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–+ servings
Close up square image of salad in wooden bowl garnished with parsley and chives.
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Creamy Potato Salad

With easy and minimal ingredients, this Creamy Potato Salad will be your new go-to spring and summer side.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Potatoes, Salad, Side Dish
Cuisine: American
Servings: 10
Calories: 294kcal
Author: Tornadough Alli

Ingredients

  • 3 pounds russet potatoes
  • 1 cup mayo
  • 1/3 cup heavy cream
  • 1 ½ Tablespoons stone ground mustard
  • ½ teaspoon salt
  • ¼ teaspoon coarse ground pepper
  • ¾ cup celery chopped small
  • ¾ cup red onion diced
  • 2 Tablespoons chives minced
  • 1 tablespoon fresh parsley minced
  • More minced chives and parsley for garnish

Instructions

  • 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 and then the wedges in half, 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.

Notes

  1. We like using Russet Potatoes but others can be used, see above for options.
  2. Make sure to poke the potatoes before cooking or the steam can build up and make your potatoes explode in the oven.
  3. If you are not a fan of celery or onion you can leave it out.
  4. You can cut your potatoes smaller if you'd like.
  5. We do not recommend freezing this recipe.
  6. If you over-bake the potatoes, when you mix them, they will fall apart.
  7. 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.

Nutrition

Calories: 294kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 299mg | Potassium: 625mg | Fiber: 2g | Sugar: 2g | Vitamin A: 228IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg