Creamy Tangy Potato Salad

There's something about the smell of potatoes boiling that takes me back to my aunt's kitchen on lazy summer afternoons. She'd make this creamy potato salad without measuring anything, just knowing by feel when the potatoes were done and how much mayo felt right. I spent years trying to recreate that exact taste before realizing it wasn't about precision—it was about letting the warm potatoes soak up the tangy dressing while they were still steaming. Now when I make it, I think of her hands folding everything together, that little smile she'd have when someone asked for the recipe.

I made this for a backyard potluck once and watched my neighbor—who claimed to hate potato salad—eat three helpings while chatting by the grill. She later admitted it was the first time she'd had one that wasn't overly heavy, and asked if I'd teach her the trick. There wasn't really a trick, just cold potatoes and not being afraid to taste as you go.

Ingredients

• Yukon Gold or red potatoes (1.5 lbs): These waxy varieties hold their shape when boiled instead of getting mealy, and their creamy texture is exactly what you want here.
• Mayonnaise (2/3 cup): The backbone of the dressing—use good quality if you can, because it really matters in something this simple.
• Dijon or yellow mustard (2 tablespoons): Adds a subtle tang that keeps everything from feeling too rich and balances the mayo.
• Apple cider vinegar (2 tablespoons): This brightens everything up and helps the flavors develop as it sits.
• Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Season as you taste, not just by the book—you might want more depending on your potatoes.
• Celery (1/2 cup diced): Gives you a little crunch and freshness that keeps it from being too heavy.
• Red onion (1/4 cup diced): A hint of sharpness that makes the whole thing sing without overpowering anything.
• Fresh parsley (2 tablespoons): Not just for looks—it adds a green, herbaceous note that feels alive.
• Hard-boiled eggs (2, optional): If you add them, they become little pockets of richness throughout, but the salad is wonderful without them too.

Instructions

Start with cold water and salt:

Cube your potatoes and drop them into a pot of cold, salted water before you even turn on the heat. This helps them cook evenly from the inside out and seasons them as they go. Bring everything to a boil over medium-high heat, then turn it down to a simmer.

Cook until just tender:

After about 10 to 12 minutes, poke a cube with a fork—it should slide in with just a little resistance, not fall apart. You're looking for that sweet spot where they're cooked through but still hold their shape.

Cool them down quickly:

Drain the potatoes and spread them on a baking sheet so they cool off without getting steamed into mush. You want them still slightly warm when you dress them, so they actually absorb the flavors.

Build the dressing:

Whisk together the mayo, mustard, vinegar, salt, and pepper in a large bowl until it's smooth and creamy. Taste it—this is your moment to adjust the seasoning before the potatoes go in.

Bring it together gently:

Add the cooled potatoes, celery, red onion, and parsley, then fold everything together carefully so the potatoes don't break into pieces. The goal is to coat everything evenly without turning it into mush.

Fold in the eggs if using:

If you're adding hard-boiled eggs, do this last and fold them in gently so they stay in distinct pieces rather than breaking up.

Let it rest:

Cover it and refrigerate for at least an hour—this is when the magic happens and all the flavors start to meld together. Even better is overnight.

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I remember bringing this to a neighborhood dinner where everyone brought something, and it was the only dish that came home empty. Not because it was fancy, but because it felt like home to people who needed that.

The Mayo Question

I know mayo gets a reputation, but here's the thing—it's not about using a ton of it, it's about using just enough to coat everything with a light, creamy layer. I've seen people oversaturate their potato salad and end up with something heavy and dense, which isn't what we're after. The key is letting the potatoes tell you when they've had enough, which usually means a gentle fold until everything looks evenly dressed but not swimming. If you're really nervous about the mayo situation, you can mix it with a little Greek yogurt for a lighter version, and honestly it's still delicious.

The Timing Game

One thing I learned the hard way is that potato salad actually gets better the longer it sits, so this is one of those dishes you don't have to stress about making last-minute. I usually make mine the night before and let it chill overnight, which gives all the flavors a chance to really get to know each other. If you're bringing it somewhere, just pull it out of the fridge about 15 minutes before you leave so it's not ice-cold—room temperature brings out the flavors way more than straight-from-the-fridge does. And if it looks a little dry when you open the container, just mix in a spoonful or two of mayo to freshen it up.

Ways to Make It Your Own

The beauty of this recipe is that it's a framework, not a rulebook, so feel free to play with it based on what you have and what you like. I've added everything from pickle relish to fresh dill to a tiny pinch of smoked paprika, and every version has been good. Some people swear by adding a squeeze of lemon juice instead of all the vinegar, or mixing in some chopped bacon if you eat meat. The thing to remember is that you're building flavor, so taste as you go and trust your instincts.

• Try adding chopped pickles or pickle juice for a dill-forward version that feels brighter.
• A pinch of paprika or a tiny bit of hot sauce can add unexpected depth without making it spicy.
• Fresh herbs like dill, tarragon, or chives all play beautifully here and feel special.

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This salad has a way of showing up at the right time, whether it's a summer cookout or a Tuesday night when you need something comforting alongside leftovers. That's the real magic of it.

Recipe FAQ

→ What type of potatoes work best for this dish?

Yukon Gold or red potatoes are ideal as they hold their shape well after boiling and have a creamy texture.

→ Can I prepare this dish in advance?

Yes, refrigerate for at least an hour to let flavors meld and serve chilled for best taste.

→ How can I lighten the dressing?

Substitute half the mayonnaise with Greek yogurt for a lighter and tangier version without sacrificing creaminess.

→ Are there good additions for extra flavor?

Chopped pickles, fresh dill, or a pinch of paprika enhance the flavor profile nicely.

→ Is this dish suitable for gluten-free diets?

Yes, it’s gluten-free; just ensure your mayonnaise is labeled gluten-free if needed.