This creamy potato salad is a fresh twist on a classic—simple, flavorful, and perfect for any occasion. Made with tender boiled potatoes, finely chopped onion, pickles, and a homemade mayonnaise enriched with pickle brine, it’s full of bold, tangy character. Whether served chilled as a side dish at a summer gathering or elegantly plated as a Spanish-style tapa, this potato salad brings comfort and sophistication to the table. It’s creamy, satisfying, and always a hit—easy to prepare, hard to resist.
Creamy Potato Salad
Creamy Potato Salad Recipe
There are few things more Spanish than sitting at a bar with a cold beer or a small glass of wine and ordering a plate of creamy potato salad to share. This Creamy Potato Salad Recipe is my own take on that kind of simple, satisfying food: tender potatoes, crunchy pickles, onion, fresh herbs, and a homemade mayonnaise with a subtle tang from pickle brine.
What I particularly enjoy about this recipe is that it feels both familiar and slightly different. The creamy texture is comforting, but the pickles and their brine add a sharp, refreshing acidity that keeps the salad from becoming too heavy. The homemade mayonnaise brings everything together, coating the potatoes in a rich sauce that becomes even better after resting in the refrigerator.
This is exactly the kind of dish I can imagine finding in a Spanish bar, served in a small bowl or on a plate as part of a selection of tapas. It is the sort of food that does not need complicated ingredients or elaborate presentation. You order a portion, grab a piece of bread, take a sip of your beer or wine, and enjoy.
Although potato salad is prepared in many different countries, every version has its own personality. This one has a particularly Mediterranean and Spanish feel thanks to the homemade mayonnaise, fresh herbs, onion, and pickles. You can serve it as a side dish at a barbecue or family meal, but personally, I love it most as a casual tapa—cold, creamy, and ready to be shared.
The secret is in the small details. Cooking the potatoes in their skins helps them retain their flavor and texture, while allowing them to cool completely prevents the mayonnaise from becoming oily or separating. The salad also benefits enormously from resting for at least an hour. During this time, the potatoes absorb the flavors of the dressing, the pickles, and the onion, turning a simple combination of ingredients into something much more cohesive.
For me, this is the kind of recipe that represents the best side of Spanish home cooking: uncomplicated, generous, and made for sharing. Whether you serve it as a tapa with a cold beer, as part of a larger meal, or simply prepare it ahead for a summer gathering, this creamy potato salad proves that sometimes the simplest dishes are the ones people keep coming back to.
Ingredients
| Metric Amount | Imperial Amount | Core Ingredient | Preparation |
| 4 units | 4 units | Potatoes | Medium to large, unpeeled |
| 1 bunch | 1 bunch | Chives | Fresh, finely chopped |
| 1 unit | 1 unit | Onion | Small, finely chopped |
| 4–5 units | 4–5 units | Pickles | In brine (gherkin-style), chopped |
| 200 ml | 0.85 cup | Vegetable oil | Neutral flavor |
| 2 tbsp | 2 tbsp | Pickle brine | Reserved from jar |
| 1 unit | 1 unit | Egg | Room temperature |
| 1 pinch | 1 pinch | Salt | Fine |
Instructions
1. Boil the potatoes
Place the unpeeled potatoes in a pot with water and bring to a boil. Cook for 20–25 minutes over medium heat, depending on their size. Check for doneness by piercing them with a knife—they should feel soft inside. Let them cool completely, then peel and cut into bite-sized cubes or triangles.
2. Chop the ingredients
While the potatoes are cooking, finely chop the onion, pickles, and chives. Set aside.
3. Make the mayonnaise (Homemade Recipe Here)
In a tall mixing jar or blender, add the whole egg, vegetable oil, and a pinch of salt. Blend for 2–3 minutes. Start by holding the blender still at the bottom for the first minute, then slowly move it up and down to help the oil emulsify. Once thick and creamy, add 2 teaspoons of pickle brine and mix gently.
4. Mix and chill
In a large bowl, combine the cooled, chopped potatoes with the onion, pickles, and mayonnaise. Mix well and refrigerate for at least 1 hour before serving to let the flavors develop.
5. Serve
Serve cold and enjoy.
Chef’s Notes for Potato Salad
Why is it important to boil the potatoes unpeeled? Boiling potatoes in their skins (en su piel) acts as a protective barrier, preventing the potato starch from leaching into the water. This ensures the potato retains its structural integrity and intense flavor, resulting in a firm, creamy texture that doesn’t become waterlogged when dressed.
How does the technique of using the immersion blender affect the mayonnaise? To create a stable emulsion, it is critical to keep the blender head at the absolute bottom of the jar for the initial minute. This allows the oil to incorporate slowly with the egg. Moving it too quickly creates a thin, broken sauce; holding it steady allows the oil to emulsify into a thick, glossy cream. (recipe here)
Why should the salad rest for at least one hour? Potatoes act like sponges for seasoning. Resting the finished salad in the refrigerator allows the acidity from the pickle brine and the aromatics from the onion and chives to penetrate deep into the potato flesh, transforming a simple mix into a cohesive, complex dish.
Common Mistakes Cooking Potato Salad
Over-boiling the potatoes. If potatoes are cooked until they are falling apart, they will turn into a mushy mash once mixed with the mayonnaise. They should be fork-tender but still hold their shape when sliced or cubed.
Adding dressing to warm potatoes. Mixing mayonnaise with hot potatoes will cause the fats in the mayo to melt and lose their creamy body, resulting in an oily, separated sauce. Always allow the potatoes to cool completely to room temperature before adding the dressing.
Ignoring the emulsion technique. Trying to whip the mayonnaise by moving the blender erratically from the start will often result in a broken, liquid sauce. A successful emulsion requires patience and a slow, steady introduction of oil to the egg base.
Improperly draining the pickles. If the chopped pickles are added while still dripping with excess brine, they can thin the mayonnaise and make the potato salad watery. Pat them dry or ensure they are well-drained before folding them into the salad.
Variations on Potato Salad
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The Smoky Spanish Twist: Replace half of the vegetable oil with a high-quality extra virgin olive oil and add a generous pinch of sweet smoked paprika (pimentón dulce) to the mayonnaise. This imparts a deep, aromatic smokiness that pairs beautifully with the bite of the pickles.
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The “Coastal” Herb Infusion: Enhance the chives by adding fresh parsley and a touch of finely minced dill. These fresh herbs add a bright, garden-fresh complexity that lifts the richness of the mayonnaise.
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The Protein-Packed Upgrade: Incorporate a tin of high-quality, oil-packed tuna or some finely diced hard-boiled eggs. These additions turn the side dish into a substantial, protein-rich main course that feels like a classic Mediterranean ensaladilla. (recipe here)
Recipe Card
Creamy Potato Salad
There’s something timeless about a good potato salad—simple ingredients, bold flavor, and the kind of comfort that never goes out of style. This version takes it up a notch with homemade mayonnaise made from pickle brine, giving it a tangy, creamy finish that perfectly complements the soft, tender potatoes. Finished with a touch of fresh chives (or parsley if you prefer), this salad is ideal for picnics, barbecues, or as a flavorful side dish for any meal. Easy to make, satisfying to eat, and guaranteed to be a crowd-pleaser.
Ingredients
- 4 medium to large potatoes
- 1 bunch of chives
- 1 small onion
- 4–5 pickles in brine
- For the mayonnaise:
- 200 ml of vegetable oil
- 2 tablespoons of brine (from the pickles)
- 1 egg
- A pinch of salt
Instructions
- Boil the potatoes
Place the unpeeled potatoes in a pot with water and bring to a boil. Cook for 20–25 minutes over medium heat, depending on their size. Check for doneness by piercing them with a knife—they should feel soft inside. Let them cool completely, then peel and cut into bite-sized cubes or triangles. - Chop the ingredients
While the potatoes are cooking, finely chop the onion, pickles, and chives. Set aside. - Make the mayonnaise
In a tall mixing jar or blender, add the whole egg, vegetable oil, and a pinch of salt. Blend for 2–3 minutes. Start by holding the blender still at the bottom for the first minute, then slowly move it up and down to help the oil emulsify. Once thick and creamy, add 2 teaspoons of pickle brine and mix gently. - Mix and chill
In a large bowl, combine the cooled, chopped potatoes with the onion, pickles, and mayonnaise. Mix well and refrigerate for at least 1 hour before serving to let the flavors develop. - Serve
Serve cold and enjoy it.
Notes
If you don’t have pickles in brine, you can also use pickles in vinegar. In that case, just use the vinegar from the jar for the mayonnaise instead of brine. The result will have a slightly tangier, sharper flavor. Try both versions to discover which one you prefer!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 639Total Fat: 49gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 47mgSodium: 3254mgCarbohydrates: 48gFiber: 8gSugar: 7gProtein: 8g
