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Creamy Potato Salad

Creamy potato salad with rich dressing and classic ingredients—ultra-creamy cubes of russet potato folded with chopped hard-boiled eggs, relish, and a smooth mayo-sour cream dressing. Chill before serving for the traditional thick, creamy texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and mix-ins
  • 3 lb russet potatoes
  • 5 hard-boiled eggs
  • 0.5 cup celery
  • 0.25 cup onion
  • 0.25 cup sweet pickle relish
Rich dressing
  • 1.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Place the peeled and cubed russet potatoes in a Dutch oven and cover with water; bring to a boil over high heat, then boil until tender, 10-15 minutes. Drain and cool completely before mixing.
Combine the salad base
  1. In a large mixing bowl, combine the cooled potatoes, chopped hard-boiled eggs, finely diced celery, finely diced onion, and sweet pickle relish. Stir just to distribute evenly and keep the cubes intact.
Make the rich dressing
  1. In a bowl, whisk together mayonnaise, sour cream, yellow mustard, white vinegar, sugar, salt, and pepper until smooth. The dressing should look glossy and fully blended.
Fold and chill
  1. Pour the dressing over the potato mixture and fold gently until very creamy, 2-3 minutes. Stop once the salad is evenly coated to avoid breaking up the potatoes.
  2. Refrigerate the creamy potato salad for at least 2 hours before serving to let the flavors meld and thicken. Serve cold with a traditional, creamy white finish.

Notes

For the creamiest texture, cool the potatoes fully so the dressing doesn’t thin out; you can chill uncovered for the first 30 minutes, then cover. Store leftovers in the refrigerator up to 4 days. Freeze not recommended since the mayonnaise-based dressing can separate after thawing. For a lighter option, swap mayonnaise for an equal amount of light mayonnaise while keeping the sour cream and mustard for body.