Creamy Potato Salad

Want to learn how to make potato salad? Then this tangy, bright & easy potato salad recipe is just the thing for you. Perfect for summer picnics!

Just like all of the picnic salads I’ve posted this week, this potato salad is easy to make, and it can be made up to 3 days in advance. I personally think it tastes best on day 2 or 3 when the flavors have had time to mingle.


Best Potato Salad Recipe Ingredients

I swear, this is the best potato salad I’ve had. Based on my favorite egg salad, it’s super creamy, tangy, and bright with the perfect balance of soft & crunchy textures. I skip the Miracle Whip and use way less mayo than the traditional recipe does, but trust me, you won’t miss them. Along with Yukon gold potatoes, here’s what makes it so darn good:

  • Greek yogurt gives the dressing a luscious creamy texture and tangy flavor. Plus, it’s loaded with protein! And of course, I add a little good mayo for richness.
  • Dijon mustard and lemon make the dressing taste bright & tangy.
  • Celery is a classic potato salad ingredient, and it’s essential here. It adds a necessary crunch to contrast with the soft potatoes, and its flavor is terrific with the tangy dressing.
  • Radishes and red onion add a pop of pink & extra crunch.
  • Capers make this homemade potato salad really shine. I was going to list them as optional, but when I tossed them in, I couldn’t stop taking bite after bite.
  • Herbs add flecks of green and fresh flavor.
  • Turmeric is optional, but it gives the dressing a pretty yellow color (see below!).

How to Make Potato Salad

Never made potato salad? It’s easy! Just follow these steps:

  1. First, chop your potatoes. Chopping them before cooking helps them hold their shape when they’re mixed into the salad.
  2. Place the potatoes in a large pot, and cover them with one inch of cold water. Bring the water to a boil, and simmer for about 10 minutes, or until tender.
  3. Drain the potatoes and set them aside to cool. You don’t want to mix them with the other ingredients while they’re still hot!
  4. Finely dice the veggies and herbs and whisk together the dressing.
  5. Toss the cooled potatoes with the dressing, and stir in the herbs, veggies, and capers.
  6. Season to taste and refrigerate the salad for up to 3 days, or dig in right away!

So bright & creamy!

Homemade Potato Salad Serving Suggestions

This salad would be the perfect addition to a summer potluck. You can make it and serve it right away or prep it several days in advance. I served it to my family on day 3, and it was a hit!


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