Creamy Tangy Potato Salad (Printable version)

Tender potatoes blended with a creamy tangy dressing and herbs, served chilled for a refreshing side.

# What You’ll Need:

→ 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)

# Directions:

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 to 12 minutes, or until potatoes are 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 dressing. Gently fold together until evenly 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 Tips:

01 -
  • It tastes better the next day, which means less panic the morning of your picnic.
  • Mayo and mustard do all the heavy lifting while you get credit for making something impressive.
  • You can make it ahead and actually enjoy your own party instead of sweating in the kitchen.
02 -
  • Never use hot potatoes with the dressing or you'll end up with a broken, soupy mess that looks like something went wrong.
  • The dressing should coat everything evenly—if there's a pool of mayo at the bottom of the bowl, you didn't fold enough; if it looks dry, you folded too much.
03 -
  • Use a mix of potato sizes—smaller pieces absorb more dressing, bigger ones stay firmer, and you get the best texture when you have both.
  • Don't skip the chilling time; it's not just about temperature, it's about letting the potatoes actually absorb the flavors instead of just sitting with them on the outside.
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