Creamy Tangy Potato Salad

The best potato salad I ever ate came from my neighbor Carol, who swore up and down that her secret was simply dressing the potatoes while they were still warm. I tried it her way last summer during a backyard barbecue, and suddenly the salad went from okay to incredible. Something about that warmth helps the dressing really sink into every nook and cranny of the potatoes.

My youngest daughter used to call potato salad clouds and butter because of how fluffy and creamy it looked on her plate. Now every time I make this recipe for family gatherings, she reminds me of that little kid observation and we both end up smiling into our serving bowls.

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: The backbone of that classic creamy dressing we all expect from a really good potato salad
• Dijon or yellow mustard: Adds just the right amount of tangy sharpness to cut through the richness
• Apple cider vinegar: This bright acid wakes up the whole dish and prevents the dressing from feeling too heavy
• Celery and red onion: Essential for that satisfying crunch in every single bite
• Fresh parsley: Brings a pop of color and fresh herbal flavor that dried herbs cannot replicate
• Hard-boiled eggs: Optional but they add protein and an extra layer of creaminess that makes the salad feel more substantial

Instructions

Cook the potatoes just right:

Start your potatoes in cold salted water and keep a close eye on them. You want them fork-tender but not falling apart, usually about 10 to 12 minutes of gentle simmering.

Cool them properly:

Drain well and spread the potatoes on a baking sheet so they can cool down. This extra step prevents them from becoming waterlogged and mushy.

Whisk together the dressing:

In a large bowl, combine the mayonnaise, mustard, vinegar, salt, and pepper until completely smooth and well incorporated.

Combine everything gently:

Add the cooled potatoes along with the celery, onion, and parsley to the dressing. Fold everything together carefully so you do not break up the potatoes.

Add eggs if using:

Gently fold in the chopped hard-boiled eggs at the end, being careful not to mash them into the mixture.

Let it rest:

Cover and refrigerate for at least an hour before serving. This waiting period is non-negotiable because the flavors need time to become friends.

Final seasoning check:

Taste before serving and add more salt or pepper if needed. The cold temperature can sometimes mute seasonings slightly.

Save

Last Fourth of July, I made triple batch for a neighborhood block party. The bowl was empty before the burgers even came off the grill, and three different people asked for the recipe on the spot.

Getting The Texture Just Right

I learned the hard way that overcooked potatoes turn into mashed potatoes instead of potato salad. The trick is testing frequently during those last few minutes of cooking. As soon as a fork slides in easily with just slight resistance, they are done.

Make It Your Own

Sometimes I swap in chopped pickles or add a sprinkle of paprika on top for color. My sister uses half Greek yogurt and half mayonnaise for a lighter version that still tastes indulgent. The best potato salad is the one that matches your own cravings.

Serving And Storage

This potato salad travels beautifully to potlucks and keeps well in the refrigerator for up to four days. The flavors continue to develop over time, so do not be afraid to make it the day before you need it.

• Keep it chilled until serving time
• Serve alongside grilled chicken or sandwiches
• Sprinkle extra parsley on top right before serving for a fresh look

Save

There is something deeply satisfying about a bowl of potato salad sitting next to a plate of grilled food. It just feels like summer on a spoon.

Recipe FAQs

→ What type of potatoes work best?

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

→ How long should potatoes be cooked?

Boil cubed potatoes for 10–12 minutes until just fork-tender. Be careful not to overcook, as they'll continue softening when folded with the dressing.

→ Why must potatoes cool before mixing?

Hot potatoes can melt the mayonnaise and make the dressing runny. Cooling them for 10 minutes ensures the coating stays creamy and the salad maintains the right consistency.

→ Can this be made ahead?

Absolutely. Potato salad actually tastes better after refrigerating for at least 1 hour, allowing the flavors to meld. It keeps well for 3–4 days in an airtight container.

→ How can I make it lighter?

Substitute half the mayonnaise with Greek yogurt for reduced fat while maintaining creaminess. You can also add more vegetables like cucumbers or bell peppers.

→ What variations can I try?

Add chopped pickles, fresh dill, crispy bacon, or a dash of paprika for extra flavor. For a German twist, swap mayonnaise for a warm bacon vinaigrette.