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.

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

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

Creamy Potato Salad Recipe

5 from 15 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6
Keyword: potato salad, potato salad recipe
Calories: 229 kcal
Servings: 8 as a side dish

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

  1. 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.
  2. Stir together dressing ingredients and refrigerate until ready to use.
  3. 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 Facts
Creamy Potato Salad Recipe
Amount Per Serving
Calories 229 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 100mg 33%
Sodium 290mg 12%
Potassium 517mg 15%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 1g
Protein 5g 10%
Vitamin A 4.5%
Vitamin C 9.9%
Calcium 3.4%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Areesha Zahid
    December 6, 2018

    This looks and sounds incredible. It looks tasty. Reply

    • Natashas Kitchen
      December 6, 2018

      Thank you! I hope you get to enjoy that soon! Reply

  • Jocelyn
    November 28, 2018

    The pop of color and taste from the radishes is so good! I love the extra flavor the mustard gives this dressing!!! Reply

    • Natashas Kitchen
      November 28, 2018

      That’s my favorite part! Thank you for the wonderful review, Jocelyn! Reply

  • Becky Hardin
    November 28, 2018

    Oh your potato salad is beautiful. Perfect for any Christmas dinner. Reply

    • Natashas Kitchen
      November 28, 2018

      I think so too! Thank you for that great review, Becky! Reply

  • November 28, 2018

    I love that you put radishes in this potato salad!! Thanks for the recipe Reply

    • Natasha
      November 28, 2018

      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! Reply

  • Alli
    November 28, 2018

    This salad recipe is the best. We love potato salad all year long and adore making this recipe. Reply

  • Tammie
    November 27, 2018

    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! Reply

    • Natashas Kitchen
      November 27, 2018

      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! Reply

  • michele
    November 27, 2018

    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! Reply

  • Karen
    November 14, 2018

    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! Reply

    • Natashas Kitchen
      November 14, 2018

      Thank you for sharing that Karen!! Reply

  • Alyson
    May 24, 2018

    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! Reply

    • Natasha
      May 24, 2018

      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 🙂 Reply

  • Hope
    May 20, 2018

    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. Reply

    • Natasha
      natashaskitchen
      May 21, 2018

      Hi Hope, I do think both would work great in this recipe. I love the idea of using both 🙂 Reply

  • kasia
    March 16, 2018

    Love it – I just made it and I must say it is the best potato salad ever
    delicious delicious delicious Reply

    • Natasha's Kitchen
      March 16, 2018

      Awesome! I’m glad you love the recipe Kasia! Thanks for sharing your outstanding review! Reply

  • Kitti
    February 19, 2018

    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. Reply

    • Natasha's Kitchen
      February 19, 2018

      I’m glad to hear the recipe is a success. Thanks for sharing your great review with other readers Kitti! Reply

  • rebecca Toman
    August 27, 2017

    How many radishes are a bunch? Some have ten and some have four. lol Reply

    • Natasha
      natashaskitchen
      August 27, 2017

      Hi Rebecca, my bunch had 10 medium radishes (see photo towards the top). Reply

      • Rebecca Toman
        August 27, 2017

        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. Reply

        • Natasha's Kitchen
          August 27, 2017

          That’s great to her Rebecca! Thanks for sharing your great review with other readers! Reply

  • Jess
    May 9, 2017

    I tried it and loved it. Very refreshing and light. Reply

    • Natasha's Kitchen
      May 9, 2017

      That’s great Jess! Thanks for sharing 🙂 Reply

  • Leann
    April 19, 2017

    Potato salad never looked so beautiful! Reply

    • Natasha
      natashaskitchen
      April 19, 2017

      Leann, thank you! It tastes as good as it looks 😬. Reply

  • April 17, 2017

    Thank you, Natasha! I’ll definitely try this. Reply

    • Natasha
      natashaskitchen
      April 17, 2017

      You’re most welcome and I hope you love the recipe! 🙂 Reply

  • Alona
    April 16, 2017

    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. Reply

    • Natasha
      natashaskitchen
      April 16, 2017

      Alona, thank you for the great review 😬. Salad is best when eaten the same day. Reply

  • Natalya
    April 15, 2017

    This looks delicious!
    I’m making this right now for Our Easter family gathering. Thanks so much for the recipe! Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Thank you and I hope you have a wonderful Easter!! 🙂 Reply

  • Olga Noga
    April 15, 2017

    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. Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      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. Reply

  • Cindy
    April 15, 2017

    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 Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Ha ha! That’s awesome!! Polish and Russian cuisines do have quite a few similarities 🙂 Reply

  • Nella
    April 15, 2017

    Hi Natasha,
    What type of mustard do you recommend for this salad? Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      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 🙂 Reply

  • Tina Rai
    April 14, 2017

    I am very excited to try potato salad, as I have never made it. I will make it on Easter Day for my family.
     Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      I hope you love it and have a wonderful Easter!! Reply

  • April 14, 2017

    The one picnic dish I can’t get enough of! Creamy, delicious potato salad. Thanks for sharing! Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      You’re so welcome!! I hope you love this version 🙂 Reply

  • April 14, 2017

    This looks so good! I’m definitely making this for my Memorial Day BBQ Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      I hope you love it!! This would be perfect for Memorial Day! 🙂 Reply

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