Wednesday, May 27, 2026

The secret to better potato salad

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Hey Good Food Lover,

My mom’s Colombian potato salad was the one I grew up loving, so store-bought potato salad never really stood a chance.

This is the classic creamy version I make from scratch when I want that same homemade feel, but with a tangy American-style dressing.

Classic Creamy Potato Salad

FULL RECIPE NOW

The dressing is what keeps it from tasting heavy.

It’s the kind of side I like making ahead because it actually gets better after sitting in the fridge for a bit.

GET THE FULL RECIPE

Serve it next to my Roast Chicken if you want a full dinner that feels homemade without overcomplicating the table.

TRY IT WITH THIS ROAST CHICKEN

I usually fold the potatoes in gently while they’re still just a little warm, then let the salad chill before serving. That’s when the dressing settles into everything without making the potatoes fall apart. Try the recipe and tell us what you think in the comment section! Happy Cooking! Xx

What would you serve this potato salad with first?

Roast chicken

BBQ ribs or steak

Burgers or sandwiches

Grilled fish or shrimp

DID YOU KNOW?

Waxy potatoes like red potatoes and Yukon Gold hold their shape better after boiling because they have less starch than baking potatoes. That’s why they work so well in potato salad instead of breaking down too much when mixed.

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