Creamy Tangy Potato Salad (Printable)

Tender potatoes mixed with creamy tangy dressing, chilled for perfect side servings.

# Required Ingredients:

→ 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 cubed potatoes into 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 potatoes are 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. Gently fold to combine.
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 before serving as desired.

# Expert Suggestions:

01 -
  • It comes together in 40 minutes flat, which means you can make it the morning of your gathering instead of the night before.
  • The creamy-tangy balance hits different—not heavy, not boring, just genuinely craveable.
  • It's naturally vegetarian and gluten-free, so it works for almost any crowd without extra fuss.
02 -
  • Never dress hot potatoes with ice-cold mayo—the temperature shock makes it separate; let them cool to just warm first.
  • The flavor gets noticeably better after an hour in the fridge, so don't judge it straight from the bowl.
03 -
  • Chill your bowl before mixing if you're making this in hot weather—it keeps the mayo from breaking.
  • Taste the dressing before adding the potatoes so you can adjust the seasoning on the dressing alone; it's easier to get it right that way.
Return