I must confess, my mouth is watering just thinking about this creamy & tart potato salad. There are so many different versions of potato salad, sometimes it can be difficult to choose one that will surely please everyone (let’s be honest, you’re not making this for yourself… You’re making it for a crowd!). A flavorful combination of an ‘American’ and ‘German’ style potato salad, this recipe will solve the potato salad dilemma you didn’t even know you had.
The fresh crunch of the onions and celery is a perfect contrast to the creamy texture of the smashed potatoes while the tartness of the vinegar will leave you wanting more, well after your last bite! You won’t necessarily taste the mustard however, the dijon helps to bring it all together by enhancing all of the other delicious flavors.
Simple and quick… This is the perfect side dish for a backyard BBQ!
Origin of Potato Salad
Potato salad was first introduced by Spanish explorers during the 16th century, however, the version of potato salad that we know today originated in Germany during the 19th century and spread to other countries by European immigrants. There are several different versions, and the variations are only limited by the imagination.
American-style potato salad is typically served cold with a mayonnaise-based dressing accompanied by raw vegetables, such as onions and celery, whereas the German style is served at room temperature with a vinegar-based dressing and accompanied by bacon.
Ingredients
Ingredient Notes
- I used baby red potatoes for this recipe. Red potatoes tend to be slightly more waxy and a little more firm than other potatoes but any type of potatoes will work.
Recipe Notes
- If you want your potato salad a little more creamier, add a little more mayonnaise to your mixture.
- This potato salad is dairy-free. If you’d like it to be gluten-free, be sure your mayonnaise and dijon is gluten-free.
Equipment
- 1 medium-sized mixing bowl
- 2 small-sized sauce pans
- Food-safe disposable gloves
- Colander
How to use this Recipe
The beauty of Flavor Ratios is that we blend flavor combinations according to OUR own preferences. All recipes you find on this site serve as a guide. Who am I, to limit the amount of dijon mustard you put in your potato salad? That would be wrong, and honestly, it’d keep me awake at night knowing your side dish could’ve been better! Read more.
How to Make Creamy & Tart Potato Salad
- Cook the potatoes: In a medium-sized sauce pan, boil the potatoes in about 8 cups of water for about 10-15 minutes or until tender. To test the consistency, use a fork to squish the potato. It should easily squish with the fork but still maintain some shape. You don’t want the consistency of mashed potatoes, just slightly firmer. Once you reach the desired consistency, strain the potatoes in a colander and rinse with cold water to stop the cooking process.
- Hard boil the eggs: While the potatoes are cooking, place the eggs in a small saucepan and cover them with water. Bring the water to a boil. Once the water has started boiling, remove it from the heat and cover the pan for 12 minutes. After 12 minutes, place the eggs in a small mixing bowl filled with ice water to stop the cooking process and cool the eggs so that you are able to peel them. Allow them to cool for a few minutes and then peel them. Once peeled, place them into a medium-sized mixing bowl.
- Combine ingredients: Add the potatoes and the remaining ingredients to the same mixing bowl. Here’s the fun part! Using your hands and food-safe gloves, combine all of the ingredients while smushing the potatoes and eggs to your desired consistency.
- Season: add salt and pepper to taste.
- Enjoy those flavors!
Watch How to Make this Creamy & Tart Potato Salad Recipe
Creamy & Tart Potato Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
The fresh crunch of the onions and celery is a perfect contrast to the creamy texture of the smashed potatoes while the tartness of the vinegar will leave you wanting more, well after the last bite!
Ingredients
1 pound baby red potatoes, cut in half
2 large eggs
1/2 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon vinegar
1 celery stalk, small dice
1/2 yellow onion, small dice
Salt & pepper, to taste
Instructions
- Cook the potatoes: In a medium-sized sauce pan, boil the potatoes in about 8 cups of water for about 10-15 minutes or until tender. To test the consistency, use a fork to squish the potato. It should easily squish with the fork but still maintain some shape. You don’t want the consistency of mashed potatoes, just slightly firmer. Once you reach the desired consistency, strain the potatoes in a colander and rinse with cold water to stop the cooking process.
- Hard boil the eggs: While the potatoes are cooking, place the eggs in a small saucepan and cover them with water. Bring the water to a boil. Once the water has started boiling, remove it from the heat and cover the pan for 12 minutes. After 12 minutes, place the eggs in a small mixing bowl filled with ice water to stop the cooking process and cool the eggs so that you are able to peel them. Allow them to cool for a few minutes and then peel them. Once peeled, place them into a medium-sized mixing bowl.
- Combine ingredients: Add the potatoes and the remaining ingredients to the same mixing bowl. Here’s the fun part! Using your hands and food-safe gloves, combine all of the ingredients while smushing the potatoes and eggs to your desired consistency.
- Season: add salt and pepper to taste.
- Enjoy those flavors!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: side
