This creamy potato salad is about to become one of your favourites. Why wait until summer for this side dish when you can have it from your kitchen to your table in 30 minutes, any weeknight you want.
Creamy potato salad recipe
This is the best potato salad recipe you will ever make. A bold statement, but it is the truth! You can’t beat the simplicity of this salad. This salad is loaded with sour cream, mayonnaise chives, salad cream, chives and dill.
In case you are wondering why I am sharing potato salad recipe in February, well this is 2021! I have spent the better part of a year at home, I am sure it will likely be the same for you if you are reading this.
My point is; Life is too short to keep a recipe for a particular season or time. I make potato salad a lot of times. Thanks to my pressure cooker, it takes only 5 minutes of active cooking time in my instant pot. I add all the dressing in the pot and serve. One-pot potato salad and hassle-free too.
I can also say, I am sharing this recipe with you so that you’ll have a great potato salad for your next potluck, barbeque, or picnic or summer parties. It is a perfect side to any dish
Creamy or vinaigrette dressing: This recipe is a bit of both world, I used salad cream for that vinaigrette feel and the lemon juice to balance the flavours of the overall dish.
Some other recipes add a bit of vinegar when boiling the potatoes or it’s added to the dressing. This is not necessary for this recipe as the salad cream, lemon and sour cream has covered all that basis for you.
Best potato for potato salad
It is important to choose the right potatoes for this recipe. The best potato for potato salads are potatoes that are able to hold their shape when cooked. When buying your spud for this salad, look out for waxy potatoes or and all-rounder potatoes. Most potatoes with thin skin would work for this recipe including red potato.
Since I discovered Marabel potatoes at one of my local supermarkets, I hardly use other types of potatoes these days, Marabel potato is now my all-rounder potato for many dishes. It is buttery, creamy, fluffy and delicious on its own. You can get the best out of it with simple seasoning.
Back to the recipe of the day creamy potato salad, I have kept this recipe simple and no, there is no egg in this recipe. I personally, do not see the need for boiled eggs in this classic salad but feel free to add it if you want.
Why you will love this simple salad recipe
- It is quick, simple and easy to make.
- Uses minimal ingredients.
- It can be made a day or two ahead as it stores well in the fridge for a few days.
- You can serve it warm, or cold.
- It can be bulked up with any vegetable of choice or you just stick to the classic and simple version.
- You can decide to peel the potatoes or have it with skin on. It is delicious both ways. When I make this salad with new or baby potatoes, I leave the skin on.
- While this salad can be served immediately, I recommend you leave it for at least 30 minutes before serving for the flavours to develop and properly infuse.
Potato salad ingredients
Salt and black pepper
Mayonnaise: I used light mayonnaise.
Sour cream: substitute for creme fraiche
Below are the other ingredients you can add to your potato salad
Chopped green onions
Dill pickle juice
Green or red bell peppers
Tuna instead of boiled eggs
You can also opt for vinaigrette dressing: white vinegar, rice vinegar or apple cider vinegar works for this recipe.
How to make creamy Potato salad
Boil the potatoes: I did peel and cut my potatoes to size before boiling. However, you can decide not to do this and boil the potatoes whole, especially if you are using baby potatoes.
Add the potatoes to a large pan and cover with cold water, add salt to taste and cook the potatoes until fork tender. Drain and set aside and leave to cool.
De-flame the onions: While the potatoes is boiling, de-flame the onions, pour cold water over the chopped onions and leave to stand for about 5 minutes. Drain and give it another rinse under a cold running tap.
Make the creamy dressing: In a small mixing bowl, add sour cream, mayonnaise, salad cream and mix to combine.
Transfer the cooled potatoes to a large bowl, add the creamy dressing, chopped onions, chives, dill, lemon juice, salt and pepper (if using) and mix to combine.
Serve immediately or refrigerate until needed.
How to store
This recipe can be made a day or two ahead. personally, I will only store for up to 2 days when it is mixed with dressing. However, you can store for up 3 days in an airtight container.
- For some Mary berry flare, add some chopped radish, celery and Dijon mustard to this recipe.
- For a healthier version, swap the mayonnaise for Greek or fat-free yogurt. You can also use light mayonnaise, sour cream and salad cream instead of full fat.
- Make sure to salt the water when boiling the potatoes otherwise, the salad would be bland.
- sprinkle some smoked paprika on top of the salad for some finesse.
What does it mean to De-flame an onion?
This is the process of removing/reducing the pungent smell of onion by soaking it in cold water for a few minutes. It reduces the sulphuric components which give onions that very sharp and strong taste on the buds.
This mellows the flavour without compromising on taste. You can also use vinegar, lemon juice or warm water. Depending on the recipe you will be using the onions for, onions soaked in warm water for a long period of time tend to become soft.
How long to boil potatoes for potato salad?
there are few factors to consider here, the size of the potato would determine how long you boil it. If you are cooking a whole large potato then you would probably boil for 20 to 30 minutes. Baby potatoes or chopped potatoes will boil in about 10 to 15 minutes. Your potatoes is boiled when a knife can pass through it or fork tender.
Don’t forget to add salt to the boiling water to flavour the potato. If you own an instant pot then you can boil the potatoes at high pressure for large potatoes for 16 minutes and 5 minutes for smaller potatoes.
Should I cut potatoes before boiling for potato salad?
This is a matter of preference, is using large potatoes, you can cut them into cubes. This way they cook faster that whole potatoes. Baby potatoes can also be cut into two except they are small.
More salad recipes
More potatoes recipes
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Creamy Potato Salad (Quick and simple)
- 2 lb Potatoes
- 2 tablespoon chives chopped
- 1 tablespoon dill chopped
- Salt and black pepper to taste
- ⅓ cup mayonnaise: I used light mayonnaise.
- ⅓ cup Sour cream
- ⅓ cup red onion finely chopped
- ¼ cup salad cream
- 1 tablespoon lemon juice
- Smoked paprika to garnish salad optional
- Boil the potatoes: Add the potatoes to a large pan and cover with cold water, add salt to taste and cook the potatoes until fork-tender. Drain and set aside and leave to cool.
- De-flame the onions: While the potato is boiling, de-flame the onions, pour cold water over the chopped onions and leave to stand for about 5 minutes. Drain and give it another rinse under a cold running tap.
- Make the creamy dressing: In a small mixing bowl, add sour cream, mayonnaise, salad cream and mix to combine.
- Transfer the cooled potatoes to a large bowl, add the creamy dressing, chopped onions, chives, dill, lemon juice, salt and pepper (if using) and mix to combine. sprinkle some smoke paprika on the salad just before serving.
- Serve immediately or refrigerate until needed.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.