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Creamy Potato Salad

Extra creamy potato salad with rich dressing and classic ingredients—russet potatoes, chopped hard-boiled eggs, and a smooth mayo-sour cream dressing. Chilled for at least 2 hours, it delivers a traditional, ultra-creamy texture perfect for a party salad.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Russet potato base
  • 3 lb russet potatoes Peeled and cubed.
Egg and vegetable add-ins
  • 5 hard-boiled eggs Chopped.
  • 0.5 cup celery Finely diced.
  • 0.25 cup onion Finely diced.
  • 0.25 cup sweet pickle relish
Creamy rich dressing
  • 1.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a large pot of water to a boil, then add peeled and cubed russet potatoes and cook until tender, about 15–20 minutes. A fork should slide in easily for even softness.
  2. Drain the potatoes and spread them on a sheet pan to cool completely, 10–15 minutes. This helps the salad stay creamy without getting watery.
Build the potato mixture
  1. Add the cooled potatoes, chopped hard-boiled eggs, finely diced celery, finely diced onion, and sweet pickle relish to a large bowl. Fold gently until evenly combined.
Make the rich dressing
  1. Whisk mayonnaise, sour cream, yellow mustard, white vinegar, sugar, salt, and pepper until smooth. Stop and scrape the sides to ensure the dressing is fully blended.
  2. Pour the dressing over the potato mixture and fold gently until very creamy. Keep folding lightly so the potatoes stay intact but fully coated.
Chill and serve
  1. Refrigerate the potato salad for at least 2 hours before serving. It should thicken slightly and taste better after chilling.

Notes

For the smoothest, extra-creamy texture, cool the potatoes completely before mixing—warm potatoes can loosen the dressing. Store covered in the refrigerator for up to 4 days; freeze is not recommended because the mayo-sour cream dressing can break. Dietary swap: use reduced-fat mayonnaise for a lighter dressing while keeping the classic method.