Best 5 Delicious Extra Creamy American Potato Salad Recipes

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Indulge in a culinary journey to the heart of American cuisine with our delectable Extra Creamy American Potato Salad. This classic dish, a staple at picnics, barbecues, and potlucks, is renowned for its creamy, tangy, and subtly sweet flavors. Crafted with tender potatoes, a symphony of crisp vegetables, and a velvety dressing, this potato salad is a harmonious blend of textures and tastes.

Our comprehensive guide provides three variations to cater to diverse preferences and dietary needs. The Classic Extra Creamy American Potato Salad embodies the traditional recipe, featuring mayonnaise, sour cream, and tangy mustard. The Lighter Extra Creamy American Potato Salad offers a healthier twist, utilizing Greek yogurt instead of mayonnaise for a lighter, yet equally creamy texture. Lastly, the Vegan Extra Creamy American Potato Salad caters to plant-based diets, featuring a creamy avocado-based dressing.

Each recipe is meticulously explained with step-by-step instructions, ensuring success even for novice cooks. We'll guide you through selecting the perfect potatoes, achieving the ideal doneness, and creating the most flavorful dressing. With our detailed guide, you'll be able to effortlessly whip up this timeless classic, impressing your family and friends with your culinary prowess.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY POTATO SALAD RECIPE



Creamy Potato Salad Recipe image

This creamy potato salad has so much flavor! It's loaded with fresh and crisp cucumber and radishes that make the potato salad lighter and supremely satisfying.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 40m

Number Of Ingredients 11

4-5 russet potatoes (3 cups cooked and diced)
1/2 English Cucumber (1/2 cup diced)
1 bunch radishes (thinly sliced)
2 celery stalks ((1/2 cup) finely diced)
4 hard boiled eggs (diced)
3 Tbsp chives or green onions (finely chopped)
1/4 tsp Black Pepper (or to taste)
1/2 cup real mayonnaise
2 Tbsp sour cream
2 tsp yellow mustard
1/2 tsp salt (plus more to taste)

Steps:

  • Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp 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 advanced, 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 1/4 tsp salt and 1/4 tsp pepper). Garnish with more chives and freshly cracked black pepper to pretty it up.

Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 100 mg, Sodium 290 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

POTATO SALAD



Potato Salad image

Our favorite Potato Salad with Yukon gold potatoes, celery, pickles, hard-boiled eggs, sweet onion, and the best creamy dressing with fresh chives.

Provided by Chelsea Lords

Categories     Salad

Time 2h5m

Number Of Ingredients 14

3 pounds baby Yukon gold potatoes ((See Note 1))
Fine sea salt and freshly cracked pepper
1 tablespoon apple cider vinegar, (divided)
3/4 cup + 2 tablespoons regular mayonnaise ((we like Best Foods/Hellman's))
1/3 cup sour cream
1/2 cup sweet pickle relish
1 tablespoon yellow mustard (not Dijon mustard)
1 and 1/2 teaspoons celery seed
1/4 teaspoon paprika
2 stalks celery, (finely diced (~1 cup; 117g))
4 hard-boiled eggs, (coarsely chopped)
1/2 cup bread and butter pickles, (finely diced)
1/4 cup sweet onion, (finely diced)
Optional: 1-2 tablespoons fresh chives or freshly chopped parsley, additional paprika

Steps:

  • COOK POTATOES: Wash potatoes (no need to chop yet!). Add potatoes to a large pot, cover with 1 and 1/2 inches of cold water, and bring to a boil. Once boiling, salt the water (add 1 teaspoon salt for every 4 cups of water.) Then reduce the heat to medium-low so potatoes are simmering (potatoes will cook at the same speed). Simmer for 12-17 minutes or until easily pierced with a fork (about 13-14 minutes for me).
  • FINISHING POTATOES: Meanwhile, set up an ice bath. Add cold water to a large bowl filled with ice. Drain the potatoes and immediately add them to the ice bath. Once cooled, drain thoroughly and transfer to a cutting board. Chop the potatoes into bite-sized (1-inch) chunks and add to a large bowl. Drizzle 1/2 tablespoon of the apple cider vinegar over potatoes and add a pinch of salt. Toss and set aside.
  • DRESSING: In a medium-sized bowl, add the remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, yellow mustard, celery seed, paprika, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth and combined.
  • ASSEMBLY: Coarsely chop the hard-boiled eggs (See Note 2), finely chop the celery, the pickles, and the sweet onion. Add to the large bowl with the potatoes. Pour the dressing over everything and gently stir to combine. Cover tightly and refrigerate for at least 1 hour and up to 8 hours before eating. Garnish with fresh chives or parsley if desired.

Nutrition Facts : Calories 393 kcal, Carbohydrate 38 g, Protein 7 g, Fat 24 g, Sodium 446 mg, Fiber 4 g, Sugar 10 g, SaturatedFat 5 g, TransFat 0.05 g, Cholesterol 110 mg, UnsaturatedFat 18 g, ServingSize 1 serving

DELICIOUS EXTRA CREAMY AMERICAN POTATO SALAD



Delicious Extra Creamy American Potato Salad image

This is my moms recipe ...she was always chosen to bring the potato salad to family and friends gatherings.

Provided by Mary Lee

Categories     Other Side Dishes

Time 1h10m

Number Of Ingredients 11

3-4 pounds cooked, peeled and diced small potatoes ( red is best)
4-5 green onions diced 3/4ths up stems
1/3 cup celery (diced small)
7 lrg hard boiled eggs - cooled/ peeled/diced small , leaving 1 egg for garnish
1/2 teaspoon yellow mustard
1 to 1 1/4 cup hellmann's mayonnaise
approx 1/2 cup milk ( of your choice)
dash or two of garlic powder (optional)
salt/pepper to taste
(celery leaves, parsely leaves or chives for garnish)
paprika for final garnish and color

Steps:

  • 1. In large mixing / serving bowl, add diced potatoes, diced eggs, onion, celery, optional garlic powder, salt/ pepper. In seperate small bowl, whisk together, mayonnaise, mustard, milk until smooth and creamy . ( you may need to add a bit more mayo and milk, depending on you how creamy you like it) Pour mayo mixture, Pour over potatoes. Mix gently but thoroughly. Keep cold in refrigerator until ready to garnish top and serve. Gently give potato salad a final mixing , top salad with thinly sliced egg slices, adding celery leaves (or fresh parsley, chives) around top for garnish. Lightly sprinkle with paprika. Return to refrigerator until time to serve.
  • 2. Note: wipe clean rim of serving bowl for nicer serving appearance.

THE BEST AMERICAN POTATO SALAD



The Best American Potato Salad image

Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

2 pounds russet potatoes, peeled and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons apple cider vinegar
3 large eggs
1 cup mayonnaise
1/4 cup sour cream
1/3 cup chopped dill pickles, plus 2 tablespoons brine
2 tablespoons yellow mustard
1/2 teaspoon sugar
3 stalks celery, chopped
4 scallions, thinly sliced
1/4 cup chopped fresh parsley
Paprika, for topping

Steps:

  • Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
  • Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
  • Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

CREAMY POTATO SALAD



Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

  • Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

Tips:

  • Use Yukon Gold or red potatoes: These varieties hold their shape well and have a creamy texture that's perfect for potato salad.
  • Boil potatoes until tender, but not too soft: You want the potatoes to be cooked through but still have a little bite to them.
  • Drain potatoes well: This will help prevent the potato salad from becoming watery.
  • Add mayonnaise, sour cream, and mustard: These are the classic ingredients for American potato salad. Use equal parts of each to create a creamy and flavorful dressing.
  • Add chopped celery, onion, and hard-boiled eggs: These are common additions to potato salad that add crunch, flavor, and color.
  • Season to taste: Add salt, pepper, and any other desired seasonings to taste.
  • Chill the potato salad before serving: This will help the flavors to meld and the potato salad to firm up.

Conclusion:

American potato salad is a classic dish that is perfect for potlucks, picnics, and backyard barbecues. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the best potato salad that will be a hit at any gathering.

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