How to Make Creamy Potato Salad | The Stay At Home Chef

How to Make Creamy Potato Salad | The Stay At Home Chef
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The Best Creamy Potato Salad has to have the perfect balance of flavor. Not too much mayo, and a whole lot of other delicious flavors are necessary to create the ultimate potato salad recipe everyone will love.

What potatoes are best for potato salad?
Yukon gold and red potatoes are the best kind of potatoes to use to make potato salad. There are other similar varieties that will work as well. You want a potato with a thin skin and waxy flesh. Russet potatoes are not a good option for potato salad as they tend to fall apart.


2 pounds red potatoes, diced
1 pound bacon, cooked and crumbled (optional)
1/2 red onion, diced
4 ribs celery, diced
4 hard boiled eggs, roughly chopped
3/4 cup mayonnaise
¼ cup cider vinegar
1/4 cup minced fresh dill
2 tablespoons sugar
1 tablespoon dijon mustard
1 teaspoon salt
½ teaspoon pepper


1. Bring a large pot of water to a boil over high heat. Add in diced potatoes and cook until tender, 10 to 15 minutes. Drain well and rinse with cold water to cool.

2. In a large mixing bowl, add in cooled potatoes with bacon (optional), onion, celery, and eggs.

3. In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, mustard, salt, and pepper.

4. Pour dressing over potatoes and toss until combined and everything is well coated. Cover and refrigerate at least 2 hours before serving.

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