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A creamy potato salad topped with fresh dill in white bowl.

The Best Creamy Potato Salad

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5 from 2 reviews

  • Author: The Cooking Jar
  • Total Time: 40 minutes
  • Yield: 6-8 1x


This is the best creamy potato salad for barbeque and grilling, potlucks and as a family favorite, delicious summertime staple.


Units Scale
  • 2.5 lbs. Yukon gold or red potatoes
  • 1 tablespoon apple cider vinegar
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon yellow mustard
  • 1/2 medium red onion, diced
  • 2 celery stalks, diced
  • 1/4 cup dill pickle relish (optional)
  • 2 tablespoons fresh dill, chopped (optional)
  • 1 teaspoon celery seed
  • 4 hard-boiled eggs, peeled and chopped
  • Salt and pepper, to taste


  1. Scrub the potatoes clean and bring the potatoes in a pot of salted water to boil over medium-high heat. 
  2. Once boiling, reduce heat to medium-low and cook the potatoes for 25-30 minutes or until potatoes are easily pierced with a fork.
  3. Set up an ice bath and add the cooked potatoes to cool down.
  4. Once cool, peel by gently pinching the skin away and chop potatoes into bite-sized chunks.
  5. Add to a mixing bowl and drizzle with apple cider vinegar.
  6. Add mayonnaise, sour cream, mustard, red onions, celery, relish, dill, celery seed, eggs and salt and pepper to taste in the mixing bowl. Stir gently to combine.
  7. Chill for at least 30 minutes before serving.
  8. Enjoy!


  • Load it up – Add some Parmesan cheese, bacon bits and chives, or green onions to make a loaded potato salad
  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 15 mins
  • Cook Time: 25 mins