The Ultimate Creamy Potato & Egg Salad Everyone Will Ask For

The Ultimate Creamy Potato and Egg Salad

There are some side dishes that simply belong on the summer table, and a really good potato salad is one of them.

This version is creamy without being heavy, with tender Yukon Gold potatoes, plenty of hard-boiled egg, crisp celery, green onion, fresh dill and a tangy Dijon dressing. It is simple, traditional and exactly the kind of recipe that disappears quickly at a barbecue or family gathering.

The secret, I think, is not overcomplicating it. Good potatoes, fresh herbs, eggs and a dressing with just enough tang are really all you need.

Why This Potato Salad Works

Yukon Gold potatoes have a naturally creamy texture but still hold their shape beautifully. Fresh dill gives the salad that unmistakable summer flavour, while Dijon mustard and a little white wine vinegar keep the dressing from tasting overly rich.

And one of my favourite tricks is tossing the potatoes with the dressing while they are still slightly warm. They absorb so much more flavour that way.

Bev’s Test Kitchen Tips

• Cook the potatoes only until fork-tender. Overcooked potatoes can quickly turn a beautiful potato salad into mashed potato salad.
• Fresh dill really does make a difference here.
• Let the salad chill for at least two hours before serving so the flavours have time to come together.
• This is an excellent make-ahead recipe and, in my opinion, tastes even better the next day.

What to Serve With It

This is exactly the kind of side dish I would serve with grilled burgers, ribs, barbecue chicken or fried chicken. It is also perfect for a summer picnic or family gathering.

The Ultimate Creamy Potato and Egg Salad

0.0 from 0 votes

Creamy, comforting and packed with old-fashioned flavour, this is the kind of potato salad that disappears quickly and has everyone asking for the recipe. It’s a perfect make-ahead side dish for summer barbecues, picnics and family gatherings — simple, familiar and always a favourite at the table.

Course: SaladsCuisine: AmericanDifficulty: Easy

Servings

8-10

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

• 8 large hard-boiled and chopped

• 2 celery stalks, finely diced

• 3 green onions, sliced

• 1 tablespoon fresh dill, chopped finely

• 2 teaspoons fresh parsley, chopped (optional)

• Creamy Dijon Dressing

• 1 cup Mayonnaise

• 1/3 cup sour cream

• 2 tablespooms dijon mustard

• 1 teaspoon grainy dijon mustard

• 31/2 teaspoons lemon juice

• 1 tablespoon white wine vinegar

• 1 teaspoon kosher salt

• 1 tablespoon finley chopped fresh dill (or 1 tsp dried)

• 1/2 teaspoon fresh black pepper

Directions

• Cook the potatoes: Place the peeled potatoes cut into bite-size pieces in a large pot and cover with cold, salted water. Bring to a boil and cook until just fork-tender, about 15–20 minutes. Drain well and allow to cool for about 10 minutes.
• Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, grainy Dijon mustard, white wine vinegar, lemon juice, fresh dill, salt and black pepper until smooth and well combined. Taste and adjust the seasoning if needed.
• Assemble the salad: Place the slightly warm potatoes in a large bowl with the chopped hard-boiled eggs, celery, green onions, fresh dill and parsley. Pour the dressing over the salad and gently fold everything together until evenly coated.
• Chill: Cover and refrigerate for at least 2 hours, or overnight for the best flavour.
• Garnish and serve: Before serving, garnish with sliced hard-boiled egg, a light sprinkle of paprika and freshly cracked black pepper.