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How to Make My Best Creamy Potato Salad - Potluck Favorite

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This hearty potato salad has a creamy, tangy dressing accented with a little crunch from celery and mellow bites of egg. Plus - no onions to ruin your day. Just classic, tried and true flavors that taste like summer and feel like home.

Ingredients

Scale
  • 3 to 4 large russet potatoes (or 3 pounds), which will make 8 cups of cooked, diced potatoes
  • 2 cups of celery, or 2 large stalks
  • 3 hard-boiled eggs
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons prepared yellow mustard
  • 1 tablespoon dill pickle relish (sweet relish is also fine)
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
 

Instructions

  1. Peel the potatoes and cut into (roughly) 1 inch pieces. Too large = hard to eat. Too small= breaks up when cooking.
  2. Boil potatoes in a large pot of water until fork tender, about 10 minutes. Drain in a colander and add to a large bowl. Sprinkle it with vinegar and the spices.
  3. Separate the egg yolks from the whites, set aside. Finely chop the whites and add to the potatoes.
  4. Press the yolks through a sieve so they look like powder - this gives the dressing a smoother texture.
  5. Finely dice the celery and add it to the potato and egg mixture.
  6. Make the dressing: whisk together the mayo, sour cream, egg yolks, mustard, and pickle relish.
  7. Toss the dressing into the potato mixture until the salad is well coated.
  8. Store in an airtight container and chill until serving time. The flavor improves with more time.

Notes

 

Notes: For an easy way to hard boil eggs, read this post: Instant Pot Easy Peel Eggs.

Nutrition

Find it online: https://www.beneficial-bento.com/2026/06/how-to-make-my-best-creamy-potato-salad-potluck-favorite.html