Creamy potato salad is that comforting, spoonable side that hugs your palate with velvety mayo, tender potato chunks, and a whisper of tangy mustard.
The texture is silky without being gloopy, the flavors balanced between savory, bright, and slightly sweet.
Make it once, and you’ll see why it belongs at summer tables, holiday spreads, and quiet weeknight dinners when you want something reliably delicious and a little indulgent.
Extra Creamy Potato Salad Recipe
Equipment
- Large pot – for even boiling of potatoes
- Large bowl – to toss and chill the salad
- Chef's knife – for precise chopping
- Fine-mesh sieve or colander – to drain potatoes cleanly
Ingredients
- 900 g Yukon Gold potatoes scrubbed and cut into 2.5 cm chunks
- 240 g mayonnaise
- 60 g sour cream
- 30 g Dijon mustard
- 60 g celery finely diced
- 50 g red onion finely diced
- 30 g capers rinsed
- 12 g fresh chives chopped
- 10 g kosher salt
- 5 g black pepper
- 30 ml apple cider vinegar
- 15 ml granulated sugar
Instructions
- Place potatoes in a large pot and cover with cold water by 2 cm / 1 inch. Add 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, 12-15 minutes. Drain and let steam off for 5 minutes; they should be warm but not falling apart.
- While potatoes cook, whisk together mayonnaise, sour cream, Dijon, apple cider vinegar, sugar, 1 tsp salt, and freshly ground black pepper in a large mixing bowl. Taste for balance – you want a slightly tangy, smooth dressing with a hint of sweetness.
- Toss warm potatoes into the dressing so they absorb flavor while still hot. Use a gentle folding motion to coat without mashing. The warmth helps the mayo potato salad bind and creates a silkier texture.
- Fold in diced celery, red onion, capers, and most of the chives. The celery adds crispness, onion brings a sharp edge, and capers contribute briny contrast to the creamy potato salad.
- Adjust seasoning with additional salt, pepper, or a splash more vinegar if it needs brightness. The dressing should cling to the potatoes with a smooth, spoonable consistency – not soupy, not stiff.
- Chill the salad for at least 1 hour to let flavors marry. Before serving, give it a final stir and top with remaining chives. Aromas should be fresh, with a comforting mayonnaise richness and lively vinegar notes.
Notes
- Potato choice: Yukon Golds hold their shape and have a creamy starch profile ideal for smooth potato salad.
- Make ahead: Flavors deepen overnight, but add crunchy ingredients just before serving to retain texture.
- Texture tweak: For extra silkiness, fold a small amount of warm potato into the dressing and mash slightly, then mix back in.
What Makes This Creamy Potato Salad Special?
- Texture balance: Using warm potatoes folded into the dressing allows gentle absorption of fat, creating a smooth, cohesive mayo potato salad rather than a grainy mix.
- Potato selection: Yukon Golds offer a medium starch profile that breaks down slightly at the edges while holding shape, producing a creamy mouthfeel without becoming mush.
- Emulsification and acid: Dijon mustard and vinegar act as emulsifiers and brighteners, stabilizing the dressing and cutting through richness so the smooth potato salad never feels heavy.
- Layered aromatics: Celery, red onion, chives, and capers add crisp textural contrast and volatile compounds that lift the overall flavor, making each bite interesting.
The Flavor Cast of This Creamy Potato Salad
- 900 g (2 lb) Yukon Gold potatoes: starchy/waxy balance gives creamy texture and intact pieces.
- 240 g (1 cup) mayonnaise: emulsified fat adds silkiness and body to the dressing.
- 60 g (1/4 cup) sour cream: lactic acidity smooths mouthfeel and brightens flavor.
- 30 g (2 tbsp) Dijon mustard: contains mucilage that stabilizes emulsions and adds tang.
- 30 ml (2 tbsp) apple cider vinegar: acetic acid sharpens flavors and preserves color.
- 15 ml (1 tbsp) granulated sugar: balances acidity by supporting sweetness receptors.
- 60 g (1/3 cup) celery, finely diced: cellulose provides crunch and fresh aromatics.
- 50 g (1/4 cup) red onion, finely diced: sulfur compounds deepen savory profile.
- 30 g (2 tbsp) capers, rinsed: saline, briny notes enhance perception of savoriness.
- 12 g (2 tbsp) fresh chives, chopped: delicate allium oils add freshness.
- 10 g (2 tsp) kosher salt: essential for flavor extraction and seasoning.
- 5 g (1 tsp) black pepper, freshly ground: adds volatile terpenes for mild heat.
Kitchen Tools You’ll Need
- Large pot.
- Large mixing bowl.
- Chef’s knife.
- Colander or sieve.
- Measuring cups and spoons.
How to Build Silky, Spoonable Potatoes?
- Cold-start the potatoes: Place cut Yukon Golds in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer. Cooking from cold ensures even heat penetration and prevents the exterior from overcooking while the center is raw.
- Test for doneness: After 12 minutes, gently pierce a piece with a knife – it should slide in with slight resistance, and the edges should be tender. Drain immediately and let them steam off for 5 minutes; this removes excess water and concentrates flavor.
- Make the dressing: Whisk mayonnaise, sour cream, Dijon, apple cider vinegar, sugar, 1 tsp salt, and black pepper until glossy. The dressing should be slightly tangy and pourable – not watery but not stiff.
- Warm-potato technique: Toss warm potatoes with half the dressing; the heat helps the potatoes absorb fats so the salad becomes cohesive. Fold gently to coat without breaking the pieces into mash – you want defined, spoonable chunks with a silky sheen.
- Add texture and aromatics: Fold in celery, red onion, capers, and most of the chives. The crunch and briny hits contrast the creamy base, giving each mouthful a layered sensation and bright finish.
- Chill and re-season: Refrigerate at least 1 hour to let flavors marry. Before serving, stir and taste; adjust with a pinch of salt, a grind of pepper, or a splash of vinegar if the salad needs a lift. The aroma should be fresh, the texture smooth, and the flavor balanced.
Insider Moves: Little Tricks Chefs Use for Foolproof Creaminess
Use warm potatoes
Warm potatoes absorb dressing better, giving you a silky, cohesive, creamy potato salad. If potatoes are cold, the mayo sits on the surface, and the texture feels heavier.
Choose the right potato
Yukon Golds deliver the best compromise between waxy and starchy; they break down slightly at edges for creaminess while keeping chunk integrity for a pleasant bite.
Layer seasonings
Season in stages – salt the cooking water, season the dressing, and taste again after chilling. Small additions of vinegar brighten the whole mix without making it sharp.
Freshness matters
Add crunchy elements like celery and chives just before serving if you want maximum snap. Capers or cornichons can be adjusted to control brininess.
How to Store Creamy Potato Salad?
- Room temperature: Do not leave out for more than 2 hours because mayo-based salads spoil quickly.
- Fridge: Store in an airtight container for up to 4 days; flavors meld and improve overnight.
- Freezing: Not recommended – mayonnaise and sour cream separate when frozen, altering the smooth potato salad texture.
Variations and Substitutions
- Herb-forward: Swap chives for dill and tarragon for a fresh, anise-like lift.
- Eggy classic: Fold in 2-3 chopped hard-boiled eggs for a richer, retro-style mayo potato salad.
- Lighter option: Replace half the mayo with Greek yogurt for tang and fewer calories.
- Smoky twist: Add 60 g (1/2 cup) cooked bacon bits or 1 tsp smoked paprika for savory depth.
Nutrition Information
This creamy potato salad provides moderate protein, potassium from potatoes, and vitamin C.
It is not low in fat due to mayonnaise; gluten-free by ingredient selection. It is not dairy-free unless you swap sour cream for a dairy-free yogurt.
Frequently Asked Questions
Stored in an airtight container, creamy potato salad stays fresh for up to 4 days. Keep it chilled and discard if left at room temperature for over 2 hours.
Yes, make it a day ahead for better flavor. Add delicate crunch like celery just before serving if you want maximum texture.
Swap half the mayo for Greek yogurt to cut fat while keeping a smooth, tangy profile. Taste and adjust salt and vinegar accordingly.
Yukon Golds are ideal for creamy potato salad because they balance starch and moisture, giving a silky result without turning mushy.
