Creamy and Tangy Potato Salad

I’ve been making this recipe and honing the ingredients list over a few batches. The malt vinegar brings a nice bright, but flavourful, tang and compliments the creamy mayo well. This has become my go-to potato salad.

Creamy and Tangy Potato Salad

A great potato salad if you prefer things a little tangy instead of mustardy. Its bright and fresh flavour is great for summer and compliments heavier BBQ foods well.

Course side
Cuisine american
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people
Author Gremlyn


  • 3 lbs creamer potatoes
  • 2 tbsp malt vinegar
  • 0.75 cups mayonnaise
  • 3 ea green onions
  • 0.25 cups fresh basil
  • salt and pepper to taste


  1. Slice potatoes in half and cook the potatoes until tender, then let stand in the pot until cool to the touch.

  2. Prep other ingredients while cooking and cooling potatoes.

  3. Chop green onions and slice basil, set aside.

  4. Mix mayonnaise and vinegar, set aside.

  5. When potatoes are cool, add them to a large bowl with mayonnaise/vinegar mix and thoroughly coat potatoes.

  6. Stir in chopped green until well incorporated.

  7. Grind salt and pepper over the top fresh, stir thoroughly, repeat and taste test. Add more or either to taste.

  8. Refrigerate until it's time to eat!

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