Creamy Russet Potato Salad
This Creamy Russet Potato Salad is smooth, tangy, and comforting. Tender russet potatoes are tossed in a rich dressing made with mayonnaise, Greek yogurt, and Dijon mustard, then layered with crunchy celery, onions, and a hint of fresh herbs. Perfect for picnics, BBQs, or a Mediterranean-style family dinner.
⏱️ Time
Prep time: 15 minutes
Cook time: 20 minutes
Chill time: 30 minutes
Total time: 1 hour
Servings: 6
Ingredients
For the Salad
2 ½ lbs russet potatoes, peeled and cut into bite-sized cubes
3 large eggs (optional, for extra creaminess & protein)
2 celery ribs, diced
½ cup red onion, finely diced
2 green onions, sliced
2 tbsp fresh parsley, chopped
Salt & pepper, to taste
For the Dressing
½ cup mayonnaise
½ cup plain Greek yogurt (or more mayo for classic style)
1 tbsp Dijon mustard (or yellow mustard for a milder flavor)
1 tbsp apple cider vinegar (or white wine vinegar)
1 tsp honey (optional, balances tang)
½ tsp garlic powder
½ tsp paprika (plus extra for garnish)
Instructions
1. Cook the Potatoes
Place potato cubes in a large pot of cold salted water.
Bring to a boil, then reduce heat and simmer for 10–12 minutes until just fork-tender.
Drain and let cool slightly.
2. Cook the Eggs (if using)
In a small saucepan, cover eggs with cold water. Bring to a boil, then simmer for 10 minutes.
Drain, cool in ice water, peel, and chop.
3. Make the Dressing
In a bowl, whisk together mayonnaise, Greek yogurt, mustard, vinegar, honey, garlic powder, paprika, salt, and pepper.
4. Assemble the Salad
In a large mixing bowl, combine potatoes, celery, red onion, green onion, and eggs.
Gently fold in the dressing until well coated.
5. Chill & Serve
Cover and refrigerate at least 30 minutes to let flavors meld.
Garnish with paprika and parsley before serving.
Notes & Tips
Texture tip: Don’t overcook the potatoes or they’ll turn mushy.
Make ahead: Best prepared a few hours before serving for maximum flavor.
Mediterranean twist: Add Kalamata olives, capers, or a squeeze of lemon juice.
Egg-free option: Simply omit the eggs still creamy and delicious.
Frequently Asked Questions
Q: Can I use another type of potato?
A: Yes! Yukon Golds hold their shape well, but russets give the creamiest texture.
Q: How long does it last in the fridge?
A: Up to 4 days in an airtight container. Stir gently before serving.
Q: Can I make it lighter?
A: Replace half the mayo with more Greek yogurt and skip the eggs if desired.
Nutritional Information
Calories: 290
Protein: 8g
Fat: 13g
Carbs: 34g
Fiber: 3g
Sugar: 3g
Sodium: 350mg