Creamy Tangy Potato Side

My neighbor Mrs. Higgins made potato salad for every single block party we had growing up, and hers was the kind people hovered around until the serving spoon hit empty. I spent years trying to decode hers until I finally asked, and she laughed and said the secret was warm potatoes soaking up that dressing while they cooled. Now it is the one side dish I can show up with anywhere and watch people go back for seconds without me saying a word.

Last summer I made three batches of this for my sister's backyard barbecue, and honestly I should have made four. My brother-in-law who claims to hate potato salad kept finding excuses to walk past the serving table, and by the time burgers came out, the bowl was scraped clean except for a single lonely celery cube.

Ingredients

• Potatoes: Yukon Gold or red potatoes hold their shape beautifully and have this natural buttery sweetness that plays so nicely with the tangy dressing. Cutting them into uniform 1-inch cubes means everything cooks at the same pace and you get that perfect bite every time.
• Mayonnaise: This creates that luscious creamy base that clings to every potato surface. Real mayonnaise makes a huge difference here, and if you want to lighten it up you can swap half for Greek yogurt.
• Mustard: Dijon or yellow mustard cuts through all that richness and gives the salad its characteristic kick. The sharp tang balances the creaminess perfectly.
• Apple cider vinegar: A splash of vinegar brightens everything and prevents the salad from tasting too heavy or cloying. It makes all the flavors pop.
• Celery and red onion: These bring essential crunch and bite that contrast with the tender potatoes. Dicing them small means you get texture in every spoonful without overwhelming bites of raw onion.
• Fresh parsley: This adds little bursts of fresh herbaceous flavor and makes the whole dish look more inviting. Fresh is absolutely worth it here.
• Hard-boiled eggs: These are totally optional but add protein and make the salad feel more substantial. Chopped into small pieces they blend right into the creamy mixture.

Instructions

Cook the potatoes:

Place your cubed potatoes in a large pot and cover them completely with cold water, then add a generous pinch of salt. Bring everything to a boil over medium-high heat, then reduce to a gentle simmer and let them cook for 10 to 12 minutes until a fork slides in easily but they are not falling apart.

Cool the potatoes:

Drain the potatoes thoroughly and spread them out on a large baking sheet in a single layer. Let them cool for about 10 minutes until they are no longer piping hot but still slightly warm to the touch.

Whisk the dressing:

In a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, salt, and black pepper until completely smooth and combined. Taste and adjust if needed.

Combine everything:

Add the cooled potatoes, diced celery, red onion, and parsley to the bowl with the dressing. Use a large spoon or spatula to gently fold everything together until the potatoes are evenly coated.

Add the eggs:

If you are using hard-boiled eggs, fold them in gently at the end so they do not break apart too much.

Chill before serving:

Cover the bowl and refrigerate for at least 1 hour, though a few hours is even better. This gives the flavors time to meld and the potatoes to really absorb that dressing.

Final adjustment:

Taste the chilled potato salad and add more salt or pepper if needed before serving cold.

Save

My friend's daughter who is suspicious of anything with mayonnaise tried this at a picnic and immediately asked for the recipe. Sometimes the simplest dishes are the ones people remember most.

Make It Your Own

Once you have the basic technique down, this potato salad becomes a canvas for whatever you love. Add chopped pickles for extra tang, fresh dill for an herbal twist, or a dash of smoked paprika for subtle depth and color. Some people love bacon bits or grated sharp cheddar folded in.

Serving Suggestions

This potato salad shines alongside grilled burgers, bratwurst, or barbecue ribs at any summer gathering. It also works beautifully as part of a lighter meal with sandwiches or wraps. Keep it chilled until serving and provide a serving spoon with a fairly wide bowl to make scooping easy.

Storage and Make-Ahead Tips

Potato salad actually improves after a day in the fridge as the flavors continue to develop. Store it in an airtight container for up to four days, giving it a quick stir before serving again. If it seems a bit dry after refrigeration, stir in a small splash of vinegar or a teaspoon of mayonnaise to bring it back to life.

• Make this up to 24 hours ahead for the best flavor development
• Avoid freezing potato salad since the texture of potatoes and mayonnaise changes dramatically
• Keep the bowl on ice if serving outdoors for more than an hour

Save

There is something deeply satisfying about a bowl of potato salad sitting on the picnic table next to burgers and corn on the cob. It just feels like summer.

Recipe Help & 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. Avoid russets, which can become too soft and fall apart.

→ How long should I boil the potatoes?

Simmer cubed potatoes for 10–12 minutes until just fork-tender. Test by piercing with a fork—there should be slight resistance but they should slide off easily.

→ Why must potatoes cool before mixing?

Warm potatoes can cause the mayonnaise dressing to separate and become oily. Cooling for about 10 minutes ensures the dressing coats evenly and maintains the right consistency.

→ Can I make this ahead of time?

Absolutely. In fact, it tastes better after chilling for several hours or overnight. Store in an airtight container in the refrigerator for up to 3–4 days.

→ What can I substitute for mayonnaise?

Greek yogurt or sour cream can replace half or all of the mayonnaise for a lighter version with extra tang. Just keep in mind the texture will be slightly different.

→ How do I prevent watery potato salad?

Drain boiled potatoes well and spread them on a baking sheet to cool and evaporate excess moisture. Also, avoid adding salt to the potatoes while they boil, which draws out water.