Creamy Potato Salad (with Eggs)

This recipe is based on old fashioned potato salad, but uses traditional ingredients with a twist. For instance, balsamic vinegar replaces apple cider vinegar, and spicy mustard adds some zing. The result is an elevated classic with more depth and flavor.

I’ve been making this version for at least 15 years to rave reviews! It’s a crowd favorite and my go-to summer side dish recipe for backyard cookouts, bbq’s, and 4th of July party menu.

It’s important to make this several hours ahead or the day before, so the flavors can fully blend and develop. That makes it ideal for entertaining and potluck parties.

Ingredient Notes

• Potatoes. This recipe calls for small red potatoes. They’re easy to cook and there’s no need to peel them because the skin is thin and tender and very tasty. For summer holidays you can use a colorful trio of red, white and blue potatoes.
• Balsamic Vinegar. This twist adds a sweet tanginess. Apple cider vinegar is a more traditional choice which you can use as a substitute if you want. NOTE: the dark color of balsamic vinegar does give the potatoes a darker tint.
• Chipotle Mustard. Using chipotle mustard gives this recipe a spicy zing. I’ve also used Sriracha mustard with success. The flavor is more complex than yellow or Dijon mustard, and of course you could use either of those as a substitute.
• Dressing. My creamy blend uses both mayonnaise and sour cream. The combination is a little lighter than using all mayo, and more flavorful than using all sour cream. Use plain Greek yogurt as a substitute for sour cream with great results.
• Hard Boiled Eggs. Buy them already cooked and peeled in the refrigerator section of the grocery store if you want to save time and effort. Or you can cook and peel them several days ahead and refrigerate until ready to use.
• Bacon. Cook 4 to 6 strips of bacon to a crisp level so they’re easy to crumble on top. Do this up to a day ahead and keep refrigerated until ready to serve.

PARTY TIP: Make this potato salad a day ahead to save time and so the flavors can fully develop. You can easily double the recipe for a bigger crowd.

Helpful Tips

• Cut the potatoes before cooking them. Make sure they are fairly uniform in size; about ¾- to 1-inch in size so they’re easy to eat. Add salt to the water to help flavor the potatoes.
• After 5 or 6 minutes of cooking, test the largest potato pieces for doneness. It should be soft but not mushy. Drain them and place in a large bowl.
• Add the balsamic vinegar to the warm potatoes! This way they soak up the flavor. Let them cool to room temperature before adding the dressing.
• You should let this sit in the fridge for at least 4 hours, but longer is better. Make it the night before!

Boiling Potatoes for Potato Salad

1. Place cut potatoes in a stock pot and cover them with cold water. Heat on high to bring water to a boil, then lower the heat to medium so potatoes cook at a low steady boil.
2. Cook for about 5 to 8 minutes and check for doneness by piercing the center of a potato with a fork. It should be soft in the middle but firm enough so it doesn’t fall apart.
3. Drain potatoes and proceed with the recipe.

Serving Suggestions

This is the perfect side dish for the ultimate hot dog bar or a fun hot dog roast. Serve it for a graduation party or a Father’s day gathering.

It’s not just for summer gatherings. Make it for a game day party or super bowl party to accompany barbecue beef sandwiches.

For the classic grilling party, serve this with the best juicy burgers, unique Italian style burgers, or tasty Greek burgers with tzatziki sauce.

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