I’ve been making this creamy potato salad for years when I need a quick, comforting side that disappears before the main course even arrives. It’s simple: small new potatoes cooked until tender, dressed with a smooth mix of mayonnaise, salad cream, chives and dill. Perfect for potlucks, picnics, or weeknight dinners when you want something homey and fuss-free. If you like hearty sides, try pairing it with this creamy chicken with potatoes and carrots for a full comforting meal.
Why you’ll love this dish
This potato salad hits a sweet spot: it’s fast, forgiving, and crowd-pleasing. New potatoes hold their shape, so the salad looks fresh instead of mushy. The mayonnaise and salad cream create a tangy, silky coating that clings to the warm potatoes so the flavors meld quickly. It’s great as a last-minute side for BBQs, family lunches, or a light dinner accompaniment.
“Light, tangy and just the right texture the dressing soaks into warm potatoes and everyone asked for seconds.”
Preparing Creamy Potato Salad
Overview: boil evenly sized potato chunks until just tender, drain and let them rest briefly, whisk a simple dressing of mayonnaise, salad cream, chives and dill, then toss the warm potatoes with the dressing so they absorb the flavor. This method keeps the potatoes intact and gives a creamier finish than chilling first.
What you’ll need
- 1 kg new potatoes, scrubbed clean and cut into bite-size chunks (uniform pieces cook evenly)
- 1/3 cup full fat or light mayonnaise (see notes for substitutions)
- 3 tablespoons full fat or light salad cream
- 2 tablespoons chopped chives
- 1/2 teaspoon dried dill
- 2 teaspoons salt plus more to taste
- Black pepper to taste
Notes: use waxy new potatoes or other waxy varieties for the best texture. For a lighter dressing, swap half the mayonnaise for plain Greek yogurt; for vegan use, choose vegan mayonnaise and vegan salad cream.
Step-by-step instructions
- Put the cubed potatoes in a large pot. Cover with cold water and add 2 teaspoons of salt.
- Bring to a gentle simmer over medium heat. Cook until a fork slides into the potatoes easily, about 10 to 15 minutes depending on size.
- Drain the potatoes well in a colander. Return them to the bowl and let them cool for a few minutes so they’re still warm but not steaming.
- In a small bowl, whisk together the mayonnaise, salad cream, chopped chives, dried dill, and a good grind of black pepper until smooth.
- Pour the dressing over the warm potatoes. Toss gently so the dressing coats each chunk. Taste and add salt and pepper if needed.
- Serve right away or chill in the fridge until needed.
How to serve Creamy Potato Salad
Best ways to enjoy it: Serve this potato salad slightly warm or chilled. It’s a classic side for grilled vegetables, roast chickens, or sandwiches. For a picnic spread, plate it in a shallow bowl so the dressing is visible and sprinkle extra chives on top. You can also serve it next to a steaming bowl of crockpot creamy potato soup to double down on comfort food for colder days.
Pairing ideas: add a crisp green salad for contrast, pickles for acidity, or crusty bread to make the meal more substantial.
Storage and reheating tips
Refrigerate the potato salad within two hours of making it. Store in an airtight container for up to 3 to 4 days. Because the dressing contains mayonnaise, avoid leaving it at room temperature for extended periods. Reheat gently if you prefer it warm: transfer a portion to a microwave-safe bowl and warm in short bursts, stirring between intervals. Freezing is not recommended for the dressed salad; mayo separates and the texture becomes grainy. If you must freeze, freeze plain cooked potatoes separately and add the dressing after thawing and reheating.
Pro chef tips
- Cut potatoes into uniform pieces so they cook at the same rate.
- Start with cold water when boiling potatoes so they cook evenly to the center.
- Toss the warm potatoes with dressing rather than chilling first; warm potatoes absorb flavor better.
- Taste and adjust seasoning at the end. The salt in the cooking water seasons the potatoes internally, so final salt needs may be small.
- If the dressing seems too thick, add a teaspoon of the hot potato cooking water to loosen it and help it cling.
Flavor swaps
- Herb-forward: substitute fresh dill and parsley for a brighter herbal profile.
- Lighter: use half mayonnaise and half Greek yogurt for tang and fewer calories.
- Creamy mustard: stir in 1 teaspoon Dijon mustard for gentle heat and depth.
- Vegan: swap in vegan mayonnaise and vegan salad cream; add lemon zest for brightness.
- Add-ins: chopped celery, sliced spring onions, or diced red pepper add crunch and color.
Common questions
How long does this potato salad take to make?
From start to finish expect about 20 to 30 minutes. Boiling is the longest step; prep and dressing take only a few minutes.
Can I make this salad ahead of time?
Yes. Make it up to a day ahead and chill. The flavors will mellow and meld, but if you prefer a fresher texture, toss in a few extra chopped chives just before serving.
Is it safe to leave mayo-based potato salad out at a picnic?
No. Keep it chilled in a cooler and avoid leaving it out for more than two hours total. In hot weather reduce that to one hour to prevent food safety risks.
Can I use larger potatoes instead of new potatoes?
You can. Choose waxy varieties and cut them into small, even chunks so they cook in the same time and hold their shape.
Will the salad get watery in the fridge?
It can release some liquid as potatoes cool. Stir before serving and adjust seasoning if needed. If you expect leftovers, reserve a small amount of dressing to freshen the salad before serving.
Creamy Potato Salad
Ingredients
Method
- Put the cubed potatoes in a large pot. Cover with cold water and add 2 teaspoons of salt.
- Bring to a gentle simmer over medium heat. Cook until a fork slides into the potatoes easily, about 10 to 15 minutes depending on size.
- Drain the potatoes well in a colander. Return them to the bowl and let them cool for a few minutes so they’re still warm but not steaming.
- In a small bowl, whisk together the mayonnaise, salad cream, chopped chives, dried dill, and a good grind of black pepper until smooth.
- Pour the dressing over the warm potatoes. Toss gently so the dressing coats each chunk. Taste and add salt and pepper if needed.
- Serve right away or chill in the fridge until needed.
