The Best Creamy Potato Salad Recipe (Perfect for BBQs & Holidays)

This creamy potato salad is loaded with tender Yukon Gold potatoes, hard-boiled eggs, crunchy celery, dill pickles, and a tangy Dijon dressing. The perfect make-ahead side dish for BBQs, potlucks, and summer gatherings.

Prep Time20

Cook Time12

Chill Time4

Keyword: bbq side dish recipe, potato salad recipe, summer bbq recipe

Servings: servings

Calories: 245kcal

Ingredients

For the Potatoes:

3 pounds Yukon Gold or Idaho Gold potatoes cut into 1-inch chunks
2 tablespoons dill pickle juice
1 tablespoon apple cider vinegar
1 teaspoon kosher salt

For the Creamy Dressing:

3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon dill pickle juice
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon garlic powder

Mix-Ins:

4 hard-boiled eggs chopped
3 celery stalks finely diced
1/4 cup finely diced red onion
1/2 cup chopped dill pickles
2 tablespoons chopped fresh dill or 2 teaspoons dried dill

Optional Garnishes:

Smoked paprika
Extra fresh dill
Sliced hard-boiled eggs

Instructions

Place the potatoes in a large pot and cover with cold, salted water.
Bring to a boil and cook for 10 to 12 minutes, or until just fork tender. Avoid overcooking.
Drain immediately and toss the warm potatoes with the dill pickle juice, apple cider vinegar, and kosher salt. Let cool for 15 to 20 minutes.
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, remaining pickle juice, kosher salt, black pepper, celery seed, and garlic powder.
Add the cooled potatoes, chopped eggs, celery, red onion, dill pickles, and fresh dill.
Gently fold until everything is evenly coated.
Cover and refrigerate for at least 4 hours, but overnight is even better.
Before serving, taste and adjust with additional salt or another splash of pickle juice if needed.
Garnish with smoked paprika, fresh dill, or sliced eggs.

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