Creamy Leftover Potato Salad
This quick and creamy salad transforms leftover potatoes into a delicious dish with the perfect tangy dressing and crunchy additions.
Ingredients
Main ingredients
- 2 cups leftover cooked potatoes, diced (red or Yukon Gold hold shape best)
- 1/2 cup mayonnaise (use full-fat for the creamiest texture)
- 1/4 cup sour cream (adds brightness; Greek yogurt can substitute)
- 1 tablespoon Dijon mustard (adds tang — adjust to taste)
- 1/4 cup red onion, finely chopped (soak briefly if raw onion is sharp)
- 1/4 cup celery, diced (for crunch)
- 1/4 cup pickles, diced (dill or bread-and-butter work)
- Salt and pepper to taste
- Fresh herbs (dill or parsley) for garnish
Instructions
Preparation
- Dice the leftover cooked potatoes into roughly 1/2-inch cubes. Place them in a large bowl.
- In a separate small bowl, whisk together the mayonnaise, sour cream, and Dijon mustard until smooth.
- Pour the dressing over the diced potatoes. Gently fold until the potatoes are evenly coated. Use a soft hand to keep some potato texture.
- Add the chopped red onion, diced celery, and pickles. Stir just to combine.
- Taste and season with salt and freshly ground black pepper. Adjust Dijon or pickle for extra tang if needed.
- Cover and refrigerate for at least 30 minutes so the flavors meld. Chill longer for an improved flavor.
- Before serving, garnish with chopped dill or parsley for freshness.
Notes
For a lighter version, use half mayo and half Greek yogurt. Other add-ins can include hard-boiled egg, chopped chives, or a splash of pickle juice for extra zip. If potatoes are very dry, stir in a tablespoon of olive oil or a splash of milk to restore creaminess.