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Perfect Creamy Potato Salad Recipe with 5 Easy Ingredients for Summer

creamy potato salad - featured image

A simple, creamy potato salad made with just five ingredients, perfect for summer gatherings and easy weeknight dinners. This recipe is quick, forgiving, and a crowd-pleaser with a balanced tangy and creamy flavor.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 1 cup mayonnaise (240 ml)
  • 2 tablespoons Dijon mustard (30 ml)
  • 1/2 cup finely diced celery (75 g)
  • 1/4 cup chopped green onions (25 g)
  • Pinch of kosher salt (optional)
  • Freshly cracked black pepper to taste (optional)

Instructions

  1. Place the peeled and cut potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt.
  2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, until the potatoes are tender but still firm when pierced with a fork.
  3. Drain the potatoes in a colander and let them cool for about 10 minutes until warm but not hot.
  4. In a large mixing bowl, combine mayonnaise, Dijon mustard, a pinch of salt, and freshly ground black pepper. Whisk until smooth.
  5. Stir in the diced celery and chopped green onions into the dressing.
  6. Gently fold the warm potatoes into the dressing mixture using a spatula, coating each piece without smashing them. Taste and adjust seasoning if needed.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.

Notes

Use warm potatoes to absorb dressing better. Drain potatoes well to avoid watery salad. For creamier texture, add a bit of sour cream. Swapping mayonnaise with Greek yogurt reduces fat. Optional additions include fresh herbs, smoked paprika, or hot sauce for flavor variations. Avoid microwaving leftovers to prevent mayo separation.

Nutrition

Keywords: potato salad, creamy potato salad, summer side dish, easy potato salad, picnic recipe, backyard barbecue, simple ingredients