Creamy Potato Salad

Potato salad is one of those dishes that quietly shows up at life’s gatherings family meals, picnics, holidays, and casual get-togethers and somehow always feels like it belongs. It’s familiar, comforting, and unpretentious. Every culture and every family seems to have its own version, passed down not through written recipes but through memory, taste, and feel.

What makes potato salad special isn’t complexity it’s balance. Soft potatoes, something creamy, something tangy, a bit of crunch, and fresh herbs to wake everything up. It’s a dish built on simplicity and generosity, meant to be shared and enjoyed without overthinking. In many kitchens, potato salad was a way to turn humble ingredients into something filling, nourishing, and satisfying for everyone at the table.

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Creamy Potato Salad

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Some recipes don’t need reinventing they just need to be honored. Classic Potato Salad is one of those dishes. It shows up at family tables, backyard gatherings, holidays, and picnics, quietly doing its job: comforting, filling, familiar. It’s not flashy, but it’s dependable and that’s exactly why people love it. This version stays true to tradition. Tender potatoes, creamy mayo, tangy pickles, and hearty hard-boiled eggs come together in a way that feels timeless. Every bite carries a balance of soft and crunchy, rich and sharp. It’s the kind of dish that reminds people of shared meals, handwritten recipe cards, and bowls passed around the table.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Calories: 347

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• Potatoes
• 2 pounds potatoes Yukon Gold or red potatoes work best
• Salt for boiling water
• Add-Ins
• 3 hard-boiled eggs chopped
• ½ cup dill pickles finely chopped
• ¼ cup red onion or scallions finely chopped
• 2 dice carrots
• Dressing
• ¾ cup mayonnaise regular or plant-based mayo
• 1 tablespoon Dijon or yellow mustard
• 1 –2 tablespoons pickle juice
• Salt and black pepper to taste
• Finish
• 2 tablespoons fresh dill or parsley chopped
• Paprika for garnish optional

Equipment

Salad Bowl

Method

 

1. Cook the Potatoes
2. Peel (optional) and cut potatoes into bite-size chunks.
3. Place in a pot, cover with salted water, and bring to a boil.
4. Cook 15–20 minutes, until fork-tender.
5. Drain and let cool slightly.
6. Boil the carrot until half soft.
7. Prepare the Dressing
8. In a large bowl, mix mayonnaise, mustard, pickle juice, salt, and pepper.
9. Combine
10. Add warm (not hot) potatoes to the bowl.
11. Gently fold to coat.
12. Add Eggs & Pickles
13. Fold in chopped eggs, pickles, and onion.
14. Finish & Chill
15. Stir in fresh herbs.
16. Taste and adjust seasoning.
17. Chill 30–60 minutes before serving for best flavor.

Nutrition

Calories: 347kcalCarbohydrates: 27gProtein: 7gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 105mgSodium: 314mgPotassium: 687mgFiber: 3gSugar: 2gVitamin A: 173IUVitamin C: 30mgCalcium: 39mgIron: 2mg

Notes

Creamier salad: mash a few potato chunks into the dressing
More tang: add extra pickle juice or chopped pickles
Lighter feel: replace ¼ cup mayo with plain yogurt or plant yogurt
Keeps well: lasts 3 days refrigerated

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