Creamy Tangy Potato Salad

My grandmother never measured anything when she made potato salad. She would dip her finger into the dressing, taste, then add more mustard or vinegar until it tasted right. I spent years trying to decode her method by watching her hands, noticing how she adjusted based on the weather or which potatoes she had bought that day.

Last summer I brought this to a neighborhood potluck and watched three different people ask for the recipe. My neighbor admitted she had been buying potato salad from the grocery store for years because she thought making it was complicated. Seeing her face when she realized how simple it really was, that was worth more than any compliment.

Ingredients

• Yukon Gold or red potatoes: These hold their shape beautifully after boiling and have a naturally creamy texture that waxy potatoes just cannot match
• Mayonnaise: The foundation that brings everything together, though I have learned that full fat versions give the best results
• Dijon or yellow mustard: This adds the essential sharpness that cuts through the richness
• Apple cider vinegar: A subtle brightness that makes all the other flavors pop
• Salt and pepper: Do not skimp here, properly seasoned potatoes make all the difference
• Celery: Adds that satisfying crunch that contrasts with the tender potatoes
• Red onion: Provides a mild bite and beautiful color throughout
• Fresh parsley: Brings a fresh herbal note that lightens the whole dish
• Hard-boiled eggs: Completely optional but adds protein and makes it feel more substantial

Instructions

Boil the potatoes perfectly:

Place cubed potatoes in cold salted water, bring to a boil, then simmer until just tender when pierced with a fork, about 10 to 12 minutes

Cool them properly:

Spread drained potatoes on a baking sheet so they cool evenly without becoming mushy or waterlogged

Whisk the dressing:

Combine mayonnaise, mustard, vinegar, salt, and pepper in a large bowl until smooth and creamy

Combine everything:

Add cooled potatoes, celery, onion, and parsley to the dressing and fold gently to coat everything without breaking up the potatoes

Add the eggs:

If using, fold in chopped hard-boiled eggs at the end so they stay in distinct pieces

Let it rest:

Cover and refrigerate for at least one hour so the flavors can develop and the potatoes can absorb the dressing

Final adjustment:

Taste before serving and add more salt or pepper if needed, as chilling sometimes mutes seasonings

Save

My dad used to make a massive batch every Sunday during summer. He would pack it into individual containers for our weekday lunches, and by Wednesday, I would already be asking if he was making more for the weekend. It became such a ritual that now, whenever I taste celery and red onion together, I am transported back to those humid August afternoons.

Making It Your Own

I have discovered that adding chopped pickles or fresh dill transforms this into something entirely different while still being familiar. Sometimes I swap in Greek yogurt for half the mayonnaise when I want something lighter, though my traditionalist grandmother would definitely raise an eyebrow at that modification.

Serving Suggestions

This potato salad pairs beautifully with anything coming off the grill. I have served it alongside burgers, bratwurst, and even grilled fish. It also holds its own next to sandwiches at a picnic or as part of a larger potluck spread.

Storage And Make Ahead Tips

The best thing about this recipe is how well it keeps. It actually tastes better on day two or three as the flavors continue to develop. Store it in an airtight container in the refrigerator and give it a gentle stir before serving, as the dressing sometimes settles to the bottom.

• Make it up to 24 hours before serving for the best flavor development
• Avoid freezing as the mayonnaise will separate and the texture will suffer
• Bring to room temperature for about 15 minutes before serving to let the flavors wake up

Save

There is something deeply satisfying about a bowl of potato salad sitting on the picnic table, catching the sunlight. It reminds me that the best food is often the simplest, made with basic ingredients and a little bit of patience.

Recipe FAQs

→ What type of potatoes work best for this dish?

Yukon Gold or red potatoes are ideal because they hold their shape well after boiling and have a creamy texture. Avoid starchy russets which can become too soft and fall apart when tossed with the dressing.

→ How long should I chill before serving?

Refrigerate for at least 1 hour to allow flavors to meld, but 2-4 hours is optimal. The dish can be made up to 24 hours ahead and actually tastes better after chilling overnight.

→ Can I make this lighter?

Substitute half the mayonnaise with Greek yogurt for a lighter version with added protein. You can also reduce the mayonnaise slightly and increase the vinegar for a brighter, less rich dressing.

→ What can I add for extra flavor?

Chopped pickles, fresh dill, crispy bacon bits, or a dash of smoked paprika add delicious dimensions. Some cooks also appreciate a teaspoon of sugar or honey to balance the tanginess.

→ How do I prevent potatoes from becoming mushy?

Don't overcook the potatoes—stop when they're just fork-tender. Spread them on a baking sheet to cool quickly before mixing with dressing. Adding dressing to warm potatoes can cause them to absorb too much moisture.

→ Is this safe for outdoor events?

Keep the dish chilled in a cooler or on ice and avoid leaving it out for more than 2 hours in warm weather. The mayonnaise-based dressing requires proper food safety handling.