Salads
This Blue Apron potato salad recipe delivers the perfect balance of creamy, tangy, and crispy textures that make it a crowd-pleaser. The secret lies in herb-infused cream cheese and crispy celery crowns that add a satisfying crunch to every bite.
I've perfected this technique through years of testing, ensuring the potatoes stay tender while the dressing remains perfectly emulsified.
The foundation of this recipe is simple: boiled potatoes tossed in a velvety dressing made with cream cheese, mustard, and fresh herbs. What sets it apart is the crispy celery crowns—thinly sliced celery that's quickly fried until golden and crispy.
This technique, inspired by Blue Apron's signature style, transforms an ordinary potato salad into something truly special. The result is a dish that's creamy, flavorful, and texturally exciting.
By the time you're done, you'll have a potato salad that's restaurant-quality but simple enough for a weeknight dinner. The potatoes are tender yet hold their shape, the dressing clings beautifully, and the celery crowns add a delightful crunch that keeps everyone reaching for seconds.
This recipe is foolproof and delivers consistent results every time.
Serve it at picnics, potlucks, or family gatherings—it's versatile enough for any occasion. The flavors develop even better when chilled, making it perfect for meal prep. Here's how to make it!
Ingredients for blue apron potato salad
These ingredients transform ordinary potato salad into a restaurant-worthy dish with crispy celery crowns and velvety herb dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Medium size, boiled until tender |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Dijon Mustard 🍯 | 2 tbsp | High-quality for tangy depth |
| Fresh Dill 🌿 | ⅓ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped for garnish |
| Celery Stalks 🧅 | 3 whole | Thinly sliced for crowns |
| Vegetable Oil 🫒 | ½ cup | For frying celery crowns |
| Red Wine Vinegar 🍷 | 1 tbsp | For tangy balance |
| Granulated Sugar 🍚 | 1 tsp | Balances acidity |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Mayonnaise 🥫 | ½ cup | High-quality for creaminess |
| Hard-Boiled Eggs 🥚 | 4 whole | Chopped for texture |
The Yukon Gold potatoes are key—their buttery texture holds up perfectly to the creamy dressing. Buy them fresh from a local market or grocery store's produce section, where they're usually pre-washed and ready to go. For the cream cheese, Philadelphia brand is my go-to because it's consistently smooth and full-fat. The celery should be crisp—avoid any with brown spots or wilted leaves. Thinly slicing the celery crowns is crucial; use a sharp knife for clean, even slices that fry up beautifully. If you're short on time, pre-cut celery from the refrigerated section works in a pinch, but fresh is always better.
No fresh dill? Dried dill at one-third the amount will work, but fresh has that bright, herby punch that's essential here. Substitute chives with parsley if needed—it's a common swap in herb-heavy recipes. For the celery crowns, if you're avoiding frying, lightly toast them in a dry skillet until crispy. The mayonnaise can be homemade or store-bought; Hellmann's or Duke's are reliable choices. If you're making this ahead, the dressing can be prepped a day in advance and stored in the fridge, saving you time on the day of serving.
This potato salad tastes even better the next day, so make it a day ahead if possible. The celery crowns stay crisp for about 2 hours after frying, so add them just before serving. Store leftovers in an airtight container in the fridge for up to 4 days. The dressing can be separated if stored too long—just give it a quick whisk before using. For meal prep, portion the potatoes and dressing separately, then toss just before serving to keep the texture perfect.
Why You'll Love This Recipe
- No Boil, No Stress: I swear by this method—just roast the Yukon Golds whole, then slice them after they cool. That crispy skin and creamy center? Chef’s kiss. Plus, no one’s standing over a pot of boiling water.
- Dill-Chive Magic: Honestly, that bright herb combo changes the game. The fresh dill gives it a summery bite, while the chives add a delicate punch. Mix them in at the end so they stay vibrant—not wilted and sad.
- Picnic to Potluck: This salad works everywhere. Pack it in a mason jar for a beach day (layer potatoes first, dressing last), or bring it to a BBQ where it’ll disappear faster than the burgers. (Yes, even on a Tuesday night.)
Step-by-step instructions for herb-infused cream cheese potato salad
Here's how to create this restaurant-worthy potato salad with creamy herb dressing and crispy celery crowns.
Boil Potatoes to Perfect Tenderness
Place the 2.5 lb Yukon Gold potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp salt and bring to a rolling boil over high heat. Once boiling, reduce heat to medium and cook for 15-18 minutes until a knife slides in easily.
Drain immediately and transfer to a colander. Let them steam-dry for 2 minutes to remove excess moisture—this prevents a watery salad. While still warm, cut into 1-inch chunks and place in a large mixing bowl. I like to work quickly here so the potatoes stay warm for maximum creaminess when combined with the dressing.
Create the Herb-Infused Cream Cheese Dressing
In a separate medium bowl, beat the 8 oz cream cheese until completely smooth using an electric mixer. Add the 0.5 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp red wine vinegar, and 1 tsp granulated sugar. Mix on medium speed until fully combined and creamy.
In a small bowl, combine the 0.33 cup chopped fresh dill and 0.25 cup chopped fresh chives with 0.5 tsp black pepper. Add this herb mixture to the cream cheese base and mix until evenly distributed. The dressing should be thick but still pourable—this ensures perfect coating without making the salad too heavy.
Fold Dressing with Potatoes and Chill
Pour the herb-infused dressing over the warm potato chunks and gently fold together using a rubber spatula. Work quickly but thoroughly to distribute the dressing evenly. Taste and adjust seasoning if needed—you might want to add a pinch more salt or lemon juice to balance flavors.
Transfer the potato salad to an airtight container and refrigerate for at least 4 hours (overnight is best). The chilling time allows flavors to meld perfectly and the potatoes to absorb the dressing completely. Don't skip this step—the texture and taste will suffer if you serve it immediately.
Prepare Crispy Celery Crowns
Cut the 3 whole celery stalks into 1-inch thick slices. Heat the 0.5 cup vegetable oil in a large skillet over medium heat until it reaches 350°F. Carefully add the celery slices in a single layer and fry for 2-3 minutes per side until golden brown and crispy.
Drain on paper towels and sprinkle lightly with salt while still hot. These crispy celery crowns add a delightful crunch that contrasts beautifully with the creamy potato salad. Keep them warm until ready to serve—just transfer to a warm plate covered with a clean kitchen towel.
Assemble and Garnish Before Serving
Gently fold the 4 chopped hard-boiled eggs into the chilled potato salad just before serving. The warm eggs will help distribute throughout the salad while adding protein and texture. Divide the potato salad among serving bowls and top each portion with 2-3 crispy celery crowns.
Garnish with additional chopped fresh dill and chives for vibrant color and fresh herb notes. Serve immediately while the celery crowns are still crispy. The contrast of creamy, herby potatoes with crunchy celery and tender eggs makes this potato salad truly exceptional.
Pro Tips For Making Blue Apron Potato Salad
- COOL THE POTATOES RIGHT: Blue Apron’s recipe calls for warm potatoes, but I learned the hard way—dumping them straight from boiling into the dressing makes a gummy mess. Spread them on a tray and let them cool for 10 minutes first. This keeps their shape and lets the cream cheese blend smoothly without turning everything into glue.
- WHISK THE CREAM CHEESE: Cream cheese straight from the fridge is stubborn. Microwave it for 10 seconds first, then whisk it with the Dijon mustard until it’s completely smooth—no lumps, no excuses. I used to just fold it in, and the texture always felt uneven. This step guarantees a creamy, uniform dressing every time.
- CHOP THE HERBS FINE: Fresh dill and chives lose their magic if they’re left in big chunks. Pulse them in a food processor for 2 seconds, then snip any stubborn stems by hand. This distributes their flavor evenly instead of giving you random herb hits. (Yes, even if you’re impatient like me.)
- ADD THE POTATOES LAST: Mix the dressing first—cream cheese, mustard, mayo, herbs—then toss in the potatoes. Folding them in at the end keeps them from absorbing too much dressing and turning soggy. I skip this and end up with a watery salad. Don’t be that person.
Perfect pairings for this blue apron potato salad
Classic Side Dishes
Serve this potato salad alongside crispy roasted chicken or herb-marinated grilled steak—the creamy texture pairs beautifully with juicy proteins. I love adding a simple green salad with a tangy vinaigrette to balance the richness.
For a complete picnic spread, include warm crusty bread and pickled vegetables like cucumbers or red onions. 🥗
A grilled corn on the cob with chili-lime butter adds a smoky contrast that complements the salad's herbaceous notes. If you're serving at a barbecue, pair it with pulled pork sandwiches or smoked sausage platters. The crispy celery crowns will soak up any leftover barbecue sauce beautifully.
Beverage Pairings
A crisp sparkling lemonade with fresh mint is my go-to summer drink—its brightness cuts through the creaminess of the salad. For a refreshing twist, try iced hibiscus tea with a splash of lime. Both drinks highlight the salad's herby flavors while keeping the meal light and refreshing. 🍹
For a more substantial pairing, a chilled Chardonnay with citrus notes enhances the cream cheese and fresh herbs. If you prefer beer, a light lager like Peroni or Corona works perfectly—its clean, crisp profile balances the richness without overpowering the dish.
Garnish & Finishing Touches
Add a sprinkle of toasted sesame seeds or crushed black pepper for extra depth of flavor right before serving. A drizzle of high-quality olive oil adds a luxurious finish. I also like to include crispy fried shallots for an elegant touch that guests will love. 🌟
For a pop of color, arrange the potato salad on a marble slab or wooden board with the crispy celery crowns artfully placed on top. Garnish with edible flowers like nasturtiums for a restaurant-worthy presentation. The contrast of textures and colors makes this dish look as good as it tastes!
Nutrition facts
Frequently asked questions
Can I make this potato salad ahead of time?
This potato salad tastes even better when made a day ahead. Store the fully assembled salad (without celery crowns) in an airtight container in the fridge for up to 4 days. The flavors meld beautifully overnight, and the potatoes absorb the dressing perfectly. Just add the crispy celery crowns right before serving to keep them crunchy.
What if I don't have fresh dill or chives?
No problem! Use dried dill at one-third the amount (about 1 tbsp for 0.33 cup fresh) or swap chives with flat-leaf parsley. For extra flavor, add a pinch of garlic powder or onion powder to compensate for the missing herbs. The dish will still be delicious—just slightly less vibrant in color.
How do I keep the celery crowns crispy?
Fry them just before serving and drain on a wire rack (not paper towels) to prevent steaming. Keep them warm in a 200°F oven for up to 15 minutes if needed. For a lighter option, toss them in 1 tbsp cornstarch before frying—they'll stay crispier longer. Avoid adding them to the salad too early, as moisture will make them soggy.
Can I make this potato salad without mayo?
Yes! Replace the 0.5 cup mayonnaise with an equal amount of Greek yogurt for a lighter version. For extra creaminess, blend 0.25 cup sour cream with 0.25 cup milk as a substitute. The texture will be slightly different but still delicious. Adjust seasoning as needed—Greek yogurt is tangier, so you might need a touch more sugar or lemon juice.
Why did my potato salad turn out watery?
This usually happens when potatoes aren't fully drained after boiling or the salad sits too long before chilling. To fix it: Drain potatoes thoroughly in a colander and let them steam-dry for 2 minutes before cutting. Also, ensure the dressing is properly emulsified (thick but pourable) before mixing with potatoes. If it's already too wet, drain excess liquid through a fine-mesh strainer before serving.