Creamy Tangy Potato Salad

The summer heat was hanging thick in the kitchen window, and I had promised to bring something to a neighborhood potluck in an hour. That's when I remembered my grandmother's potato salad technique—nothing fancy, just the kind of dish that makes people pause mid-bite and ask for the recipe.

I brought this bowl to that neighborhood gathering, and honestly, it was the first empty dish on the table. Someone's husband kept wandering back for seconds, and finally asked if there was any left to take home. That's when I knew this simple recipe had something special going on.

Ingredients

• Yukon Gold or red potatoes: These hold their shape beautifully and have a naturally buttery flavor that russets just can't match
• Mayonnaise: Creates that creamy base we all crave—don't be tempted to skip it
• Dijon or yellow mustard: Adds the essential sharpness that cuts through the richness
• Apple cider vinegar: This little trick adds brightness that makes the whole dish come alive
• Salt and black pepper: Season in layers, tasting as you go—potatoes absorb salt like sponges
• Celery and red onion: Provide that crucial crunch and subtle bite in every bite
• Fresh parsley: Adds color and a fresh, grassy note that brightens everything up
• Hard-boiled eggs: Totally optional, but they add protein and that classic potato salad texture

Instructions

Boil the potatoes just right:

Start them in cold, salted water and watch closely—that moment between tender and falling apart is crucial

Let them cool completely:

Spread the potatoes out on a baking sheet so they stop cooking and don't turn into mush

Whisk the dressing together:

Combine the mayonnaise, mustard, vinegar, salt, and pepper until completely smooth

Gently fold everything together:

Add the cooled potatoes, celery, onion, and parsley, folding carefully to keep those cubes intact

Add the eggs if using:

Fold them in last with a light touch so they stay in distinct pieces

Refrigerate for at least one hour:

This chilling time is non-negotiable—it's when the flavors really marry and become something special

Adjust and serve:

Taste once more before serving, adding more salt or vinegar if it needs a little wake-up call

Save

My aunt used to make this for every family reunion, and I swear she made extra just so she'd have leftovers for breakfast the next day. There's something about cold potato salad on toast that hits differently.

Making It Your Own

Once you master the base, this recipe becomes a canvas for whatever you love. Sometimes I add chopped pickles for extra tang, or fresh dill instead of parsley. A dash of smoked paprika can give it a whole different personality.

Lightening Things Up

On those days when you want all the flavor without all the richness, swap half the mayonnaise for Greek yogurt. It still delivers creaminess but with a pleasant tang that works surprisingly well here.

Perfect Pairings

This salad shines alongside anything hot off the grill, but it's equally happy next to a simple sandwich or as part of a bigger spread. It's the kind of versatile side that never feels out of place.

• Make it a day ahead and let the flavors deepen overnight
• Taste again after chilling—cold temperatures dull seasonings
• Keep it cold at picnics and pack it in a cooler

Save

There's something deeply satisfying about a dish that's been loved for generations, don't you think? Hope this becomes a staple in your kitchen too.

Recipe Q&A

→ What type of potatoes work best?

Yukon Gold or red potatoes are ideal for their tender texture and ability to hold shape after boiling.

→ How can I make the dressing tangier?

Increasing apple cider vinegar or using Dijon mustard adds extra tang without overpowering the dish.

→ Can I prepare this dish ahead of time?

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

→ What are good optional add-ins?

Chopped pickles, fresh dill, or a dash of paprika can enhance flavor complexity.

→ Is it possible to lighten the creamy dressing?

Substitute half the mayonnaise with Greek yogurt for a lighter, tangier dressing.

→ How to ensure potatoes remain firm?

Boil until just fork-tender, about 10–12 minutes, then cool before mixing with the dressing.