Creamy Tangy Potato Salad

Last summer my neighbor texted me at 7 AM asking if I had any potatoes because her sister was visiting and suddenly needed potato salad for a reunion that afternoon. I threw together what I had in the fridge, and honestly that impromptu version turned out better than any I had ever planned.

My aunt makes hers with twice the mayo and nobody complains, but I learned that letting the potatoes cool completely before mixing keeps that fluffy texture intact. The first time I rushed this step, I ended up with something closer to mashed potatoes and had to start over with a fresh batch.

Ingredients

• Yukon Gold or red potatoes: These hold their shape better than russets and have a naturally creamy texture that needs less dressing
• Mayonnaise: The creamy base that brings everything together, though I sometimes swap half for Greek yogurt
• Dijon mustard: Adds that signature tang and depth without overpowering the other flavors
• Apple cider vinegar: Cuts through the richness and brightens the whole dish
• Celery: Provides the perfect crunch in every bite
• Red onion: Just enough sharpness to balance the creaminess
• Fresh parsley: Makes it look pretty and adds a fresh grassy note
• Hard-boiled eggs: Optional but they add protein and make it feel more substantial

Instructions

Boil the potatoes:

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

Cool them down:

Drain well and spread on a baking sheet for 10 minutes so they stop cooking and the surface dries slightly.

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 until each piece is coated.

Add eggs if using:

Fold in chopped hard-boiled eggs carefully so they do not turn into mush.

Chill before serving:

Refrigerate for at least 1 hour so the flavors can mingle and the potatoes absorb the dressing.

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My cousin waited until everyone was eating at the family reunion to announce she had brought three different potato salads and wanted us to vote on the best one. The friendly debate lasted through dessert.

Getting The Right Texture

I used to cut my potatoes into tiny cubes thinking they would absorb more flavor, but they kept falling apart. Now I cut them into larger pieces and let the dressing do the work of coating everything evenly.

Making It Your Own

Sometimes I add chopped dill pickles when I want something closer to what I grew up eating. Bacon bits and shredded cheddar turn it into something completely different but equally crowd-pleasing.

Serving Suggestions

This goes with literally anything grilled, but I also love it on a bed of greens for a quick lunch. A sprinkle of paprika on top makes it look extra inviting.

• Try it on a burger instead of fries
• Pair with coleslaw for a classic combo
• Keep it chilled until the very last minute

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Hope this becomes your go-to for all those summer gatherings and last-minute potluck invitations.

Recipe Questions & Answers

→ 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 that complements the dressing.

→ How long should I chill before serving?

Refrigerate for at least 1 hour to allow flavors to meld. It tastes even better if made a day ahead, giving the seasonings time to fully infuse the potatoes.

→ Can I make this lighter?

Substitute half the mayonnaise with Greek yogurt for a lighter version while maintaining creaminess. You can also reduce the amount of dressing slightly.

→ What add-ins can I customize?

Chopped pickles, fresh dill, paprika, bacon bits, or grated cheese all work well. You can also add diced bell peppers or cucumber for extra crunch.

→ How long does this keep?

Stored in an airtight container in the refrigerator, it will keep for 3-5 days. The potatoes may absorb more dressing over time, so you may need to add a splash of vinegar before serving leftovers.

→ Is this gluten-free?

Yes, this dish is naturally gluten-free. However, always check your mayonnaise label to ensure no gluten-containing additives are present.