Creamy Easter Potato Salad

Let me tell you, Easter potato salad is one of those recipes that just makes sense.

This classic side dish brings together creamy potatoes, crunchy celery, and perfectly boiled eggs in a way that feels right at home at any spring gathering. The mayonnaise-based dressing is brightened up with a touch of mustard and fresh herbs.

It’s the kind of salad that reminds me of family celebrations, with its familiar flavors and simple ingredients that somehow taste better when they’re all mixed together. The eggs add a festive touch that’s perfect for Easter Sunday.

It’s a reliable crowd-pleaser that works just as well for a casual backyard lunch as it does for your holiday table, and it’s especially good when the weather starts warming up.

What Kind of Potatoes Should I Use?

For potato salad, waxy potatoes like Yukon Gold or red potatoes are your best bet since they hold their shape well after cooking and don’t turn mushy. These varieties have a lower starch content than russets, which means they won’t fall apart when you’re mixing them with the other ingredients. If you’re using red potatoes, you can leave the skins on for extra color and nutrition, but if you go with Yukons, you might want to peel them first since their skins can be a bit tougher. Just make sure to cook your potatoes until they’re tender but still firm enough to cube – you can test this by sliding a fork into them easily.

Options for Substitutions

This potato salad recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Mayo and sour cream: You can use all mayo or try Greek yogurt instead of sour cream for a tangier, lighter version. For a vegan option, use plant-based mayo and dairy-free yogurt.
• Roasted red pepper: If you don’t have roasted red peppers, try finely diced fresh red bell peppers, or even pimentos. You can also use sun-dried tomatoes for a different but tasty twist.
• Mustard options: Any mustard works here! Regular yellow mustard, whole grain, or Dijon will all add their own nice kick to the salad.
• Apple cider vinegar: White vinegar or rice vinegar work just fine. You could even use lemon juice for a fresh citrus note.
• Chives: Out of chives? Try green onions, dill, or parsley instead. Each will bring its own nice flavor to the mix.
• Potatoes: Any waxy potato like red potatoes, Yukon golds, or new potatoes will work great. Just avoid russet potatoes as they can get too mushy.
• Sweet pickle relish: You can use diced dill pickles instead, or skip it altogether if you’re not a pickle fan.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them around 12-15 minutes of boiling to prevent them from becoming mushy. A common error is cutting the potatoes into different-sized chunks, which leads to uneven cooking – aim for uniform 1-inch cubes for the best results. To avoid a watery salad, make sure to let the potatoes cool completely before mixing with the dressing, and don’t skip the step of seasoning the warm potatoes with a little vinegar and salt, as this helps them absorb more flavor. For the creamiest texture, mix your dressing ingredients separately before folding them into the potatoes, and remember to taste and adjust the seasonings before serving since cold foods need more seasoning than hot ones.

What to Serve With Potato Salad?

Potato salad is a classic picnic and barbecue side dish that pairs perfectly with grilled meats like hamburgers, hot dogs, or chicken. Since this recipe has a creamy, tangy dressing, it goes really well with smoky foods – think pulled pork sandwiches or grilled bratwurst. For a complete summer spread, serve it alongside other cold sides like coleslaw, a fresh garden salad, or some crispy corn on the cob. If you’re serving this at an indoor gathering, it makes a great companion to sandwiches, fried chicken, or even a simple rotisserie chicken from the store.

Storage Instructions

Keep Cool: This Easter potato salad needs to stay chilled! Pop it in an airtight container in the fridge, where it’ll stay fresh for up to 4 days. The flavors actually get better after a day as everything mingles together, making it perfect for making ahead for your holiday gathering.

Make Ahead: Want to prep this in advance? You can cook the potatoes and eggs up to 2 days before, and keep them separate in the fridge. Mix everything together the day before your event – this gives the flavors time to develop while keeping everything fresh and tasty.

Serve: Take the potato salad out of the fridge about 15 minutes before serving to take the chill off. Give it a quick stir, and if it seems a bit dry, you can mix in a splash of mayo or sour cream to freshen it up. Just remember not to leave it at room temperature for more than 2 hours for food safety!

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 30-40 g
• Fat: 120-130 g
• Carbohydrates: 120-130 g

Ingredients

For the dressing:

• 1 pinch black pepper
• 2 tsp sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp celery salt (for classic potato salad flavor)
• 1/2 cup sour cream
• 1 tbsp chopped chives
• 2 tbsp Dijon mustard
• 2 tbsp sweet pickle relish
• 1/4 cup diced roasted red pepper
• 1/2 cup mayonnaise
• 1 tsp salt

For the salad:

• 5 medium potatoes (cooked, cooled, and cubed into 1-inch pieces)
• 1/4 cup diced onion
• 3 hard-boiled eggs (chopped)
• 1 cup diced celery (adds a nice crunch)

Step 1: Create the Dressing

In a large bowl, combine all the ingredients except for the celery, onion, potatoes, and eggs.

Mix these ingredients well to form a smooth dressing.

The dressing will be the base that flavors the other ingredients.

Step 2: Add the Core Ingredients

Add the chopped celery, diced onion, cooked potatoes, and hard-boiled eggs to the bowl with the dressing.

Gently toss all the ingredients together to ensure they are evenly coated with the dressing.

Be careful not to break apart the potatoes too much as you mix.

Step 3: Enhance Creaminess (Optional)

For a creamier potato salad, take half of one of the potatoes and mash it well.

Stir the mashed potato into the mixture, which will add a creamy texture to the entire salad.

Step 4: Refrigerate and Serve

Cover the bowl with plastic wrap or a lid and refrigerate the salad for a few hours.

Chilling allows the flavors to meld and enhances the overall taste and texture of the salad.

When ready to serve, gently toss again to distribute the dressing and serve chilled.

This recipe makes 6-8 servings, perfect for gatherings or meal prep.