Tangy Potato Salad

Carolyn Haas


I love potato salad and happened to have these ingredients on hand. We enjoyed it and hope you do, too!


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


  • 6 medium
    red potatoes, cooked and cubed
  • 1/4 c
    red onion, chopped finely
  • 1/4 c
    red pepper, chopped finely
  • 1
    dill pickle, chopped finely
  • 3
    eggs, hardboiled, chopped
  • 3/4 c
    mayonnaise, light
  • 1/4 c
    vinegar (i use seasoned german vinegar, but use what you have on hand)
  • 2 Tbsp
    sweet pickle relish
  • 2 Tbsp
    whole grain mustard (or to taste)
  • ·
    salt and pepper to taste
  • ·
    parsley for garnish

How to Make Tangy Potato Salad


  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.

Printable Recipe Card

About Tangy Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American

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