Creamy Dreamy Potluck Potato Salad
Potluck Favorite Side Dishes.
The perfect creamy potato salad for your next potluck. A classic, crowd-pleasing side dish that's always a hit.
I remember making this in my grandmother’s kitchen. The windows would be open, letting in that warm summer air. The quiet sounds of chopping celery, the smell of fresh dill. She taught me to pour the dressing over the potatoes while they’re still a little warm. It’s a small thing, but it makes all the difference. Now, every time I make it for a neighborhood block party or a family get-together, that feeling comes right back. And honestly, seeing the bowl completely empty at the end of the day is the best compliment there is.
Why This Will Be Your Favorite Potluck Dish
- •It’s the ultimate comfort food, loved by kids and adults alike.
- •The dressing is perfectly creamy and tangy, never bland.
- •It can be made ahead, which is a lifesaver for party prep.
- •The texture is wonderful—tender potatoes, crunchy celery, and creamy dressing.
- •It travels well and holds up beautifully on a buffet table (just keep it cool!).
My best friend always says, 'I don't care what else is there, as long as you bring the potato salad.' It’s become such a signature. It really does taste like a hug in a bowl, and it’s just one of those potluck side dishes that never fails.
Essential Ingredient Guide
- Yukon Gold Potatoes: These are my favorite for potato salad. They're waxy enough to hold their shape but still have a lovely creamy texture. Red potatoes are a good second choice.
- Good-Quality Mayonnaise: This is the base of your dressing, so use one you really love the taste of. It makes a huge difference in the final flavor.
- Fresh Dill: Please, use fresh if you can! The bright, grassy flavor is what makes this salad sing. Dried dill just isn't the same.
- Apple Cider Vinegar: A little bit of acid cuts through the richness of the mayo and brightens everything up. A splash of pickle juice works well too!
Complete Cooking Process
- First, get your potatoes and eggs cooking. Boil them in separate pots until perfectly tender.
- Cool the eggs in an ice bath. This makes them so much easier to peel.
- Drain the potatoes and let them cool just a little bit. We want them warm, not hot.
- While things are cooking, you can prep the rest. Finely chop your celery, red onion, and fresh herbs.
- In a bowl, whisk together all the dressing ingredients. Give it a taste. This is your chance to adjust it to be perfect for you.
- Gently toss the warm potatoes with about half the dressing. This is the secret step!
- Add in the chopped eggs, celery, and onion.
- Pour over the rest of the dressing and gently fold it all together. Be gentle—we don't want mashed potato salad.
- Now, the hard part: let it chill. It needs at least two hours in the fridge for the flavors to really come alive.
Your Questions, Answered
→Can I make this potato salad the day before?
Yes, absolutely! In fact, I think it tastes even better the next day. The flavors have more time to meld together. Just give it a gentle stir before serving.
→What are the best potatoes to use?
I always reach for Yukon Golds because they hold their shape well and have a creamy texture. Waxy potatoes like red potatoes or new potatoes are also great choices.
→Can I leave out the eggs?
Of course. If you're not a fan of eggs, simply omit them. The salad will still be delicious and creamy.
→How do I keep my potato salad from getting watery?
Make sure to drain your potatoes really well after cooking. Also, dressing them while they are still a bit warm helps them absorb the dressing, which prevents it from pooling at the bottom.
Creamy Dreamy Potluck Potato Salad
A classic, creamy potato salad recipe that's the perfect potluck side dish for any gathering. This crowd-pleasing recipe is guaranteed to impress and will be the first bowl to come back empty!
Timing
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes, plus 2 hours chilling
Recipe Details
Ingredients
For the Salad
- 013 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 026 large eggs
- 031 cup celery, finely chopped
- 041/2 cup red onion, finely chopped
- 05Salt for boiling water
For the Creamy Dressing
- 011 1/2 cups good-quality mayonnaise
- 022 tablespoons Dijon mustard
- 031 tablespoon apple cider vinegar
- 041/4 cup fresh dill, chopped
- 052 tablespoons fresh chives, chopped
- 061 teaspoon salt, or to taste
- 071/2 teaspoon black pepper
- 081/2 teaspoon sugar (optional, to balance flavors)
Instructions
Place the cubed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil and cook for 10-15 minutes, or until the potatoes are just tender when pierced with a fork. Be careful not to overcook them.
While the potatoes cook, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then immediately turn off the heat, cover, and let stand for 10-12 minutes. Drain and place in an ice bath to cool completely before peeling and roughly chopping.
Drain the cooked potatoes well and transfer them to a large mixing bowl. Let them cool slightly for about 10 minutes.
In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, chives, salt, pepper, and optional sugar until smooth.
Pour about half of the dressing over the still-warm potatoes and gently toss to coat. The warm potatoes will absorb the dressing beautifully.
Add the chopped hard-boiled eggs, celery, and red onion to the bowl. Pour the remaining dressing over everything.
Gently fold all the ingredients together until everything is evenly coated. Try not to mash the potatoes.
Taste and adjust seasoning if needed. You might want a little more salt or pepper.
Cover the bowl and refrigerate for at least 2 hours before serving. This allows the flavors to meld together. Serve chilled, garnished with a little extra fresh dill.
Notes & Tips
- 1Feel free to add other ingredients like sweet pickles, bell peppers, or capers.
- 2If you prefer a tangier dressing, you can use sour cream or Greek yogurt for half of the mayonnaise.
- 3For easy transport to a potluck, pack it in a chilled cooler.
Tools You'll Need
- •Dress the potatoes while they are still warm. They'll absorb the flavor of the dressing so much better.
- •Don't overcook the potatoes! You want them tender, not mushy.
- •Let the salad chill for at least two hours. This is non-negotiable for the best flavor.
- •Taste and adjust the seasoning right before you serve it. It might need a little more salt after chilling.