This Creamy Potato Salad recipe has so much flavor and it’s definitely a holiday-worthy side dish. Learn how to make potato salad that is 100 times better than store-bought.

We sure love potatoes around here and we sure get creative! It’s no wonder some of our most popular dishes are potato recipes, like our famous mashed potatoes, cheesy potato pancakes, and these crispy smashed potatoes.

Creamy Potato Salad served in a bowl with the best potato salad dressing

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Potato Salad Recipe

This Potato Salad is loaded with fresh and crisp cucumber and radishes that make it lighter and supremely satisfying. The creamy dressing has a star ingredient that might surprise you; plain mustard. The flavor is subtle but adding it is GOLD in potato salad.

We love this for the holidays, particularly as a Christmas and Easter salad! Also, my son loved it, giving it two thumbs up (which is a big deal!).

Potato Salad recipe on a spoon

Ingredients for Creamy Potato Salad:

Russet potatoes are our favorite for this salad because they are easy to peel and can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.

The radishes, cucumber and celery and a crisp freshness to this salad that makes it so special for the holidays.

Hard boiled eggs add great protein and texture.

Ingredients for potato salad with potatoes, radish, egg, cucumber, celery and potato salad dressing

The Best Potato Salad Dressing:

Adding sour cream to the mayo makes it lighter and so creamy. Don’t be afraid of adding mustard. It is not potent in this recipe at all, but makes the salad next-level delicious. You might recognize this potato salad dressing as the same sandwich spread that we developed for our favorite Bakery sandwich.

How to make potato salad dressing

Cook’s Tip: The Vidalia Chop Wizard makes it quick and easy to uniformly dice boiled potatoes and eggs (Amazon affiliate link).

Potato Salad ingredients in a bowl with boiled potatoes, egg, cucumber, radish and celery

Make-Ahead Tip: Once this salad is mixed with dressing and salt, it is best enjoyed right away or refrigerated up to 6 hours. You can prep your other ingredients ahead of time and stir in the dressing just before serving.

mixing potato salad with potato salad dressing

Garnish with chives and freshly cracked black pepper to pretty it up.

How to serve potato salad in a bowl garnished with chives and black pepper

Natasha's Kitchen Cookbook

Creamy Potato Salad Recipe

4.94 from 77 votes
Author: Natasha of NatashasKitchen.com
This creamy potato salad has so much flavor! It's loaded with fresh and crisp cucumber and radishes that make the potato salad lighter and supremely satisfying.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients 

Servings: 8 as a side dish

Creamy Potato Salad Ingredients:

  • 4-5 russet potatoes, 3 cups cooked and diced
  • 1/2 English Cucumber, 1/2 cup diced
  • 1 bunch radishes, thinly sliced
  • 2 celery stalks, (1/2 cup) finely diced
  • 4 hard boiled eggs, diced
  • 3 Tbsp chives or green onions, finely chopped
  • 1/4 tsp Black Pepper, or to taste

Potato Salad Dressing Ingredients*:

Instructions

  • Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook - potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
  • Stir together dressing ingredients and refrigerate until ready to use.
  • Combine all prepared ingredients in a large mixing bowl: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs and chopped green onions. Toss gently to combine. Add all of the dressing, or add to taste. Season with more salt and pepper to taste and serve (I added an extra 1/4 tsp salt and 1/4 tsp pepper). Garnish with more chives and freshly cracked black pepper to pretty it up.

Nutrition Per Serving

229kcal Calories20g Carbs5g Protein13g Fat2g Saturated Fat100mg Cholesterol290mg Sodium517mg Potassium1g Fiber1g Sugar225IU Vitamin A8.2mg Vitamin C34mg Calcium1.3mg Iron
Nutrition Facts
Creamy Potato Salad Recipe
Amount per Serving
Calories
229
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
100
mg
33
%
Sodium
 
290
mg
13
%
Potassium
 
517
mg
15
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
225
IU
5
%
Vitamin C
 
8.2
mg
10
%
Calcium
 
34
mg
3
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad, Side Dish
Cuisine: American
Keyword: potato salad, potato salad recipe
Skill Level: Easy
Cost to Make: $
Calories: 229

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Creamy potato salad served with a spoon and garnished with green onion

Creamy, dreamy and delicious! Everything about this potato salad is good! It’s definitely worth discovering and I hope you love it as much as we do!!

Is there a special side dish that always shows up at your holiday table? I’d love to hear about your holiday traditions in a comment below!

The most flavorful creamy potato salad recipe! This potato salad is loaded with fresh cucumber and radish - lighter and satisfying! Excellent Spring salad! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • susan epps
    July 3, 2023

    I love your recipes and watching the videos…so fun. I also love potato salad and have always added equal parts of mustard and catsup to the mayo. Sour cream in dressing sounds delicious. Thank you for another winner.

    Reply

    • NatashasKitchen.com
      July 3, 2023

      You’re welcome, Susan!

      Reply

  • Cyndy
    July 2, 2023

    I have not used cucumbers, I use dry mustard. I also chop up the potatoes in bite size pieces before boiling them, seems to save time later. My garnish is Mrs. Dash garlic, no s/p. I have prepared many of your recipes. Delicious! Thanks for the blog.

    Reply

    • NatashasKitchen.com
      July 2, 2023

      Hi Cyndy! You’re very welcome! Thank you for sharing.

      Reply

  • Peter Stirling
    June 27, 2023

    Hi, I have some family members who really do not like any type of eggs, can you make this without eggs?

    Reply

    • Natashas Kitchen
      June 27, 2023

      Hi Peter, eggs add great protein and texture in this recipe, Understanding not everyone is a fan you can try making it without eggs or finding a suitable substitution to help with the flavor and texture. I haven’t test a substitute myself to advise on one.

      Reply

  • John McDowell
    May 23, 2023

    I’m wondering if you ever sleep. Just a fantastic recipe site with amazing recipes and so easy to navigate. You are amazing!!

    Reply

    • Natasha's Kitchen
      May 23, 2023

      Of course I do! Thank you for your good comments and feedback, I appreciate it.

      Reply

  • Pb
    May 15, 2023

    My mother made it this way and it was always a favorite. Her secret was a splash of pickle juice. It made it sooo good!

    Reply

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