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Creamy Potato Salad

Waxy potatoes, eggs, dill pickles, and a sharp Dijon dressing make a creamy, make-ahead potato salad with clean flavor and sturdy texture.

Creamy potato salad with distinct potato chunks, chopped eggs, dill pickles, celery, and fresh dill in a white bowl.

Classic potato salad is at its best when every element keeps its identity: tender potato chunks, chopped egg, crisp celery, and a creamy dressing that clings instead of pooling. Seasoning the potatoes while they are still warm lets their surfaces take on flavor before the mayonnaise-based dressing goes in.

Choose potatoes that hold their shape

Yukon Gold and red potatoes have the waxy structure this salad needs. Cook them whole in gently simmering water, then stop as soon as a skewer enters with slight resistance; splitting skins and crumbling edges are signs they have gone too far.

Use warmth to build flavor

A brief cooling period matters. The potatoes should be warm enough to absorb salt and pepper but no longer throwing off steam, which keeps the mayonnaise dressing from thinning and gives the finished salad a clean, rich texture.

Warm cut potatoes in a mixing bowl are seasoned before dressing, with creamy dill-pickle dressing nearby. — Warm potato chunks are seasoned before the creamy dressing is folded in.

Fold rather than stir hard

The dressing has enough texture from celery, red onion, pickles, and dill to season every bite. A flexible spatula folds it around the potatoes and eggs without turning the salad starchy or mashed.

Chill for a cohesive bowl

Two hours in the refrigerator gives the potatoes time to take on the tangy dressing and lets the mixture set up. Stir once before serving, then keep the bowl cold and return any leftovers to the refrigerator promptly.

Intact potato pieces, chopped egg, celery, pickles, and dill are visible in the creamy dressing. — Dill, pickle, egg, and intact potato pieces show the salad's classic texture.

Creamy Potato Salad

8 servings

165 minutes total

Ingredients

• 3 lb waxy potatoes, such as Yukon Gold or red potatoes
• 4 large eggs
• 1 1/4 tsp kosher salt, divided, plus more for the cooking water
• 3 celery ribs, finely diced
• 1/2 medium red onion, finely diced
• 3/4 cup finely chopped dill pickles
• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 3 tbsp chopped fresh dill
• 1/2 tsp freshly ground black pepper

Method

Cook the potatoes
Put the unpeeled potatoes in a large pot, cover with cold well-salted water by 1 inch, and bring to a gentle boil. Simmer until a skewer slides into the center with slight resistance, not until the skins split.
Look for: The potatoes remain intact and a skewer enters with a little resistance.
Hard-cook the eggs
Place the eggs in a small saucepan, cover with cold water, bring just to a boil, then cover, turn off the heat, and stand for 10 minutes. Transfer the eggs to cold water, peel, and chop once cool.
Look for: The yolks are set through without a gray ring.
Cool and cut
Drain the potatoes and spread them on a tray until cool enough to handle but still warm, about 10 minutes. Peel if desired, then cut into 3/4-inch pieces, keeping the pieces large enough to hold their shape.
Look for: The potato pieces are warm, not steaming, and their edges stay neat.
Season the warm potatoes
Place the warm potatoes in a large bowl and gently toss with 3/4 tsp kosher salt and the black pepper. Let them stand for 5 minutes so the seasoning adheres and the potatoes release excess steam.
Look for: The potatoes look dry on the surface and are evenly seasoned before dressing.
Mix the dressing
Finely dice the celery, then stir it with the mayonnaise, Dijon mustard, remaining 1/2 tsp kosher salt, red onion, dill pickles, and fresh dill until the vegetables are evenly coated.
Look for: The dressing is creamy with the chopped vegetables evenly distributed.
Fold the salad
Add the dressing and chopped eggs to the warm potatoes, then fold with a flexible spatula until coated without crushing the pieces. Taste and adjust only after the flavors have had a minute to settle.
Look for: Each potato piece has a light coating and the salad is not mashed.
Chill until cohesive
Cover and refrigerate the potato salad for at least 2 hours, stirring once after 30 minutes if practical, until the dressing has thickened around the potatoes and the flavors are cohesive.
Look for: The salad is cold and creamy rather than loose or dry.
Serve safely
Stir gently before serving and spoon the salad into a chilled serving bowl. Keep it refrigerated until serving, return leftovers to the refrigerator within 2 hours, and use within 3 days.
Look for: The finished salad is creamy, cold, and the potato pieces remain distinct.