This Creamy Potato Salad Recipe is rich, tangy, and packed with classic cookout flavor. Tender potatoes are tossed in a creamy dressing with dill pickle relish, briny capers, and fresh herbs for the perfect backyard BBQ side dish. Make it ahead for cookouts, potlucks, and summer gatherings.
Let's get started!
Jump to:
Pull Up A Chair & Let's Chat!
A good Creamy Potato Salad Recipe belongs at every cookout. It's rich, tangy, packed with texture, and the perfect side dish for everything from ribs and pulled pork to burgers and grilled chicken.
I love using baby red potatoes here because they're easy to work with and don't require peeling. Tossed with a creamy dressing, dill pickle relish, briny capers, and fresh herbs, they create a potato salad that's simple enough for a weeknight dinner but work fantastic at your next get together!
Why You'll Fall In Love With This Creamy Potato Salad
- Creamy and balanced: Rich enough to satisfy without feeling heavy.
- Packed with flavor: Dill pickle relish, capers, and fresh herbs add tangy, savory depth.
- No peeling required: Baby red potatoes make prep quick and easy.
- Make-ahead friendly: The flavors get even better after a little time in the fridge.
What You'll Need & Why
- Baby red potatoes: No peeling required, and they hold their shape beautifully while soaking up the dressing.
- Mayonnaise and whole grain mustard: Create a creamy, tangy dressing with plenty of flavor.
- Red onion, dill relish, and capers: Bring crunch, tang, and briny depth to every bite.
- Dill and lemon juice: Keep the flavors bright and fresh.
- Kosher salt and black pepper: Essential for bringing everything together.
The Recipe Rundown
- Cook the potatoes: Boil the potatoes in well-salted water until fork-tender.
- Mix the dressing: Combine the mayonnaise, mustard, red onion, dill relish, capers, dill, and lemon juice in a large bowl.
- Dress while warm: Drain the potatoes and let excess moisture steam off before adding them to the dressing.
- Lightly smash and toss: Gently break the potatoes into bite-sized pieces while folding everything together until creamy and evenly coated.
- Chill or serve: Enjoy right away or refrigerate for a few hours to let the flavors meld.
Swaps & Variations
This Creamy Potato Salad Recipe is easy to customize based on your taste and what you have on hand.
- Add extra brine: Stir in additional capers or chopped olives for even more tangy, savory flavor.
- Add some crunch: Finely diced celery or radishes bring extra texture to every bite.
- Turn up the heat: Fresh or pickled jalapeños add a welcome kick.
- Make it heartier: Chopped hard-boiled eggs are a classic potato salad addition.
- Switch the mustard: I love the texture of whole grain mustard, but yellow mustard creates a more traditional flavor and Dijon adds a sharper bite.
Tips For the Best Creamy Potato Salad
A few simple techniques will help your Creamy Potato Salad Recipe turn out perfectly every time.
- Start with cold, salted water: This helps the potatoes cook evenly and seasons them from the inside out.
- Cook until fork-tender: The potatoes should be tender but still hold their shape.
- Break, don't chop: Gently smash or break the potatoes after cooking for the perfect rustic texture and better dressing coverage.
- Dress the potatoes while warm: Warm potatoes absorb flavor better, creating a more flavorful salad.
- Make it ahead: Potato salad is one of those dishes that gets even better after a few hours in the refrigerator.
- Serve chilled or slightly warm: Both are delicious, so serve it however you prefer.
Creamy Potato Salad Recipe
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 tablespoon capers, minced
- 1 tablespoon dried dill weed
- juice of 1 lemon
- kosher salt and pepper, to taste
Instructions
- Cook the potatoes.Add the potatoes to a large stockpot, cover with cold, well-salted water, and bring to a boil. Cook until fork-tender.
- Make the dressing.While the potatoes cook, combine the mayonnaise and whole grain mustard in a large mixing bowl.
- Build the flavor.Stir in the red onion, dill relish, capers, dried dill, and lemon juice until well combined.
- Drain and dry.Once the potatoes are tender, drain them well and let them sit in the colander for a few minutes to steam off excess moisture. This helps the salad stay creamy, not watery.
- Combine.Add the warm potatoes directly to the bowl with the dressing. Use a fork to gently break them into bite-sized pieces while folding everything together. Stop when the potatoes are slightly smashed and evenly coated.
- Season and serve.Taste and adjust with kosher salt and pepper as needed. Serve warm or chill in the fridge before serving.
Nutrition
What To Serve With Creamy Potato Salad
This Creamy Potato Salad Recipe is right at home at backyard BBQs, cookouts, potlucks, and family gatherings.
- Smoked St. Louis Style Ribs: Rich, smoky ribs and creamy potato salad are a classic BBQ pairing.
- Pulled Pork Sliders: The tangy dressing and briny capers balance tender, saucy pulled pork perfectly.
- Easy Homemade BBQ Sauce: Serve alongside your favorite BBQ meats for the ultimate cookout spread.
- Creamy Coleslaw: A backyard BBQ favorite that pairs beautifully with potato salad.
- Dill Pickle Pasta Salad: Tangy, creamy, and perfect for feeding a crowd.
- Cornbread: Warm, buttery cornbread is always welcome at a summer cookout.
- Deviled Eggs: A picnic and potluck staple that belongs on every BBQ table.
- Carolina Mustard BBQ Sauce: A tangy Southern-style sauce that pairs especially well with pork and grilled meats.
Storage & Make-Ahead
- Make it ahead: This Creamy Potato Salad Recipe can be made up to 24 hours in advance and actually tastes even better after the flavors have time to meld.
- Store leftovers: Keep potato salad in an airtight container in the refrigerator for up to 3–4 days.
- Serve your way: Enjoy it cold or slightly chilled. If it's been in the fridge overnight, let it sit at room temperature for 10–15 minutes before serving.
- Do not freeze: The creamy dressing can separate during thawing, resulting in a watery texture.
You Asked, I Answered
What kind of mayonnaise should I use?
Use a good-quality, full-fat mayonnaise you enjoy. Duke's is my favorite for its tangy flavor and creamy texture, but any classic mayonnaise will work.
Can I use sweet relish instead of dill?
Absolutely. I prefer dill relish for its tangy flavor, but sweet relish works well if that's your preference.
Should I peel the potatoes before cooking?
No. Baby red potatoes have thin, tender skins that add texture and flavor. If you prefer a smoother potato salad, you can peel them after cooking.
Why does potato salad taste better the next day?
As the potato salad chills, the potatoes absorb more of the dressing and the flavors have time to meld, creating a more flavorful side dish.
Can I freeze potato salad?
I don't recommend it. The creamy dressing can separate during thawing, and the potatoes often become grainy and watery.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Rufus says
It's so so good!
Sarah Ann says
Love the tanginess of this recipe! It's not to heavy with mayo either. Made it for a bbq and got so many compliments! Thanks!