Creamy Potato Salad

Creamy potato salad made with red potatoes or Yukon Gold potatoes, hard boiled eggs (optional), and a simple creamy dressing. This easy versatile recipe has been a favorite for years, a staple recipe and a crowd pleaser. No barbecue, pool party, cookout or picnic is complete without a giant bowl of potato salad – and this creamy loaded one is sooooooo good! What’s not to love about tender, creamy potatoes fully loaded with bacon and green onions in a dressing combination of sour cream, parsley, dill, green onions, and shallots which create a fabulous ranch flavor / dill pickle flavour which makes this creamy potato salad irresistible. My go-to recipe for classic, creamy, zesty, creamy potato salad - a great side dish. You will enjoy every bite!!

What’s in this creamy potato salad recipe

I love a creamy potato salad as much as I love a mayo less potato salad - both make amazing sides! This creamy potato salad is quite versatile and easy to make. There are plenty of versions out there and this is my favourite - its loaded with the things I love - here is a list of of what you will need to make this creamy potato salad along with some substitution suggestions:

• POTATOES: I like to use Yukon gold potatoes or red skin potatoes but any waxy potatoes will work well. I like to peel and chop mine beforehand because its faster but you can boil them whole and allow them to cool and peel and chop them after they have cooled. Feel free to use baby potatoes, new potatoes or baby fingerling potatoes - unpeeled and halved is how I prep new potatoes for this potato salad.
• SHALLOTS & GREEN ONIONS: Add nice flavor to the salad and goes so well with the dressing. Feel free to use red onion or white onion instead of the shallots and chives instead of the green onions.
• FRESH HERBS: I used parsley and dill for this recipe. However, you can add other herbs or herbs of your choice like cilantro, basil, mint or thyme or tarragon as well.
• MAYONNAISE: Mayonnaise provides the creamy base of the dressing and binds all of the ingredients together, helps prevent them from separating. Feel free to use regular mayo which is tangy and rich or Miracle Whip which is sweeter - feel free to use whichever one you prefer but I always go for the classic savoury creamy mayo in mine.
• SOUR CREAM:t It adds a fabulous tanginess to the dressing. Its a wonderful addition but if you prefer yoghurt to sour cream you could definitely use that as a substitute. I know some recipes call for buttermilk - feel free to add some to this potato salad for extra tang in place of the sour cream
• LEMON JUICE: Freshly squeezed Lemon juice is what I prefer to use but feel free to use white vinegar, red wine vinegar, or apple cider vinegar instead.
• BACON & EGG: Do I have to put eggs in potato salad? Both the eggs and bacon are completely optional but I recommend both the bacon for obvious reasons and the eggs because they add even more creamy luxurious texture to this potato salad
• CELERY & PICKLES: the pickles add some briny goodness or sweetness if you are using sweet pickles and celery adds some crunch - both are optional. You can also use sweet pickle relish
• MUSTARD: I like to use a combination of dijon mustard and whole grainy mustard - feel free to use any type of mustard you like
  
  

How to make this creamy potato salad

1. PREPARE POTATOES: Start by washing the potatoes and if you’re using baby potatoes, simply cut them in half. If using larger potatoes peel and cut them into 6-8 pieces.
2. COOK POTATOES: Cook them in salty water until fork tender and drain. Drain and allow to cool while making dressing.
3. PREP THE SAUCE/DRESSING: In a large bowl whisk together the dressing ingredients (mayonnaise, mustard, pickles and their juice, shallots, remaining scallions and capers, parsley, dill, and lemon juice)
4. TOSS EVERYTHING TOGETHER: Add the cool potatoes and bacon and gently toss to combine.
5. SEASON: Taste and season with salt and pepper, to taste. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
6. CHILL: Serve right away if you wish but for best results chill for 1-3 hours, or overnight. Garnish with remaining green onions and bacon before serving
   
   

What can you add to potato salad?

There are so many flavor possibilities and combinations for potato salad. Here are some ideas to get you started:

• Hot Sauce
• Red Pepper Flakes
• Cheddar cheese
• Blue Cheese Crumbles
• Corn
• Other add-ins: mix and match from, Kalamata olives, avocados, artichokes, radishes, sundried tomatoes, etc.
• Use different seasonings: you can season the potato salad with virtually any spice blend such as Italian seasonings, Cajun seasoning, Old Bay seasoning, Everything Bagel seasoning etc.
• Make it vegan: Just swap in your favorite vegan mayo to make this a vegan potato salad recipe.
  
  

What type of potatoes to use for the best potato salad?

You want waxy potatoes which hold their shape when they’re cooked and keep their firm texture in the salad when you chop them up and toss them with dressing. My favorites are any variety of new potatoes, Yukon gold, red skin potatoes, or fingerling potatoes. You can definitely us baby potatoes, new potatoes or fingerling potatoes too. For these I tend to leave the skin on and just halve them before boiling them. Starchy potatoes like Russets should be avoided for potato salad. They are starchy, thick-skinned and will fall apart during the cooking process. Instead, Russet potatoes are ideal for mashed potatoes.

How long to boil red potatoes for potato salad?

Depending on their size, boil the potatoes in a large pot of water for 15-20 minutes or until the tines of a fork easily slide out of the potato when pierced. They should be just fork tender. Also if you are keeping skins on look for the skins to begin to slightly crack and break away. Here are some more TIPS for cooking potatoes for potato salad:

• Can you overcook potatoes for potato salad? Yes absolutely. Don’t overcook the potatoes, as they will fall apart and become mushy with the dressing.
• Do you put potatoes in cold water after boiling for potato salad? Some people say yes and some say no. Running them under cold water or placing them in an ice bath cools down the potatoes instantly so they stay perfectly fork tender and not mushy or crumbly. There is potential of overcooking them if they are left to steam and cool on their own after draining them of hot water.
• Is it better to boil potatoes whole or cut up for potato salad? That is really up to you. Ideally leaving them whole is much better as they cook more consistently but cutting them up prior to simmering them really saves time - the smaller potatoes cook much faster than whole potatoes. Cut potatoes have the potential of being overcooked owaterlogged. Feel free to use whatever method you prefer though. I use both methods.
• Cook potatoes starting in a pot of cold water for even cooking and prevent mushy potatoes. Choose a nice waxy potato over a starchy one, as they tend to fall apart. If you add the potatoes to boiling water, the outsides will cook immediately and be mushy by the times the insides are tender. By bringing the potatoes to a boil with the water, they cook evenly to perfectly melt in your mouth consistency.
• Make sure the potatoes have not sprouted and are not wrinkly, green or old. You have to use fresh, ripe, waxy potatoes.
• Smaller or medium size potatoes work well for this recipe
• Should you boil the potatoes with or without the skin? Either method works well. I like to peel the potatoes after they have cooked and cooled because the skin comes off so easily.
• For The BACON: Cook the bacon over low heat for a little longer than you typically would. You want the bacon nice and crispy – think bacon bits!
  
  

Storage & Make Ahead

• How long Can Creamy potato Salad Last outdoors or out of the fridge If you plan on serving this creamy potato salad at an outdoor gathering I recommend keep it in the refrigerator or cooler until right before serving. It is not recommended to eat creamy potato salad that has been sitting out or at room temperature for oner two hours, even less depending on how warm it is outdoors.
• How long can I store Potato Salad In the Fridge? Potato salad should always be stored in the fridge in an airtight container. When properly stored, it’s good for up to 3-5 days, but at its best within the first 24 hours.
• Can I Make Potato Salad Ahead of Time? Yes this creamy potato salad can be made 24 hours ahead of time or stages of it can be prepped in advance. Here’s how:

1. Make the entire salad ahead of time: make the potato salad the night before. Store potato salad in an airtight container in the refrigerator. If you prefer your bacon to be crispy I recommend not adding it to the salt ahead of time. Add it to the salad before serving.
2. Cook potatoes ahead of time: you can cook the potatoes ahead of time and keep them in the fridge. Store cooled, drained potatoes in the airtight container in the refrigerator for up to 2 days.They may turn brown slightly because of oxidization, the flavour will be the same, but to prevent that you can toss them some lemon juice.
3. Cook bacon ahead of time: cook and crumble the bacon, then transfer bacon bits to an airtight container; refrigerate for up to 48 hours before using.
4. Make Dressing ahead of time: whisk all of the dressing ingredients together (mayonnaise, mustard, pickles and their juice, shallots, remaining scallions and capers, parsley, dill, and lemon juice) and store in the refrigerator for up to 48 hours before using.