Extra Creamy Potato Salad Recipe
A luxuriously smooth mayo potato salad with tender, slightly waxy potatoes, refreshing aromatics, and a classic tang.
Servings: 4 servings
Calories: 320kcal
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.