Simple Creamy Potato Salad

Here is my favorite creamy potato salad recipe, with tender potatoes, crunchy celery, a tangy mayo-based dressing, and fresh chives that bring everything together.

This potato salad is what I bring to every summer barbecue and potluck. It’s the one dish that always disappears first, and I constantly get asked for the recipe. The secret is using both mayonnaise and salad cream for that perfect creamy texture.

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to use waxy potatoes like Yukon Gold, red potatoes, or new potatoes rather than starchy russets. Waxy potatoes hold their shape better after boiling and won’t turn mushy when you mix them with the dressing. Red potatoes are a popular choice because they have a nice creamy texture and you can leave the skin on for extra color and nutrients. If you can only find russet potatoes, just be extra gentle when mixing and maybe slightly undercook them so they stay firmer.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps:

• Potatoes: Any waxy potato works great here – try red potatoes, Yukon golds, or new potatoes. Avoid russets though, as they get too mushy and fall apart in potato salad.
• Salad cream: If you can’t find salad cream (it’s more common in the UK), just use extra mayonnaise or try mixing mayo with a splash of lemon juice and a tiny bit of sugar for a similar tangy taste.
• Mayonnaise: For a lighter version, swap half the mayo with Greek yogurt or sour cream. You can also use all Greek yogurt if you prefer, though the flavor will be tangier.
• Chives: No chives? Green onion tops, fresh dill, or parsley work nicely. You could even use a bit of the onion you’re already using, just chop it finely.
• White pepper: Black pepper is totally fine if you don’t have white pepper – it just adds little black specks, but the taste is pretty much the same.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is overcooking the potatoes, which turns them into mush when you try to mix everything together – aim for fork-tender but still firm, and test them at 7 minutes to avoid going too far.

Another common error is adding the dressing while the potatoes are still warm, which can make them absorb too much liquid and become gummy, so let them cool completely or even chill them in the fridge for 20 minutes first.

Don’t forget to cut your onion into very small pieces so the flavor distributes evenly without overpowering any single bite, and if you find raw onion too sharp, soak the diced pieces in cold water for 5 minutes before adding them.

For the creamiest results, mix gently with a rubber spatula instead of a spoon to keep the potato chunks intact while still coating everything evenly.

What to Serve With Potato Salad?

Potato salad is one of those side dishes that shows up at every summer cookout for a good reason – it pairs perfectly with just about any grilled meat. I love serving it alongside burgers, hot dogs, or BBQ chicken, where the creamy, tangy flavors balance out the smoky char from the grill. It’s also great with fried chicken or pulled pork sandwiches for a more filling meal. If you’re keeping things simple, just add some corn on the cob and coleslaw to round out your plate, and you’ve got yourself a classic picnic spread.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. Since it has mayo in it, you’ll want to make sure it stays cold the whole time. I always make mine the night before a barbecue so the flavors have time to meld together.

Serve: This salad is best served cold or at room temperature. If you’re taking it to a picnic or potluck, keep it in a cooler with ice packs until you’re ready to eat. Don’t leave it sitting out for more than 2 hours, especially on hot days.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 10-14 g
• Fat: 65-75 g
• Carbohydrates: 80-95 g

Ingredients

For the salad:

• 5 potatoes (peeled and cut into 1-inch cubes)
• 1/2 onion (finely diced into 1/4-inch pieces)
• 8 tbsp mayonnaise (I prefer Hellmann’s for the best consistency)
• 4 tbsp salad cream
• 1/2 tsp Dijon mustard
• 1/4 cup finely chopped celery
• 1/4 tsp white pepper
• 1/2 teaspoon salt

For the garnish:

• 1 tbsp chives
• black pepper (freshly ground preferred for more flavor)

Step 1: Prepare Potatoes for Cooking

• 5 potatoes

Peel the potatoes and cut them into uniform 1-inch cubes—this ensures even cooking so all pieces are tender at the same time.

As you finish cutting, place the cubes directly into a pot of cold water to prevent oxidation and browning.

Step 2: Prep the Remaining Ingredients

• 1/2 onion
• 1/4 cup finely chopped celery
• 8 tbsp mayonnaise
• 4 tbsp salad cream
• 1/2 tsp Dijon mustard
• 1/2 teaspoon salt
• 1/4 tsp white pepper
• 1 tbsp chives
• black pepper

While the potatoes cook, prepare your remaining components: finely dice the onion into 1/4-inch pieces, finely chop the celery, and measure out the mayonnaise, salad cream, Dijon mustard, salt, white pepper, and chives.

This mise en place keeps you organized and ready to assemble quickly once the potatoes finish cooking.

Step 3: Cook and Cool the Potatoes

• potatoes from Step 1

Bring the pot of potatoes to a boil over medium-high heat, then reduce to medium and simmer for 7-9 minutes until the potatoes are just fork-tender—they should break easily but not fall apart.

Drain them in a colander and spread them on a clean kitchen towel or plate to cool to room temperature.

I like to let them cool completely before mixing; this prevents the mayo from breaking down and keeps the salad creamy rather than greasy.

Step 4: Build the Creamy Dressing

• 8 tbsp mayonnaise
• 4 tbsp salad cream
• 1/2 tsp Dijon mustard
• 1/2 teaspoon salt
• 1/4 tsp white pepper

In a large bowl, whisk together the mayonnaise, salad cream, Dijon mustard, salt, and white pepper until smooth and well combined.

This creates your flavor base and ensures the mustard and seasonings are evenly distributed throughout the dressing before the potatoes are added.

Step 5: Combine and Season

• cooled potatoes from Step 3
• creamy dressing from Step 4
• 1/2 onion
• 1/4 cup finely chopped celery
• black pepper

Add the cooled potatoes from Step 3 to the dressing along with the diced onion and chopped celery.

Gently fold everything together until the potatoes are evenly coated, being careful not to break them apart.

Taste the salad and adjust seasoning with additional salt, white pepper, or freshly ground black pepper as needed.

Step 6: Finish and Serve

• 1 tbsp chives
• black pepper

Transfer the potato salad to a serving dish and top with fresh chives and a generous grind of black pepper just before serving.

I find that adding the chives at the last moment keeps them bright and fresh rather than wilting into the salad.

Simple Creamy Potato Salad

Delicious Simple Creamy Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 975

Ingredients Method

Ingredients

  

For the salad

• 5 potatoes (peeled and cut into 1-inch cubes)
• 1/2 onion (finely diced into 1/4-inch pieces)
• 8 tbsp mayonnaise (I prefer Hellmann's for the best consistency)
• 4 tbsp salad cream
• 1/2 tsp Dijon mustard
• 1/4 cup finely chopped celery
• 1/4 tsp white pepper
• 1/2 teaspoon salt

For the garnish

• 1 tbsp chives
• black pepper (freshly ground preferred for more flavor)

Method

 

1. Peel the potatoes and cut them into uniform 1-inch cubes—this ensures even cooking so all pieces are tender at the same time. As you finish cutting, place the cubes directly into a pot of cold water to prevent oxidation and browning.
2. While the potatoes cook, prepare your remaining components: finely dice the onion into 1/4-inch pieces, finely chop the celery, and measure out the mayonnaise, salad cream, Dijon mustard, salt, white pepper, and chives. This mise en place keeps you organized and ready to assemble quickly once the potatoes finish cooking.
3. Bring the pot of potatoes to a boil over medium-high heat, then reduce to medium and simmer for 7-9 minutes until the potatoes are just fork-tender—they should break easily but not fall apart. Drain them in a colander and spread them on a clean kitchen towel or plate to cool to room temperature. I like to let them cool completely before mixing; this prevents the mayo from breaking down and keeps the salad creamy rather than greasy.
4. In a large bowl, whisk together the mayonnaise, salad cream, Dijon mustard, salt, and white pepper until smooth and well combined. This creates your flavor base and ensures the mustard and seasonings are evenly distributed throughout the dressing before the potatoes are added.
5. Add the cooled potatoes from Step 3 to the dressing along with the diced onion and chopped celery. Gently fold everything together until the potatoes are evenly coated, being careful not to break them apart. Taste the salad and adjust seasoning with additional salt, white pepper, or freshly ground black pepper as needed.
6. Transfer the potato salad to a serving dish and top with fresh chives and a generous grind of black pepper just before serving. I find that adding the chives at the last moment keeps them bright and fresh rather than wilting into the salad.