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Creamy Potato Salad
A classic and comforting side dish made with tender potatoes, creamy dressing, eggs, herbs, and simple seasonings. It’s rich, smooth, and perfect for picnics, BBQ plates, lunch bowls, and family dinners. This version is extra creamy but still fresh, thanks to a balance of tangy mustard and lemon.
Total Time
Prep: 15 minutes
Cook: 15 minutes
Cooling Time: 20 minutes
Total: 50 minutes
Servings: 4–6
Ingredients
For the potatoes
2 lbs (900 g) potatoes (Yukon gold, Russet, or red potatoes)
1 tsp salt (for boiling water)
For the creamy dressing
½ cup mayonnaise
¼ cup Greek yogurt or sour crea
2 tsp yellow mustard or Dijon
1 tbsp lemon juice
1 tbsp vinegar (apple cider or white)
1 tsp sugar (optional, balances acidity)
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper to tast
Add-ins
2–3 hard-boiled eggs, chopped
½ cup celery, finely chopped
¼ cup red onion or green onions, finely chpped
2 tbsp fresh parsley or dill
Paprika for garnish (optional)
Instructions
1. Boil the Potatoes
1. Peel potatoes if desired; cut into medium cubes
2. Add to a pot, cover with water, and add 1 tsp salt.
3. Bring to a boil, then reduce heat and simmer 10–12 minutes until fork-tender.
4. Drain and let cool for 15–20 minutes.
2. Prepare the Creamy Dressing
In a mixing bowl, whisk together:
Mayonnaise
Greek yogurt or sour crea
Mustard
Lemon juice
Vinegar
Garlic powder
Onion powder
Salt & peppe
Taste and adjust seasoning
3. Combine Everything
1. Add cooled potatoes to a large bowl.
2. Add chopped eggs, celery, onion, and fresh herbs
3. Pour the creamy dressing over the top
4. Gently fold with a spatula until fully coated and smooth.
5. Sprinkle with paprika for color.
4. Chill
Refrigerate at least 30 minutes for flavors to blend (1–2 hours is best).
Serve Wi
Grilled chicken or steak
BBQ plates
Sandwiches & wraps
Picnic meals
Rice bowls for a creamy side
Q&A Secti
Q1: Can I make this potato salad ahead of time?
Yes! It tastes even better after chilling 4–12 hours.
Q2: Can I make it without eggs
Absolutely. Just skip them—everything else stays the same.
Q3: What’s the best potato to use?
Yukon Gold or red potatoes because they stay firm. Russet works but can get softer
Q4: How long does it last in the fridge?
Up to 3 days stored in an airtight container.
Q5: How do I make it extra creamy
Add
2 more tablespoons mayo
1 tablespoon sour cream
Mix gently so potatoes stay whol
Q6: Can I add pickles?
Yes! Add ¼ cup diced pickles or relish for tang