Creamy Homemade Potato Salad Recipe

Introduction

This creamy homemade potato salad is a classic side dish that’s perfect for picnics, barbecues, or any family gathering. With tender potatoes, hard boiled eggs, and a tangy dressing, it’s both comforting and flavorful. Ready in just under 40 minutes, it’s an easy crowd-pleaser.

Ingredients

• 5 medium Yukon gold or yellow potatoes, peeled and cubed into bite-size pieces
• 4 large hard boiled eggs, cooled and diced
• ¾ cup mayonnaise
• 1 ½ tablespoons apple cider vinegar
• ½ medium yellow onion, chopped
• ½ teaspoon dried dill (or 1 teaspoon fresh)
• Salt & pepper, to taste
• Paprika, for garnish

Instructions

1. Step 1: Place the potatoes in a large pot of cold water. Bring the water to a boil and add 1-2 tablespoons of salt.
2. Step 2: Boil the potatoes until just fork tender, being careful not to overcook them to avoid softness.
3. Step 3: Drain the potatoes and rinse them with cold water. Let them cool completely.
4. Step 4: In a large bowl, add the cooled potatoes and diced hard boiled eggs.
5. Step 5: In a separate bowl, mix together the mayonnaise and apple cider vinegar. Pour this dressing over the potatoes and eggs and stir to coat evenly.
6. Step 6: Gently fold in the chopped onion and dill. Season with salt and pepper to taste.
7. Step 7: Cover the bowl and chill the potato salad in the refrigerator for at least 30 minutes to allow flavors to meld.
8. Step 8: Just before serving, garnish with a light sprinkle of paprika for color and extra flavor.

Tips & Variations

• Use red potatoes for a firmer texture and colorful presentation.
• Add chopped celery or pickles for extra crunch and tang.
• Substitute Greek yogurt for part of the mayonnaise for a lighter option.
• Fresh herbs like chives or parsley can be used instead of dill for different flavor profiles.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold but can be brought to room temperature before serving. Stir gently before serving if it has been stored for a while.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make potato salad ahead of time?

Yes, potato salad tastes even better when made a few hours ahead as the flavors have time to develop. Just be sure to keep it refrigerated and consume within 3 days.

How do I prevent my potatoes from becoming mushy?

Cook the potatoes just until fork tender and avoid boiling them too long. Drain and rinse with cold water immediately to stop the cooking process and help them hold their shape.

Creamy Homemade Potato Salad Recipe

---

★★★★★

4.5 from 124 reviews

• Author: Lila
• Total Time: 38 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This creamy homemade potato salad is a classic side dish perfect for picnics, barbecues, or family dinners. Made with tender Yukon gold potatoes, hard boiled eggs, tangy apple cider vinegar, and a creamy mayonnaise dressing, it offers a perfect balance of flavors with a hint of dill and a touch of paprika for garnish.

---

Ingredients

Scale 1x2x3x

Potatoes and Eggs

• 5 medium Yukon gold or yellow potatoes, peeled and cubed into bite-sized pieces
• 4 large hard boiled eggs, cooled and diced

Dressing

• ¾ cup mayonnaise
• 1 ½ tablespoons apple cider vinegar
• ½ medium yellow onion, chopped
• ½ teaspoon dried dill (or 1 teaspoon fresh dill)
• Salt & pepper, to taste

Garnish

• Paprika

---

Instructions

1. Boil Potatoes: Place the peeled and cubed potatoes into a large pot of cold water. Bring the water to a boil and add 1-2 tablespoons of salt to season the potatoes as they cook.
2. Cook Until Tender: Boil the potatoes until they are just fork tender. Avoid overcooking as this will make the potatoes too soft and mushy for the salad.
3. Cool Potatoes: Drain the potatoes and rinse them with cold water to stop the cooking process. Allow the potatoes to cool completely before proceeding.
4. Combine Potatoes and Eggs: In a large bowl, add the cooled potatoes along with the diced hard boiled eggs, preparing the base for the salad.
5. Prepare Dressing: In a separate bowl, mix together the mayonnaise and apple cider vinegar until well combined. Pour this dressing over the potatoes and eggs, stirring gently to coat the ingredients evenly.
6. Add Onion and Dill: Gently fold in the chopped yellow onion and dill into the salad mixture. Season with salt and pepper to your taste preference.
7. Chill: Cover the bowl with plastic wrap or a lid and chill the potato salad in the refrigerator for at least 30 minutes. This allows the flavors to meld and the salad to chill through.
8. Garnish and Serve: Before serving, sprinkle paprika over the top of the potato salad for color and a slight smoky flavor.

Notes

• Use Yukon gold potatoes for a creamy texture and rich flavor; russet potatoes will fall apart too easily.
• Adding the vinegar to the mayonnaise gives the salad a slight tang that balances the creaminess.
• Chilling the salad helps the flavors to develop fully, so plan ahead to allow at least 30 minutes in the fridge.
• For a fresher taste, use fresh dill instead of dried if available.
• This salad keeps well in the fridge for up to 3 days when covered properly.
• Adjust the salt and pepper gradually as some potato varieties may need more seasoning.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Keywords: potato salad, creamy potato salad, homemade potato salad, classic side dish, picnic recipes, summer salad, mayonnaise salad