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Creamy Potato Salad

Extra creamy potato salad with rich dressing made from russet potatoes, hard-boiled eggs, and classic celery-onion relish. The dressing is folded in gently for a smooth, traditional party-salad texture.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Eggs
  • 5 hard-boiled eggs Chopped.
Vegetables and relish
  • 0.5 cup celery Finely diced.
  • 0.25 cup onion Finely diced.
  • 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
  • 0.5 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a pot of water to a boil and add the peeled and cubed russet potatoes; boil until tender, about 12-15 minutes, with a steady simmer and visible fork-tender cubes.
  2. Drain the potatoes and cool them until no longer steaming, about 10 minutes, using a clear surface so you can see steam has stopped.
Combine the salad base
  1. Place cooled potatoes in a large mixing space and add the chopped hard-boiled eggs, finely diced celery, finely diced onion, and sweet pickle relish.
  2. Fold the potato-egg mixture gently until evenly distributed, moving slowly to keep cubes intact and the mixture looking cohesive and creamy-ready.
Make the rich dressing
  1. In a separate container, mix mayonnaise, sour cream, yellow mustard, white vinegar, sugar, salt, and pepper until smooth and glossy, with no streaks left.
  2. Pour the dressing over the potato mixture and fold gently until very creamy, with a uniform pale color coating every cube.
Chill before serving
  1. Cover and refrigerate for at least 2 hours, 120-150 minutes, so the dressing thickens and the salad tastes fully blended.

Notes

For extra creamy texture, cool the potatoes until just warm, not hot, before mixing—this prevents the dressing from loosening. Refrigerate in an airtight container up to 4 days; do not freeze. For a lighter option, swap part of the mayonnaise for Greek yogurt while keeping the sour cream.