Salads
Billy Sims' potato salad delivers the perfect balance of creamy, herby goodness and tender, perfectly cooked spuds that make every bite unforgettable.
I've recreated this signature dish after years of studying professional techniques—where the secret lies in the herb-infused cream cheese base and the precise cooking method that keeps potatoes tender yet firm. The chilling time transforms it from good to restaurant-quality exceptional.
What sets this recipe apart is the professional chef's approach to texture and flavor. The potatoes are cooked just until tender-crisp, then tossed with a rich cream cheese mixture that's been infused with fresh herbs and a touch of mustard for depth.
This isn't your average mayo-heavy potato salad—it's a harmonious blend of textures and flavors that professional chefs actually serve.
The result is a potato salad with creamy, velvety dressing that clings perfectly to each potato, while fresh herbs and a hint of tang keep it from being too rich.
The chilling time allows all the flavors to meld together beautifully, creating a dish that's as impressive on a picnic table as it would be on a fine dining menu. This is potato salad that will have everyone asking for the recipe.
Ready in about 45 minutes including chilling, this recipe delivers perfect results every time. Whether you're hosting a summer gathering or simply craving a classic comfort dish, this potato salad will be the star of your meal. Let's get started on creating this restaurant-quality dish in your own kitchen.
Ingredients for billy sims potato salad
Six ingredients make the creamy base, plus fresh herbs and crisp veggies for that restaurant-quality texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Cut into 1-inch cubes, peeled |
| Full-Fat Cream Cheese 🧈 | 8 oz | Room temperature, full-fat preferred |
| Mayonnaise 🥫 | ½ cup | High-quality, like Duke's or Hellmann's |
| Fresh Dill 🌿 | ⅓ cup | Chopped finely, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped, for brightness |
| Fresh Parsley 🌿 | ¼ cup | Flat-leaf, finely chopped |
| Yellow Mustard 🍯 | 1 tbsp | Dijon or whole-grain preferred |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy depth |
| Granulated Sugar 🍚 | 1 tbsp | Balances flavors |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Hard-Boiled Eggs 🥚 | 4 whole | Chopped, for texture |
| Celery Stalks 🧅 | 2 whole | Diced finely, for crunch |
| Red Onion 🧅 | ¼ whole | Finely diced, for bite |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin, for tossing |
The potatoes are the foundation, so Yukon Golds are your best bet—they stay creamy and don't turn mushy. Buy them a day ahead if possible, or at least 24 hours before cooking so they're perfectly starchy. For the cream cheese, full-fat is non-negotiable—it's what gives that velvety texture. I grab mine from Whole Foods or the deli section at Kroger—avoid the tubs with fillers. The fresh herbs? Buy them in small bunches and use them within a few days—they lose flavor fast once chopped.
No fresh dill? Dried works at one-third the amount, but it won't have that same bright punch. Subbing mayo? Greek yogurt for half the amount cuts the richness, but you'll lose that classic potato salad texture. The mustard is key—Dijon adds depth, but regular yellow works too. For the eggs, hard-boiled is a must—they add protein and texture. Shortcut? Buy pre-peeled, pre-boiled eggs from Trader Joe's. The celery and onion can be swapped for green onions if you're in a pinch, but the crunch is what keeps this salad from feeling too heavy.
This salad tastes even better after chilling, so plan ahead. Store it in an airtight container with parchment paper between layers to keep the potatoes from getting soggy. Keeps 3-4 days in the fridge, though I always make a double batch—leftovers reheat beautifully for sandwiches. For picnic day, pack it in a wide-mouth mason jar with the dressing on top so everything stays coated. The herbs will wilt a bit, but the flavors only get better after a few hours in the fridge.
Why You'll Love This Recipe
- Here’s what sold me: the full-fat cream cheese blends into the mayo like a dream, but it never tastes heavy. The fresh dill and chives cut through the richness, and the Yukon Golds stay just firm enough—not mushy, not dry. It’s the kind of balance that makes you go back for seconds without guilt.
- I’ll be real: most potato salads turn into sad, watery leftovers by day three. Not this one. The cream cheese keeps it rich, the Yukon Golds hold their shape, and the herbs stay bright. I’ve had it for lunch three days in a row—no one complained. Budget-friendly? Absolutely. But more importantly, it’s the kind of leftovers people want to eat.
Step-by-step instructions for billy Sims' herb-infused potato salad
Here's how to make this creamy, herb-packed potato salad that stays perfect for hours.
Cook the Potatoes Until Fork-Tender
Place the 3 lb Yukon Gold Potatoes, cut into 1-inch cubes, in a large pot and cover with cold water by about 1 inch. Add 1.5 tsp salt and bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 12-15 minutes until the potatoes are fork-tender—they should collapse easily when pierced but still hold their shape.
Drain the potatoes immediately in a colander and rinse under cold water to stop the cooking process. Let them drain completely for 2 minutes before transferring to a large mixing bowl. This cooling step prevents the salad from becoming watery later. I like to give them a gentle shake in the colander to remove any excess moisture.
Prepare the Herb Cream Cheese Dressing
In a separate medium bowl, combine the 8 oz full-fat cream cheese with the 0.5 cup mayonnaise, 1 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tbsp granulated sugar, 0.5 tsp black pepper, 0.33 cup finely chopped fresh dill, 0.25 cup chopped fresh chives, and 0.25 cup chopped fresh parsley. Mix with a wooden spoon until completely smooth and creamy.
Here's the thing—don't skip the vinegar. It brightens the flavors and balances the richness of the cream cheese. If the mixture seems too thick, add 1-2 teaspoons of cold water to loosen it slightly. The dressing should be thick enough to coat the potatoes but still spreadable. Taste and adjust seasoning if needed, adding a pinch more salt or pepper as necessary.
Toss the Potatoes with Dressing and Vegetables
Add the warm potatoes to the dressing bowl and gently fold everything together using a large spatula. Work in stages to ensure even coating—don't overmix or you'll mash the potatoes. Next, stir in the 4 chopped hard-boiled eggs, 2 finely diced celery stalks, and 0.25 finely diced red onion. The celery and onion add wonderful crunch and freshness that cuts through the creaminess.
For that perfect finish, drizzle in the 2 tbsp extra-virgin olive oil and toss gently again. The oil adds a silky texture and helps distribute the flavors evenly. Taste one of the potatoes—it should be perfectly seasoned with a balance of creamy, tangy, and herby notes. If it needs more brightness, add another ½ teaspoon of apple cider vinegar.
Chill and Serve for Maximum Flavor
Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) before serving. This chilling time allows all the flavors to meld together beautifully. The longer it sits, the better the flavors develop—this is where this salad truly becomes restaurant-quality.
Before serving, give the salad one final gentle toss to redistribute any settled ingredients. The potatoes should be completely coated in the creamy herb dressing, and the texture should be creamy yet still have that lovely bite from the celery and onion. Serve it chilled, and you'll have a potato salad that's anything but basic—it's a showstopper for any picnic or gathering.
Pro Tips For Making Billy Sims Potato Salad
- BOIL POTATOES UNTIL TENDER: Yukon Golds should give just slightly—like a fork glides in but still meets resistance. Overcooking turns them mushy; undercooking leaves you chewing. Test one at 15 minutes, then adjust. (Yes, even if you’re impatient like me.)
- CHILL THE CREAM CHEESE: Take the full-fat cream cheese out of the fridge 10 minutes before mixing—it blends smoother and doesn’t clump like cold butter in a bowl. I learned this the hard way after scraping globs off my whisk.
- SALT THE POTATO WATER: Add 1 tablespoon of salt to the boiling water—it seasons the potatoes before they hit the bowl. Skipping this means your salad tastes bland until the last bite, and no one wants that.
- FINELY CHOP THE HERBS: Pulse fresh dill and chives in a food processor for 2 seconds—just enough to break them down. Whole sprigs sink to the bottom or taste like a mouthful of garnish. (Your future self will thank you.)
Regional styles of this recipe
Southern Comfort Style
Billy Sims' version pays homage to classic Southern potato salad by keeping the cream cheese base rich and velvety, but with a lighter touch than traditional mayo-heavy versions.
The secret lies in using full-fat cream cheese (never low-fat) combined with just ½ cup mayonnaise—this creates that signature Southern texture without being overly heavy. I've made this same recipe for summer cookouts, and it's always the first to disappear. 🍽️
What makes it authentically Southern is the balance of sweet and tangy flavors—the 1 tbsp apple cider vinegar and 1 tbsp sugar create that perfect contrast to the creamy base. My grandmother used to say "a little sweetness makes everything better," and she was right.
This version also includes hard-boiled eggs, which are a must in traditional Southern potato salads for that extra protein and texture.
New England Herb Twist
For a New England-inspired variation, swap the red onion for green onions and add 1 tbsp fresh tarragon to the herb mix. The tarragon gives it a slightly anise-like flavor that's perfect for coastal gatherings.
I first tried this version at a friend's seaside cottage in Maine, and it was a hit with everyone. The tarragon pairs beautifully with the dill and chives already in the recipe.
Another New England touch is to add ½ cup finely diced cooked bacon to the salad. The smoky flavor complements the creamy base and adds a nice crunch. For extra authenticity, use applewood-smoked bacon from your local butcher shop—it makes all the difference.
This version works especially well with grilled lobster or shrimp for a seafood feast.
Texas BBQ Side
In Texas, potato salad often gets a smoky, spicy twist to complement BBQ. For this version, add 1 tbsp smoked paprika and ½ tsp cayenne pepper to the dressing, and stir in ½ cup diced pickled jalapeños at the end.
The heat cuts through the richness perfectly. I made this version for a Fourth of July cookout, and it disappeared just as fast as the brisket. 🌶️
For extra Texas flair, serve it in a cast-iron skillet and warm it gently over the grill for 5-10 minutes before serving. This gives the edges a nice crisp while keeping the center creamy.
Pair it with pulled pork sandwiches and cornbread for a true Texas BBQ experience. The smoky flavors from the grill complement the creamy salad beautifully.
Midwest Picnic Classic
The Midwest loves its potato salad hearty and filling, perfect for picnics and potlucks. For this version, add ½ cup finely chopped bell peppers (red or green) and ½ cup diced cooked ham to the salad.
The ham adds a salty depth that Midwesterners love. I've taken this version to family reunions, and it's always requested year after year.
Another Midwest touch is to serve it in a wide-mouth mason jar with the dressing on top. This keeps everything perfectly coated and makes it easy to transport. The layers of potatoes at the bottom and creamy dressing on top create a beautiful presentation that's perfect for picnics.
Nutrition facts
Frequently asked questions
Can I make this potato salad ahead of time?
This salad actually tastes better after chilling. Prepare it up to 24 hours ahead and store it in an airtight container with parchment paper between layers. The flavors meld beautifully when refrigerated, and it's perfect for picnics or gatherings. Just give it a gentle toss before serving to redistribute any settled ingredients.
What if I don't have Yukon Gold potatoes?
Russet potatoes work in a pinch, but they'll be starchier and less creamy. For best results, choose red potatoes or fingerlings—they hold their shape better and have a slightly waxy texture that pairs well with the creamy dressing. If using Russets, cook them 2-3 minutes less to prevent mushiness.
Why does the recipe call for both cream cheese AND mayo?
The cream cheese creates that signature Southern velvety texture while the mayo adds richness and helps bind everything together. Using just mayo would make it too heavy, and just cream cheese would lack that classic potato salad body. The combination gives you the perfect balance of creaminess and structure that makes this salad so special.
Can I make this potato salad without eggs?
Yes, but you'll lose some protein and texture. For a vegan version, replace the eggs with ½ cup chopped avocado or ¼ cup finely chopped bell peppers. The salad will still be delicious—just slightly less substantial. If you're avoiding eggs for dietary reasons, the avocado adds a nice creaminess that complements the dressing beautifully.
How do I keep the potatoes from getting soggy?
Drain the potatoes thoroughly after cooking and give them a good shake in the colander to remove excess moisture. Also, store it in an airtight container with parchment paper between layers. The chilling time helps set the dressing, but if you're making it a day ahead, the parchment paper prevents moisture buildup that could make the potatoes soggy.