Super Easy Potato Salad
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Enjoy this extremely delicious Potato Salad recipe with soft potatoes, crunchy vegetables, boiled eggs, and a tangy dressing! It’s so easy to do and this will be your go-to dish to bring to your next family picnic!
Easy potato salad recipe
I just shared a hot drink recipe with my White Hot Chocolate, and there was a snowstorm last night. However, we’re almost in mid-March and I’m hoping for some warmer weather soon! What’s awesome about spring? The picnics!
I can’t say I have many memories of potato salad since I’ve only ever had it a few times in Canada, but I know a potato salad brings nostalgia to many, and I know it’s a picnic staple! Potato salads are so perfect to take to any gathering because you just eat it cold - the colder the better actually! It’s also so easy to make a huge batch of it!
I’ll be sharing this recipe just under a week before St Patty’s Day, so if you’re wondering what to serve at your party, whether you’ll be outdoors or not, then this would be a fantastic side dish! Make this the day before your party and you’re all set! We’ve got plenty of potato goodness and wonderful vibrant greens in this salad that this will totally be a hit at your St Patty’s Day celebration - and no need to break your back in the kitchen!
You can also enjoy this potato salad with chicken breast, such as grilled chicken breast, or with pan-seared chicken breast, and with burgers!
For a full picture on how to make the recipe, then be sure to scroll to the bottom of this post for the Creamy Potato Salad recipe video! If you’re not already, then make sure to subscribe to me on YouTube! I enjoy sharing the video recipes to go along with the written recipes to really set you up for success! Hit the bell button so you’re notified when the corresponding video premieres with the written recipe! If you make it to the premiere, you get to hang out with me in the chat! Let’s get cooking!
Ingredients for creamy potato salad
The ingredients used here will have elements of a classic potato salad, in addition to a few personal touches! If you don’t like celery (as I don’t!), then you’ll find out how to get past that “essential” ingredient without sacrificing the classic potato salad taste! Remember, all measurements can be found in the detailed PRINTABLE RECIPE CARD at the bottom of this post! You can easily scale the recipe based on how big or small of a portion of potato salad you want to make, so you won’t have to do any calculations for the ingredient quantities if you want to make this for a huge party or just for a small family picnic!
Eggs: We’ll be hard boiling our eggs for this Creamy Potato Salad recipe.
Potatoes: I’m using Yukon gold potatoes for this recipe. your potatoes over the stove or in the Instant Pot.
Condiments. We’re using sour cream, Dijon mustard, and mayonnaise.
Vegetables: I’ll be using red onion. If you want to use celery you can, but you’ll see that I’m not going to here since I don’t like raw celery!
Herbs: I’m using green onions and chives. I like the tanginess and crunch from green onions. Chives are extremely refreshing and they add an incredible vibrant pop of green!
Spices: Since I’m not using raw celery, I’ll still be achieving that classic potato salad taste by using celery salt instead.
Rice vinegar: Used to add a bit of acidity and tanginess to our potato salad.
Seasoning: I’m using salt and pepper to taste.
How to Make the best potato salad
Boil the eggs until hard boiled, about 10 minutes. For more details on the perfect boiled eggs, read my guide here. Boil the potatoes either in the Instant Pot or over the stove in a pot or in a pressure cooker. For more details on Instant Pot steamed potatoes, read my guide here.
As the eggs cook, prepare an ice water bath. When the eggs have finished cooking, transfer the eggs into the ice water bath. This will instantly stop the cooking process and prevent green rings in your eggs. As the eggs cool down, peel the potatoes. Then, peel the eggs, as they should have been completely cooled down by now.
Finely chop the red onions, the green onions and the chives. Then, chop the eggs and potatoes. You can either slice or dice them. I've sliced the eggs and diced the potatoes.
Grab a large bowl and add the eggs, potatoes, green and red onions. Season with celery salt or chop whole celery if desired.
Season with salt and pepper, and add sour cream, mayonnaise, Dijon mustard, and a splash of rice vinegar. Using a spatula or spoon, mix well to combine everything thoroughly.
Add the salad in the fridge for at least 30 minutes or serve right immediately!
Tips for an awesome potato salad
Allow the eggs to cool in an ice water bath to prevent green rings that will result in over-cooking.
Don’t over cook the potatoes or else they will become mushy when you mix all the ingredients together for the potato salad.
Peel through the inside of the egg shell with the help of your thumb. Try to get as whole of a piece of egg shell out as possible to make peeling easy.
Slice the green onions and chives as thin as possible to get the most flavour.
Don’t add salt until the end because if you are replacing celery salt with celery, the celery salt already contains a fair amount of salt.
Storing Leftovers
Leftover potato salad should be stored in an airtight container in the refrigerator. It will stay fresh for about 3-4 days.
Watch How to Make super easy potato salad Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Super Easy Potato Salad
Ingredients
- 2 eggs, hard boiled
- 2 potatoes, boiled/steamed and peeled
- 2 Tbsp onion, finely chopped
- 1/3 Cup chives, finely chopped
- 2 Tbsp celery (optional), finely chopped
- 1/4 cup green onion, finely sliced
- 2 Tbsp sour cream
- 2 Tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp rice vinegar
- Salt & pepper to taste
- 1/2 tsp celery salt (omit if using fresh celery)
Instructions
- Boil the eggs until hard boiled, about 10 minutes. For more details on the perfect boiled eggs, read my guide here.
- Boil the potatoes either in the Instant Pot or over the stove in a pot or in a pressure cooker. For more details on Instant Pot steamed potatoes, read my guide here.
- As the eggs cook, prepare an ice water bath. When the eggs have finished cooking, transfer the eggs into the ice water bath. This will instantly stop the cooking process and prevent green rings in your eggs.
- As the eggs cool down, peel the potatoes. Then, peel the eggs, as they should have been completely cooled down by now.
- Finely chop the red onions, the green onions and the chives. Then, chop the eggs and potatoes. You can either slice or dice them. I've sliced the eggs and diced the potatoes.
- Grab a large bowl and add the eggs, potatoes, green and red onions. Season with celery salt or chop whole celery if desired.
- Season with salt and pepper, and add sour cream, mayonnaise, Dijon mustard, and a splash of rice vinegar. Using a spatula or spoon, mix well to combine everything thoroughly.
- Add the salad in the fridge for at least 30 minutes or serve right immediately!
Nutrition Facts
Calories
179.1Fat (grams)
8.63Sat. Fat (grams)
2.23Carbs (grams)
20.39Fiber (grams)
2.77Net carbs
17.59Sugar (grams)
1.73Protein (grams)
5.48Sodium (milligrams)
443.93Cholesterol (grams)
87.86Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
