Best 5 Tangy Creamy Potato Salad Recipes

TANGY CREAMY POTATO SALAD

Steps:

• 1. Dice potatoes into 1 inch cubes. Place potatoes and eggs into saucepan and cover with cold water. Bring to a boil and boil for 10 minutes. Drain and set potatoes aside. Cover eggs with cold water. Let sit until cool, about 5 minutes.
• 2. Mix dressing ingredients. Add celery, onion, bell pepper & parsley. Set aside.
• 3. Peel and chop cooled eggs. Add potatoes and eggs to dressing. Stir to combine. Add salt and pepper to taste. Let sit for at least 2 hours so flavors meld.
• 4. Top with green onions and bacon. Serve.

TANGY POTATO SALAD

Steps:

• Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
• Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
• Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

MOM'S TANGY POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.

POTATO SALAD

Steps:

• COOK POTATOES: Wash potatoes (no need to chop yet!). Add potatoes to a large pot, cover with 1 and 1/2 inches of cold water, and bring to a boil. Once boiling, salt the water (add 1 teaspoon salt for every 4 cups of water.) Then reduce the heat to medium-low so potatoes are simmering (potatoes will cook at the same speed). Simmer for 12-17 minutes or until easily pierced with a fork (about 13-14 minutes for me).
• FINISHING POTATOES: Meanwhile, set up an ice bath. Add cold water to a large bowl filled with ice. Drain the potatoes and immediately add them to the ice bath. Once cooled, drain thoroughly and transfer to a cutting board. Chop the potatoes into bite-sized (1-inch) chunks and add to a large bowl. Drizzle 1/2 tablespoon of the apple cider vinegar over potatoes and add a pinch of salt. Toss and set aside.
• DRESSING: In a medium-sized bowl, add the remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, yellow mustard, celery seed, paprika, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth and combined.
• ASSEMBLY: Coarsely chop the hard-boiled eggs (See Note 2), finely chop the celery, the pickles, and the sweet onion. Add to the large bowl with the potatoes. Pour the dressing over everything and gently stir to combine. Cover tightly and refrigerate for at least 1 hour and up to 8 hours before eating. Garnish with fresh chives or parsley if desired.

CREAMY POTATO SALAD

Steps:

• Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.