Tangy Potato Salad Recipe

A bright, zippy potato salad made with tender potatoes, vinegar, mustard, crunchy add-ins, and a creamy finish that stays light and flavorful.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 6

Course: Healthy Side Dishes & Salads

Cuisine: European

Calories: 240

Ingredients Equipment Method Notes

Ingredients

2 pounds Yukon Gold or red potatoes scrubbed and cut into bite-size chunks
½ cup chopped celery
⅓ cup finely chopped red onion
½ cup chopped dill pickles or relish
3 tablespoons apple cider vinegar or white vinegar
2 tablespoons Dijon mustard
½ teaspoon garlic powder
½ teaspoon paprika
½ cup mayonnaise adjust to taste
2 tablespoons pickle brine optional for extra tang
Salt to taste
Black pepper to taste
2 tablespoons chopped fresh parsley or dill

Equipment

Large pot
Colander
Large mixing bowl
Small bowl for dressing
Cutting board
Knife
Spoon or spatula

Method

Boil potatoes in salted water until fork-tender but not falling apart, then drain well.
While potatoes are warm, toss them with vinegar and mustard so they absorb the tangy flavor.
Mix celery, onion, and pickles into the potatoes until evenly distributed.
Whisk mayonnaise with seasonings and optional pickle brine, then fold into the salad until creamy but still bright.
Taste and adjust tang, salt, and pepper, then chill to let flavors meld before serving.

Notes

• Waxy potatoes hold shape best and give a creamy texture without turning mushy.
• Dressing warm potatoes is the secret to bold flavor throughout.
• For a lighter version, replace part of the mayo with Greek yogurt.
• Add crunchy ingredients right before serving if you want maximum crispness.