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Creamy Potato Salad

Creamy potato salad with rich dressing and classic mix-ins, made with cubed russet potatoes and chopped hard-boiled eggs. The dressing of mayonnaise, sour cream, mustard, vinegar, sugar, plus salt and pepper creates an ultra-creamy, smooth texture after chilling.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and add-ins
  • 3 lb russet potatoes
  • 5 hard-boiled eggs Use eggs that are fully hard-boiled.
  • 0.5 cup celery Finely dice to match the potato pieces.
  • 0.25 cup onion Finely dice.
  • 0.25 cup sweet pickle relish
Creamy dressing
  • 1.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of salted 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 when the potatoes are done.
  2. Drain the potatoes and spread them on a sheet pan to cool until no longer hot, about 10-15 minutes. The surface should look matte, not steaming.
Mix the potato salad base
  1. In a large bowl, combine cooled potatoes with chopped hard-boiled eggs, finely diced celery, finely diced onion, and sweet pickle relish. Fold gently until the add-ins are evenly distributed.
Make the rich dressing
  1. Whisk mayonnaise, sour cream, yellow mustard, white vinegar, sugar, salt, and pepper until smooth and glossy. The mixture should look uniform with no mustard streaks.
  2. Pour the dressing over the potato mixture and fold gently until very creamy and thoroughly coated. Stop folding when no dry potato pockets remain.
Chill before serving
  1. Cover and refrigerate for at least 2 hours before serving. The salad should be cold throughout and hold its creamy texture.

Notes

For the smoothest texture, cool the potatoes completely before combining so the dressing doesn’t thin out. Store covered in the refrigerator up to 4 days; freezer is not recommended due to the mayo-and-sour-cream emulsion. For a lighter option, replace half the mayonnaise with plain Greek yogurt while keeping the same proportions of mustard and vinegar.