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Creamy Potato Salad Recipe Easy & Perfect for Next Day Meals

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A creamy potato salad that stays perfect the next day without sogginess or flavor loss, ideal for potlucks, picnics, and make-ahead meals.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon kosher salt (for boiling potatoes and seasoning)
  • ¾ cup (180ml) good-quality mayonnaise
  • ½ cup (120ml) plain, full-fat Greek yogurt
  • 1 tablespoon (20g) Dijon mustard
  • 2 teaspoons (10ml) apple cider vinegar
  • 1 stalk celery, finely chopped
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh dill, chopped (optional)
  • Freshly ground black pepper, to taste
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Peel the Yukon Gold potatoes and cut them into 1-inch cubes. Rinse the cut potatoes under cold water to remove excess starch. (About 10 minutes)
  2. Place the potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are tender but still firm, about 12-15 minutes. Avoid overcooking.
  3. Drain the potatoes in a colander and spread them out on a baking sheet or large plate to cool to room temperature. Optionally, chill in the fridge for 15 minutes to speed cooling. (15-20 minutes)
  4. In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, a pinch of salt, and freshly ground black pepper until smooth and creamy. Taste and adjust seasoning if needed. (5 minutes)
  5. In a large mixing bowl, combine cooled potatoes with finely chopped celery, green onions, and chopped dill. If using, gently fold in chopped hard-boiled eggs. (5 minutes)
  6. Pour the dressing over the potato mixture and gently fold until potatoes are evenly coated, being careful not to mash them. (5 minutes)
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let flavors meld. The salad tastes better after sitting overnight. (1 hour+)
  8. Before serving, gently stir, taste for seasoning, and add extra salt or pepper if needed. Garnish with fresh dill or a sprinkle of paprika.

Notes

Rinse cut potatoes before boiling to remove excess starch and prevent mushiness. Start potatoes in cold water for even cooking. Fold gently when mixing to keep potatoes intact. Chill at least 1 hour or overnight for best flavor. Adjust salt after chilling as potatoes absorb seasoning. Celery and green onions add crunch and freshness.

Nutrition

Keywords: potato salad, creamy potato salad, make-ahead potato salad, picnic recipes, potluck recipes, easy side dish, summer salad

Find it online: https://daintydine.com/creamy-potato-salad-recipe-easy-and-perfect-for-next-day-meals/