Creamy Tangy Potato Salad (Printable Version)

Tender boiled potatoes combined with tangy creamy dressing and fresh herbs, served chilled.

# What You 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)

# Step-by-Step Guide:

01 - Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Reduce heat and simmer for 10 to 12 minutes until fork-tender.
02 - Drain potatoes and spread evenly on a baking sheet; let cool for 10 minutes.
03 - Whisk together mayonnaise, mustard, apple cider vinegar, salt, and black pepper in a large bowl.
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 bowl and refrigerate for at least one hour to allow flavors to develop.
07 - Before serving, taste and adjust salt or pepper as needed.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes even better the next day when flavors have gotten cozy with each other.
  • The cool, creamy comfort of it makes every outdoor meal feel a little bit like celebration.
  • It's naturally vegetarian and gluten-free without any fussing or substitutions.
02 -
  • Never mix warm potatoes with cold dressing—the temperature shock makes them grainy and the salad breaks instead of binding smoothly.
  • Taste it again right before serving because cold salad tastes less seasoned than room temperature salad, and you may need to add more salt and vinegar than seems right.
03 -
  • Cut your potatoes into uniform small pieces so they cook evenly and taste like they were meant to go together instead of a random collection of potato chunks.
  • The quality of your mayonnaise matters more here than in almost any other dish since there's nowhere to hide, so buy something you'd actually want to eat on a sandwich.
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