Creamy Tangy Potato Salad (Print Version)

Tender boiled potatoes tossed in a creamy tangy dressing with fresh herbs and crisp veggies.

# Ingredient List:

→ Potatoes

01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes

→ Dressing

02 - 2/3 cup mayonnaise
03 - 2 tablespoons Dijon or yellow mustard
04 - 2 tablespoons apple cider vinegar
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper

→ Add-Ins

07 - 1/2 cup celery, finely diced
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 hard-boiled eggs, peeled and chopped (optional)

# How to Make:

01 - Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce heat and simmer for 10–12 minutes, or until potatoes are just fork-tender.
02 - Drain the potatoes and spread them on a baking sheet to cool for 10 minutes.
03 - In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth.
04 - Add the cooled potatoes, celery, red onion, and parsley to the bowl. Gently fold everything together until well combined.
05 - If using, gently fold in the chopped hard-boiled eggs.
06 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
07 - Taste and adjust seasoning as needed before serving.

# Expert Advice:

01 -
  • It tastes better the next day, so you can make it ahead without stress.
  • The tanginess keeps it from feeling heavy, even when you go back for thirds.
  • It works for fancy dinners or backyard chaos with equal charm.
02 -
  • Warm potatoes absorb dressing—cold potatoes stay slick and separate, so don't skip the cooling step or you'll taste the difference immediately.
  • Taste it before serving because mayo and vinegar amounts vary by brand, and you might need a pinch more salt or a squeeze of vinegar to make it sing.
03 -
  • Cut potatoes into uniform 1-inch pieces so they cook evenly—uneven sizes lead to some mushy and some undercooked.
  • Fold gently with a spatula instead of stirring with a spoon, which breaks the potatoes into bits.
Go Back