🥔 Creamy Potato Salad
A flavorful, creamy potato salad with fresh veggies and a tangy dressing.
⏱ Time
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Prep: 15 minutes
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Cook: 20 minutes
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Chill: 30 minutes
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Total: ~1 hour
🍽 Serves
4–6 people
🧾 Ingredients
For the Salad:
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2 lbs potatoes (Yukon Gold or Russet work best), peeled and cubed
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4 large hard-boiled eggs (sliced or chopped)
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1 medium cucumber, sliced thinly
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1 cup carrots, julienned or thinly sliced
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½ cup red onion, thinly sliced
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Fresh parsley or dill, chopped (for garnish)
For the Creamy Dressing:
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1 cup mayonnaise (or Greek yogurt for a lighter version)
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1–2 tbsp Dijon mustard
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1 tbsp white vinegar or lemon juice
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1 tbsp honey or maple syrup (optional for a touch of sweetness)
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1–2 cloves garlic, minced (optional)
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Salt and pepper, to taste
👩🍳 Instructions
1. Cook the Potatoes
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In a large pot, place the peeled and cubed potatoes. Add enough water to cover them by a couple of inches. Add a pinch of salt.
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Bring to a boil, then reduce to a simmer and cook for about 12–15 minutes, or until the potatoes are fork-tender.
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Drain the potatoes and let them cool for a few minutes. For best results, let them cool completely in the fridge, if possible.
2. Prepare the Veggies
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While the potatoes are cooling, slice the cucumber, julienne the carrots, and thinly slice the red onion.
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Boil the eggs: In a separate pot, boil the eggs for about 10–12 minutes (until fully set). Peel and chop them.
3. Make the Dressing
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In a small bowl, whisk together the mayonnaise, Dijon mustard, vinegar or lemon juice, and honey/maple syrup (if using).
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Stir in the minced garlic and season with salt and pepper to taste.
4. Assemble the Salad
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In a large mixing bowl, combine the cooled potatoes, boiled eggs, cucumber, carrots, and red onion.
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Pour the dressing over the top and gently toss until everything is well-coated.
5. Chill & Serve
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Cover and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld.
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Before serving, garnish with fresh parsley or dill for a pop of color and flavor.
🌟 Tips for Perfect Potato Salad
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Potato texture: Don’t overcook the potatoes—just cook until fork-tender to avoid them becoming mushy.
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Chill time: Allow the salad to chill for at least 30 minutes to let the flavors develop.
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Dressing options: For a lighter version, substitute half of the mayonnaise with Greek yogurt or even sour cream.
❓ Q & A (Frequently Asked Questions)
Q: Can I use other veggies in this potato salad?
Absolutely! You can add:
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Celery for crunch
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Pickles for a tangy twist
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Green peas for a bit of sweetness and color
Q: Can I make this ahead of time?
Yes! This salad keeps well in the fridge for up to 3 days, so it’s great for meal prep or making the day before an event.
Q: Can I make this vegan or dairy-free?
Yes:
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Use vegan mayo or Greek yogurt for the dressing.
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Swap out the eggs for a plant-based alternative (or leave them out).
Q: What if I don’t like mayo?
If you’re not a fan of mayo, you can replace it with:
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Greek yogurt for creaminess and tang
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Sour cream or buttermilk for a lighter texture
Q: Can I add bacon or other proteins?
Definitely! Bacon bits or grilled chicken would add extra flavor and protein to make this more of a main dish.
Q: What should I serve this with?
This potato salad pairs well with:
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Grilled meats like burgers, sausages, or chicken
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BBQ or picnics
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Coleslaw or a simple green salad
If you want, I can help you:
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Adjust the recipe for low-carb or keto diets (using cauliflower instead of potatoes).
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Suggest seasonal veggie variations.
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Give you ideas for saucy toppings or fun garnishes.