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Creamy Classic Mom’s July 4th Potato Salad Recipe Everyone Loves to Make

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A creamy, tangy, and crunchy classic potato salad recipe perfect for summer cookouts and family gatherings. This recipe combines mayo, sour cream, and a splash of apple cider vinegar for a deliciously smooth dressing.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 3 large eggs, hard-boiled and chopped
  • 1 cup celery, finely chopped
  • 1/2 cup dill pickles, diced
  • 1/4 cup red onion, finely minced (optional)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place the peeled and chopped Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until tender but not mushy, about 12–15 minutes. Test by piercing with a fork—you want them soft but still holding shape. Drain well in a colander and let cool.
  2. While potatoes cook, place eggs in a separate pot, cover with water, and bring to a boil. Once boiling, turn off heat and cover for 10 minutes. Drain and cool in ice water, then peel and chop. Set aside.
  3. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and well combined. Taste and adjust seasoning if needed.
  4. Finely dice celery, dill pickles, and red onion (if using). Make sure everything is roughly the same size for even texture.
  5. In a large mixing bowl, gently fold together the cooled potatoes, chopped eggs, celery, pickles, and onion. Pour the dressing over the mixture and fold carefully to coat everything evenly without breaking up the potatoes.
  6. Cover the potato salad with plastic wrap and refrigerate for at least 2 hours (overnight is even better) to let the flavors meld. Just before serving, give it a gentle stir and taste to see if it needs a touch more salt or pepper.

Notes

Use Yukon Gold or red potatoes to hold shape better. Cool potatoes completely before mixing to avoid sogginess. Stir gently to prevent mashing potatoes. Potato salad tastes better after chilling for several hours or overnight. For dairy-free, use almond milk-based mayo and Greek yogurt or coconut yogurt. Fresh dill can be added for herbal flavor. Variations include adding horseradish for spice or swapping potatoes for cauliflower for a low-carb option.

Nutrition

Keywords: potato salad, creamy potato salad, July 4th recipe, summer cookout, picnic side dish, classic potato salad

Find it online: https://clunkcook.com/creamy-classic-moms-july-4th-potato-salad-recipe-everyone-loves-to-make/