Creamy Tangy Potato Salad

Standing in my grandmother's kitchen on a humid July afternoon, watching her transform a heap of boiled potatoes into something magical. The ceramic bowl she used had been in the family for three generations, its edges worn smooth from decades of stirring. She never measured anything, just tasted and adjusted, and somehow her potato salad was always the first dish to disappear at family gatherings. What she taught me wasn't just a recipe, but that simple food made with care becomes memory.

Last summer at my friend Sarah's backyard barbecue, I brought this potato salad. Her husband, who usually skips potato sides, went back for thirds. Something about watching people's faces light up when they taste that first forkful, the way they look around to see who made it, that's the real magic. Food connects us, but comfort food? That's how we remember each other.

Ingredients

• Yukon Gold or red potatoes: These hold their shape beautifully after boiling and their thin skins add lovely texture. I've found waxy potatoes work far better than russets, which can turn into mush.
• Mayonnaise: The creamy backbone of the dressing. Real mayonnaise makes a difference here, no substitutes.
• Mustard: Dijon adds that perfect sharp kick while yellow mustard gives a nostalgic tang.
• Apple cider vinegar: This brightens everything and cuts through the richness.
• Celery and red onion: These provide crunch and little bursts of flavor throughout.
• Fresh parsley: Don't skip this, it adds fresh pops of color and a grassy brightness.
• Hard-boiled eggs: Optional but absolutely wonderful if you're feeling traditional.

Instructions

Cook the potatoes:

Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 to 12 minutes until just fork-tender.

Cool completely:

Drain the potatoes and spread them on a baking sheet to cool for 10 minutes. This step is crucial, hot potatoes will melt the mayonnaise and make your salad greasy.

Whisk the dressing:

In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth and creamy.

Combine everything:

Add the cooled potatoes, celery, red onion, and parsley to the bowl. Gently fold everything together until well combined.

Add eggs if using:

If using, gently fold in the chopped hard-boiled eggs being careful not to break them up too much.

Chill and meld:

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld together.

Final adjustment:

Taste and adjust seasoning if needed before serving. The flavors will develop even more overnight.

Save

My cousin Megan asked for this recipe after Thanksgiving dinner, saying it reminded her of our childhood summers. I mailed her a handwritten card with the instructions, because some things deserve more than a text message. That card now sits on her refrigerator, held by a magnet shaped like a potato.

Making It Your Own

I've learned that potato salad welcomes creativity. Add chopped pickles for extra brine, fresh dill for an herbal note, or a dash of smoked paprika for depth. One time I accidentally added too much vinegar, but the extra tanginess became my new favorite version. Let yourself experiment.

Lighter Options

When I'm feeling virtuous, I swap half the mayonnaise for plain Greek yogurt. It still delivers creaminess but cuts the richness significantly. My husband actually prefers this lighter version and never notices the substitution. The texture stays velvety and satisfying.

Serving Suggestions

This potato salad shines beside anything grilled. I serve it with barbecue chicken, burgers, or even as part of a vegetarian main spread. It's also substantial enough to stand alone as a light lunch with some fresh fruit on the side. The leftovers, if you have any, make excellent next-day sandwiches.

• Try it on a bed of mixed greens for a composed salad
• Serve it in hollowed-out tomato halves for parties
• Top with extra fresh herbs just before serving for color

Save

Simple food, made with love, served on chipped plates to people who matter. That's what this recipe is really about.

Recipe FAQs

→ How can I tell when the potatoes are cooked properly?

Boil potatoes until they are fork-tender but still hold their shape, typically about 10-12 minutes. Avoid overcooking to prevent mushiness.

→ Can I prepare this dish in advance?

Yes, refrigerate for at least an hour to let flavors meld. It can be made a day ahead and tastes even better chilled.

→ What types of potatoes work best?

Yukon Gold or red potatoes are ideal due to their creamy texture and ability to hold shape after boiling.

→ Are there good substitutions for mayonnaise in the dressing?

Greek yogurt can replace half the mayonnaise for a lighter, tangier taste without sacrificing creaminess.

→ How can I add extra flavor to this dish?

Incorporate chopped pickles, fresh dill, or a dash of paprika to enhance the flavor profile.