Creamy Potato Salad Recipe
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.
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!).
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.
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.
Cook’s Tip: The Vidalia Chop Wizard makes it quick and easy to uniformly dice boiled potatoes and eggs (Amazon affiliate link).
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.
Garnish with chives and freshly cracked black pepper to pretty it up.
Creamy Potato Salad Recipe
Ingredients
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*:
- 1/2 cup real mayonnaise
- 2 Tbsp sour cream
- 2 tsp yellow mustard
- 1/2 tsp salt plus more to taste
Instructions
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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.
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Stir together dressing ingredients and refrigerate until ready to use.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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!
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Looks great. Roughly how many grams(of the finished product)is a serve?
Hi Jasmine, this serves 8 as a side dish. I haven’t measured it by volume, however.
This looks and sounds incredible. It looks tasty.
Thank you! I hope you get to enjoy that soon!
The pop of color and taste from the radishes is so good! I love the extra flavor the mustard gives this dressing!!!
That’s my favorite part! Thank you for the wonderful review, Jocelyn!
Oh your potato salad is beautiful. Perfect for any Christmas dinner.
I think so too! Thank you for that great review, Becky!
I love that you put radishes in this potato salad!! Thanks for the recipe
It’s a surprising but great way to add a pop of flavor and color to the salad without being overpowering. The potato salad dressing melds the salad in a most amazing way!
This salad recipe is the best. We love potato salad all year long and adore making this recipe.
Thank you Alli! I’m so happy to hear that!
Would yukon gold potatoes work in place of the russet? I love yukon gold potatoes.
This looks so yummy, I cannot wait to try it.
Thank you!
I haven’t tried those in this recipe specifically but I think that could work! If you experiment I would love to know how you liked this recipe!
Im in love! I cant quit eating this salad… I love the potatoes and all the crunchy radishes and cucumbers… . I really like how much lighter this potato salad is compared to my other ones!
Thank you Michele! I’m so glad you like it 🙂
I recommend making 1 1/2 times the dressing while potatoes are cooking. Allow potatoes to cool slightly, only until they can be handled, cubing as you go. Pour dressing over warm potatoes so the flavor can be absorbed in, then I mix in remaining ingredients & chill well. Then your only problem is to stop eating!
Thank you for sharing that Karen!!
Could i use red potatoes instead of russet?
Also, what is the best way to make hard boiled eggs to they peel easily and i don’t destroy them?
Thanks!
Hi Alyson, That would still work, but the cook time for the potatoes may vary based on the size and variety of potatoes used. We have a tutorial on how to boil eggs at the bottom of this post 🙂
Bonjour Natasha,
Je suis du Québec et votre recette me fait de l’oeil. J’ai très envie de l’essayer. Une petite question: croyez-vous que replacer la ciboulette par de l’aneth pourrait être un choix pertinent. Ou encore, un mélange d’aneth et de ciboulette?
Merci pour vos belles et délicieuses recettes. J’aime beaucoup votre blogue.
Bonne journée.
Hi Hope, I do think both would work great in this recipe. I love the idea of using both 🙂
Love it – I just made it and I must say it is the best potato salad ever
delicious delicious delicious
Awesome! I’m glad you love the recipe Kasia! Thanks for sharing your outstanding review!
This one’s a keeper! Left out the sour cream and that makes this recipe in keeping with our GF, DF, and low fodmap diet. I prepped everything ahead of time and mix up portions with dressing when we’re ready to eat.
I’m glad to hear the recipe is a success. Thanks for sharing your great review with other readers Kitti!
How many radishes are a bunch? Some have ten and some have four. lol
Hi Rebecca, my bunch had 10 medium radishes (see photo towards the top).
I just made this today and it was the first time I have ever made potato salad. It was delicious. Will definitely be making it again.
That’s great to her Rebecca! Thanks for sharing your great review with other readers!
I tried it and loved it. Very refreshing and light.
That’s great Jess! Thanks for sharing 🙂
Potato salad never looked so beautiful!
Leann, thank you! It tastes as good as it looks 😬.
Thank you, Natasha! I’ll definitely try this.
You’re most welcome and I hope you love the recipe! 🙂
Natasha, I made this salad and it was amazing, I did have some leftover and the next day it was not that great because dressing got watered down, recommend eating it same day 🙂 Thank you for your recipes, always a hit.
Alona, thank you for the great review 😬. Salad is best when eaten the same day.
This looks delicious!
I’m making this right now for Our Easter family gathering. Thanks so much for the recipe!
Thank you and I hope you have a wonderful Easter!! 🙂
I cant wait to give this a try! My mom makes the same exact recipe! Will it be any different if i don’t add the mustard to the dressing?? Hopefully she will be surprised and will love it!!!! Thanks.
Hi Olga, the mustard is not too strong in this recipe but it adds so much great flavor. I hope you do give it a try – if you’ve never added mustard to potato salad – I think you will be pleasantly surprised. The recipe will still work without it but the mustard sure does add great flavor.
My husband and his polish family have been eating potato salad this way forever. I always thought it was kind of strange but now that I see you make it that way maybe I am the strange one. LOL
Ha ha! That’s awesome!! Polish and Russian cuisines do have quite a few similarities 🙂
Hi Natasha,
What type of mustard do you recommend for this salad?
Hi Nella, sorry I totally did not specify. Fixed! This was regular yellow mustard but it would also work with dijon mustard if that is what you have – the dijon will give it a very subtle spicier kick. Both work well 🙂
I am very excited to try potato salad, as I have never made it. I will make it on Easter Day for my family.
I hope you love it and have a wonderful Easter!!
The one picnic dish I can’t get enough of! Creamy, delicious potato salad. Thanks for sharing!
You’re so welcome!! I hope you love this version 🙂
This looks so good! I’m definitely making this for my Memorial Day BBQ
I hope you love it!! This would be perfect for Memorial Day! 🙂