Why You’ll Love This Recipe

Classic comfort: A timeless favorite with creamy potatoes, eggs, and tangy pickles.
Customizable: Easily adjust ingredients based on dietary preferences and what you have available.
Make ahead: The flavors deepen and improve after chilling for a few hours, making it a perfect dish to prepare in advance.
Perfect for any occasion: Whether it’s a summer barbecue or a cozy family dinner, this salad fits any setting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

4 medium-sized potatoes (red or yellow)
4 large eggs
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 cup dill pickles, diced
½ cup red onion, finely chopped
¼ cup celery, finely chopped
¼ cup fresh parsley, chopped
Salt and pepper to taste

Directions

Prepare the Potatoes:
Wash, peel, and cut the potatoes into bite-sized cubes. Place them in a large pot and cover with water. Bring to a boil and cook for 10-12 minutes, or until tender but not mushy. Drain and set aside to cool.
Cook the Eggs:
In a separate pot, cover the eggs with water and bring to a boil. Once boiling, cover the pot, remove it from heat, and let it sit for 10-12 minutes. Transfer the eggs to an ice bath to cool, then peel and chop them.
Mix the Dressing:
In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth and creamy.
Combine All Ingredients:
Add the cooled potatoes and chopped eggs to the bowl with the dressing. Toss in the diced pickles, red onion, celery, and parsley. Gently fold everything together, being careful not to mash the potatoes.
Adjust and Chill:
Taste the salad and adjust the seasoning with more salt and pepper, if needed. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve and Enjoy:
After chilling, your creamy potato salad is ready to serve. Scoop into a bowl, serve chilled, and enjoy!

Servings and Timing

Servings: 6-8 people
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 1 hour 50 minutes (including chilling time)

Variations

Potatoes: Use Yukon Gold potatoes for a buttery taste or sweet potatoes for a twist.
Mayonnaise alternatives: Substitute mayonnaise with Greek yogurt for a tangier, healthier option or try vegan mayonnaise for a dairy-free version.
Add-ins: Include more vegetables like peas, carrots, or even bell peppers for extra color and crunch.

Storage/Reheating

Storage: Keep leftover potato salad in an airtight container in the fridge for up to 3-5 days.
Reheating: Potato salad is best served chilled and doesn’t need reheating. If you prefer, you can let it sit out for a few minutes before serving.

FAQs

1. Can I use different types of potatoes?

Yes! Waxy potatoes like red or yellow are ideal for creamy texture, but you can also try Yukon Gold for a buttery flavor or sweet potatoes for something different.

2. Can I substitute mayonnaise?

You can use Greek yogurt for a tangier, lighter version. Vegan mayonnaise or mashed avocado are great dairy-free options but may slightly alter the flavor.

3. How long can I store leftover potato salad?

Store it in an airtight container in the fridge for 3-5 days. Stir before serving as ingredients may settle or separate.

4. Can I add other vegetables to the salad?

Absolutely! You can include additional veggies like peas, bell peppers, or even carrots for more color and crunch.

5. How do I ensure my potatoes don’t get mushy?

Cut the potatoes into even cubes and cook them for 10-12 minutes until they’re tender but still firm. Avoid overcooking.

6. What if I don’t have Dijon mustard?

You can substitute with yellow mustard or a bit of horseradish for a different flavor profile.

7. Can I use store-bought pickles?

Yes, store-bought dill pickles work just fine. If you prefer a milder flavor, you can use sweet pickles.

8. Can I make this salad ahead of time?

Yes! In fact, it tastes even better after a few hours in the fridge, so it’s perfect for preparing in advance.

9. Can I make this potato salad dairy-free?

Yes, use vegan mayonnaise or substitute the mayo with mashed avocado for a creamy, dairy-free option.

10. How do I make the dressing creamier?

If you want a creamier dressing, add a little more mayonnaise or Greek yogurt, depending on the consistency you prefer.

Conclusion

This Creamy Potato Salad with Eggs & Pickles is a crowd-pleasing dish that combines the perfect balance of creamy, tangy, and crunchy elements. Whether you’re preparing for a summer BBQ or a family dinner, this potato salad will impress your guests and is sure to be a favorite at your next gathering.