Creamy Potato Salad With Peas and Red Onion

Prep Time	Cook Time	Total Time
20 min	15 min	35 min

Introduction

This creamy potato salad with peas and red onion is the kind of cool, comforting side dish everyone reaches for first.

Tender red potatoes, a tangy mayonnaise and sour cream dressing, and sweet pops of peas make every bite feel extra special.

It is perfect for backyard cookouts, potlucks, or an easy make-ahead side for weeknight dinners.

Prep mode (keeps screen active)

Cook the potatoes

Place the cubed potatoes in a large pot and cover with cold water by about an inch.
Season the water generously with salt, then bring to a boil over medium-high heat.
Reduce the heat and simmer until the potatoes are just fork tender, about 10 to 12 minutes.
Drain well, then spread the potatoes on a baking sheet or large plate to cool slightly.
Cook the eggs (optional)

If using eggs, place them in a small pot and cover with cold water by an inch.
Bring to a gentle boil over medium heat, then turn off the heat and cover.
Let stand for 10 to 12 minutes, then cool in ice water, peel, and chop.

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Mix the creamy dressing

In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.
Stir in the sugar, garlic powder, salt, and black pepper until the dressing is smooth.
Combine the salad ingredients

Add the cooled potatoes, thawed peas, chopped red onion, and chopped eggs, if using, to the bowl.
Gently fold everything together until the potatoes are evenly coated and the vegetables are well distributed.
Chill and serve

Taste and adjust the seasoning with a little more salt, pepper, or vinegar if needed.
Cover the bowl and chill the salad for at least 1 hour, or up to overnight.
Serve cold or slightly cool, garnished with extra peas or a sprinkle of paprika if you like.

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Sour cream -> Plain Greek yogurt: Thick plain Greek yogurt gives the same creamy body with extra tang and a bit more protein. Use full-fat yogurt so the dressing stays rich and does not turn watery.
Mayonnaise -> Avocado oil mayonnaise or vegan mayo: Avocado oil mayo keeps the classic flavor but feels a little lighter and more delicate. Vegan mayo works well too if you want to skip eggs entirely in the salad.
Frozen peas -> Diced steamed green beans: Small pieces of tender green beans give the same pop of color and a slightly firmer bite. Just steam the beans until crisp tender, cool completely, then stir them in like peas.

Salt the potato cooking water well: Salting the water seasons the potatoes from the inside so the salad never tastes bland.
Dress the potatoes while they are slightly warm: Slightly warm potatoes absorb the dressing better and give a creamier, more cohesive texture.
Cut the potatoes evenly for even cooking: Try to keep the potato cubes the same size so they cook through at the same time.
Chill long enough for the flavors to meld: An hour of chilling is the minimum, but several hours gives deeper flavor and better texture.
Use a gentle folding motion: Use a wide spatula or spoon and fold slowly so the potatoes do not break down.

How can I keep my potato salad from turning watery?: Drain the potatoes very well and let excess steam escape before adding the dressing. Use full-fat mayonnaise and sour cream, since low-fat versions tend to weep liquid as they sit. Also avoid overcooking the potatoes, which makes them waterlogged and mushy.
Can I make this potato salad ahead of time?: Yes, this salad actually tastes better after it chills for several hours. Make it up to one day ahead, then stir and adjust seasoning right before serving.
What can I use instead of red potatoes?: Yukon gold potatoes work nicely and hold their shape while staying creamy. Avoid very starchy russet potatoes, which tend to fall apart in this style of salad.
How do I fix potato salad that tastes too sharp or vinegary?: Stir in a spoonful of mayonnaise or sour cream to soften the acidity. You can also add a pinch of sugar and a little salt to rebalance the flavors.
Is it safe to leave this potato salad out at a picnic?: Because of the dairy and eggs, keep the salad chilled as much as possible. Do not leave it at room temperature for longer than two hours, or one hour on very hot days.