Creamy Tangy Potato Salad (Print View)

Tender potatoes in a creamy, tangy dressing with fresh herbs and mustard, chilled for a flavorful side dish.

# 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 and cover with cold, salted water. Bring to boil over medium-high heat. Reduce heat and simmer for 10 to 12 minutes until just fork-tender.
02 - Drain potatoes and spread on a baking sheet to cool for 10 minutes.
03 - In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper.
04 - Add cooled potatoes, celery, red onion, and parsley to the bowl. Gently fold until well combined.
05 - If desired, fold in chopped hard-boiled eggs gently.
06 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
07 - Taste and adjust seasoning as needed before serving.

# Expert Suggestions:

01 -
  • The potatoes stay tender and absorb the dressing like they're meant for each other, creating something that tastes better the next day.
  • It's foolproof enough for your first time but flexible enough to make it yours with whatever's in your crisper drawer.
  • One bowl, simple ingredients, and you've got a side dish that actually makes people ask for seconds.
02 -
  • Warm potatoes absorb dressing way better than cold ones, so don't skip the cooling step on the baking sheet—it makes a real difference.
  • Taste as you build it and adjust the seasoning at the end, because potatoes are mild and sometimes need a little more than you'd think.
03 -
  • Cut your potatoes into even-sized cubes so they cook at the same rate and don't end up with some pieces mushy and others still firm.
  • Don't skip the baking sheet step—those 10 minutes make a huge difference in how the potatoes absorb the dressing and maintain their texture.
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