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Creamy Potato Salad

Creamy Potato Salad

This Potato Salad is elevated with the addition of fresh, crunchy cucumber and radishes, giving it a light and incredibly satisfying texture. But what really sets it apart is the creamy dressing, which features a surprising star ingredient: plain mustard. Hands down, this potato salad recipe is the best I've ever tried. It's creamy, tangy, and infused with savory herbs—it's simply irresistible.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 6
Calories 230 kcal

Equipment

  • Large pot for boiling potatoes
  • Mixing bowl for tossing the salad
  • Cutting Board
  • Knife
  • Large spoon or spatula for mixing the salad

Ingredients
  

  • 2 Potatoes pounds peeled and cubed
  • 3 Chopped Hard-boiled eggs optional
  • 2 Stalks Celery diced
  • 1/2 Red onion finely chopped
  • 2 tbsp Fresh parsley chopped
  • 1 cup Mayonnaise
  • 1/4 cup Sour cream
  • 1 tbsp Mustard
  • 1 tsp Vinegar
  • Salt and pepper [to taste]

Instructions
 

  • Boil the potatoes until fork-tender, about 10-15 minutes. Drain and let cool slightly.
  • If using, hard-boil the eggs, cool, peel, and chop.
  • In a mixing bowl, prepare the dressing by combining 1 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon mustard, and 1 teaspoon vinegar. Mix well.
  • Chop 2 stalks of celery, 1/2 red onion, and 2 tablespoons of fresh parsley.
  • In a large bowl, combine the cooked potatoes, chopped eggs (if using), diced celery, chopped onion, and parsley.
  • Pour the dressing over the potato mixture and gently toss until well coated.
  • Season with salt and pepper to taste.
  • Chill the potato salad in the refrigerator for at least 1 hour before serving.
  • Serve chilled and enjoy your creamy potato salad!

Notes

  • Use your favorite mayonnaise. It can be homemade or store brought. 
  • Any type of potato variety can be used to make potato salad. Just do not overcook them. 
  • If you do not have dijon mustard, then add ground mustard paste or mustard powder.
  • Celery imparts a deep herby flavor in the salad. So do add and avoid skipping it. 
  • You can easily double or triple the recipe. 
  • The leftover salad stays good in the refrigerator for about 1 day. While serving, you can serve the salad chilled or can warm in an oven for some minutes.