Creamy Tangy Potato Side (Printable)

Tender potatoes in a creamy mustard-mayo dressing with crisp vegetables and herbs. A beloved side dish for gatherings and everyday dining.

# Components:

→ Potatoes

01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes

→ Dressing

02 - 2/3 cup mayonnaise
03 - 2 tablespoons Dijon or yellow mustard
04 - 2 tablespoons apple cider vinegar
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper

→ Add-Ins

07 - 1/2 cup celery, finely diced
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 hard-boiled eggs, peeled and chopped (optional)

# Steps:

01 - Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce heat and simmer for 10-12 minutes, or until potatoes are just fork-tender.
02 - Drain the potatoes and spread them on a baking sheet to cool for 10 minutes.
03 - In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth and well combined.
04 - Add the cooled potatoes, celery, red onion, and parsley to the bowl. Gently fold everything together until evenly coated with the dressing.
05 - If using, gently fold in the chopped hard-boiled eggs until distributed throughout the salad.
06 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld together.
07 - Taste and adjust salt and pepper if needed before serving.

# Expert Advice:

01 -
  • The creamy tangy dressing actually absorbs better when you toss it with warm potatoes
  • This travels beautifully and tastes even better after a few hours in the fridge
  • Most ingredients are probably already sitting in your kitchen right now
02 -
  • Overcooking the potatoes is the biggest mistake people make, so check them early and often
  • Adding dressing while potatoes are still warm helps them absorb flavor much better
  • This salad tastes significantly better after resting in the fridge for a few hours
03 -
  • Dry the cooled potatoes slightly on paper towels before mixing to prevent a watery salad
  • If the onions taste too sharp, rinse them under cold water and pat dry before adding
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