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A bowl of Creamy Potato Salad

Creamy Potato Salad

Michelle Boulé
Creamy Potato Salad is a summer staple for any picnic, BBQ or potluck. This is a side dish that is a true comfort food that you'll love!
5 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 8
Calories 537 kcal


  • Chef's Knife
  • Wooden Spoon
  • Saucepan
  • Cutting Board


  • 2 Pounds Red Potatoes Quartered
  • 1 Cup Celery Chopped
  • 6 Hard Boiled Eggs Chopped
  • ½ Cup Scallions Chopped
  • 2 Cups Mayonnaise
  • 1 Tbsp Dill Pickle Brine
  • 2 Tbsp Ground Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Sugar
  • Salt
  • Pepper
  • Fresh Dill


  • Boil potatoes until fork tender, about 20 minutes. Boil eggs until yolk is set, about 7-9 minutes. Drain and let cool.
  • Combine wet ingredients, mayo, pickle brine, vinegar, mustard, and sugar. Season to taste with salt, pepper and fresh dill.
  • Add potatoes, eggs, celery and scallions to the mayo mixture. Toss to combine.
  • Chill until cold, then serve. Enjoy!


Calories: 537kcalCarbohydrates: 22gProtein: 8gFat: 47gSaturated Fat: 8gCholesterol: 163mgSodium: 434mgPotassium: 637mgFiber: 3gSugar: 5gVitamin A: 360IUVitamin C: 11.5mgCalcium: 49mgIron: 1.7mg
Keyword Creamy Potato Salad
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