Creamy Potato Salad
To make creamy potato salad, boil chunks of potato until just tender, then — while they're still warm — toss them with a splash of vinegar so they absorb it, and let them cool before folding in a dressing of mayonnaise, mustard, chopped egg, celery, green onion, and herbs. Seasoning the warm potatoes and not overcooking them are the two keys to a salad that's flavourful and holds its shape instead of turning to mush.
No Canadian summer barbecue is complete without a big bowl of creamy potato salad — tender potatoes, a tangy dressing, chopped egg, and the crunch of celery and green onion. It’s the potluck side everyone expects and someone always asks for the recipe. Made well, it’s far better than any tub from the store.
The right potato, not overcooked
Use waxy or all-purpose potatoes — new potatoes, baby potatoes, or Yukon Golds — which stay creamy and hold their shape. Starchy russets fall apart. And whatever you use, don’t overcook them: boil just until a knife slips in. Mushy potatoes are the number-one potato-salad sin.
Season them warm
The trick that makes the difference: while the potatoes are still warm, toss them with a splash of vinegar and a little salt. Warm potatoes drink in seasoning, so the salad tastes flavoured all the way through, not just on the surface. Let them cool before the mayo dressing goes on.
Let it meld
Potato salad is better made ahead — at least 30 minutes, ideally a few hours, so the flavours come together. Keep it chilled, and at an outdoor spread set the bowl on ice.
Make it yours
- Tangy: more mustard, or a spoonful of pickle relish.
- Loaded: crisp bacon, cheddar, and extra green onion.
- Lighter: swap half the mayo for sour cream or Greek yogurt.
- Herby: lots of fresh dill, or chives and parsley.
Taste and adjust the salt and tang before serving — potato salad needs a confident hand with seasoning. It’s the humble, essential side of a Canadian summer.
At a glance
Creamy Potato Salad
Ingredients
Tap an ingredient to check it off
Instructions
- Boil the potatoes in salted water until just tender, 12–15 minutes. Drain well.
- While warm, toss the potatoes with the vinegar and a little salt. Let cool.
- Mix the mayo, mustard, and seasoning into a dressing.
- Fold the dressing through the cooled potatoes with the egg, celery, green onion, and herbs.
- Chill at least 30 minutes to let the flavours meld. Taste and adjust before serving.
Frequently asked questions
What potatoes are best for potato salad?
Waxy or all-purpose potatoes — new potatoes, baby potatoes, or Yukon Golds — hold their shape best and stay creamy without falling apart. Starchy russets tend to crumble into mush when boiled and tossed, so they're better for mashing. Boil them just until a knife slips in easily; overcooked potatoes are the number-one cause of a mushy salad.
Why season the potatoes while they're warm?
Warm potatoes absorb flavour far better than cold ones. Tossing them with a splash of vinegar (and a little salt) while still hot lets that seasoning soak right in, so the salad tastes seasoned all the way through rather than just coated on the outside. Let them cool before adding the mayo-based dressing, which would go oily on hot potatoes.
How far ahead can I make potato salad, and is it safe in the heat?
It's actually better made a few hours ahead so the flavours meld — a day ahead is fine, kept chilled. For food safety at a summer barbecue, keep mayo-based potato salad refrigerated until serving and don't leave it sitting in the sun for more than about two hours (one hour if it's very hot). Keep the bowl on ice at an outdoor spread.