Creamy Tangy Potato Salad (Printable)

Tender potatoes combined with creamy, tangy dressing and fresh herbs 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)

# How To Make It:

01 - Place cubed potatoes in a large pot, cover with cold salted water, bring to a boil over medium-high heat, then reduce heat and simmer for 10 to 12 minutes until just fork-tender.
02 - Drain 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 black pepper until smooth.
04 - Add cooled potatoes, celery, red onion, and parsley to the dressing and gently fold until well combined.
05 - If using, gently fold in the chopped hard-boiled eggs.
06 - Cover and refrigerate for at least one hour to allow flavors to meld.
07 - Taste and adjust seasoning as needed before serving.

# Expert Advice:

01 -
  • It comes together faster than you'd think, and most of that time is just waiting for potatoes to cool.
  • The tangy dressing has enough mustard to cut through the creaminess without overpowering anything.
  • You can make it hours ahead, and it actually tastes better after sitting in the fridge for a while.
  • It's one of those dishes that works just as well at a backyard cookout as it does next to a weeknight roast chicken.
02 -
  • Don't overdress the salad right away—you can always add more mayo, but you can't take it back once it's too wet.
  • Salting the cooking water is crucial. Unseasoned potatoes will make the whole dish taste flat no matter how much you dress them.
  • If you mix the dressing with warm potatoes, they'll absorb more flavor, but they'll also break down a little. I prefer cooling them first for better texture.
03 -
  • Taste a piece of potato before you drain them—if they're chalky in the center, give them another minute or two.
  • Use a rubber spatula to fold the salad instead of a spoon. It's gentler and keeps the potatoes intact.
  • If you want a richer flavor, add a teaspoon of the pickle juice from a jar of dill pickles to the dressing.
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