Tangy Creamy Potato Salad

Robin Lieneke


I searched several recipes for potato salad and combined ideas I liked to come up with this recipe.

★★★★★ 1 vote
15 Min
10 Min
Stove Top


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4 large
russet potatoes, peeled
1/4 c
red onions, diced
1 stalk(s)
celery, chopped
orange bell pepper
3 Tbsp
chopped fresh parsley


3/4 c
mayonnaise (not miracle whip!)
1/2 c
sour cream
3 Tbsp
apple cider vinegar
3 Tbsp
dark brown sugar
2 clove
garlic, roasted, diced
1 1/2 tsp
mustard, yellow
1 1/2 tsp
sweet relish
2 slice
roasted red peppers, diced
salt and pepper
crisp bacon pieces and green onion tops for garnish

How to Make Tangy Creamy Potato Salad


  • 1Dice 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.
  • 2Mix dressing ingredients. Add celery, onion, bell pepper & parsley. Set aside.
  • 3Peel 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.
  • 4Top with green onions and bacon. Serve.

Printable Recipe Card

About Tangy Creamy Potato Salad

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #FRESH, #veggies

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