Ingredients for Creamy Potato Salad:


4-5 medium russet potatoes (3 cups cooked and diced)
1/2 Large English Cucumber (1/2 cup diced)
1 bunch radishes, thinly sliced
1 to 2 celery stalks (1/2 cup finely diced)
4 hard boiled eggs
2-3 Tbsp chives or green onions, finely chopped
Black Pepper, to taste


Potato Salad Dressing Ingredients*:


1/2 cup real mayonnaise
2 Tbsp sour cream
2 tsp yellow mustard
1/2 tsp salt, plus more to taste

The secret ingredient is the mustard – it’s not potent in this recipe at all but adds such amazing flavor! And if you didn’t recognize it, this dressing is the same “secret ingredient” dressing that we developed for our favorite Bakery sandwich.


How to Make Creamy Potato Salad:


1. 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.


2. Stir together dressing ingredients and refrigerate until ready to use.

3. 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.

Creamy Potato Salad Recipe


5.0 from 6 reviews
Prep time: 15 mins Cook time: 25 mins Total time: 40 mins
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.


Ingredients


Creamy Potato Salad Ingredients:


4-5 medium russet potatoes (3 cups cooked and diced)
Large English Cucumber (1/2 cup diced)
1 bunch radishes, thinly sliced
1 to 2 celery stalks (1/2 cup finely diced)
4 hard boiled eggs, diced
2-3 Tbsp chives or green onions, finely chopped
Black Pepper, to taste
Potato Salad Dressing Ingredients*:


cup real mayonnaise
2 Tbsp sour cream
2 tsp yellow mustard
tsp salt, plus more to taste
Instructions


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