Creamy Potato Salad *Video Recipe*

This creamy potato salad is my take on the classic which turned out to be perfect to my liking! It’s a very customizable potato salad which makes it the best fitted side for your favorite roast chicken!

potato saladI was waiting ridiculously long to make this potato salad! Why you ask? Because my better half didn’t seem to be too fond of a potato salad! Can you believe that? How can someone not be fond of potato salad and that too a creamy one! Well, I knew he was merely trying to avoid the calorie quotient which the potato salad brings to the table as we all are aware that potato salad does not belong to the diet food family!

But whatever his reason was, I was not convinced and was too persistent to make this creamy and rich, somewhat sinful, potato salad in my own cozy kitchen which finally I did! Now it’s up here for all my lovely readers to get as tempted as me and get cracking in your own kitchen to whip up this insanely delicious salad. It can’t get easier than this; this potato salad is simply the assembling of few basic flavors in the creamy dressing and infuse the potatoes with it which, I agree, takes a while but, trust me, it’s worth the wait. After adequately rested, the potatoes beautifully soak up the flavors of sour cream (homemade of course!) and mayo (homemade too!) along with green onion and mustard and convert them to something so tasty which is just beyond any verbal explanation! You really have to make this to understand it for real!

potato saladpotato saladPotato salad is a classic combination with roast chicken and I feel it is a match made in heaven. Coincidentally this potato salad was made a day before of my roast chicken with roasted garlic and you won’t believe how awesome this combination proved to be! The roast chicken which is fully infused with the flavor of sweet roasted garlic was perfectly balanced by the tartness of the creamy dressing of this potato salad. Ah! The dressing! Let’s just talk about that a bit because it needs special mention!

I can’t tell you how much I am in love with this sour cream-mayonnaise dressing! I always used to wonder, while relishing the creamy salads in restaurants, what makes their salads taste so so good! I never could decipher that this could be a proportionate combination of sour cream and mayo simply because none of these two is a regular part of our meal. Finally, I discovered what made the salads taste restaurant like! This combination is just insane and since this is something quite new to me, I was totally sold out to it! A hint of Dijon mustard and a dash of white wine vinegar is the cherry on the icing and completes the picture-perfect fairy tale. You gotta try this potato salad if you are one of those who can’t live without classic comfort foods and this is definitely one hell of its kind!

potato salad

Creamy Potato Salad *Video Recipe*
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 6 servings
  • Baby potatoes – 500 gms
  • Eggs – 3, hard boiled and chopped
  • Mayonnaise – 2 tbsp
  • Sour cream – ¼ cup
  • Dijon mustard – 1 tsp
  • White wine vinegar – 1 tbsp
  • Extra-virgin olive oil – 2 tbsp
  • Celery stalk – ½ cup, chopped
  • Green onion – ¼ cup, chopped
  • Salt and pepper to taste
  1. Wash the baby potatoes to get rid of all the dirt. Cook the potatoes in heavily salted boiling water until fork tender. This would take anywhere between 15 to 30 minutes depending on the type of potatoes you are using.
  2. Once the potatoes are cooked to your liking, drain and run them under cold water. Once they are cool enough to handle, peel them and cut each into half. Set them aside while you prepare the creamy salad dressing.
  3. Into a large bowl, big enough to hold all the potatoes, combine together mayo, sour cream, Dijon mustard, white wine vinegar, olive oil, chopped celery stalk, chopped green onion, salt and pepper to taste. Whisk everything well using a wire whisk.
  4. Add the cooked potatoes and chopped hard-boiled eggs to the creamy salad dressing. Using a spatula combine the potatoes and eggs well with the dressing ensuring all the potatoes are covered with the dressing.
  5. Cover the bowl with clingfilm and chill it for at least 2 hours to upto 8 hours before serving. Chilling will help develop the flavors and infuse the potatoes. I prefer the potato salad to be served at room temperature, so I keep it out on the counter about an hour before serving.
  6. Enjoy the salad as a side with your favorite grilled meat.

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