The Best Creamy Potato Salad Recipe

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What season comes to mind when you think of a fresh salad? You might be thinking of the warmer months when you enjoy something that’s refreshing and vibrant, featuring the season's fresh veggies and fruits. However, there’s one salad that is a staple in my household all year round — a classic creamy potato salad.

While it may not look like your typical salad, potato salad is something that I grew up eating. My mom made it regardless of the time of the year or occasion. Whether as an addition to our loaded Fourth of July plates or to bring as a side dish for Thanksgiving and Christmas dinners, it has always been a must-have for my family, as well as my No. 1 side dish of choice.

Aside from tasting absolutely delicious, potato salad is incredibly easy to make. There are also plenty of ways to incorporate your own twist with it. Once you’ve nailed a solid, classic recipe down, it will become even more unique to you each time you make it with your own customizations.

So, if you’re on the hunt for a delectable side dish to bring to Thanksgiving dinner this year, or you’re looking to wow friends and family at dinner parties or get-togethers, keep reading.


  • 2 lbs. Yukon Gold Potatoes
  • 3 hard-boiled eggs, chopped
  • 1 stalk of celery
  • ¼ cup sweet relish
  • 1 tbsp. mustard (optional)
  • 2 green onions
  • ¼ cup of mayonnaise
  • ¼ cup Italian dressing
  • Paprika
  • Salt 
  • Pepper

Start by cutting potatoes into 1- inch cubes and thinly slicing celery and green onions.

Put the potatoes in boiling water for 15 minutes until tender, and then drain.

Place your cooked potatoes into a large bowl. Add in the Italian dressing and toss the potatoes until they are fully coated. Add eggs, celery, relish, green onion, mayonnaise, and mustard and fold until well combined. While folding, add in paprika, salt, and pepper.

Once mixed, refrigerate for three hours or until it is ready to be served. It’s that simple.

Between the creaminess of the potatoes and the sweet, tangy crunch of the relish and onions, this side dish has all the right textures and flavors to accompany so many meals. It’s even great on its own. 

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Written By

Camille Johnson

Camille Johnson is a freelance content writer and blogger of over 3 years living outside of Philadelphia, PA. See Full Bio

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