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Creamy Budget Potato Salad Recipe for 12 Easy and Delicious

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A creamy, budget-friendly potato salad recipe perfect for feeding a crowd of 12. This easy-to-make dish uses simple ingredients and offers a tangy, creamy dressing that everyone will love.

Ingredients

Scale
  • 5 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 6 large eggs, hard-boiled and chopped
  • 1 cup mayonnaise (240 ml)
  • 1/2 cup sour cream (120 ml) (can substitute Greek yogurt for lighter version)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 stalks celery, finely diced
  • 4 green onions, sliced thinly
  • 1 teaspoon celery seed (optional)
  • Salt and pepper to taste
  • A handful fresh parsley, chopped for garnish

Instructions

  1. Wash and cut potatoes into roughly 1-inch cubes, keeping them uniform for even cooking (about 10 minutes).
  2. Place potatoes in a large pot, cover with cold water by 1 inch, add 1 teaspoon salt, bring to a boil over medium-high heat, then reduce to simmer and cook for 12–15 minutes until tender but firm. Drain carefully and let cool slightly.
  3. While potatoes cook, place eggs in a separate pot covered with water, bring to a boil, cover and remove from heat, let sit for 12 minutes, then transfer to cold water to cool. Peel and chop eggs (about 10 minutes).
  4. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, celery seed (if using), salt, and pepper. Adjust seasoning to taste.
  5. In a large bowl, gently fold potatoes, chopped eggs, diced celery, and sliced green onions. Pour dressing over and mix carefully to coat evenly without breaking potatoes (about 5 minutes).
  6. Cover and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle with fresh parsley.

Notes

Start potatoes in cold water to ensure even cooking and avoid mushiness. Boil eggs and potatoes simultaneously to save time. Fold ingredients gently to keep potato chunks intact. For dairy-free, use vegan mayo and coconut yogurt; omit eggs or substitute with seasoned tofu. Chill at least 1 hour before serving for best flavor. Store leftovers in airtight container up to 3 days.

Nutrition

Keywords: potato salad, creamy potato salad, budget recipe, picnic recipe, potluck dish, easy potato salad, crowd-pleaser, summer salad

Find it online: https://gleefulfork.com/creamy-budget-potato-salad-recipe-for-12-easy-and-delicious/