My grandma’s classic potato salad is a potluck favorite that’s made with eggs, celery, green onion and a dreamy, creamy dressing that’s perfectly sweet and tangy. This is truly the BEST potato salad recipe, and you don’t need any special ingredients or equipment to make it.
It may be pretty bold to claim, but saying this is the BEST potato salad recipe is a statement I 100% stand behind.
But I’m not the only one. With more than 2,000 glowing reviews, this homemade potato salad is popular all year round — not just in summer but at Thanksgiving, Easter, and Christmas, too. It’s the traditional side dish I grew up on and the recipe my Grandma Mary Jane passed down to my mom, aunts, cousins, sister, and me.
Now it’s your turn to give it a try. I’m spilling my family’s secrets on how to make the best potato salad ever …
Heidi’s Tips for Recipe Success
- Ditch the mayonnaise and make the potato salad dressing with Miracle Whip. It gives the dressing a hint of sweetness and lots of tang, which prevents the potato salad from tasting heavy or having a gloppy, gluey texture.
- I use Yukon gold potatoes because they’re creamier, sweeter, and hold their shape better than other varieties. And because they have thinner skin, they’re easy to peel after cooking.
- Always sprinkle the just-cooked, warm potatoes with white vinegar to add flavor and tang. (This tip comes straight from my grandma!)
Key Ingredients in This Recipe
The full recipe, with amounts, can be found in the recipe card below.
- Yukon gold potatoes — Easy to peel, with a buttery smooth texture that doesn’t fall apart after boiling. Choose potatoes that are roughly the same size for the most consistent cooking.
- White vinegar — Use cider vinegar or pickle juice if you prefer.
- Hard-boiled eggs — Eggs add to the creamy factor while adding a slightly different texture. My grandma’s original recipe calls for just three eggs, but since I’m a super fan of eggs in potato salad, I’ve added two more. (It probably stems from my adoration of egg salad, so feel free to adapt to your taste.)
- Celery — A few ribs of chopped celery adds a bit of crunch to every bite.
- Green onion — Chopped green onion adds a little heat to this salad but isn’t as bold as yellow onion. Red onion would be a fine substitute.
- Miracle Whip — This is the secret sauce to the creamy potato salad dressing. Similar in consistency to mayonnaise, Miracle Whip tastes sweeter and is less eggy.
- Yellow mustard — Mustard adds spice and tang to the dressing. Like on my hot dogs, plain old yellow mustard is the best and I don’t even dream about getting fancy schmancy with German browns, hearty-seeded, or Frenchy dijon mustards.
- Celery seed — This dried spice extends the celery flavor by adding an earthy flavor.
- Kosher salt and fresh ground pepper — The essential flavor boosters for any dish.
- Paprika — Paprika doesn’t add flavor here, but I use a sprinkle as the final touch to make the salad extra pretty when served.
How to Make THE BEST Potato Salad
- Boil the potatoes. My mom says to boil the potatoes whole with the skin on, so I do too. Add the potatoes to a pot of COLD water so their temperature rises at the same rate as the water and they cook evenly. Yukon Gold potatoes need to boil for 30 to 35 minutes; you’re looking for the skin to start cracking and for them to be fork-tender.
Heidi’s Tip: Don’t peel and cut the potatoes before boiling them! Doing so allows the potatoes to absorb more water and makes for a watery potato salad.
- Peel and dice the potatoes. Once the potatoes are cool to the touch, score the tops with an “X.” The skins should then peel right off using just your fingers.
- Sprinkle the warm potatoes with vinegar. This is one of the biggest flavoring secrets for this recipe. While still warm, the potatoes absorb the vinegar’s zing as they cool, adding another flavor of mellow tang from within.
- Make the potato salad dressing. Whisk together the Miracle Whip, mustard, celery seed, kosher salt, and black pepper in a separate bowl to make sure it’s evenly combined.
- Assemble the salad. Fold together the eggs, celery, green onion, potatoes, and dressing. (Be gentle, you don’t want the egg to disintegrate.)
Heidi’s Tip: Giving the flavors time to meld is important. If I’m planning on eating the salad the day I make it, I’ll prepare it at lunch so the flavors can build, or I’ll make it a day ahead of time.
Recipe FAQs
I’ve tried this recipe with diced pickles because everything tastes better with pickles … except for this version of potato salad. So I’m saving the pickles for my tuna salad sandwiches.
Simply put, Miracle Whip is sweeter, tangier, less eggy, and overall less rich than mayonnaise.
You can use mayonnaise, but give the ol’ Whip a try.
Several readers have left comments saying they ignored my grandma’s suggestion and used mayo instead, and that it was a big mistake and Miracle Whip is the way to go!
Did you use a different type of potato? Yukon golds cooked with the skin on absorb the dressing and hold it well, while other varieties of potatoes don’t properly soak up enough dressing.
Did you add the dressing before the potatoes cooled down? You also must wait for the potatoes to cool before tossing with the dressing. Potatoes sweat water as they cool, and that can contribute to watery potato salad.
Did you use low-fat or fat-free Miracle Whip? Ingredients used to make lower-fat versions of salad dressings can contribute to a less stable product that releases more water into the dish.
Storage and Make-Ahead Tips
This old-fashioned potato salad will last up to 4 days in the fridge, but I suggest eating it within a day of making it while the celery and green onion still have some crunch.
In fact, this is one potluck salad that tastes better after it’s had time to chill in the fridge for 12 to 24 hours, so feel free to make a batch of potato salad in advance. (This is a handy tip to remember for holidays!)
What to Serve With Potato Salad
- Grilled Proteins — Grilled Salmon, BBQ Chicken, Garlic Burgers, Greek Chicken, Grilled Pork Chops
- Potluck Sides — Homemade Mac and Cheese, Classic Macaroni Salad, Creamy Coleslaw, BBQ Baked Beans, Three Bean Salad
- Holiday Favorites — Glazed Ham, Roast Turkey Breast, Ambrosia Salad, Waldorf Salad, Broccoli Casserole
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo, and tag me on Instagram with #foodiecrusheats.
My Grandma’s Classic Potato Salad Recipe
Ingredients
Potato Salad:
- 3 pounds Yukon Gold potatoes , skin on (choose medium-sized potatoes)
- 1 teaspoon kosher salt (optional for adding flavor to potatoes)
- 3 tablespoons white vinegar
- 2 celery stalks (ribs) , diced
- 6 green onions , diced
- 5 hard-boiled eggs , peeled
Dressing:
- 1 ½ cups Miracle Whip , or mayonnaise if you prefer
- 1 tablespoon yellow mustard
- 1 ½ teaspoons celery seed
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- paprika , for garnish
Instructions
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt (optional). Cook for 30-35 minutes or until the potatoes are easily pierced with a fork or paring knife. Cooking time will vary depending on the size of the potatoes. Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut into ½" to ¾" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the Miracle Whip, yellow mustard, celery seed, and ¾ teaspoon salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place them on top of the salad. Sprinkle with paprika if desired.
- Chill for at least 1 hour or overnight before serving.
Notes
Nutrition
Potato Salad Recipe Variations to Try
- No Mayo Potato Salad
- Greek Potato Salad
- Creamy Red Potato Salad
- Roasted Potato Salad
- German Potato Salad
- Nicoise Potato Salad
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Sarah
Perfect nostalgia in a salad! Make this ahead so it has plenty of time to chill. I boiled the potatoes and hard boiled my eggs the night before, then let them refrigerate overnight. The salad is refreshing and tangy, and the tips were very helpful. It is not a soggy salad if you use the tips and follow the recipe for the dressing.
Thanks so much for the comment Sarah, and I’m glad it worked well for you!
Axel Descanso
Excellent potato salad recipe. I agree that it is the BEST.
I use mayonnaise, not Miracle Whip. I prefer a less sweet taste and mayo works great.”
So glad you made it and loved it with mayo! Thanks for the tip!
Kim
Delicious!!! Made it exactly as written, and it is awesome! Adding vinegar to the warm potatoes was a must, and the Miracle Whip was just perfect. Thank you for the best potato salad I have ever made!
I’m so glad you loved it Kim!
CT
Great recipe. Albeit, I eliminate the celery and celery seeds, and swap out green onion for minced red onion. This is a fav of my Dad’s when I make it, and he’s a picky eater. He said, it tastes like my Moms.
I gave it 4* as it takes reasonably, 2 hours from start to finish and that DOES NOT include the one hour to refrigerate.
Thanks for the comment and the rating CT, and I’m glad your dad enjoys it!
Tina
Tonight was my 5th time making this!
There are never any leftovers haha. My go-to recipe. It’s different and delicious and my extended family always ask me to make it. Try it!! Only addition: I add 1 diced carrot for crunch/colour.
That’s so awesome Tina! So glad you love it as much as we do :) The carrot addition sounds fun!
Teresa Davignon
Best potatoe salad EVER! Been making this for a few years. I am not a miracle whip lover, however I use a combination of half miracle whip and half mayo . This combination of flavors works well.
So glad you found a creamy combo that works for you Teresa :) And thanks for coming back around with the comment!
Pegj
Since I don’t have Miracle Whip, can I use Dukes and add a touch of sugar? Will it have a similar effect?
Hi Peg! Miracle Whip is sweeter than mayo and as a Duke’s fan myself, I think your solution of adding sugar would work well. I’d start with 1 teaspoon, taste, and see where it lands on your palate!
Brenda
This recipe is almost identical to my mother’s. She always used miracle whip.
The change is I add sliced radishes to mine and some times some chopped cucumber.
Ah! Isn’t it great we have these recipes that transcend time?! Thanks for the radish and cucumber idea, sounds yum!