The Best Creamy Potato Salad ever is just mere minutes away. Potato Salad is the quintessential cookout side dish if there ever was one. Creamy potatoes, a tangy sauce, and bright, fresh flavors make this potato salad recipe the best one you’ll ever have. Make it and be the star of your next BBQ or cookout!
Let’s get started!
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creamy potato salad ingredients
- Baby Red Potatoes
- Mayonnaise
- Whole Grain Mustard
- Red Onion
- Dill Relish
- Capers
- Dried Dill
- Lemon
- Kosher Salt
- Fresh Ground Pepper
how to make creamy potato salad
I hope you’re ready to be very popular at the next bbq or cookout, because once you make this creamy potato salad recipe, you’re gonna have a lot more friends.
First, grab a pot. We’ve got to boil the potatoes until tender. I choose baby red potatoes so I minimize the prep work. I just rinse them off and into the pot they go.
While the potatoes cook, let’s work on the potato salad sauce. The base is made from mayonnaise and whole grain mustard. I love the texture of whole grain mustard, but use whatever kind you have. Add both the mayo and mustard to a large mixing bowl.
Next, toss in some red onion, dill relish, chopped capers, dried dill, and lemon juice and mix. Set this aside and let’s tend to those potatoes.
Once the potatoes are fork tender, and this means a fork goes in and out super easy, remove from the heat and drain. This part is important. Make sure you let the potatoes steam away any excess moisture. Let them hang out in the colander a few minutes to make sure this happens.
Now that the potatoes are dry, pour them directly into the bowl with the sauce. Start breaking the potatoes into bite sized chunks with a fork. Continue this until the potatoes are broken down a bit and the sauce is evening distributed.
You can serve the potato salad warm or cold. I like to have mine cold and I think it tastes better the next day!
potato salad variations
One of the many wonderful things about potato salad is that you don’t have to use exact measurements and there are infinite variations. If you’re looking to change things up a bit, think about the following:
- My family loves olives. Throw in a cup of chopped olives to add a wonderful, briny tang.
- If crunch is what you love, toss in some chopped celery or radish. Sweet bell peppers would be both beautiful and crunchy!
- Diced jalapeños (or even pickled jalapeños) would give a little heat for those who love a little kick.
- Hard-boiled eggs are also a classic potato salad add-in.
As always, make this recipe your own. Cooking should be fun and it should be about making what you love. Just let me know if you stumble onto something amazing. I love to hear about all the fun things you all do in the kitchen!
frequently asked questions
This recipe is BOTH gluten and dairy-free. No need to make any substitutions for those dietary restrictions.
Absolutely! Cauliflower would be the perfect potato substitution. Once you cook the cauliflower, just make sure it is super dry when you toss it with the sauce. This will prevent it from becoming soupy.
Potato Salad is the ultimate back yard cookout and bbq side dish. It goes with everything from burgers to hot dogs and barbecued pork ribs.
Here are a few other dishes that would be great with potato salad!
How To Make Creamy Coleslaw
Carolina Mustard BBQ Sauce
French Dip Sliders
Pork Tenderloin
Roasted Chicken
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Creamy Potato Salad
Ingredients
- 2-2½ lbs baby red potatoes
- 1 cup mayonnaise
- ¼ cup whole grain mustard
- 1 med red onion, finely diced
- ½ cup dill relish
- 2 tbsp capers, minced
- 1 tbsp dried dill weed
- juice of 1 lemon
- kosher salt and pepper, to taste
Instructions
- In a large stock pot, boil the potatoes until tender.
- While the potatoes cook, mix the mayo and mustard together in a large mixing bowl.
- Add the onion, dill relish, capers, dried dill, and lemon juice. Mix to combine.
- Once the potatoes are fork tender, remove from the heat and drain. Make sure you let the potatoes steam away any excess moisture. Let them hang out in the colander a few minutes to make sure this happens.
- Now that the potatoes are dry, pour them directly into the bowl with the sauce. Start breaking the potatoes into bite sized chunks with a fork. Continue this until the potatoes are broken down a bit and the sauce is evening distributed.
- Serve immediately or chill in the fridge.
- Enjoy!
Notes
Nutrition
Other Great Salad Recipes
Thank you!
I am so incredibly happy that you are here! I hope you try my Potato Salad Recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! I absolutely love seeing each and every one of your kitchen masterpieces! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
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If you guys make this Potato Salad, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
It’s so so good!