There’s something timeless about a bowl of creamy potato salad. It shows up at picnics, cookouts, potlucks and holiday tables, quietly dependable and always welcome. Unlike flashy side dishes that come and go with trends, classic potato salad leans on a few simple ideas done well: tender potatoes, a rich and tangy dressing, and just enough crunch to keep every bite interesting.
What makes a truly great creamy potato salad isn’t fancy ingredients, but balance. The potatoes should be soft but not crumbly. The dressing should be smooth and flavorful without drowning everything. A bit of acidity keeps the richness in check, while small pops of texture from celery or onion stop it from feeling heavy.
The version below is deliberately classic and exact, the kind that tastes familiar from the first forkful.
Creamy Classic Potato Salad (Serves 6)
Ingredients
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2 pounds (900 g) Yukon Gold or red potatoes
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1 tablespoon salt (for boiling water)
Dressing
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¾ cup (180 g) mayonnaise
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1 tablespoon yellow mustard
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1 tablespoon apple cider vinegar
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1 teaspoon sugar
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¾ teaspoon fine salt
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½ teaspoon freshly ground black pepper
Mix-ins
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2 hard-boiled eggs, peeled and chopped
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⅓ cup (50 g) finely diced celery
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¼ cup (40 g) finely diced red onion
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2 tablespoons finely chopped dill pickles or sweet relish
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1 tablespoon chopped fresh parsley (optional)
Finish
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¼ teaspoon paprika, for sprinkling on top
Step-by-Step Method
