Creamy Tangy Potato Salad

My grandmother never measured anything when she made potato salad, and I spent years trying to decode her method by watching her hands in the kitchen. She taught me that the dressing should always taste slightly too sharp on its own, because those potatoes will soak up all that tang and sweetness. This recipe captures that balance between creamy and bright, the way a good potato salad should be.

Last summer, I made three pounds of this for a neighborhood block party, and watched it disappear in under twenty minutes. My neighbor asked for the recipe, then admitted she had never liked potato salad until trying mine, which felt like a genuine victory.

Ingredients

• Yukon Gold or red potatoes: Their waxy texture holds shape beautifully after boiling, unlike Russets that can turn to mush
• Mayonnaise: Creates that rich, creamy base that coats every potato cube evenly
• Dijon mustard: Adds a sharp kick that cuts through the richness
• Apple cider vinegar: Brings a bright acidity that makes the whole dish sing
• Celery: Provides a satisfying crunch that contrasts with the tender potatoes
• Red onion: Adds a mild bite and beautiful color throughout
• Fresh parsley: Brightens everything with its fresh, grassy flavor

Instructions

Boil the potatoes:

Start them in cold water so they cook evenly throughout, and test with a fork rather than a timer

Cool them down:

Spreading them on a baking sheet prevents steam from making them gummy or waterlogged

Whisk the dressing:

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

Combine everything:

Gently fold the dressing into the cooled potatoes with the vegetables, being careful not to break up the potatoes

Add the eggs:

If using, fold them in last so they stay distinct and creamy

Chill thoroughly:

Give it at least an hour in the refrigerator so flavors can really develop

Season before serving:

Cold food needs more seasoning than hot, so taste and adjust right before serving

Save

My sister texted me from across the country last week saying her kids finally eat vegetables when they are hidden in this potato salad, which felt like a small parenting victory for both of us.

Making It Your Own

Sometimes I swap in Greek yogurt for half the mayonnaise when I want something lighter, and no one has ever noticed the difference. Fresh dill or chopped pickles add a wonderful briny note that reminds me of deli-style potato salad from childhood summers.

Serving Suggestions

This shines alongside anything grilled, but it is also perfectly happy as a simple lunch with some sliced tomatoes. The creaminess pairs beautifully with the char from grilled chicken or the smokiness of barbecue ribs.

Storage and Timing

Potato salad actually improves after a day in the refrigerator, making it an excellent choice for meal prep or make-ahead entertaining. The potatoes continue to absorb the dressing, becoming more flavorful with each passing hour.

• Store in an airtight container for up to five days
• Give it a quick stir before serving as dressing may settle
• Add fresh parsley right before serving to keep it bright green

Save

There is something deeply comforting about a bowl of potato salad sitting on the picnic table, promising good food and even better company.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this actually tastes better when made ahead. The flavors develop and meld during refrigeration, so preparing it 4-24 hours before serving is ideal. Just keep it covered and chilled.

→ What potatoes work best?

Yukon Gold or red potatoes are ideal because they hold their shape well after boiling and have a naturally creamy texture. Avoid russets as they can become mealy and fall apart.

→ How long will leftovers keep?

Properly stored in an airtight container in the refrigerator, this will stay fresh for 3-5 days. The potatoes may absorb more dressing over time, so you might want to add a splash of vinegar before serving leftovers.

→ Can I lighten this version?

Absolutely. Substitute half the mayonnaise with Greek yogurt for a lighter version with more protein and less fat. The tangy flavor complements the existing mustard and vinegar beautifully.

→ What can I add for variety?

Chopped pickles or pickle relish add wonderful tang and crunch. Fresh dill, paprika, or bacon bits are popular additions. Some cooks add a touch of sugar or honey to balance the acidity.

→ Should I serve this warm or cold?

While traditionally served chilled, this can be served slightly warm if preferred. However, chilling for at least an hour is recommended to allow the dressing to properly coat the potatoes and flavors to fully develop.