Creamy Potato Salad

Creamy Potato Salad

Natasha of
Russet potatoes are our favorite for this salad because they are easy to peel and can be cooked 1-2 days in advance, covered, and refrigerated until ready to use.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 229 kcal


Potato Salad

  • 4-5 Alsum russet potatoes 3 cups cooked and diced
  • ½ English cucumber ½ cup diced
  • 1 Bunch Radishes thinly sliced
  • 4 Hard boiled eggs diced
  • 3 Tablespoons Chives or green onions finely chopped
  • ¼ Teaspoon Black pepper to taste

Potato Salad Dressing

  • ½ Cup Real mayonnaise
  • 2 Tablespoons Sour cream
  • 2 Teaspoons Yellow mustard
  • ½ Teaspoon Salt plus more to taste


  • Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add ½ tablespoon of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook – potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advance, covered, and refrigerated until ready to use.
  • Stir together dressing ingredients and refrigerate until ready to use.
  • Combine all prepared ingredients in a large mixing bowl: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs, and chopped green onions. Toss gently to combine. Add all of the dressing, or add to taste. Season with more salt and pepper to taste and serve (I added an extra ¼ teaspoon of salt and pepper each). Garnish with more chives and freshly cracked black pepper.


Calories: 229kcalCarbohydrates: 20gProtein: 5gFat: 13gSaturated Fat: 2gCholesterol: 100mgSodium: 290mgPotassium: 517mgFiber: 1gSugar: 1gVitamin C: 8.2mgCalcium: 34mgIron: 1.3mg