Salads
Chrissy Teigen's potato salad recipe transforms a classic side into a creamy, herb-packed masterpiece without a single mayo cling in sight. The secret lies in a rich cream cheese base that stays velvety yet never soggy, balanced by bright herbs and a touch of mustard for depth.
This isn't your grandmother's potato salad—it's restaurant-quality with a modern twist that keeps every bite perfectly textured.
The foundation starts with waxy potatoes (like Yukon Gold) boiled until tender but still holding their shape, then chilled to prevent mushiness. The dressing combines full-fat cream cheese, fresh dill, chives, and a splash of white wine vinegar for brightness, all whipped together until completely smooth.
A foolproof technique ensures the potatoes stay crisp at the edges while maintaining a creamy interior—no one will guess it's mayo-free.
What makes this recipe stand out is the herb-infused cream cheese that delivers a tangy, herby punch without overwhelming the potatoes. The dressing clings beautifully to each bite, offering a luxurious mouthfeel that's both rich and refreshing.
Perfect for picnics, BBQs, or elegant dinner tables, this potato salad proves you don't need mayo to create a showstopping side dish.
The final touch involves a quick acid balance with lemon zest and a sprinkle of flaky salt, elevating the flavors to new heights. Serve immediately or let it sit for 30 minutes to allow the flavors to meld—either way, you'll have a potato salad that's restaurant-worthy and impossible to resist.
Let's get started!
Ingredients for chrissy teigen potato salad
Waxy potatoes, velvety cream cheese, and bright herbs create this restaurant-quality potato salad without mayo.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Cut into 1-inch cubes, peeled |
| Full-Fat Cream Cheese 🧀 | 8 oz | Room temperature, high-fat |
| Fresh Dill 🌿 | ½ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped, mild onion flavor |
| White Wine Vinegar 🍷 | ¼ cup | Dry variety preferred |
| Dijon Mustard 🌶️ | 1 tbsp | Mild or medium heat |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light, fruity variety |
| Lemon Zest 🍋 | 1 tbsp | Finely grated, bright flavor |
| Flaky Sea Salt 🧂 | 1 ½ tsp | Maldon or Jacobsen preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked, coarse grind |
| Large Eggs 🥚 | 2 whole | Cold, for chilling potatoes |
| Ice Water ❄️ | 1 cup | For chilling potato cubes |
The Yukon Gold potatoes are non-negotiable—their waxy texture holds up perfectly to boiling and chilling. Whole Foods or Trader Joe's carry them year-round, but local farmers markets have the freshest in season. Look for firm potatoes with smooth, unblemished skins. For the cream cheese, Philadelphia brand is ideal—it's consistently rich and smooth, but any full-fat block-style cream cheese works if you pulse it briefly in a food processor. The herbs should be vibrant and fresh; Whole Foods or Penzeys often have superior quality for dill and chives.
No fresh dill? Dried dill at one-third the amount works in a pinch, but the flavor won't be as bright. Substituting white wine vinegar? Apple cider vinegar or lemon juice both work, but reduce to 2 tablespoons to avoid over-acidity. For the olive oil, California extra-virgin brands like Corto or Otto add subtle fruitiness that complements the herbs. The Dijon mustard can be swapped for whole-grain mustard if preferred, though it may add slight texture variation. Always taste your dressing before combining—adjust vinegar or mustard as needed for balance.
Boiled potatoes should be chilled immediately in ice water to halt cooking and prevent mushiness. Store them in the fridge for up to 2 days before assembling the salad. The cream cheese dressing keeps well for 5 days in an airtight container, though the herbs will lose some vibrancy after 3 days. For longer storage, freeze the dressing in ice cube trays—thaw and whisk before using. This salad shines at room temperature, so let it sit for 30 minutes before serving to allow flavors to meld perfectly.
Why You'll Love This Recipe
- No Boil, No Stress: I swear by this method—just roast the Yukon Golds until tender. No peeling, no waiting for water to boil, and those potatoes stay perfectly creamy inside with a crispy edge. Honestly, it’s the kind of recipe that makes me want to cook more often.
- Cream Cheese Magic: That full-fat cream cheese isn’t just a binder—it’s the secret. It melts into the warm potatoes, making every bite rich and velvety, while the white wine vinegar cuts through the richness like a bright summer breeze. Between us, this is the only potato salad that actually tastes like a celebration.
- Picnic to Potluck: This dish works everywhere. Pack it in a mason jar for a beach day, bring it to a barbecue where it’ll disappear faster than the burgers, or serve it at a dinner party where no one will guess it’s just potatoes. (Yes, even on a Tuesday night.)
Step-by-step instructions for chrissy Teigen's herb-infused potato salad
This recipe delivers a creamy, herb-forward potato salad without the classic mayo cling—just rich cream cheese and bright fresh flavors.
Boil and Chill the Potatoes
Place the 2.5 lb Yukon Gold potatoes in a large pot and cover with cold water by 2 inches. Add 1.5 tsp flaky sea salt and bring to a rolling boil over high heat. Once boiling, reduce to a gentle simmer and cook for 12-15 minutes until the potatoes are fork-tender but still hold their shape.
Drain immediately and transfer the potatoes to a large bowl. Let them cool for 5 minutes, then pour over the 1 cup ice water and 2 whole large eggs. Stir gently to coat, then refrigerate for at least 30 minutes—this chilling step prevents the salad from becoming gummy later. The potatoes should be completely cold before proceeding.
Prepare the Herb Cream Cheese Dressing
In a separate bowl, combine the 8 oz full-fat cream cheese with the 1 tbsp Dijon mustard and 1 tbsp lemon zest. Whisk until smooth, then gradually add the 0.5 cup extra-virgin olive oil in a slow stream while whisking continuously. This creates a silky, emulsified base without lumps.
Next, fold in the 0.5 cup chopped fresh dill and 0.25 cup finely chopped fresh chives, reserving a small handful for garnish. Stir in the 0.25 cup white wine vinegar and 0.5 tsp freshly cracked black peppercorns. The dressing should be thick but pourable—if it's too stiff, add 1-2 teaspoons of ice water to loosen it slightly.
Combine and Chill the Salad
Drain the chilled potatoes thoroughly, then gently fold them into the herb cream cheese dressing using a wooden spoon. Work in batches if needed to avoid breaking the potatoes. The goal is to coat each potato evenly without overmixing, which can make the salad dense.
Transfer the potato salad to an airtight container and refrigerate for at least 2 hours (or up to 24 hours) before serving. This resting period allows the flavors to meld and the potatoes to absorb the dressing fully. The longer it chills, the creamier and more cohesive the texture becomes.
Serve with Fresh Herbs and Flaky Salt
Before serving, give the salad a final toss and adjust seasoning if needed—add a pinch more flaky sea salt or a splash of white wine vinegar for brightness. Garnish each serving with the reserved fresh dill and chives, plus an extra sprinkle of flaky sea salt for contrast.
This potato salad holds its shape beautifully while delivering a luxurious cream cheese richness balanced by the vinegar's tang and herbs' freshness. Serve it at room temperature for the best texture, and pair it with grilled meats or crusty bread for a complete meal.
Pro Tips For Making Chrissy Teigen Potato Salad
- Boil Potatoes Until Fork-Tender: Yukon Golds need to be just done—no mush, no resistance. Test with a fork at 15 minutes; they should pierce easily but still hold shape. Overcooking turns them gluey, and no one wants that creamy disaster. (Yes, even if you’re impatient like me.)
- Chill the Cream Cheese First: Take that block of full-fat cream cheese straight from the fridge and let it sit for 10 minutes before mixing. Cold cream cheese clumps like a stubborn child, and you’ll end up with lumps in your dressing. Trust the process—your salad will thank you.
- Dice Potatoes While Warm: Cut those barely-cooled potatoes into even ½-inch cubes immediately after draining. Warm potatoes hold their shape better and won’t turn to paste when tossed with the dressing. Skip the ice bath unless you’re prepping ahead—this is a one-batch deal.
- Balance Vinegar with a Pinch of Salt: White wine vinegar can taste sharp if you’re not careful. After adding it, taste and adjust with a tiny pinch of salt—this rounds out the acidity without overpowering the creamy base. I learned this the hard way when my first batch tasted like a wine cooler gone wrong.
Perfect pairings for these flavors
Grilled Meats
This creamy, herb-infused potato salad pairs beautifully with grilled meats like ribeye steaks or herb-marinated chicken. The white wine vinegar in the dressing cuts through rich, fatty meats, while the fresh dill and chives add a bright contrast.
For a showstopping spread, grill a 1.5-inch-thick ribeye with coarse kosher salt and cracked black pepper, then serve alongside the salad. 🔥
Crusty Bread
A warm, crusty baguette is essential for soaking up any leftover dressing. I recommend a freshly baked French-style baguette from your local bakery—its crisp exterior and soft interior create the perfect textural contrast.
For extra flair, brush the bread with garlic-infused olive oil before serving. The flaky sea salt on the salad will also pair beautifully with the buttery bread.
Light Salads
Balance the richness of the potato salad with a bright, crisp salad like arugula with lemon vinaigrette. The peppery bite of arugula and the tang of lemon complement the creamy dressing without overpowering it.
Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, and a pinch of flaky sea salt for a refreshing contrast. 🥗
Chilled Sips
For beverages, a crisp white wine like Sauvignon Blanc or a sparkling rosé enhances the herbaceous notes in the salad. The acidity of the wine mirrors the white wine vinegar in the dressing, while the bubbles in rosé cleanse the palate.
If you prefer beer, a crisp lager or Belgian witbier adds a refreshing contrast without competing with the flavors.
Pickled Vegetables
Add a pickled element to your spread with quick-pickled red onions or cornichons. The acidity of the pickles balances the richness of the cream cheese, while their texture adds a delightful crunch.
Thinly slice 1 red onion and marinate in ½ cup apple cider vinegar, 1 tsp sugar, and ½ tsp salt for 20 minutes before serving. 💛
Nutrition facts
Frequently asked questions
Why does Chrissy Teigen's potato salad use cream cheese instead of mayo?
Cream cheese creates a velvety texture without the classic mayo cling, plus it adds natural richness that balances the bright herbs. The slow emulsification with olive oil and vinegar also prevents separation, giving a smoother mouthfeel that stays creamy even after chilling. This technique is inspired by modern French cuisine where cream cheese replaces mayo for a lighter yet luxurious result.
Can I make this potato salad ahead of time?
This salad tastes even better when made 24 hours ahead—the flavors meld perfectly. Store it in an airtight container in the fridge, but wait until 30 minutes before serving to bring it to room temperature for ideal texture. The chilled potatoes prevent sogginess, making it perfect for picnics or meal prep.
What's the secret to keeping the potatoes from getting mushy?
The ice water bath with eggs is key! After boiling, the cold water stops cooking instantly while the eggs add protein that helps maintain structure. Also, always use waxy potatoes (like Yukon Gold) and cut them to 1-inch cubes—smaller pieces overcook faster. Never skip the chilling step before mixing with the dressing.
Can I substitute the white wine vinegar?
Yes, but adjust for acidity. Try apple cider vinegar (reduce to 2 tbsp) or lemon juice (use 3 tbsp instead). For depth, a splash of dry sherry works too—just reduce the vinegar by 1 tbsp. The acidity brightens the cream cheese, so don't skip it entirely!
How do I fix dressing that's too thick or too thin?
For thick dressing, add 1-2 tsp ice water while whisking. If too thin, mix in 1 tbsp extra cream cheese until smooth. The dressing should coat the back of a spoon but still be pourable. Pro tip: Let the cream cheese come to room temperature first to prevent lumps.