Creamy Tangy Potato Salad

Something about potato salad just makes a kitchen feel like summer, even when it's raining outside. I started making this recipe back when I had a tiny apartment kitchen and the counter space was barely big enough for a cutting board. The way the vinegar hits the mayonnaise always takes me back to those cramped but happy afternoons.

Last summer my neighbor borrowed a cup of mayonnaise and returned it with a container of her potato salad. She told me the secret was letting the potatoes cool completely before mixing them with anything else. That single piece of advice transformed everything I thought I knew about this dish.

Ingredients

• Yukon Gold or red potatoes: These varieties hold their shape beautifully after boiling and have a naturally creamy texture that waxy potatoes just cannot match
• Mayonnaise: Full-fat mayonnaise creates that luxurious coating you want in a classic potato salad, so resist the urge to substitute with lighter versions
• Dijon or yellow mustard: The sharpness cuts through the richness and adds that distinctive potato salad flavor everyone recognizes
• Apple cider vinegar: This ingredient brings brightness and helps the seasoning penetrate the potatoes while they marinate
• Celery: Fresh celery adds essential crunch that contrasts with the soft potatoes and creamy dressing
• Red onion: The mild bite of red onion mellows beautifully in the dressing and adds pretty color throughout
• Fresh parsley: Use flat-leaf parsley for the best flavor and sprinkle it generously to make the dish look vibrant
• Hard-boiled eggs: Chopped eggs make the salad more substantial and give it that traditional texture you might remember from family gatherings

Instructions

Boil the potatoes until just tender:

Place your cubed potatoes in a large pot and cover them with cold, salted water before bringing everything to a boil over medium-high heat. Turn down the heat and let them simmer for about 10 to 12 minutes until they yield easily when pierced with a fork.

Cool the potatoes completely:

Drain the potatoes well and spread them out on a baking sheet where they can cool down for at least 10 minutes. This step prevents them from absorbing too much dressing and becoming mushy.

Whisk together the creamy dressing:

In a large bowl, combine the mayonnaise, mustard, apple cider vinegar, salt, and pepper until everything is smooth and well incorporated. The mixture should look glossy and inviting.

Combine all the components:

Add the cooled potatoes along with the diced celery, red onion, and chopped parsley to the bowl with your dressing. Gently fold everything together until each potato cube is lightly coated.

Add the eggs if using:

Fold in the chopped hard-boiled eggs at the very end so they maintain their texture rather than breaking apart into the mixture.

Let the flavors develop:

Cover the bowl and refrigerate the potato salad for at least one hour before serving to let all the ingredients get acquainted. Taste it again before serving and adjust the salt or pepper if needed.

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This recipe became my go-to for potlucks after three different people asked for the recipe at the same neighborhood block party. There is something deeply satisfying about watching an empty bowl make its way back across the table.

Make It Your Own

Some mornings I stir in chopped pickles or fresh dill depending on what needs using up from the refrigerator. The variations never seem to end, and each one feels like discovering something new.

Serving Suggestions

Potato salad pairs beautifully with anything hot off the grill, but it also holds its own next to a simple sandwich. The creamy texture and bright flavors make almost any meal feel complete.

Storage And Prep

This salad keeps well in the refrigerator for three to four days and actually improves as the flavors continue to develop. It is the kind of dish that rewards you for making it ahead of time.

• Make the dressing a day in advance and store it separately for the freshest taste
• Bring the potato salad to room temperature for 20 minutes before serving if it has been refrigerated longer than a few hours
• Add delicate ingredients like fresh herbs or chopped eggs right before serving to maintain their texture

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There is comfort in a dish that shows up at every important gathering and still manages to feel special each time.

Recipe Questions & Answers

→ How long should potato salad chill before serving?

Refrigerate for at least 1 hour before serving to allow flavors to meld. It tastes even better after 2-4 hours and keeps well for up to 3 days.

→ What type of potatoes work best?

Yukon Gold or red potatoes are ideal because they hold their shape well after boiling. Avoid russets as they can become too soft and mushy.

→ Can I make this lighter?

Yes, substitute Greek yogurt for half the mayonnaise. This reduces fat while maintaining creaminess and adding a pleasant tang.

→ How do I prevent potatoes from getting mushy?

Start with cold salted water, don't overcook, and drain immediately once fork-tender. Spread them on a baking sheet to cool quickly before mixing.

→ What additions enhance the flavor?

Chopped pickles, fresh dill, bacon bits, paprika, or a touch of honey mustard add variety. Adjust seasonings after chilling for best results.