Creamy Tangy Potato Salad

There's something about the sound of a fork against chilled potato salad that immediately takes me back to summer block parties where every neighbor brought their version. My version started as a desperate attempt to recreate what I thought was my grandmother's secret recipe, only to realize she'd been using a store-bought base all along. That happy accident led me to develop this from-scratch approach that balances creaminess with just enough tang to make you reach for seconds.

Last summer, I made three batches of this for my friend's backyard barbecue, including one with an extra splash of vinegar for her father who swears potato salad needs more bite. Watching them debate which version was superior while loading their plates was exactly the kind of food moment that reminds me why cooking for others matters. The empty bowl told me I'd finally nailed the formula everyone could agree on.

Ingredients

• Yukon Gold or red potatoes: These varieties hold their shape beautifully after boiling and have a naturally buttery flavor that russets just cannot match, plus their thin skins mean less prep work
• Mayonnaise: The creamy foundation that brings everything together, though I have learned the hard way that full-fat versions coat the potatoes more evenly than low-fat alternatives
• Dijon or yellow mustard: This adds the essential sharpness that cuts through the richness, with Dijon offering more complexity while yellow mustard gives that nostalgic bite
• Apple cider vinegar: The secret ingredient that brightens every bite and prevents the salad from feeling too heavy on your palate
• Celery and red onion: These provide the crucial crunch that contrasts with tender potatoes, creating that satisfying texture in every spoonful
• Fresh parsley: More than just a garnish, this adds freshness and color that makes the dish look as good as it tastes
• Hard-boiled eggs: Completely optional but adds richness and protein, plus they create those creamy pockets that make potato salad feel extra indulgent

Instructions

Boil the potatoes until perfectly tender:

Place those cubed potatoes in cold salted water, bring to a bubble, then simmer gently until they yield easily to a fork but do not fall apart completely

Cool the potatoes completely:

Spread them on a baking sheet so they cool quickly and evenly, preventing them from becoming gummy or waterlogged as they rest

Whisk together the creamy dressing:

Combine mayonnaise, mustard, vinegar, salt, and pepper until smooth, tasting as you go to ensure the tang level feels right to you

Gently fold everything together:

Add cooled potatoes to the dressing along with celery, onion, and parsley, folding carefully so the potatoes maintain their shape

Add eggs if using:

These fold in last so they do not break apart, creating those lovely pockets of richness throughout the salad

Let the flavors meld:

Refrigerate for at least an hour before serving, though overnight is even better for the deepest, most cohesive flavor

Save

This recipe has become my go-to contribution for every gathering, partly because it is so forgiving but mostly because people genuinely light up when they see it on the table. My neighbor now texts me days before her annual July party asking if I will bring the potato salad again, which might be the highest compliment a home cook can receive.

Make It Yours

Once you have the base technique down, potato salad becomes a canvas for whatever you love. I have added diced pickles for extra crunch, swapped in fresh dill for parsley when that is what I have growing, and even experimented with a bit of smoked paprika for depth. The creaminess and tang remain constant while the accents change with the season or my mood.

Lighten It Up

For a lighter version that still feels satisfying, replace half the mayonnaise with plain Greek yogurt. The tang works perfectly with the other flavors, and you will not miss those extra calories. Just be sure to adjust the salt slightly since Greek yogurt can be a bit sharper than mayonnaise on its own.

Perfect Pairings

This potato salad sings alongside anything fresh off the grill, from burgers and bratwursts to simple grilled chicken or portobello mushrooms. The cool creaminess balances whatever char and smoke you have going, while the bright vinegar cuts through rich meats. It also works beautifully as part of a larger spread with coleslaw and fresh fruit.

• Make it a day ahead for the best flavor development
• Bring it to room temperature for 15 minutes before serving if it has been chilling all day
• Sprinkle a little extra paprika or parsley on top right before serving for a fresh finish

Save

Whether it is a holiday potluck or just Tuesday dinner, this potato salad has a way of making any meal feel like a celebration worth gathering around.

Recipe Questions & Answers

→ How long should I refrigerate potato salad before serving?

Refrigerate for at least 1 hour before serving to allow flavors to meld together. The salad tastes even better when made ahead and can be stored for up to 3-4 days in an airtight container.

→ What type of 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 russet potatoes as they can become mushy.

→ Can I make this ahead of time?

Absolutely! This dish actually improves after sitting in the refrigerator for several hours or overnight. Make it up to 24 hours in advance, but wait to add fresh garnishes like parsley until just before serving.

→ How can I make a lighter version?

Substitute Greek yogurt for half the mayonnaise to reduce calories and fat while maintaining creaminess. You can also increase the vegetable ratio by adding more celery and onion.

→ What goes well with this potato salad?

Pair with grilled burgers, hot dogs, barbecue ribs, fried chicken, or sandwiches at your next cookout. It also complements vegetarian mains like portobello burgers or grilled vegetable platters.