Creamy Tangy Potato Salad (Printable)

Tender potatoes combined with a creamy tangy dressing, fresh herbs, and optional eggs for a chilled 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:

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 until just tender when pierced with a fork.
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 to combine evenly.
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 salt and pepper as needed before serving.

# Expert Tips:

01 -
  • It actually tastes better the next day, so you can make it ahead and forget about it until guests arrive.
  • The mustard and vinegar keep everything bright instead of turning into a mayo-heavy paste after a few hours.
  • It's flexible enough to feed a crowd but simple enough that even skeptical eaters will come back for seconds.
02 -
  • Never skip the cooling step or stir warm potatoes into cold dressing—temperature matters for how they absorb flavor and maintain texture.
  • Always taste before serving because the potatoes might need more seasoning than you expect, and it's easy to adjust at the last minute.
03 -
  • Buy potatoes that are similar in size so they cook evenly, and don't peel them until after they're boiled—the skin keeps them from absorbing too much water.
  • If you want a lighter version, swap half the mayonnaise for Greek yogurt, though you might need to add a touch more vinegar to keep it bright.
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