Best Tangy Potato Salad Recipes

MY TANGY GERMAN POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
• Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
• Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

TANGY POTATO SALAD WITH SCALLIONS

Steps:

• Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
• Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
• When potato mixture is cool, mix in oil; season potato salad with salt and pepper.

TANGY POTATO AND LEEK SALAD

Steps:

• In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
• Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.

HOT AND TANGY GERMAN POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes.
• Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon.
• Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix.
• Cook on Low, stirring occasionally, 3 to 4 hours.

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.

TANGY POTATO SALAD WITH RADISHES

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool., Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.

TANGY POTATO SALAD WITH HORSERADISH

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 place in a large bowl; cool to room temperature. Add celery., In a small bowl, combine the mayonnaise, sour cream, onion, vinegar, horseradish, mustard, lemon juice, salt and pepper. Stir into potato mixture. Serve in a lettuce-lined bowl.

TANGY, ZESTY OIL AND VINEGAR POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
• Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
• Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

TANGY POTATO SALAD

Steps:

• 1. Place cubed potatoes, onion, red pepper and dill pickle into large bowl.
• 2. Mix together mayonnaise, vinegar, pickle relish, mustard , salt and pepper.
• 3. Pour over potato mixture and gently mix in the dressing. Taste and adjust seasoning if needed. Let rest for at least 1/2 hour before serving. Garnish with parsley, if desired.

TANGY PESTO POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
• Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

ROASTED POTATO AND ASPARAGUS LENTIL SALAD WITH TANGY MUSTARD LEMON DRESSING

Steps:

• 1. Preheat the oven to 425F and line 6 large baking sheets with parchment paper. 2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 9 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare). 3. Place chopped potatoes on one baking sheet and drizzle with 1 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper. 4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too and drizzle with 1 1/2 tbsp. oil. Sprinkle with salt and pepper. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine. 5. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 12 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with! 6. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

TANGY DILL POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.
• Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.

CONTEST-WINNING TANGY POTATO SALAD

Steps:

• In a large bowl, combine the potatoes, bacon and eggs. In a small bowl, combine the dip, relish, salt and pepper. Stir into potato mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl if desired.

TANGY ASPARAGUS POTATO SALAD

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil; cook for 15-20 minutes or until tender. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cut into 1-in. pieces. , Drain potatoes and place in a large bowl; add asparagus. In a small bowl, combine the mustard and lemon juice; whisk in oil until combined. Add the chives, salt and pepper. Pour over vegetables and toss to coat. Serve warm or at room temperature.

TANGY GOAT CHEESE AND DILL POTATO SALAD

Steps:

• Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes.
• When the potatoes are cooked, return them to the hot pot and douse with a splash of wine or a couple tablespoons of white wine vinegar.
• In a bowl, whisk together the goat cheese, yogurt, creme fraiche or sour cream, lemon juice, olive oil, and garlic. Toss the potatoes, dill and scallions in the dressing and season with salt and pepper. Garnish the salad with chopped pickles and thinly sliced radishes and serve.

CLASSIC TANGY POTATO SALAD

Steps:

• In large bowl combine mayonnaise, vinegar, salt, sugar and pepper.
• Add potatoes, celery, onion and eggs; toss to coat well.
• Cover; chill to blend flavors.

TANGY JALAPENO POTATO SALAD

Steps:

• In a large pot, bring 3 quarts of water to a rolling boil.
• Peel or scrub the potatoes. Carefully add to the boiling water. Add the salt.
• Boil until soft but not too soft. We don't want them to fall apart when we mix in the dressing. 15-20 minutes should do it for small-medium sized potatoes.
• Drain and set aside to cool.
• After they have cooled, cut into small bitesized pieces, about a 1/2 dice, and place in a large bowl.
• In another bowl mix the sour cream, mayo, diced jalapenos, green onions and cilantro if using. (If you prefer, add the dressing ingredients to your food processor and pulse until smooth.).
• Pour dressing over the potatoes and gently toss to coat. (actually, I've found that after the intial toss, putting a tight fitting lid on the bowl and inverting it a couple of times mixes the salad pretty well without breaking up the potatoes.).
• Garnish with parsley and/or cilanto and/or grape tomatoes.
• Refrigerate until serving time.

TANGY GERMAN POTATO SALAD

Steps:

• Peel potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender but firm. , Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. When cool enough to handle, crumble bacon; set aside. , In the drippings, saute onion and celery until tender. Stir in flour, sugar, salt and pepper until blended. Add water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature.

TANGY POTATO SALAD

Steps:

• Mix together first 4 ingredients, cook until thick.
• Take off of stove, add 2 T mustard and 1 cup sugar. Mix together and refrigerate or use right away for potato salad.
• Mash potatoes adding butter and milk as though making thick, lumpy mashed potatoes.
• Add mustard, sugar, onion, relish, boiled eggs and cooked dressing.

TANGY POTATO SALAD

Steps:

• Cook potatoes in boiling salted water until tender. Drain; cool slightly.
• Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside.
• Heat chicken broth until warm; remove from the heat.
• Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill.
• Just before serving, gently stir in tomatoes and bacon.