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Creamy Potato Salad

Creamy potato salad with ultra-creamy, rich dressing and classic chopped ingredients. Boiled potatoes are folded with hard-boiled eggs and a smooth mayo-sour cream dressing, then chilled for a traditional party-ready texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Hard-boiled eggs
  • 5 hard-boiled eggs Chopped.
Vegetable mix
  • 0.5 cup celery Finely diced.
  • 0.25 cup onion Finely diced.
  • 0.25 cup sweet pickle relish
Rich dressing
  • 1.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a full Dutch oven of water to a boil, then add peeled and cubed russet potatoes and boil at 100°C (212°F) until tender, about 15–20 minutes. Drain and cool the potatoes until just warm, not hot.
Combine the salad base
  1. In a large mixing bowl, combine the cooled potatoes, chopped hard-boiled eggs, finely diced celery, finely diced onion, and sweet pickle relish. Stir gently so the mixture stays intact.
Make the rich creamy dressing
  1. In a separate bowl, mix mayonnaise, sour cream, yellow mustard, white vinegar, sugar, salt, and pepper until smooth, 1–2 minutes. Taste and adjust seasoning as needed.
Fold and chill
  1. Pour the dressing over the potato mixture and fold gently until very creamy and evenly coated. Fold slowly to prevent the potatoes from breaking down.
  2. Refrigerate the salad for at least 2 hours to thicken and develop flavor. Serve cold with a traditional presentation.

Notes

For the smoothest, ultra-creamy texture, cool the potatoes fully before dressing so the mayo mixture doesn’t thin. Refrigerate in an airtight container for up to 4 days; freeze is not recommended as the mayo and relish texture can break. For a lighter option, use reduced-fat mayonnaise (same amount) while keeping the sour cream for body.