Classic Creamy Potato Salad

Long a favorite at American picnics and Labor Day cookouts, classic creamy potato salad is pure make-ahead comfort. Yukon Gold chunks stay tender in a rich mayo and sour cream dressing with mustard, eggs, celery, and dill pickles.

Serves 6 · 20 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 7g protein
• 32g carbs
• 21g fat

Every recipe here is free to read.

Ingredients

• 2.5 lb Yukon Gold potatoes
• 1 tbsp plus 1 tsp kosher salt
• 4 large eggs
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 2 stalks celery
• 1/2 small red onion
• 1/3 cup chopped dill pickles
• 2 tbsp chopped fresh dill
• 3/4 tsp black pepper
• 1/2 tsp paprika

Instructions

1. 1Scrub the potatoes and cut them into ¾-inch chunks, leaving the skins on for texture. Place in a large pot, cover with cold water by an inch, and add the tablespoon of salt.
2. 2Bring to a boil over high heat, then reduce to a steady simmer and cook 10 to 12 minutes until the potatoes are just tender when pierced with a fork but not falling apart.
3. 3While the potatoes cook, place the eggs in a small saucepan, cover with water, bring to a boil, then cover, remove from heat, and let stand 10 minutes. Transfer to an ice bath, peel, and chop.
4. 4Drain the potatoes well and spread them on a sheet pan for 5 minutes so steam escapes and they cool slightly. Sprinkle with the remaining teaspoon of salt while still warm.
5. 5In a large bowl whisk the mayonnaise, sour cream, mustard, vinegar, black pepper, and most of the dill until smooth and creamy.
6. 6Fold in the warm potatoes, chopped eggs, diced celery, finely diced red onion, and chopped pickles. Stir gently so the potatoes stay in nice chunks and everything is coated.
7. 7Taste and adjust salt or pepper if needed. Cover and refrigerate at least 1 hour so the flavors meld and the salad firms up for easy scooping.
8. 8Just before serving, dust the top with paprika and the remaining dill. Keep chilled for potluck travel; it holds beautifully on the Labor Day table.