I think almost everyone has tried some version of potato salad. It is one of those picnic classics, a BBQ must, and honestly one of the most famous, flexible side dishes out there.
But this creamy potato salad is a classic… just with a little twist that makes a big difference.
You still get all that creaminess we love, plus bold, fresh flavour, that comes from one unexpected ingredient that brings the whole thing to life. A little something that takes it from a “nice salad” to an explosion of all the right flavours.
Keep reading to find out what it is and get ready to be surprised (in the best way). Now let me show you how to make a creamy potato salad, my way.
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Why Is This Salad Amazing
If you love a creamy salad that can be a perfect side dish or a full meal on its own, this is exactly what you’re looking for.
It is simple to make, super creamy, and totally delicious. The past part about it is that it goes with just about everything. Grilled meat, salmon or any roasted veggies you like. Even a can of tuna stirred right in turns it into a quick, satisfying lunch.
I also love serving it as an appetizer when guests come over. It always gets compliments, thanks to that one unexpected ingredient that gives it a unique, almost addictive flavour.
What You’ll Need
Potatoes – Go for yellow Yukon gold potatoes if you can. They’re creamy, hold their shape well, and have that perfect buttery texture that makes this salad perfect.
Green onions – For extra freshness, a little crunch, and wonderful colour. Plus, they give a subtle onion flavour without overpowering the whole dish.
Pickled hot peppers – They will spice things up, by bringing the perfect mix of heat and tanginess. Just enough to keep things interesting without blowing your head off.
Sweet relish – Yup, this is the twist! I know, I know… it sounds odd, but please give it a try. That tiny bit of sweetness brings the whole salad into balance. It’s the secret ingredient that brings everything to a whole new level.
Mayo – I like using a lighter mayo, especially the ones made with avocado oil, but honestly, use whatever kind you usually keep in the fridge. It’s the creamy base that ties it all together.
Dijon mustard – Just a spoonful adds that sharp kick. It deepens the flavour and makes everything pop just right.
Salt and black pepper – Season to taste. Potatoes need salt to taste perfect.
Fresh dill – Dill brings classic freshness. For me potato and dill are the perfect combination.
Creamy Potato Salad (with secret ingredient)
Course: Sides, Dinner, MainDifficulty: Medium4
servings5
minutes40
minutes190
kcal45
minutesEasy creamy potato salad recipe perfect for any picnic. Simple, tasty, and with a fun twist that makes it extra special.
Ingredients
3-4 gold Yukon potatoes
3-4 green onions (or shallots)
½ cup chopped pickled hot peppers
1 tablespoon sweet relish
3 tablespoons mayo
1 tablespoon Dijon mustard
¼ cup shopped fresh dill
Salt and black pepper to taste
Directions
- Boil the potatoes in large pot of salted water. You can leave the skins on. Bring to a boil and cook for about 30-40 minutes, or until they’re fork-tender but not falling apart.
- Let the potatoes cool until they are easy to handle, then gently peel off the skins. It should slip off easily.
- Cut the potatoes into cubes or thick slices, both work. You want them chunky enough to hold their shape when mixed.
- In a big bowl, add the chopped green onions, the sweet relish, and finely chopped pickled hot peppers (like jalapeños).
- Stir in the mayo and Dijon mustard. Go spoon by spoon so you can control the creaminess.
- Chop up the fresh dill and stir it in.
- Season with salt and black pepper. Taste and adjust as needed, potatoes love seasoning.
- Gently mix everything together until it’s well coated. You can serve it right away or serve it the next day. Just make sure you chill it in the fridge.
Notes
- No green onions - no worries. Simply add some chopped shallots instead.
How to store leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Since it has mayo, I like to be extra careful and avoid keeping it out at room temperature for too long. Keep it chilled it is ready to be served.
How to serve the salad
This salad is super flexible and plays well with many different options. I love serving it next to roasted meat, Portuguese-style grilled chicken, or roasted salmon. Or take it just as an amazing picnic meal on its own.
If you have leftovers, consider yourself lucky. I often turn them into an easy lunch the next day by mixing in some canned tuna. Quick, creamy tuna potato salad will save the next day.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
