Creamy Homemade Potato Salad
Creamy, homemade, and loaded with flavor! This classic potato salad is packed with tender potatoes, hard-boiled eggs, crunchy celery, pickles, and a rich, tangy dressing. Perfect for BBQs, picnics, holidays, or an easy family side dish.
Ingredients
- 2 ½ pounds potatoes, peeled and cut into bite-size cubes
- 4 large eggs
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- 2 tablespoons chopped dill pickles
- 1 tablespoon pickle juice
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1–2 tablespoons chopped fresh parsley or dill, optional
Instructions
- Cook the potatoes:
Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce the heat and cook for about 8–12 minutes, or until the potatoes are tender but still firm enough to hold their shape. - Drain and cool:
Drain the potatoes well and let them cool for several minutes. For the best texture, don’t overcook them. - Cook the eggs:
Place the eggs in a saucepan, cover with water, and bring to a boil. Remove from the heat, cover, and let sit for about 10–12 minutes. Transfer the eggs to ice water, cool completely, peel, and chop. - Make the creamy dressing:
In a large bowl, whisk together the mayonnaise, mustard, pickle relish, pickle juice, vinegar, garlic powder, onion powder, paprika, salt, and black pepper. - Combine everything:
Add the cooled potatoes, chopped eggs, celery, red onion, and pickles to the dressing. Gently fold everything together until the potatoes are evenly coated. Be careful not to mash the potatoes. - Chill:
Cover and refrigerate for at least 1–2 hours before serving. Chilling allows all the flavors to blend together. - Finish and serve:
Sprinkle the top with paprika and a little fresh parsley or dill. Serve cold and enjoy!
Tip
For an extra-creamy potato salad, reserve a little dressing and stir it in just before serving. The potatoes absorb some of the dressing while chilling, making this trick perfect for keeping the salad creamy.