Here’s a simple, creamy potato salad that’s rich, tangy, and easy to make:
🥔 Creamy Potato Salad Recipe
Ingredients
- 1 kg potatoes (Yukon Gold or red potatoes work best)
- 1 cup mayonnaise
- 2 tbsp mustard (Dijon or regular)
- 1–2 tbsp vinegar or lemon juice
- 1 small onion (finely chopped)
- 2–3 boiled eggs (chopped) – optional
- 1–2 celery stalks (chopped) – optional crunch
- Salt and black pepper (to taste)
- Fresh parsley or coriander (for garnish)
Instructions
- Boil the potatoes
- Peel (optional) and cut into chunks
- Boil in salted water until fork-tender (about 10–15 minutes)
- Drain and let them cool slightly
- Make the dressing
- In a bowl, mix mayonnaise, mustard, vinegar/lemon juice, salt, and pepper
- Combine everything
- Add warm (not hot) potatoes to the dressing
- Mix gently so they don’t break apart
- Stir in onion, eggs, and celery
- Chill
- Refrigerate for at least 1 hour for best flavor
- Serve
- Garnish with herbs and a sprinkle of black pepper
Tips for Extra Creaminess
- Add a splash of cream or a spoon of yogurt
- Slightly mash a few potatoes into the dressing for a thicker texture
- Taste and adjust seasoning after chilling
If you want, I can give you a desi-style creamy potato salad or a healthier version with yogurt instead of mayo.
