This creamy potato salad brings together soft potatoes, hard-boiled eggs, and crunchy pickles. It’s rich, tasty, and perfect for gatherings or a simple family meal!
I love making this salad ahead of time. It tastes even better after a few hours in the fridge, and who doesn’t enjoy a dish that gets better with time? 😄
Key Ingredients & Substitutions
Potatoes: Use red or yellow potatoes for creaminess and flavor. If you’re looking for a bit more texture, you can substitute with Yukon Gold potatoes or even use sweet potatoes for a twist!
Eggs: They add creaminess and protein. If you want to skip them, try using chickpeas or drained silken tofu for a similar texture.
Mayonnaise: Traditional for this recipe, but Greek yogurt is a healthier alternative that adds a tangy flavor. You can also find vegan mayonnaise if you prefer a plant-based option.
Dijon Mustard: This gives a nice zing. If you don’t have it, yellow mustard or even a bit of horseradish can work for a different kind of kick.
Dill Pickles: They provide crunch and a tangy flavor. If you don’t like pickles, try using chopped olives or capers for a similar salty touch.
How Can I Cook Perfectly Tender Potatoes?
Cooking the potatoes properly is essential for a great potato salad. Overcooked potatoes can become mushy, while undercooked can be hard to chew. Here’s how I do it:
- Start by cutting the potatoes into even cubes. This ensures they cook at the same rate.
- Cover them with cold water in a pot and add a pinch of salt for flavor.
- Bring to a boil, then lower to a gentle simmer. Cook for about 10-12 minutes. They should be tender but not falling apart.
How to Make Creamy Potato Salad with Eggs & Pickles
Ingredients You’ll Need:
For the Salad:
- 4 medium-sized potatoes (red or yellow)
- 4 large eggs
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup dill pickles, diced
- ½ cup red onion, finely chopped
- ¼ cup celery, finely chopped
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This creamy potato salad recipe requires about 20 minutes of prep time and 30 minutes of cooking time. After combining everything, let the salad chill in the fridge for at least 1 hour before serving. In total, you’ll need around 1 hour and 50 minutes to enjoy this delicious dish!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing and peeling the potatoes. Cut them into bite-sized cubes so they’ll cook evenly. Place the cubed potatoes in a large pot and cover them with water. Bring this to a boil and cook the potatoes for about 10-12 minutes, until they’re tender but not mushy. Once cooked, drain the potatoes and set them aside to cool.
2. Cook the Eggs:
While the potatoes are cooking, grab another pot and place the eggs in it. Cover the eggs with water and bring it to a boil. After it starts boiling, cover the pot, remove it from the heat, and let it sit for 10-12 minutes to cook the eggs through. Once they’re done, transfer the eggs to an ice bath (a bowl of cold water) to cool down quickly. After cooling, peel and chop the eggs into small pieces.
3. Mix the Dressing:
In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir well until it’s smooth and creamy. This is the tasty dressing that will give your salad loads of flavor!
4. Combine All Ingredients:
Now, it’s time to add the cooled potatoes and chopped eggs into the bowl with the dressing. Toss in the diced dill pickles, finely chopped red onion, celery, and parsley. Gently fold everything together until well combined, being careful not to mash the potatoes.
5. Adjust and Chill:
Give your potato salad a taste and adjust the seasoning with more salt or pepper, if needed. Once you’re happy with the flavor, cover the bowl and refrigerate the salad for at least 1 hour. This helps the flavors meld together beautifully!
6. Serve and Enjoy:
After chilling, your creamy potato salad is ready to serve as a side dish. Scoop it into a bowl, enjoy it chilled, and delight in every creamy bite!
Can I Use Different Types of Potatoes?
Absolutely! You can use any variety of potatoes, but waxy potatoes like red or yellow are preferred for their creamy texture. If you want a different flavor, try using Yukon Gold potatoes for a buttery taste or even sweet potatoes for a twist!
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, Greek yogurt works well as a substitute for mayonnaise. It adds creaminess and a bit of tang. For a dairy-free option, vegan mayonnaise or mashed avocado can also be used. Just keep in mind that this will slightly alter the flavor!
How Long Can I Keep Leftover Potato Salad?
Leftover potato salad can be stored in an airtight container in the fridge for up to 3-5 days. Just make sure to give it a good stir before serving again, as the ingredients might settle or separate.
Can I Add Other Vegetables?
Definitely! Feel free to experiment with other vegetables like bell peppers, carrots, or even peas for added color and crunch. Just make sure to chop them finely so they blend well with the creamy mixture.
