Creamy Tangy Potato Salad

There's something about potato salad that stops conversations at summer gatherings. I learned to make it one July afternoon when my neighbor leaned over the fence with her famous version, and I watched her hands move through the ritual—boiling, cooling, folding—like she was telling a story. She never measured anything, just tasted and adjusted, and that's when I realized potato salad isn't about following rules. It's about that moment when warm potatoes meet cool dressing and everything comes together with a gentle fold.

I remember bringing this to a potluck in early September when everyone was exhausted from summer heat. One friend took a big spoonful, closed his eyes, and said it tasted like someone finally understood what he needed. That's when I knew I'd gotten the recipe right—not because it was perfect, but because it felt like home.

Ingredients

• Yukon Gold or red potatoes: These varieties hold their shape and don't turn mealy when boiled, which is the whole secret to texture. You need 1.5 lbs cut into 1-inch cubes so they cook evenly.
• Mayonnaise: Use 2/3 cup as your creamy base, and don't skimp—this is what makes potato salad taste like itself.
• Dijon or yellow mustard: Just 2 tablespoons adds a sharp backbone that keeps the salad from tasting flat.
• Apple cider vinegar: 2 tablespoons of this brightens everything and keeps it from feeling heavy.
• Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon pepper are your baseline, but you'll adjust by taste at the end.
• Celery: 1/2 cup finely diced gives a gentle crunch that's almost meditative to bite into.
• Red onion: 1/4 cup diced adds color and a mild sharpness that wakes up each spoonful.
• Fresh parsley: 2 tablespoons chopped brings a green note that reminds you this is actually vegetables.
• Hard-boiled eggs: Two eggs, peeled and chopped, are optional but they turn this from a side into something more substantial.

Instructions

Boil the potatoes until just tender:

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 10–12 minutes until a fork slides through easily but they're not falling apart. This is where people overthink it—you want them soft enough to hold dressing but firm enough to stay distinct in every bite.

Cool them down:

Drain the potatoes and spread them on a baking sheet for about 10 minutes. Warm potatoes will absorb the dressing better, so don't let them get cold—just cooled enough that you can handle them.

Mix your dressing:

In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth. Taste it on a spoon; it should taste bold enough to season potatoes, not bland.

Bring it together:

Add the cooled potatoes, celery, red onion, and parsley to the dressing. Fold gently with a spoon or spatula—this isn't the moment to be aggressive. You're folding, not stirring, so every piece stays intact and coated.

Add eggs if you're using them:

Gently fold in the chopped hard-boiled eggs last so they don't break into small pieces.

Let it rest:

Cover and refrigerate for at least 1 hour so the flavors have time to settle into each other. This waiting period is when the salad becomes what it was meant to be.

Taste and adjust:

Before serving, take a spoonful and think about what it needs—a pinch more salt, a dash more vinegar, or just as it is.

Save

I made this once for a family dinner when my sister came home after living abroad for two years. We sat around the table, and she took a bite and got a little quiet. Then she said it tasted exactly like every summer she'd missed. That's when food stops being food and becomes a language.

Why This Matters

Potato salad is one of those dishes that seems simple until you realize how many ways it can go wrong. Too much mayo and it's suffocating. Too much vinegar and it's sharp and one-note. But when the balance is right, when that creamy dressing coats each piece of potato and vegetable with equal generosity, it becomes something people remember. It's humble and unpretentious, and that's exactly why it works.

The Art of the Fold

Most people stir potato salad like they're mixing concrete. The gentle fold is what separates a restaurant version from a home version. When you fold instead of stir, each potato stays whole, each piece of celery stays distinct, and the texture stays interesting. It takes maybe ten extra seconds but it's the difference between a salad you eat quickly because you want it gone and one you come back to for another spoonful.

Make It Your Own

This recipe is a foundation, not a rulebook. Some people add chopped pickles for brightness, others swear by fresh dill or a dash of paprika for warmth. I've seen versions with Greek yogurt mixed into the mayo for something lighter, or with a splash of pickle juice for extra tang. The beauty of potato salad is that it's forgiving enough to adapt to what you love and what's in your pantry on any given day.

• If you want it lighter, replace half the mayonnaise with Greek yogurt for a tangier edge.
• Chopped pickles, fresh dill, or a pinch of paprika are all gentle additions that deepen the flavor.
• Make it ahead without worry—potato salad actually improves after a few hours of refrigeration as flavors settle and develop.

Save

Potato salad is one of those dishes that asks so little but gives so much back. Make it once, and you'll understand why it shows up at nearly every gathering, why people request it, and why the bowl always goes empty.

Recipe FAQ

→ What type of potatoes work best?

Yukon Gold or red potatoes hold their shape well and offer a creamy texture after boiling, ideal for this dish.

→ Can I prepare this in advance?

Yes, chilling it for at least an hour helps flavors blend and enhances the overall taste.

→ How can I make it lighter?

Substitute half the mayonnaise with Greek yogurt to reduce richness without sacrificing creaminess.

→ Are there any common allergens?

This contains eggs through mayonnaise and optional hard-boiled eggs; mustard is also present.

→ What are good add-ins for extra flavor?

Chopped pickles, fresh dill, or a dash of paprika can add unique flavors and a pleasant kick.