Creamy Potato Salad

5 from 2 votes

This Creamy Potato Salad recipe is so flavorful and the perfect side dish! Made with soft-cooked potatoes, hard-boiled eggs and a delicious dill dressing.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American

Keyword: Creamy Potato Salad

Servings:

Calories: 500kcal

Author: Jill

Ingredients

6 red potatoes peeled and chopped
3 hard boiled eggs chopped
1 cup mayonnaise
1/2 cup sour cream
1/3 cup diced onion
1/3 cup dill pickle relish
1 Tablespoon Dijon Mustard
1 Tablespoon milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dill weed

Instructions

In a large saucepan over medium high heat, bring the potatoes to boil and cook until tender, but still firm, around 13 minutes. Drain and place in large mixing bowl; add the chopped cooked eggs.
Combine the following ingredients in a bowl: mayonnaise, sour cream, onion, relish, mustard, milk, salt, pepper, garlic powder, dill weed, mix well.
Pour dressing over the potatoes and eggs. Gently mix to combine well. Store in the refrigerator. Best eaten if it’s left to cool in fridge a few hours before serving.

Notes

You can easily substitute russet potatoes in place of red.
Make sure you do not overcook the potatoes or they will become mushy and not hold up. Also, make sure to not undercook the potatoes, or they will be hard when you bite. Just boil until the fork slips into the potatoes, but doesn’t tear all the way through.
If possible, make potato salad a day before you plan on serving it. This will allow the flavors to have time to blend together.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
If the potato salad becomes dry after storing it in the refrigerator, you can add some milk to make it more creamy. Start with a Tablespoon at a time, stir, and then repeat if necessary to the desired consistency.

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