The Creamy Potato Salad That Stays Fresh for Days

About this recipe

Creamy, tangy, and packed with flavor, this old fashioned potato salad is made with mayo, mustard, and sour cream. The perfect easy side dish for any occasion. Ready in no time!

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Super Easy Potato Salad Recipe

I just shared a hot drink recipe with my White Hot Chocolate, and there was a snowstorm last night. However, we’re almost in mid-March and I’m hoping for some warmer weather soon! What’s awesome about spring? The picnics!

I can’t say I have many memories of potato salad since I’ve only ever had it a few times in Canada, but I know a potato salad brings nostalgia to many, and I know it’s a picnic staple! Potato salads are so perfect to take to any gathering because you just eat it cold - the colder the better actually! It’s also so easy to make a huge batch of it!

I’ll be sharing this recipe just under a week before St Patty’s Day, so if you’re wondering what to serve at your party, whether you’ll be outdoors or not, then this would be a fantastic side dish! Make this the day before your party and you’re all set! We’ve got plenty of potato goodness and wonderful vibrant greens in this salad that this will totally be a hit at your St Patty’s Day celebration - and no need to break your back in the kitchen!

You can also enjoy this potato salad with chicken breast, such as grilled chicken breast, or with pan-seared chicken breast, and with burgers!

For a full picture on how to make the recipe, then be sure to watch the Creamy Potato Salad recipe video! If you’re not already, then make sure to subscribe to me on YouTube! I enjoy sharing the video recipes to go along with the written recipes to really set you up for success! Hit the bell button so you’re notified when the corresponding video premieres with the written recipe! If you make it to the premiere, you get to hang out with me in the chat! Let’s get cooking!

Creamy potato salad served in white bowls alongside a chicken burger and caramel dipping sauce on a white plate.

Ingredients for Simple Potato Salad

The ingredients used here will have elements of a classic potato salad, in addition to a few personal touches! If you don’t like celery (as I don’t!), then you’ll find out how to get past that “essential” ingredient without sacrificing the classic potato salad taste! Remember, all measurements can be found in the detailed PRINTABLE RECIPE CARD at the bottom of this post! You can easily scale the recipe based on how big or small of a portion of potato salad you want to make, so you won’t have to do any calculations for the ingredient quantities if you want to make this for a huge party or just for a small family picnic!

Eggs: We’ll be hard boiling our eggs for this Easy Potato Salad recipe.
Potatoes: I’m using Yukon gold potatoes for this recipe. You can boil your potatoes over the stove or in the Instant Pot.
Condiments: We’re using sour cream, Dijon mustard, and mayonnaise. You can use store-bought mayonnaise or make your own!
Vegetables: I’ll be using red onion. If you want to use celery you can, but you’ll see that I’m not going to here since I don’t like raw celery!
Herbs: I’m using green onions and chives. I like the tanginess and crunch from green onions. Chives are extremely refreshing and they add an incredible vibrant pop of green!
Spices: Since I’m not using raw celery, I’ll still be achieving that classic potato salad taste by using celery salt instead.
Rice vinegar: Used to add a bit of acidity and tanginess to our potato salad.
Seasoning: I’m using salt and pepper to taste.

Creamy potato salad with chopped green onions in a white bowl, served with a burger and coleslaw on the side.

How to Make the Best Potato Salad

Boil the eggs until hard boiled, about 10 minutes. For more details on the perfect boiled eggs, read my guide here. Boil the potatoes either in the Instant Pot or over the stove in a pot or in a pressure cooker. For more details on Instant Pot steamed potatoes, read my guide here.

As the eggs cook, prepare an ice water bath. When the eggs have finished cooking, transfer the eggs into the ice water bath. This will instantly stop the cooking process and prevent green rings in your eggs. As the eggs cool down, peel the potatoes. Then, peel the eggs, as they should have been completely cooled down by now.

Two brown eggs cooling in an ice water bath in a pot.

Two eggs boiling in water in a metal pot during the hard boiling process.

Hands peeling a boiled potato over a bowl with a hard-boiled egg visible in an ice bath.

Finely chop the red onions, the green onions and the chives. Then, chop the eggs and potatoes. You can either slice or dice them. I've sliced the eggs and diced the potatoes.

Hand slicing red onion on white cutting board for potato salad preparation

Chopping fresh green onions and chives on a cutting board with diced red onions nearby.

Chopped potatoes, sliced hard-boiled eggs, and minced red onion, green onion, and chives on a white cutting board.

Sliced hard-boiled eggs being cut on a white cutting board for potato salad preparation.

Grab a large bowl and add the eggs, potatoes, green and red onions. Season with celery salt or chop whole celery if desired.

Sliced boiled potatoes with black pepper seasoning in a glass bowl, ready to be mixed with other ingredients.

Sliced potatoes and eggs mixed with diced red onions and fresh herbs in a glass bowl.

Potato salad ingredients in a bowl: diced potatoes, chopped eggs, green onions, red onions, chives, and seasonings before mixing.

Season with salt and pepper, and add sour cream, mayonnaise, Dijon mustard, and a splash of rice vinegar. Using a spatula or spoon, mix well to combine everything thoroughly.

Creamy potato salad in a bowl topped with sour cream, sliced green onions, and black pepper, ready to be mixed.

Creamy potato salad with chopped eggs, potatoes, and fresh herbs mixed together in a glass bowl.

Add the salad to the fridge for at least 30 minutes or serve right immediately!

Creamy potato salad with herbs in a white bowl, served alongside a grilled chicken breast with rosemary garnish.

Tips for an Awesome Potato Salad

Allow the eggs to cool in an ice water bath to prevent green rings that will result in over-cooking.
Don’t over cook the potatoes or else they will become mushy when you mix all the ingredients together for the potato salad.
Peel through the inside of the egg shell with the help of your thumb. Try to get as whole of a piece of egg shell out as possible to make peeling easy.
Slice the green onions and chives as thin as possible to get the most flavor.
Don’t add salt until the end because if you are replacing celery salt with celery, the celery salt already contains a fair amount of salt.

Storing Leftovers

Leftover potato salad should be stored in an airtight container in the refrigerator. It will stay fresh for about 3-4 days.

Creamy potato salad with chopped potatoes, fresh chives, and herbs served in a white bowl.

Frequently Asked Questions

What's in the dressing?▼

It's a creamy, tangy mix of sour cream, mayonnaise and Dijon mustard with a splash of rice vinegar, seasoned with salt, pepper and a little celery salt. The vinegar and mustard keep it from feeling heavy.

How do I get perfectly boiled eggs with no green ring?▼

Boil the eggs until hard, about 10 minutes, then transfer them straight into an ice-water bath. The cold shock stops the cooking instantly, which is what prevents that grey-green ring around the yolk — and it makes them easier to peel too.

Should potato salad be served cold?▼

You can serve it right away while the potatoes are still a little warm, but I love chilling it in the fridge for at least 30 minutes first. The rest lets the dressing soak in and the flavours come together.

Do I have to use celery?▼

No — celery is optional. If you like the crunch, chop in fresh celery and skip the celery salt. If you'd rather not, leave the celery out and use the celery salt instead to keep that subtle savoury flavour.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra

Easy and Delicious Creamy Potato Salad Recipe

Creamy, tangy, and packed with flavor, this old fashioned potato salad is made with mayo, mustard, and sour cream. The perfect easy side dish for any occasion. Ready in no time!

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10 min

Prep

25 min

Cook

35 min

Total

servings

medium

Level

Ingredients

Tap any quantity to scale

eggs (hard boiled) · make your ownShop →
potatoes (boiled/steamed and peeled) · make your ownShop →
(16 g) onion(finely chopped)
(43 g) chives(finely chopped)
(16 g) celery(finely chopped, optional)Shop →
(33 g) green onion(finely sliced)
(30 ml) sour cream
(16 g) mayonnaise · make your ownShop →
(3 g) Dijon mustardShop →
(5 ml) rice vinegarShop →
salt(to taste)Shop →
pepper(to taste)Shop →
(1 g) celery salt(omit if using fresh celery)Shop →

Instructions

1
Boil the eggs until hard boiled, about 10 minutes. For more details on the perfect boiled eggs, read my guide here.
Boil the eggs until hard boiled, about 10 minutes. For more details on the perfect boiled eggs, read my guide here.
2
Boil the potatoes either in the Instant Pot or over the stove in a pot or in a pressure cooker. For more details on Instant Pot steamed potatoes, read my guide here.
Boil the potatoes either in the Instant Pot or over the stove in a pot or in a pressure cooker. For more details on Instant Pot steamed potatoes, read my guide here.
3
As the eggs cook, prepare an ice water bath. When the eggs have finished cooking, transfer the eggs into the ice water bath. This will instantly stop the cooking process and prevent green rings in your eggs.
As the eggs cook, prepare an ice water bath. When the eggs have finished cooking, transfer the eggs into the ice water bath. This will instantly stop the cooking process and prevent green rings in your eggs.
4
As the eggs cool down, peel the potatoes. Then, peel the eggs, as they should have been completely cooled down by now.
As the eggs cool down, peel the potatoes. Then, peel the eggs, as they should have been completely cooled down by now.
5
Finely chop the red onions, the green onions and the chives. Then, chop the eggs and potatoes. You can either slice or dice them. I've sliced the eggs and diced the potatoes.
Finely chop the red onions, the green onions and the chives. Then, chop the eggs and potatoes. You can either slice or dice them. I've sliced the eggs and diced the potatoes.
6
Grab a large bowl and add the eggs, potatoes, green and red onions. Season with celery salt or chop whole celery if desired.
Grab a large bowl and add the eggs, potatoes, green and red onions. Season with celery salt or chop whole celery if desired.
7
Season with salt and pepper, and add sour cream, mayonnaise, Dijon mustard, and a splash of rice vinegar. Using a spatula or spoon, mix well to combine everything thoroughly.
Season with salt and pepper, and add sour cream, mayonnaise, Dijon mustard, and a splash of rice vinegar. Using a spatula or spoon, mix well to combine everything thoroughly.
8
Add the salad in the fridge for at least 30 minutes or serve right immediately!
Add the salad in the fridge for at least 30 minutes or serve right immediately!

Nutrition per serving

157

Calories

Protein

12g

Carbs

10g

Fat

Fiber

Sugar

986mg

Sodium

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Tested & written in Anadi’s kitchen