With easy and minimal ingredients, this Creamy Potato Salad will be your new go-to spring and summer side.

Creamy Potato Salad in wooden bowl on wicker trivet garnished with chives and parsley.

The warm weather is coming and I’m absolutely here for it. It brings all my favorite foods and fun.

This Creamy Potato Salad is one of my absolute favorite recipes and we make it as a side dish for all our gatherings.

It is also great to have as a side for your dinnertime meal as well. There is no wrong reason to make this recipe.

Using whole potato wedges cut in half, you really get the potato aspect of this recipe. Trust me the wedges are worth it and a little goes a long ways.

With subtle spices in a very creamy sauce, everyone will go nuts for this Creamy Potato Salad and will want to make it for themselvevs.

So if you have been looking for that perfect recipe for your next outing, you cannot go wrong with this one.

Some of my other favorite salad recipes we have on our site include: Bacon Ranch Pasta Salad, Fruit Salad and Summer Tortellini Salad.

Salad being held up on wooden spoon out of the serving bowl.

WHY THIS RECIPE WORKS:

This can be eaten warm or cold.
You can dice the potatoes up if you prefer.
It is super creamy and that really makes it what it is.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Russet potatoes
Mayonnaise
Heavy cream
Stone ground mustard
Salt
Coarse ground pepper
Celery
Red onion
Chives
Fresh parsley

Ingredients needed to make Creamy Potato Salad.

HOW TO MAKE CREAMY POTATO SALAD, STEP BY STEP:

Preheat oven to 350 degrees F and line a rimmed baking sheet with foil.
Wash the potatoes well and poke several times with a fork. Place on the baking sheet and bake for 50-60 minutes until the potatoes are slightly firm still but cooked.
Once the potatoes are out of the oven cut into wedges, leaving the skin on. Let them cool slightly as you mix the dressing.
In a large mixing bowl combine the mayo, heavy cream, mustard, salt, and pepper. Add the celery, red onion, chives, and parsley and mix again.
Add the potatoes into the sauce mixture and gently toss to coat evenly.
Eat warm or cover and refrigerate until cold.
Garnish with more chives and parsley before serving.

Step by step photos on how to make Creamy Potato Salad.

WHAT ARE THE BEST POTATOES TO USE?

We like to use Russet Potatoes in our potato salad recipes. They hold up well, also become tender and have a good flavor.

But in all honesty you can use Yukon Gold or Red Potatoes as well. Even fingerling potatoes would work for this recipe.

CAN I CUT THE POTATOES SMALLER?

I cut each potato into about 6-8 wedges and then cut each wedge in half. You can cut the potato pieces into as small as bite sized pieces if desired.

DO I HAVE TO LEAVE THE SKIN ON?

We highly prefer the skin on in this recipe, it really gives it a nice texture and holds everything together well.

If you are not a skin person, you can remove it if you’d like but you might run the risk of the potatoes blending and mashing than being a more solid piece.

WHY DO I ADD THE POTATOES TO THE DRESSING WARM?

Putting the potatoes in the sauce while still warm helps the potatoes soak in some of the sauce.

This is also why you can eat it warm as well. We have had it warm and cold and both are great. Its really about personal preference.

Creamy Potato Salad in white ramekin on wooden plate with sandwich.

HOW TO STORE:

This Creamy Potato Salad can be stored in the refrigerator either in serving bowl wrapped in plastic wrap or an airtight container where it will last up to 5 days.

We do not recommend freezing this recipe.

TIPS AND TRICKS:

We like using Russet Potatoes but others can be used, see above for options.
Make sure to poke the potatoes before cooking or the steam can build up and make your potatoes explode in the oven.
If you are not a fan of celery or onion you can leave it out.
You can cut your potatoes smaller if you’d like.
We do not recommend freezing this recipe.
If you over-bake the potatoes, when you mix them, they will fall apart.
Leaving the skin on really gives character and texture to this recipe, you can take it off but then risk the structure of the potatoes.

Close up of salad in serving bowl showing the creamy dressing and garnishes.

When it comes to a delicious spring and summer side dish, you cannot go wrong with this Creamy Potato Salad.

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If you’ve tried this CREAMY POTATO SALAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Creamy Potato Salad