just cut them before cooking.

Salt that water generously – Think pasta-cooking levels of salt. This is your chance to season the potatoes properly.

Don’t skip the ice bath – It makes peeling so much easier and gives you better control over the final texture.

Warm potatoes + vinegar = magic – This trick comes from Alton Brown and it genuinely transforms the flavour.

Gentle folding – Mix with a light hand to keep those beautiful potato chunks intact.

Taste and adjust – Every batch is slightly different, so taste and add more salt, pepper, or herbs as needed.

Simple Swaps and Additions

Pickle preferences – Use sweet pickles if that’s your family’s vibe, or even some pickle juice in the dressing.

Herb variations – Chives, tarragon, or even fresh dill make lovely substitutions.

Make it lighter – Greek yogurt can replace some of the mayo if you want to lighten things up.

Add some crunch – Chopped bacon, toasted nuts, or even some diced apple for sweetness.

Mustard options – Dijon works too, but there’s something about yellow mustard that’s just perfect here.

Storage and Make-Ahead Magic

Fridge life – Keeps beautifully for 3-4 days, and honestly tastes better on day two when all the flavours have mingled.

Make-ahead hero – This is perfect for entertaining because you can make it hours or even a day ahead.

No freezing – The dressing doesn’t handle freezing well, so keep this as a fresh recipe only.

Serving temperature – Let it come to room temperature for about 20 minutes before serving for the best flavour.

Perfect Serving Partners

This potato salad is the ultimate team player and goes with absolutely everything!

Barbecue classics – Burgers, grilled chicken, sausages, you name it.

Picnic perfection – Travels well and doesn’t wilt like green salads do.

Holiday hero – Works brilliantly alongside roast meats and other comfort food sides.

More Crowd-Pleasing Sides

If you love recipes that feed a crowd and make everyone happy, you’ll definitely want to try my other entertaining favourites!

Creamy Potato Salad

The perfect balance of creamy and crunchy with a secret technique that makes the potatoes taste incredible – this will become your family’s signature side dish!

Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 6 serves
Calories: 250kcal

Ingredients

900g small waxy potatoes (Yukon Gold are perfect)
1 tablespoon apple cider vinegar
125ml sour cream
60ml mayonnaise
1 tablespoon yellow mustard
½ medium red onion – finely chopped
3 celery stalks – finely chopped
1 medium dill pickle – finely chopped
2 hard-boiled eggs – chopped (optional)
60ml fresh herbs (parsley, dill, chives)
Salt and pepper – to taste

Instructions

Prevent your screen from going dark

Cook the potatoes – Add whole potatoes to a large pot and cover with cold water by 4cm. Add 1 teaspoon salt per litre of water. Bring to boil, then simmer for 15-20 minutes until easily pierced with a fork.
Prepare ice bath – Fill a large bowl with ice and cold water just before potatoes are ready.
Tame the onion – While potatoes cook, cover chopped red onion with cold water. Let sit 10 minutes, then drain and rinse.
Chill and peel – Drain cooked potatoes and immediately plunge into ice bath. Once cool enough to handle but still slightly warm, peel the skins off (they should slip right off).
Chop and season – Cut peeled potatoes into bite-sized chunks and place in a large bowl. Drizzle with vinegar and season lightly with salt while still warm.
Make the dressing – In a separate bowl, whisk together sour cream, mayonnaise, and mustard until smooth.
Combine everything – Add the dressing, drained onions, celery, pickles, eggs (if using), and fresh herbs to the potatoes. Fold together gently to avoid mashing.
Rest and serve – Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to let flavours meld.

Notes

RECIPE NOTES & TIPS

Potato choice: Small waxy potatoes like Yukon Gold hold their shape best. If using larger potatoes, cut before cooking.
Salted water: Use about 1 teaspoon salt per litre of water – this seasons the potatoes from inside out.
Vinegar timing: Adding vinegar while potatoes are still warm helps them absorb the flavour much better.
Onion softening: The cold water soak removes the harsh raw onion bite – don’t skip this step!
Gentle mixing: Fold ingredients together carefully to maintain nice chunky potato pieces.
Resting time: The salad genuinely improves after sitting – overnight is even better than 30 minutes.
Herb options: Fresh dill and parsley are classics, but chives or tarragon work beautifully too.
Make ahead: Perfect for entertaining – can be made 1-2 days ahead.
Storage: Keeps 3-4 days refrigerated in airtight container.