This Creamy Potato Salad recipe is so flavorful and the perfect side dish! Made with soft-cooked potatoes, hard-boiled eggs and a delicious dill dressing.
The Best Creamy Potato Salad Recipe
One of my favorite things to eat at a BBQ has to be potato salad. It’s creamy and filling, and I will usually have several servings if no one stops me. I love this recipe in particular because its flavor is so balanced and extra creamy. The dill flavor from the relish is perfect and the addition of the dill weed gives it a pop of freshness.
I love to make this ahead for gatherings. A few hours in the fridge to get nice and cold is all it needs but sometimes I’ll make it the day before so all the flavors can marry. There’s definitely a difference in flavor if you give it 24 hours before eating. I know it’s hard to wait but so worth it! The hard boiled eggs and tender potatoes go so well together and you can always leave the eggs out if you aren’t a fan – it’s still yummy either way!
What You’ll Need
You’ll notice that there are suggestions for substitutions for some of these ingredients. However, if you can stay as close to the original recipe as possible, you’ll get the tastiest results! Full amounts in recipe box below.
- Red potatoes – You can substitute another type of potato if you prefer but I highly recommend using red potatoes or Russet potatoes for the perfect texture and flavor. Remove the skin and chop it into 1-inch pieces.
- Eggs – Hard-boiled and chopped.
- Mayonnaise & Sour cream
- Onion – I personally love sweet onion, but you can use any onion you prefer.
- Pickle relish – Dill is my favorite but you can also use sweet relish if you like.
- Dijon mustard – Dijon adds a hint of spiciness but yellow mustard will also work here.
- Milk – 2% or whole milk.
- Salt & Pepper
- Garlic – granulated garlic powder.
- Dill weed – Fresh dill adds a yummy and unique flavor!
How to Make Creamy Potato Salad
Making potato salad is way easier than you may think! Here are the step-by-step directions to achieve the best creamy potato salad.
- Cook the Potatoes. Bring a pot of water to a boil over medium-high heat. Cook until fork tender and then drain. Overcooking will make them mushy and undercooking will make them too hard to bite.
- Combine with eggs. In a large bowl, combine the chopped hard-boiled eggs and potatoes. Set aside.
- Make the Dressing. Combine mayonnaise, sour cream, onion, relish, mustard, milk, salt, pepper, garlic, and dill weed in a medium bowl. Mix well with a whisk.
- Put it All Together. Pour the dressing over the potatoes and eggs. Stir well until combined.
- Refrigerate. Place in the refrigerator to cool for a couple of hours and up to 24 hours before serving.
What To Serve With Homemade Potato Salad?
Need some protein inspiration? Here are some of our favorite BBQ recipes!
Can I leave the skins on the potatoes? Yes! Not peeling the potatoes adds another texture to the potato salad. Make sure to add a little bit of extra time for cooking to ensure the skin it tender.
What brand of Mayonnaise should I use? You can use any brand of your favorite mayo. My go-to’s are typically Hellmann’s or Duke’s. However, some people like Miracle Whip, and honestly, that works as well!
Storing: Leftover potato salad can be stored in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing as this will change the texture of the potatoes.
Variations: including chopped celery (to add crunch) or green onion. Add fresh herbs like parsley or chives. You’ll also love these potato salad recipes: Deviled Egg Potato Salad, Loaded Potato Salad, Smashed Potato Salad and Dill Pickle Potato Salad with Bacon.
More Cold BBQ Side Dish Recipes
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In a large saucepan over medium high heat, bring the potatoes to boil and cook until tender, but still firm, around 13 minutes. Drain and place in large mixing bowl; add the chopped cooked eggs.
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Combine the following ingredients in a bowl: mayonnaise, sour cream, onion, relish, mustard, milk, salt, pepper, garlic powder, dill weed, mix well.
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Pour dressing over the potatoes and eggs. Gently mix to combine well. Store in the refrigerator. Best eaten if it’s left to cool in fridge a few hours before serving.
Last Step:
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- You can easily substitute russet potatoes in place of red.
- Make sure you do not overcook the potatoes or they will become mushy and not hold up. Also, make sure to not undercook the potatoes, or they will be hard when you bite. Just boil until the fork slips into the potatoes, but doesn’t tear all the way through.
- If possible, make potato salad a day before you plan on serving it. This will allow the flavors to have time to blend together.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If the potato salad becomes dry after storing it in the refrigerator, you can add some milk to make it more creamy. Start with a Tablespoon at a time, stir, and then repeat if necessary to the desired consistency.
Calories: 500kcal | Carbohydrates: 40g | Protein: 9g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 877mg | Potassium: 1068mg | Fiber: 4g | Sugar: 4g | Vitamin A: 319IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 2mg
