Creamy Potato Salad

This classic potato salad keeps waxy potato chunks intact, seasons them while warm, and chills them in a creamy dill-pickle dressing for a cohesive make-ahead side.

165 min

8 servings

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

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

Equipment

Large pot · Small saucepan · Colander · Large mixing bowl · Flexible spatula · Serving bowl

Keep potatoes intact

Start whole potatoes in cold water and maintain a gentle simmer; vigorous boiling breaks their edges before the centers are tender.

Make ahead safely

Make the salad a day ahead for the best flavor, keep it refrigerated, and never leave it out longer than 2 hours.

Cook and cool

01. Simmer whole potatoes in well-salted water just until a skewer meets slight resistance; do not let their skins split.

02. Hard-cook the eggs, cool them in water, then peel and chop once firm.

03. Drain potatoes, let them stop steaming for about 10 minutes, and cut warm potatoes into sturdy chunks.

Season and dress

04. Toss the warm potato chunks with salt and pepper first, giving the seasoning a few minutes to cling before dressing.

05. Stir mayonnaise, Dijon, celery, red onion, pickles, and dill until evenly combined.

06. Fold the dressing and eggs through the potatoes with a spatula so the chunks stay distinct.

Chill and serve

07. Cover and chill at least 2 hours so the dressing thickens and the flavors settle into the potatoes.

08. Serve cold; refrigerate leftovers within 2 hours and use them within 3 days.