Simple Creamy Potato Salad

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What I love about this salad is how the creamy dressing brings together the soft potatoes with the sweetness of carrots and the pop of green peas. It’s a classic combination that never fails to please. Plus, it’s super easy to make with ingredients you probably already have in your kitchen!

Ingredients:

  • 2 pounds potatoes (preferably a waxy variety like Yukon Gold), peeled and cut into bite-sized pieces
  • 1 cup mayonnaise, or to taste
  • 1/4 cup heavy cream or full-fat yogurt for extra creaminess (optional)
  • 1 tablespoon white vinegar or lemon juice
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1/2 cup diced carrots, blanched
  • 1/2 cup green peas, cooked and cooled
  • Salt and white pepper to taste
  • Fresh parsley, finely chopped (for garnish)

Instructions:

  1. Boil the potatoes in salted water until they are tender but still hold their shape, about 10-15 minutes. Drain and let them cool to room temperature.
  2. In a large bowl, create the dressing by combining mayonnaise, heavy cream or yogurt (if using), white vinegar or lemon juice, and sugar (if using). Whisk until smooth.
  3. Season the dressing with salt and white pepper to taste.
  4. Add the cooled potatoes to the bowl with the dressing. Add in the blanched diced carrots and cooked peas.
  5. Gently fold everything together until the potatoes, carrots, and peas are evenly coated with the dressing.
  6. Taste and adjust the seasoning if necessary.
  7. Cover the salad and refrigerate for at least 1 hour, or until chilled. This allows the flavors to meld together.
  8. Serve chilled, garnished with fresh parsley.

Notes:

  • The key to a good potato salad is to adjust the dressing to your taste. Some like it tangier, while others prefer it creamier.
  • For best flavor, make the potato salad a day ahead.
  • If the salad seems dry after chilling, stir in an extra spoonful of mayonnaise before serving.

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