This easy, classic Southern potato salad recipe with eggs, has been handed down from my grandma to my mom and then to me, and includes their secret tips that makes it the very best potato salad recipe every single time.
It may be a pretty bold to claim, but saying this potato salad recipe is the best is a statement I’ll totally stand behind.
I’ve shared several variations of potato salad recipes here on the blog including my German potato salad, a creamy dill potato salad, my no-mayo potato salad with herbs, a bacon and sour cream loaded baked potato salad, and even more. But this salad is the one that readers have made a top recipe here on the blog, and definitely ranks as my personal childhood favorite.
How to Make the Best Potato Salad
This classic potato salad is the one I grew up on. It’s the recipe my Grandma Mary Jane originally made, then passed down my mom, aunts, and cousins, and me and my sister. It’s accompanied burgers, grilled ribs, and every other favorite summer dinner recipes under the sun.
As favorite family recipes do, it’s a food memory none of us can, or want to, forget. It shows up at nearly every BBQ, picnic or good old fashioned supper soirée at my house, and it’s one I’m proud as punch to share when I go to other’s homes as well. And it’s extremely popular with readers who love it all year round, at Thanksgiving and Christmas too. Who knew? Looks like this recipe has found it’s Southern potato salad roots.
So now it’s your turn to give it a try. Here’s how to make the best potato salad ever. Let’s get started…
What’s In Potato Salad
I spent many a summer afternoon making and taste testing this salad alongside my amazing mama, just like she did with hers. In fact, I’ve made it so many times I don’t even need the recipe. You know a recipe is that good when you know it by heart.
Here’s the ingredients you’ll need for this classic potato salad:
- Yukon gold potatoes (see below why they’re the best)
- white vinegar
- hard boiled eggs
- celery
- green onion
- Miracle Whip—it’s the secret sauce to this potato salad dressing
- yellow mustard
- celery seed
- kosher salt and fresh ground pepper
What Type of Potato Is Best for Potato Salad
We use white potatoes, or Yukon Golds, in our family’s recipe. Because they have a thinner skin, they’re easy to peel after boiling and taste creamier, a little sweeter, and hold their shape well after cooking. Avoid using starchier potatoes like russets that too easily turn to mush in salads like this.
Also remember to choose potatoes of the same size for the most consistent cooking.
How to Keep Potato Salad from Getting Watery
There are a couple of reasons potato salad can become runny. Here’s how to troubleshoot the problem.
- Use the right potato. Yukon golds are our go-to and absorb the dressing well.
- Be sure to add the dressing to cool potatoes before adding the creamy mayo dressing. Potatoes will sweat water as they cool, and that can contribute watery potato salad.
- And then, reader Vicki sent in an email with her suggestion to avoid watery potato salad:
“I asked a renowned chef what I was doing wrong, and he told me NEVER to salt the potatoes either during cooking or preparing the salad. The salt makes the potatoes seep water. Ever since I took his suggestion, I have never had a problem with watery salad. You can season the salad with salt, pepper, and other seasonings just before serving and it won’t affect the potatoes once they have been mixed with the mayo. Just an FYI.”
How to Cook Potatoes for Potato Salad
One of the biggest potato salad controversies is do you cut potatoes before boiling for potato salad? My mom says, no.
My mom cooks her potatoes whole with the skin on. I follow her lead, or will quarter them before cooking. The other method to cooking the potatoes is peeling and cutting the potatoes before cooking as suggested in the comments below. But, my mom says that method allows the potatoes to absorb more water, and so I do what mama says.
To cook the potatoes, add them to cold water and bring to a boil and reduce to medium heat, rather than adding the potatoes to hot, boiling water. Boil the potatoes until fork tender and the skin just begins to crack, about 20-25 minutes.
Another cooking method a reader suggests is steaming the potatoes in 1 inch of water for 30 minutes, which works too. Just be sure to watch you don’t boil your water away and burn the pan.
My Mom’s Secret Tips
Add vinegar to the warm potatoes. One of the biggest flavoring secrets to the success of this recipe is white vinegar. That’s why I add a few hearty splashes of white vinegar to the cooked potatoes gives the salad it’s secret and subtle flavor punch. To do so, add the vinegar while the potatoes are still warm, and allow them time to rest and absorb the vinegar’s zing while they cool.
My mom’s next key ingredient is Miracle Whip. As noted in the comments, there is much debate over using Miracle Whip or traditional mayonnaise. Even though I’m a mayo fan, I’ve found that MW adds a sweet creamy flavor mayo just doesn’t have. That’s why time and again I’ve returned to my roots and back to Miracle Whip because that’s what mom uses and it’s the classic flavor I can’t get otherwise. If you’re a mayo fan, by all means, make the move. But maybe, just maybe, give the old Whip a try.
The Flavorings
Always add eggs. My mom’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 own taste.
Everyone has an opinion on what to add and what not to add to potato salad. For our family recipe, chunks of celery and bites of green onion add the needed crunch to classic potato salads. I’ve added diced pickles before because everything tastes better with pickles. Except this version of potato salad. I’m saving the pickles for my tuna fish sandwiches.
Let’s talk celery seed. This is probably the only recipe besides a bloody mary (find my favorite bloody mary recipe here) that I use celery seed. It’s an integral part of the flavor profile, so don’t skip it.
Mustard adds the tang. In the realms of the mustard world, we don’t even dream about getting fancy schmancy with German browns, hearty seeded or Frenchy dijon mustards. I save that for my German potato salad, because just like on my hot dogs, plain old yellow mustard is the best.
Give this salad time. Allowing the potato salad flavors to meld is important here, that’s why if I’m planning on eating the salad on the day I make it, I’ll prepare it at lunch so it can sit and build the flavors, or make it a day ahead. Potato salad will stay good in the refrigerator for up to 3-4 days. If it doesn’t get eaten up before then.
Hail to mom mom’s best potato salad. Enjoy!
Recipe Variations
Everyone has their favorite ingredients that make up a pasta salad, just check out the comments below. Here are a few additions and variations you may be craving now.
- Can you use mayo instead of Miracle Whip?. If you prefer to, go for it. Personally, the sweetness in Miracle Whip is what I have the most fondness for.
- Try a half and half situation by subbing in half sour cream or Greek yogurt for any part of the mayo/Miracle Whip combo.
- Try adding pickles. For more zing, adding diced sweet pickles, dill pickles or pickle relish will give this salad another layer of flavor.
- Chopped red onion or radishes will add a bit more heat.
- Add bacon for an earthy bite (or just make my Baked Potato Salad with bacon, sour cream and cheddar cheese instead.)
- Instead of yukon gold potatos, try red potatoes instead and leave their jacket skins on for a more colorful potato look.
Recipes That Go With Potato Salad
- How to Make the Best Grilled Salmon
- The Best BBQ Chicken
- The Best Garlic Burgers EVER
- Bacon Double Cheddar Cheeseburger With Caramelized Onions
- The Best Greek Chicken
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 BEST Potato Salad Recipe
This easy, classic potato salad recipe is THE BEST! It was handed down from my grandma to my mom and then to me and includes their secret tips that makes it the very best potato salad recipe every single time.
Ingredients
- 6 medium white potatoes or Yukon golds about 2 1/2 to 3 pounds, skin on and quartered
- 3 tablespoons white vinegar
- 2 celery stalks (ribs) diced
- 6 green onions diced
- 5 hard boiled eggs peeled
- 1 1/2 cups Miracle Whip or mayonnaise
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons celery seed
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- paprika for garnish
Instructions
-
Bring a large pot of cold water to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or pairing knife. Drain and allow to cool until just able to handle.
-
Peel the skins from the potatoes and cut into 1/2" to 3/4" 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 or mayonnaise, yellow mustard, celery seed and 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 the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Recipe Notes
- If you prefer, substitute the Miracle Whip with mayonnaise. Or, use half mayonnaise and half Greek yogurt or sour cream for more tang.
More Classic Potluck Recipe Ideas
- The Best Homemade Mac and Cheese
- How to Make Classic Macaroni Salad
- How To Make The Best Creamy Coleslaw
- Fresh and Easy Vietnamese Noodle Salad
- The Best BBQ Baked Beans
- 20 Potluck Side Dishes For The Classic Summer BBQ
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kcaudad says
I second your vote for Miracle Whip. I also am not a huge fan of Miracle Whip as an adult. I never bought it and refused to use it the first few times I made my mother-in-law’s pasta salad recipe. But, it didn’t turn out. I tried several different things when making her recipe, and it was just never as good. Then, I finally caved and used Miracle Whip… turns out, that is the key to making it taste the way it does. Gotta use Miracle Whip some times.
Kathy says
LOVE LOVE THIS RECIPE. We are trying to cut some fat in our diet and I used 1/2 plain yogurt & 1/2 M. WE. We still loved the flavor and some friends agreed.
Juanita Harris says
Why not cut the potatoes up before cooking?
Crystal Dimock says
My thoughts exactly!! I always do.
Barb says
I always do that, too!
Andree Godbout says
They absorb too much water then.
J Orcutt says
Better yet! My own recipe, steams the potatoes! And yes, I cut them in 1” squares beforehand. No sogginess. Easier to work with as well.
Sandra McFarland says
Back in the 70s I got a recipe very similar to this one off the Miracle Whip jar and I have made it ever since . The only difference was it did not call for the vinegar or celery but the celery seeds yes!! Also I have made it several times without the eggs and it is just as good believe it or not.. Also I cut up my potatoes n bearly cover them with water n cook in the microwave till tender about 10 minutes in a deep microwave bowl till fork tender then immediately drain.
Ashley @ Foodie Crush says
Thanks for the tips!
Veronica Davies says
Because when you leave them whole they hold their starch better and makes for a creamier salad :)
Teresa Delgadillo-Reyes says
That makes sense, thanks!
Andrea says
I use half mayo and half mexican style cream. It tastes so good
vanessa says
This is very close to our family’s recipe, with the addition of diced pickles and 2 Tbsp of pickle juice added with the vinegar to the warm potatoes. I also grew up with miracle whip used in most recipes, but I love real mayo, so now i compromise and use half of each in salads. The flavor of M.W. with the creaminess of mayo.
Mjack says
Thank you . That answers my my question. I’m traditionally a mayo user although I have enjoyed salads made with MW in the past.
Janice Huntington says
Miracle whip has much more sugar than mayo, I use 1/2 mayo and 1/2 mashed ripe avocado,it doesn’t change the. I don’t peel the potatoes,you can’t see them once salad is mixed,plus they are good for you.
Diane says
Loved. I now can finally make great potato salad.
Becky Wiggs says
This is pretty close to the potato salad I grew up on! My Mom put peas in it instead of the celery. I never got the “official” recipe from my Mom, I kinda made my own version from what I remember. Never used vinegar, gonna try it now!
Johnelle says
I agree. Using half mayonnaise and half miracle whip is the way to go.
Titsi says
3/4 Mayo and 1/4 Sour Cream
Samantha Krail says
Yes that’s how I make mine too!!! So good!
Holly says
That’s what my mom did! Also if we didn’t have MW, she would turn the mayo into MW by adding mustard, sugar, vinegar and paprika. That’s why MW is called salad dressing- t’s dressing made from mayo.
Lawrence says
The pickle juice is a staple in my salad as well. I also use it in coleslaw instwad of vinegar with some chopped up Dills
Donna w says
I also use dill pickle juice. I make a sauce of mayo, mustard and pickle juice, season with garlic or herbs. Then pour over potatoe,egg, et al.
My husband would never eat potatoes salad because of the way and amt his mom made!
After having mine he wanted it all the time. I taught him the recipe so he could make it when ever!
Amand says
i use half of each too!
Ann Schumann says
I use 1/2 of each and add a 1/2 teasooon of horseradish for a little kick
Linda L says
We also add pickle juice instead of the vinegar! Gives the salad a great flavor.
Alissa says
I always use half Miracle Whip, half mayo in my potato salad. It’s the best of both worlds: the tanginess of Miracle Whip with the smooth, creamy flavor of mayonnaise.
Lynda Owens says
Your grandma must know my grandma, we have the same recipe for potote salad, except I refrigerator my pototes over night. And make it the next day
John Grey says
Same here — the salad ALWAYS tastes better after it is chilled for 24 hours! This is identical to the recipe my mother made when I was growing up 68 years ago and YES you must use MW to get the flavor. Thanks for sharing this great recipe.
Martha says
Does the MW give it a sweet flavor? Not crazy about “sweet” potato salads, but maybe I just haven’t tried the right ones!
heidi says
Hey Martha, thanks for the question. Miracle Whip is a bit sweeter than mayo for sure, but not overly so (in my humble opinon).
Rachel Linville says
Love the clue about watery salad. Too late for today but will no longer salt til after everything else
Trish says
I’m the mom, I’m 80 years old, make my potato salad as yur mom except I use 1/2 MW and 1/2 Kraft sandwich spread, and add sweet relish. This was my mom’s recipe!
Michael Jacques says
Pototes?
bob says
yes
Michael Boozer says
Just made this for our Christmas get together with family tomorrow. Tastes great, love the tang of the MW.
MK says
That’s how my grandma and mom made it ! I think it’s the best way to do it Gotta love grandmas!
Nancy says
We add the onions to the potatoes and put in the refrigerator over night then finish making it the next day.
Sandra Menzies says
sorry but my daughther’s potato is the best
Jeanne says
Would you please send it to me! Thanks.
John says
There will always be “debate” on what recipe is better. That being said this potato salad goes into my “10” file. It’s a keeper
LuxeCalendar says
I agree. Using half mayonnaise and half miracle whip is the way to go.
Maria says
Heidi
Your recipe is awesome! You have so much class in handling the very few negative comments. Those people ought to be ashamed and not bother to comment at all. Especially given your time and effort in sharing such delicious recipes. I’m embarrassed for the few negative comments here. This recipe is definitely a keeper in my kitchen! Thank you for sharing!
Sara says
Did you seriously just read this to comment that your daughter makes better potato salad? What are ya, 12? You must be a real pleasure.
Erin says
Lol I agree
cheryl burnett says
I took this comment as she really loves her daughter’s salad and a nice way of saying it! Nothing hateful about it! I would love to try her daughter’s recipe, too, as this one was delicious!
Susan says
Why would you make such a snarky comment?
Maryann says
I always thought my mom made the best potato salad in the world. I was so surprised at church one day when everyone was discussing potato salad– I had no idea people felt so strongly about it! EVERYONE thought their wife, mother, sister, etc. made the BEST potato salad. I think the bottom line is that people like what they grew up with. My mom passed away years ago and, even though I watched her make it many times, mine just isn’t quite as good. So, to the lady who says her daughter’s is the best, I understand. Potato salad, it seems, is a very personal thing when it comes to defining “the best.”
Emma says
To MARYANN,
I have never, ever, commented to a website thread before, but I just felt I had to respond to yours. Your comment is so pertinent to the both positive and negative responses before, and after this, and to many things in life in general; people usually tend to have strong feelings of liking, or disliking, whatever they grew up with. I have also seen that, in many cases, a childhood distaste for something turns into a great appreciation of that same thing, with the reflections of adulthood, and more well-rounded taste-buds. But whether or not one’s taste for anything changes with age, food can definitely be very personal, for many reasons, and I really like the way in which you made that clear.
To bring this back on topic, to potato salad: my mother only sporadically makes it; our family is from England, and over there, as with most British food, potatoes are usually prepared in the most bland way possible, as I see it. Recently, my mother happened to make a very simple potato and egg salad mix for my young daughter. It was so good, that I am now investigating recipes for this, which is how I arrived at this site. This recipe looks, and sounds great, and I am boiling eggs and potatoes right now! Sorry for the long commentary, but thanks!
patricia says
LOVE your response!
DMG says
Hard boiled eggs in potato salad adds great taste, texture and protein. Win-Win
Maurine says
My mom passed away many years ago and with her went her potato salad recipe, which was just in her head. My sister and I have both tried to duplicate her salad that everybody loved and could never copy. I’ve been asked to bring potato salad to an upcoming cook-out so in searching for the best recipe, I happened upon yours. My mom also swore by using MW. I’ll make your version and hope it’s like my mom’s was. :) It sounds like it should be. Thank you for sharing!!
Heidi Landick says
Hi Maurine,
Your comment made me cry!! My Mom also passed away, 9 years ago (her 94th birthday would have been 5/19)and her amazing potato salad also went with her. I grew up on Miracle Whip (I’m 60) and never even thought there was another mayo! But I’ve been trying also for years to duplicate her recipe, to no avail, then I saw this one….it sure seems like hers!!! I’m making it right now for a Memorial Day cookout, and I REALLY hope that this is the one!!! I truly hope this potato salad brings me back to the good old days and my beloved Mom. P.S…..I STILL only use Miracle Whip!!!
Ashley @ Foodie Crush says
Maurine and Heidi, I am so glad that this recipe was able to take you back to memories of your mom and her yummy potato salad! I sure hope this is a close second and that it works well to help bring those memories back to life <3 Thanks for sharing!
Jeanette Bishop says
I don’t know how many times I’ve made potato salads starting with boiling 15 pound of russets, in the skin, just ’til done enough to lift them out of the kettle by sticking a sharp knife into it, and it doesn’t fall apart. Lay on towels and allow to cool to room temp. Peel by scraping the peeling off with the edge of a knife, and cut up into little hunks. Add (preferably red) onions, diced. (Buy the flattest ones because they’re less sharp tasting, sweeter.) Cut up hard boiled eggs and add. Toss together. Add salt and a generous amount to cover them all, of good mayonnaise. If you’re thinking about pepper, you don’t need anything black in potato salad. If that white sweet mixture of stuff that we ate during the depression because it was cheaper, leave it at the store or throw it out. Then how many times I’ve seen people ruin some perfectly good potato salad by adding pickles, vinegar and mustard. Ugh! At events, people always point at mine and say “Try that one.” And they keep going back while others sit. If you must, I know, celery wouldn’t hurt, and possibly some celery seed. Actually little canned pimientos are good in it, but I don’t bother anymore. It’s just as good without. And forget about “serving it chilled”. If you’ve chilled it, pull it out and bring to room temperature before serving. Everything is better at room temp except ice etc. Check it out. Burning hot and ice cold both kill flavors. And I’m not the only one. I’ve run into friends and even delis that used to know about this recipe. But not so much any more, Because they want to improvise and ruin everything.
Gale says
Send me your daughters recipie too!!
Sylvia says
Please share…
Naedee Ramirez says
Recipe please
Sharon Lynn says
I would love her recipe if you’d be so kind as to send it to me. I thought my mom’s was the best, but she passed, and I’ve misplaced it. I REALLY don’t like miracle whip, so am hesitant to try it with it.
Thanks so much!
Barb I says
This is identical to my mother’s. She did sometimes add diced radish too.
master bates says
In what way is it the best, better? You offer no information/justification!
For me, no miracle whip as light mayos I have tried in the UK are an abomination.
Celery is wrong as the potatoes are meant to be the textural king and celery would war with them.
Roxanne Korte Ruckmar says
High Fructose Corn Syrup. I will not use Miracle Whip.
Suzan VanWilgen says
Well Roxanne Korte Ruckmar then don’t use Miracle Whip but we all don’t need to hear it.You nothing good to say then don’t say anything at all.
Tina Poyser says
Everyone please just make the Potatoe Salad to your own liking & im sure it will be great for your own taste I pray! Amen!
Ashley @ Foodie Crush says
Thank you, Tina!
Judy says
I’m with you. There is so much out there that is not healthy for you. ie high fructose corn syrup.
Deborah says
Try half sour cream and mayo combination in your potato and macaroni salads, so wonderful. The sour cream enhances the flavors and creamy texture. I use Bestfoods light mayo (regular works) and Tillamook sour cream.
B. Folstad says
Why do we have to get personal about a recipe? Everyone has different tastes, let’s just enjoy variety. I’m jealous, I wish I had a mom to say that about, she died when I was 9. Can we look at what’s most important in life?
Janet says
I need to make the salad for 75 – 80 people, any suggestions?
Virginia van Domselaar says
Good luck on that ! I csn not even think where to start !
Doris Coker says
Sounds great! Gonna try soon. Thanks for sharing!
cheryl burnett says
Make several smaller batches so the flavor will be even and easier to mix.
Susan says
A neighbor gave me her recipe and although mine is very similar to all the ones above (mayo, sour cream and a few glugs of Marzettis Slaw Dressing and then another neighbor has me putting a couple TBL of melted butter over the potatoes before I dress them) but here’s the yummy one for you. Layer of potatoes, s&p, layer of eggs, s&p, layer of onions, s&p if you haven’t been heavy handed, and then a layer of mayo and toss gently and add more mayo to taste. It’s really delicious even though I adore mine and it’s so easy to do over and over. Good luck!
Denise Fiegel says
Love it. I added 1 small pk frozen peas.will do this one again.
Bob says
As an expert at eating potato salad,I have to concur with your recipe,I work with cold cooked potatoes,yes eggs an celery seed make it the best,but I’ll improve on it with kalamata olives an crispy bacon crumbles
Kathy L Dzoba says
Yes i agree. Helmans is good on sandwiches. Miracle whip better for salads
Patrice Satterfield says
I will never use anything but mayo–but this is basically my recipe I got from a friend’s aunt back in the 80’s , it also has crumbled bacon and a pinch of sugar–the best potato salad!
Christine Guerriero says
My French Canadian folks just didn’t have a potato salad recipe. The one they used for picnics was not so good! This recipe is fabulous! The flavor and consistency are spot on.
Gerri French says
I agree with you 100%, there are some recipes that just won’t taste as good unless MW is used-veggie pizza is one and tuna salad another. This recipe is pretty much how I make potato salad and I get rave reviews. However, I often use half MW and half Hellman’s. Next time I will try 75/25 before going all MW. Also I don’t add vinegar but find salting the potatoes while cooking adds a lot to the taste.
Janine says
Gluten in potatoes????!!!
Taj says
Say what?
Nicci says
Gluten is not found in potatoes.
Jane says
Who said it was?
Julie says
There can be gluten in some mayos and miracle whip style dressings. Best to read the label If you have sensitivities to gluten.
Denise | TLT says
I haven’t had a potato salad in ages and it’s about to change after reading this post. You’re that good! Bookmarking this and gonna make some this week.
Angela Dwornicki says
Do you boil the entire potato before cutting it?
Ashley @ Foodie Crush says
It’s up to you! I usually cut them into 1/4s
Darren says
Can you just leave the skin on? I understand lots of nutrients in the skin.
John Stutzman says
Yes
Liz @ The Lemon Bowl says
This is how my family makes it too – I LOVE the egg in it. And the Miracle Whip….
Cookbook Queen says
This looks seriously PERFECT!! Love all those eggs!!
Annalise @ Completely Delicious says
I think we need to have a Best Potato Salad showdown! Ours are pretty similar though – yukon golds, lots of eggs, mayo, green onions. I’m curious about the celery seed, may have to try that the next time I make mine.
Roscoe says
Oh believe me, try the celery seed, it makes a huge difference!
Caryl says
I’ve been looking for a potato salad recipe that uses celery seed. My mom used it in hers, but none of us ever got the recipe from her before she passed and we’ve been winging it. I’m going to try this because I think it’s probably almost exactly what she did (no dijon, etc. for her either). Can’t wait to taste this.
Maurine says
I haven’t wanted or dared to make a potato salad since my mom passed away, 16 years ago. Hers was the best, right down to the Miracle Whip. :) And we never got her recipe either; a little of this and a little of that.
But THIS recipe sounds just like what I remember; getting brave and giving it a try this weekend. Thanks so much for sharing!
Val says
can you substitute celery salt for the celery seed?
Julie Iarocci says
NO! Celery seed is a small seed. No sodium. Adding celery salt will increase the sodium contact dramatically. It adds very little celery seasoning. Not interchangeable.
Marcie says
I have always used celery salt. I might try to the seed instead.
Irene B. says
In my humble opinion, there is a distinct difference between potato salad and “egg and potato” salad. I also can’t imagine putting chopped pickles, relish or anything resembling this flavor (which some people do not like), in potato salad. Secondly, I would not salt the water when boiling potatoes for potato salad. It changes the texture, and when testing the potatoes for doneness, they always feel undercooked. I stick to a recipe I got from an old delicatessen owner 30 years ago. Cut potatoes into quarters or smaller (no need to be picky), then boil potates for about 7 minutes, (I use Russet). Put in a separate bowl: Hellman’s mayonnaise (start with enough to just moisten the potates, 1/2 cup) two teaspoons of white balsamic vinegar, two tablespoons of buttermilk(and/or sour cream ), a shake of tumeric, 1/2 teaspoon of garlic powder, (a little Adobo is good, too), one finely chopped onion, salt and pepper and celery seeds (two shakes or to taste, a definite requirement). Carefully fold the mixture into the drained potatoes and let it sit. The mixture will be a pale yellow and absorb into the potatoes. If you want more mayo, add it now. Sprinkle the paprika on top. My family likes it cold or room temperature and it tastes even better the next day.
And yes, EGG and potato salad does taste better with Miracle Whip, as does egg salad itself.
heidi says
Ah, thanks for sharing your recipe! Will have to give it a spin.
Jerri says
Don’t want to get into the argument regarding Miracle Whip vs Mayo. Just want to give you a tip on boiling the potatoes. I don’t boil mine I microwave them! I take 4 or 5 fist size red potatoes (MY grandma used red potatoes), rinse them off and lay them in a row on plastic wrap. Role them up and put them in my microwave for 4 minutes on high. Since microwaves vary I start with 4 minutes. I use a kitchen towel over my finger to test for doneness. If they are still hard give them another minute or so but be careful to not over cook. When done take them out of the microwave and let them cool in the plastic wrap. When cool they will be easy to peel.
joyce says
I know it’s been 4 years since this review of your potato salad…….which by the way I have made several times because everywhere I take it is requested again!!!!!!
Why would anyone write what she did rewriting your entire recipe. Did she use potatoes? Sorry I feel if you want to write a review, be more respectful that’s all.
I LOVE THE RECIPE!
joyce says
This was regarding Irene B’s comment.
joyce says
Oh dear…..Obviously my math is off….make that 2 years ago. So sorry.
Julie Iarocci says
Russets are mealy potatoes and do not hold their shape after cooking. Better for mashed or baked. A true potato salad needs a waxy potato. Salting the water seasons the potatoes.
Julie says
I’ve used russet before for this when It was all I had and it turned out fine. The vinegar does soften the potatoes some so you have to be gentle mixing the ingredients. One of the pluses of the potatoes being so soft was using less miracle whip or mayo makes for less calories. And as an aside, not a direct response to you Julie I, people really need to lighten up about potato salad. It’s a recipe, glad your mama’s made it so good and all, but try this one and tell people what you think. That’s what the review section is all about. If you’re so passionate, start a blog and swap recipes, hold boxing matches over it, whatever you think you need to do.
Cliff says
I notice no one used sugar in the potato salad. I always sneak about a teaspoon full in my salad. The taste gets them every time.
Kathleen says
I always use sugar in my potato salad and I like the potatoes cut very small. My aunt used left over mashed potatoes.
Ann-Marie Taylor says
You should get your own page and start your own recipe. This was so rude.
Jeanni says
No Miracle Whip and no vinegar. Disgusting.
Roscoe says
I agree
Cat says
Just another thought Roscoe and Jeanni – did either of you even try the recipe – doesn’t sound like it. You do realize that is the point of the Comments’ section, right?
Terry Kyle says
Please! Everyone be nice, we’re all here to share and learn.
Nancy says
This awesome recipe, so well-written, is just about identical to my own, but I add one more step. MANY years ago I attended a picnic and enjoyed some potato salad that was even tastier than my own. I asked the cook to please share their secret. He was an OLD merchant marine cook, and gave me this tip: Before mixing all the ingredients together, slice open a couple of garlic cloves and rub down the sides of a metal mixing bowl. Proceed to mix all the ingredients together in this bowl, wrap with plastic wrap and refrigerate overnight. The garlic permeates the salad without actually becoming a part of it. Perfection, thanks to this tip from the merchant marines!
heidi says
Oh Nancy! I love that idea. I’ll have to try it next time I make it. Thank you merchant marines indeed!
Cat says
Really? You needed to say that? Wow – I hope that you never post a recipe and have such mean comments posted on your site. As my mother always said – “If you can’t say it nicely, then keep it to yourself.”
Stacie says
Potato salad isn’t potato salad without miracle whip & vinegar
Phi @ The Sweetphi Blog says
My husband often makes fun of me because I only like my mamas potato salad…this recipe though, it looks and sounds so good, I might have to make it, love it, and then say to him ‘see! I like Heidi’s potato salad too!’ lol
Deborah says
Everybody’s mom made the best, the right, the real potato salad. Potato salad is a very personal thing and almost without fail, the one your mom made is the one that will be real to you. My family is from North Carolina, and we do use a bit of sweet relish, a bit of sweet onion (no green onion as it takes over the dish), and a bit of celery. We also add eggs, though 5 makes it more of an egg salad than potato salad! Mayo and a bit of yellow mustard, and of course, the celery seeds. I think it is so personal to each of us because our potato salad is one of the few dishes that takes us home to our childhood, if only for a moment!
Deborah says
I agree it takes me back to my childhood in North Carolina. Mine is identical but we use Dukes mayo. I usually cut celery finely chopped if I don’t have celery seeds.
Sylvia Hickman says
I agree that potato salad is generally a personal thing. Yours sounds great. We are from Louisiana and I add the following to what sounds like yours. When i boil my potatoes i add 1 tsp of liquid crab boil instead of salt. At. Times instead of pickles I use mild banana peppers. After crawfish boils I save about 1 to 2 cups of peeled crawfish to my basic potatoe salad. Us in the South love it. Give it a try. Thanks for your recipe. I grew up with miracle whip but my family prefers mayo so I go with the majority in my house.
steam wallet codes says
WOW just what I was searching for. Came here by searching for eggs
Miracle Whip??????? says
Nope itsHellmans all the way
Susan says
Yep, Hellmans is the only brand of mayo suitable.
Sharon E says
Agree!
Nancy Long says
I used to say only Hellmans until I had Dukes and Blue Plate, now they’re the only ones I use
chenden says
Does it mean that no other brand of mayo can do it?
Coeba says
Such a simple way to make some delicious potato salad. Being a vegan I am never tired of salads Thanks so much for sharing this recipe.
Charlice says
Have you ever add milk to the salad? Will it change the taste?
Ashley Sorenson says
It shouldn’t change the taste much, but it would definitley change the texture.
Maryann says
On the West Coast it’s called Best Foods, but it’s the same mayo as Hellman’s.
Brenda Schmidling says
Yep! And it is the best!
lemerson says
miracle whip is the best.. this version is pretty close to mine. no vinegar..but I do add sugar..love love love it..
Katrina @ Warm Vanilla Sugar says
I freaking love potato salad!! This recipe is killer!
maggie cope says
I agree, its the best potato salad I ever had.
Kathleen says
Agree , excellent recipe. Best I’ve ever made.
I love the celery seed addition.
Jennie @themessybakerblog says
This potato salad looks so creamy. I love the chunks of hard-boiled egg. This really does look like the best.
Manju @ Mirch Masala says
Believe it or not! I have never made a potato salad before! Its one of those things that are super simple but you are somehow afraid to screw them up big time! :) This looks like a good one..especially with the hard boiled eggs!
tracy says
just tried this, to bring to a party tomorrow. it’s amazing. right now it’s late at night and i can’t stop thinking about it sitting in the fridge because i want some. but no…
have to wait ’til tomorrow. thanks for sharing.
heidi says
It’s my favorite potato salad ever. Hope you all enjoy!
Deborah says
I have no doubt I will. I’m making it tomorrow. Thanks!
jenny Hanes says
Tracy-funny.
Angie says
Sandra Menzies, If your daughter’s is better, post her recipe… I believe this one is the classic, feel-good recipe that most Americans grew up eating, with variations certainly. Heidi, thank you so much for posting this! I LOVE IT!!
Brigid says
This is the closest recipe to my own perfect potato salad. Instead of vinegar I pour in a few dashes of Claussen Dill Pickle juice only to loosen up what could be a very stiff potato salad. I also add finely diced bell pepper (green) in addition to pimentos for color. Sweet relish in moderation unless you want to use sandwich spread along with mayo instead of one readers sugar addition. Bon Apetit!
heidi says
Great additions to my favorite salad!
Emma says
Yes Meeme Gram used the pickle juice too and even though its 25 degrees Im making some today :)
nina says
I also add diced red and green bell peppers. A super addition is also a tsp. of horseradish! I garnish the top of the salad with thinly sliced radishes…so pretty
Deborah V says
Wow! Finally… SANDWICH SPREAD! Yay!
Thanks Heidi & Brigid, that’s what I use!
C'elle says
I really liked this recipe. Added my twist and tweaked just a little. This is def. a keeper. I will b revisiting this one often.Thanks for sharing :)
M says
Thank you for the recipe, it’s amazing!
Barb says
Same as my moms, minus the vinager and celery seed. We do use a cuke too, and regular onions. I have since moved to mayo and I too add extra eggs. Everybody loves this PS!
I think I will try the celery seed.
Janie says
Looks delicious! My mom always added green olives w pimento chopped finely. I’m not a green olive fan but the olives just do something great for potato salad. I use Ina Garten’s dill potato salad recipe but am going to give yours a try!
rehana says
I have never made potato salad at home, but would like to try your recipe .can you please tell me what is miracle whip and celery seeds ,where can o find them,
heidi says
Miracle Whip is a salad dressing similar to mayonnaise, but sweeter in taste, and sold in the condiment aisle of US groceries. If you can’t find Miracle Whip, use mayonnaise instead. Celery seeds are dried and can be found in the spice section. Enjoy!
Connie says
This recipe is similar to my own that I have been making for eons, I am 83. I have always used Miracle Whip. I add the vinegar to the miracle whip with a little sugar as well. I also use chopped radishes in the salad for crunch and colour. I use a little dill weed sometimes and when I use pickle it is always dill. Just a couple of ideas someone may be interested in trying. Be daring and try different things sometimes you surprise yourself.
heidi says
Connie! That is awesome advice. And at 83, you should know! So happy to count you as a reader! Keep on cookin’. XO
kelly says
Your potato salad recipe and add chopped black and green olives with pimentos and crunchy bacon yum
Diane says
Thanks for this recipe. I just came looking for something new to try. It was suppose to be about your potato salad right? Lol thanks again!
Anna says
I forgot about the radishes. My mom made hers different. Sometimes shed add tomatoes too or peas. Sometimes ham and definitely black olives. I make that way too
Wanda says
This is like my Moms potato salad only difference is that she used 1 egg for each potato, so 6 potatoes 6 eggs, so yummy.and by the way Miracle whip all the way for me, lol I find real mayo very bland in salads.
Dawn says
What’s mayo? JUST KIDDING. It’s Miracle Whip all the way for me and my family. Mayo always tastes very bland to me, and I’ve tried various brands.
Kourtney says
This recipe was awesome. My family loved it!!
heidi says
Kourtney, so glad your family enjoyed it as much as mine.
Tina says
This is the one thing I never learned to make from my Mother. She passed away in 2003, and I haven’t eaten it since. Love your recipe sounds yummy! Question can I just peel potatoes before boiling?
heidi says
Hi! I had to text my mom who is out of the country for the answer and she says, no! Don’t peel the potatoes. And since this is her recipe, I go by what she says :)
Casey says
Question i was looking to make potato salad this Saturday for a 30th birthday need to make about 10-15 lbs of it how much u think i should do of each?
Christine says
I love vinegar in potato salads, and I went looking for a new recipe…this is my new favorite and will be my go-to for a classic style salad from now on. I never have Miracle Whip on hand but sometime I’ll have to try it…this one was delish as is; couldn’t stop eating it. Definitely dress the potatoes when warm. Thanks for sharing!
diana dery says
How do you stop the potatoes from going dark while they are cooling? This is always a problem
Victoria V says
The greatest ever! Love the taste. The idea with vinegar is awesome!
Thank you for sharing!
Dianne says
Try making your own “Miracle Whip”. Allrecipes has a paleo recipe that looks great. I’ve been making mayo and there’s no comparison to store bought.
zzzyp says
I like to add some pancetta (to almost anything)
Kristin Jones says
I had never made potato salad before until yesterday when my family and I were craving it and I found this recipe. It’s something I’ve always been afraid to make, thinking I would overcook or undercook the potatoes, etc…but I followed this recipe exactly (with mayo not miracle whip, which I will try out next time) and it came out amazing! I’m sure it will be even better today with lunch/dinner! My whole family loved it! Thanks for sharing!
Paula Dunmire says
I always mix Hellman’s and a little Miracle Whip together! I’m not a fan of the real tarty flavor of the Miracle Whip. Hellman’s cuts down on that a little. I also use more eggs. Otherwise my recipe is similar to yours.
Theresa says
Mine is similar. I use miracle whip but also sour cream, vinegar,celery salt, pickle juice, mustard, pepper, and relish. I also add to the potatoes, eggs, celery, green pepper, green onios, radishes and cucumber. Garnish with eggs, pepper rings and paprika. my great grandmother taught my mother how to make it and she was from Germany. I have a friend whose parents are from Germany. she absolutely loves my potato salad because it reminds her of her homeland at every picnic everyone begs me to make my potato salad. i have no recipe it was all taught hands on!
heidi says
Hi Theresa, I’m a huge German potato salad fan too and am working up a great German style potato salad to share on the blog this summer. If you have any other tips on the perfect one, let me know!
Sherry Brown says
Can you help me figure out how much potato salad to make for my daughter’s graduation party? We are expecting 150 people at the least. Thanks
Holly says
My husband is very picky about potato salad…. he really only prefers his Mother’s recipe. I have made several unsuccessful attempts so I decided to give this one a try since it seems very similar and let me tell you my husband loved this recipe! I am not a huge potato salad fan in general and I loved it too. I made it pretty much exact except only used 1 tsp. of celery seed. I was afraid 3 tbsp. of vinegar would be too powerful but it wasn’t at all. I used mayo and added some chopped sweet gherkin pickles. It was great and ever better the next day!
Chris says
This is pretty much my recipe for potato salad and pretty much the only way I will eat potato salad. I don’t care for deli salads and other recipes just don’t deliver the flavor or texture that I like. In my opinion, the key is the potatoes and how they are cooked. My go to potato is red but I also like the Yukon golds. You have got to cook them unpeeled and on a low simmer until tender. Russets are great for baked and mashed but not for potato salad. Have always added the celery seed and vinegar too. Used to use finely diced yellow onion but have recently began using green onion. Its a milder onion and sometimes the yellow onion flavor is a bit much. It’s like your in my kitchen watching me :)
Mine is a slight variation of my mothers and my husband and daughter love it as much as I do. However, and I really hate saying this, nobody else cares for it. I’ve stopped bringing it too potlucks and such because it never gets eaten. I don’t understand it, maybe it’s too much egg or the mayo or something. That’s okay, I enjoy it at home with my family.
sherrie says
Miracle whip all the way!!!!!!!! especially in potato salad and tuna salad! mayo is boring and doesnt give that zing like miracle does! must b a midwest thing too cuz I live in Minnesota! :)
Melissa says
I’m a lover of potato salad. My mother passed over 5 years ago. She always made the potato salad for picnics. When, she passed I started making them. Here’s what I do.
(My family is huge, so I make a lot)
10lbs of russet potatoes
1 dozen eggs
1 bunch of green onions (sometimes I’ll use a small purple onion)
Medium jar of dill pickles, reserve about 1/4 cup pickle juice
bunch of celery
Jumbo black olives
Mayo..
Mustard
O.k., so here we go. Boil potatoes and eggs. I put my eggs in the pot with my potatoes the last 15 minutes while boiling the potatoes
Let everything chill. I usually make this the night before. I drain everything, and refrigerate potatoes and eggs. Peeling the potatoes cold is easier for me.
Cut up potatoes to your liking.
When peeling the eggs, take the yolks and put them in a good sized bowl.
I then cut everything else up.
Hers the part that makes this salad bite!
Mash egg yolks up with a fork, add in your reserved pickle juice, then about 1-1 1/2c mayo, and 2-3 tablespoons of mustard. Salt and pepper to your liking. If this mixture is too runny, take some potatoes, about a 1/2 cup and mash them with the mayo mixture to thicken it. Poor mixture over potatoes and egg whites, add in cut up veggies. Fold everything in. Taste it, add salt, and for some added flavor, add some celery salt. I’ve just been making my mom’s potato salad for 5 years. Some family members, even my dad can’t taste the difference between the two. I’m often asked how to get that exact flavors. It’s the pickle juice! I hope somebody tries this recipe. I know I’m.going to try some variations that I’ve read here tonight.
Denise says
I just had to laugh at the 10 lbs. of potatoes! I don’t know anyone who can use up the whole bag in one go.
Amy says
I’ve used up 10lbs. of potatoes many of times!
Iona McMillan says
I like the idea of using the egg yolks mashed up and mixed with pickle juice mayo and mustard. While I would never have to feed enough people to use up 10 lbs, of spuds. I also use capers in my potato salad. (my mom’s recipe, too). Will try your suggestion as soon as the weather warms up here on Vancouver Island.
Linda says
This is the potato/egg salad I have been making for over 50 years with the only addition of a little bit of sour cream with the mayo. It is the best.
Karen says
Miracle Whip rules. I have to make Potato Salad for a grad party tomorrow and I’m using your recipe. Sounds wonderful!
Laurel says
I would think if using miracle whip, you could substitute pickle juice for the vinegar and celery seeds, since the pickle juice has celery seeds in it….?
Shannon says
This sounds great very close to my Mom’s. Only difference is that she uses Italian dressing instead of vinegar which gives the whole thing a nice kick. Will definitely be trying this version.
Kerry says
This is a great recipe. I too, use Italian Salad dressing instead of vinegar on the warm potatoes. Thanks for sharing!
Cindy says
While I love this recipe, with all the knowledge about high fructose corn syrup, I would suggest you use Hellmans and just up the sugar. There was a gluten free question. FYI Miracle Whip is not certified Gluten Free.
Shelly says
Looks yummy. I also add cooked and crumbled bacon to my salad.
Sylvia Curd says
Thanks for the tips regarding the potatoes and how to boil them. This should make a big difference in my potato salads.
Andrea says
I just put this together for our 4th of July BBQ tomorrow. The only thing I added was chopped sweet pickle and a little of the sweet pickle brine. Can’t wait to try it tomorrow! Thank you for the recipe.
lulu says
Thank you for this recipe!! I typically don’t make potato salad but made this for a gathering & it was a hit! My hubby loved it as well. I doubled the recipe & used mayo & wouldn’t change a thing!
Michael Anderson says
Go back to regular mayonnaise, add a little sour cream, and use carrots instead of green onions and celery for both crunch and the sweetness you are looking for. I agree with upping the egg quotient by a notch.
Most important–use JUST ENOUGH mayo/sour cream to form a slight stickiness between the pieces of potato. If anything drips off of the potato when a piece is taken out of the bowl, you’ve used way too much (and it will become like that disgusting store-bought glop).
Emma says
I tried this recipe for my 4th of july cookout since the pictures looked so gorgeous! Unfortunately it did not turn out the way I wanted it too… My guests didn’t appreciate the celery seed and had lots left over :(
Eda says
How many servings does this make? Was just asked to bring a potato salad to a wedding on Friday. Mine is very different and she specifically asked for a mustard potato salad.
Thanks!
heidi says
Oh gosh, it could easily serve 12 to 15, just depends on how much people help themselves too. It’s so good.
Patty says
Trying this tonight! Usually put a combo of bread and butter pickle chunks and then sweet relish. And do 1/3 regular mayo, 1/3 miracle whip, and 1/3 lite mayo. Weird flavor
combo but grandpa taught me that and it works perfect with the sweet relish!
Faye says
I love this recipe with the vinegar. Potato salad has always been a staple in my family. This recipe is very similar however have never used the vinegar sprinkled over the hot potatoes. I love the flavor it gives them. Used egg, miracle whip, pickle relish. thanks for the post.
Emily says
Can I peel and dice the potatoes before boiling or is there a reason you start with them quartered and peel after? Thanks!
wilma says
may I make a suggestion? your recipe is almost identical to mine..but I BAKE my potatoes..then let them cool and instead of peeling them…I cut them in half lengthwise ..then cut them into cubes of med size ..just run the knife around the potato’s edge and the peelin just falls away…quick and easy…when cubed, I mix the mayo and vinegar or dill pickle juice together and stir into potatoes and let set while I chop the other ingredients….and I add just a small amount of chopped green pepper and red pepper for color and a subtle flavor….can add more mayo if needed…this way the potatoes absorb the flavor but isn’t too wet.
Beth says
Thank you! This might be the best potato salad I’ve ever eaten!! I made a double recipe for a cookout; this was my first attempt at potato salad. I used 1/2 mayo, 1/2 miracle whip. Wonderful!!!
Kathy says
Heidi you have so many great recipes, I love following you on Pinterest. Made this Labor Day weekend using mayo and celery salt as we had no celery seed, and it was just like Mom and hubby’s Mom used to make. Thank you so much for all the good eats.
heidi says
So glad you liked it!
Pris says
My first attempt at ever making my own potato salad.
I made it as your recipe called for…same exact ingredients and quantities….IT TURNED OUT GREAT!
This tastes like the traditional homemade potato salads moms make, and much better than the store bought prepackaged ones at Kroger/HEB. Thank you so much for sharing!!!! Had to google how to boil eggs. Yes, I am somewhat kitchen challenged, but nonetheless your recipe was a success.
Sandy says
Made this last nite. THE BEST salad I’ve ever made. I always overcooked the potatoes but your method made them come out perfect. Didn’t change a thing. Thank you for my only potato salad I’ll be making from here on.
heidi says
That’s awesome Sandy. I’m so glad you liked it and will be making it in the future.
Elaine Sokoloff says
I had some potato salad at a small memorial gathering last night and woke up craving it. Normally I can take it or leave it.
This is an absolute knock out recipe – salting the potato water made them perfectly seasoned, and the celery salt a true “secret ingredient” magic.
Thank you for posting this – it will be a standard in my repertoire from here!
YoungTeen says
I tried to make the recipe but my onions were too big so the recipe didn’t turn out right but then I used less onion and a little more mayo and it turned out perfect. Thanks for sharing this recipe! Also you should add to the recipe use small onions so people don’t use huge ones.
Tara says
This recipe is almost identical to mine, but I use no vinegar. You gave nutritional information, but it doesn’t say how much one serving is. It serves 8, but how much per serving? Thanks!
Anna says
You can get a sweet taste without the Miracle Whip if you add sweet pickles and a little bit of the pickle juice.
Anetone Petaia Simanu says
People who don’t agree with how this is made, should keep their comments to themselves and continue making potato salad the way they know how, there are many of us who just to try different ways of making it. If you don’t like it, then put stuff in to suit your taste ie: chocolate and bananas lol, but don’t post mean comments, that just sucks!!!
heidi says
Thanks for your comment Anetone. Couldn’t agree more :)
Teresa Heinrich says
1. Thanks for taking the time to post this. 2. Especially helpful was the suggestion to put cider vinegar with warm chopped potatoes – it works. 3. I ate my small portion of leftovers for breakfast with black coffee and OH MAN was it good!
DIdn’t use pickles or raw onions (hearburn) but will go to store and get celery salt for next round.
Jeez – I guess my diet is STILL on hold! Thanks for making our taste buds happy
Ruth Bradley says
Kill the heartburn by carmelizing the onions before adding to the salad. It does add a little different flavor, but at least you can still enjoy onions in your salad without the pain of heartburn. Also you can reduce some of the fat of the mayonnaise by substituting plain yogurt for part of the mayo. And if your salad ends up a little watery, just use instant potato flakes to thicken it up. Not too much though or you might have to call it mashed potatoe salad.
Charlotte Y Covington says
Is it just me or did you leave out the pickles???
Marc Belanger says
Potato salad with celery is absolutely awful tasting. Why would anybody ever ruin the great taste of potatos and egg with the likes of a clashing flavor?
The absolutely best flavored potato salad I have ever eaten was from a place called Faircrest Poultry, which has been closed now for over 20 years and they made a combination of a potato and deviled egg salad and fried the most incredible chicken I have ever eaten. Folks used to travel from out of state for lunch there, even if it meant losing time from work. My mother has come up with a perfect copy cat and I’m sure you’d agreee it’s the best damn potato salad ever if you’ve eaten it. I am actually making 10 lbs of it for a party this evening and i will post it. I bet it will get the highest ratings anywhere online. It shares onion powder, lots of it, salt, a trablespoon of coleman’s mustard powder, one entire normal sized container of helmann’s mayo, 18 eggs, and to garnish, lots of parsley and salt to boil, then, if not enough, to taste. Lots of freshly crushed black pepper and time to set in the fridge before serving you’ll want to mix well a few times before eating it.
patrick murphy says
My first attempt. I didn’t cook potatoes long enough – a little al dente. Why do you cook whole potato? It was messy peeling and cutting them. Mom always peeled and cut before cooking. Does it matter? Anyway I made it for a family gathering tomorrow. We’ll have to wait and see how the salad is received.
Teresa Heinrich says
I tried it both ways. Chopping up the potato first is far easier and cooks faster. I cook in a pasta basket and it keeps the potatoes from getting too water slogged.
Denise says
Similar to my potato salad5. Use mayo dill pickle relish and a lite bit of Seafood liquid boil I when boiling potatoes for a little kick.
carol brown says
I have what may be a stupid question (even though they say there is no such thing). Do you use two celery stalks or two celery ribs?
Teresa Heinrich says
Two celery stalks but take off the green leaves (bitter) and chop finely.
Kathy says
Can some others clarify the amount of celery for this recipe. I assumed 2 celery “ribs”, until I read this comment. Two stalks just seems like the salad would be mostly celery.
I need to make this tomorrow for a company picnic on Wednesday.
Kim McF says
I’m certain that everyone means “rib”. Two of the individual pieces you break out of the celery bunch.
Karen says
One thing that my Mom always added to potato salad is a half a cucumber, peeled & seeded area scooped out, diced small (instead of celery seed). She added a little vinegar at the end when adjusting the taste along with a little canned milk which made it creamy & cuts down a tad on the amount of mayonnaise needed. Sometimes I just use milk, just a tablespoon or two. And she always used Helmann’s mayonnaise. Love your food blog!!
Annie Occo says
Indeed, this is the best potato salad I’ve ever made, and better than most I’ve ever tasted. LOVE the celery seed. Thank you so much for sharing!
And, I am not going to be like so many people who just HAVE to add their own “tweaks” to a perfectly good recipe. Is it an ego thing? I’ll never know. One thing, if I copy a recipe and make changes, I keep them to myself.
Just had to add my feelings about everyone who seems to think that their additions or substitutions are so much better. Sigh….
Ashley @ Foodie Crush says
Thanks for that, Annie! I am so glad you love this one!
Jeff Frane says
Your recipe is the closest I’ve found to an old cookbook recipe I’ve lost. It turned out beautifully, thank you. I have a Cole slaw recipe I’ve used for years, from Thrill of the Grill, that called for celery seed and I’ve been a fan ever since. I believe skeptics just haven’t tried it. The only real change I made to your recipe was to replace the mustard with Durkee’s Famous Sauce which is a long-time family favorite. I think the potatoes could have used a tiny bit more time because they have just a little crunch. Something for me to work on.
Diana says
Your recipe sounds GREAT!
Julie says
It said to quarter them first.
rebecca blair says
made my potatoe salad yesterday to have today. I use mayo mixed with salt , pepper , celery seed and vinegar and a splash of milk to make it creamy. The milk was a secret ingredient my grandmother would add. My husband says it taste like his mom’s so that’s a plus for me.
Debbie says
I’ve always used red wine vinegar in my potato salad, In addition I use roughly equal amounts of Miracle Whip and Hellmans mayo. Diced onion, celery, green pepper, garlic and onion powders, S&P, Guldens mustard and a drizzle of olive oil. Mix up the dressing before adding to the potatoes and vegs, mix well and stir in the chopped eggs last so they don’t get to mashed up. The vinegar adds a depth to the flavor that you have to taste to appreciate- it does NOT make it sour or bitter at all.
Carol says
Just saw this on Pinterest today. My mom made her potato salad very similar to yours, Miracle Whip and all. I’ve tried it with regular mayo and prefer the Miracle Whip taste, probably because that is how I remember it. Interestingly, the salad that I made was missing something. . . Just never knew what. Then recenlty I decided to look up deviled eggs online and the recipes I saw said to use VINEGAR! wow! Vinegar! I had never done that, but when I added it, it was the flavor kick that I had been missing! So seeing your recipe, with vinegar included, will probably give me that flavor that I had been mising in my potato salad too – not knowing why. I always tried adding more mustard, pickles or dill relish, but nothing gave me the taste I remembered. . . I bet it’s the vinegar! Can’t wait to make potato salad next weekend and try it out! Thank you!
Jocelyn says
YUM YUM YUM!!! I made this recipe on Saturday for a 60th birthday party Sunday afternoon and people RAVED about it! I made it per your directions and it was wonderful… I even gave you credit for making me shine! THANK YOU!
Laura says
Potato salad brings so many opinions. I just wanted to tell you that MY mom makes the best potato salad! ;) and I’m amazed that yours is so much like what I grew up with. It’s the first. My mom makes hers with russets. For every potato, you have an egg and one green onion. 6 potatoes? You would have 6 eggs and 6 green onions. My mom bragged that you can make it super small or super big. (My mom made it for my brothers wedding lunch? And she used 50 pounds of potatoes! True story) The sauce is half mayo and half miracle whip. (You have to eyeball the amount.) You add yellow mustard for color. You add a shake of salt, pepper, and onion powder for every potato and egg. You add apple cider vinegar to thin it to the right consistency and flavor. (You want it stronger then what you like since the potatoes absorb the flavor). You taste it to make sure you have enough seasoning. Then you mix everything together. I agree with your assessment of the potatoes absorbing flavor when they are still warm. I find myself chopping hot potatoes so I can get it all mixed before the potatoes fully cool. It’s the best and everyone I feed it to begs for the recipe until I tell them what kind of recipe! :) then they are just disappointed.
Mary says
How do you keep the potatoes from turning into “mashed potatoes” when mixing together?
Laura says
You just cook until they break apart with a fork, but not long enough for mashed potatoes…if that makes any sense. Some of the small pieces do mash but very few. It’s awesome!
Amber says
I have never commented on a recipe before but I always read them before picking a recipe to follow. This time, I have to comment to thank you for this recipe! I am a picky eater and really don’t like anything in potato salad, other than the potatoes. However, my boyfriend loves it so I decided to make it for him & our friends and thats how I found your recipe. Again, I have no desire to eat anything in this so I thought making it would be difficult. You gave great advice and tips especially for me being a first time maker, and walked me through it without me needing to taste. I made this as a side for a BBQ and everyone enjoyed it! Great recipe!
Clara says
Love the smell wow amazing cooking well done. Recipe very clear and a lot of comments! :) We added pickles makes lovely taste!
Chau says
My mama’s from Vietnam (& so am I) so she doesn’t have a potato salad recipe to hand down to me unfortunately. As a California girl most of my life though, I’ve eaten my share of deli and office potluck potato salad but I’ve never made it before. This is the first time and won’t be the last. Yums. Thanks, Heidi!
MJ says
Oh my goodness! My taste buds are doing a happy dance! I had all the ingredients to make potato salad except for the mayo. I did however have an unopened jar of Miracle Whip, so I decided to google potato salad recipes using Miracle Whip. I can’t believe it! I made your recipe exactly as printed, and it was AH…MA…ZING! I can’t wait for the family to get home for dinner! They’re going to love it! Thank you so much for sharing. I will only use Miracle Whip and this recipe moving forward.
Linda says
Followed your recipe exactly as is, I used hellmans mayo (my preference) absolutely loved it, it was a hit with everyone, thanks so much for sharing it. I will be using only this recipe from now on.
Danielle says
Looks delicious, and was loving the recipe, until Miracle Whip was mentioned…. I can’t trust any recipe that would be better with that.
Charlene says
so make it with mayo, I did and it was delicious!
Gates Cooney says
Made this tonite. Delicious! Thank you
Allison says
I came across your blog on a search for a classic potato salad recipe. Most recipes you find these days call for odd ingredients or omit a vinegar element. This is literally the most classic & the absolute best potato salad recipe ever. My family is from the south and this tastes almost exactly like my great-grandmother’s recipe sans the green onion. Who knew it could be so simple. It’s definitely a staple at any bbq and highly requested by all my family members. Thank you so much
Anita H. says
Love this recipe!! Made it for a get together and everyone loved it. Would not change a thing. Thank you for posting.
Jen says
I made this potato salad yesterday for a Father’s Day bbq. Everyone loved it. I followed the recipe exactly, with the exception of the eggs. I used 4 of them. I may use slightly less onion next time, but otherwise this was an excellent recipe. I have never made potato salad before and often it is something I will try a little bit of and often, I don’t finish it. There often seems to be something I dislike, but just can’t put my finger on it. With this one, I went back for seconds. I will definitely make this again and again. Thanks so much for posting!
samuels @ clippers says
Thanks you This Lesson is very Nice, I like Potato Salad
Jim says
What? No diced dill pickels? Plus, NO Miracle Whip, must be ‘Best Foods/Hellman’s mayo.
sharon says
This recipe reminds me of my grandmother; we could always count on potato salad if there were left-over potaoes from last-night’s dinner. We also knew there would be bread pudding after Thanskgiving dinner made from the crusts cut from the bread for the Turkey stuffing. Thanks for the memories.
Megan says
I was given the task of making potato salad for our 4th picnic. I am picky, like it zesty, with a tang, and some crunch, not too mayo-y…As a family, we do not put eggs in ours, so I made this minus the eggs (although next time I will add them, just to wander over to the dark side) I also will not use MW (follow a Paleo diet for the most part)…This is beautiful and tasty. And for all the non-MWers, the combination of mayo with vinegar can be like MW…This is really a fantastic potato salad–thank you! And Happy Fourth!
Rose Steward says
Just finished making this potato salad for a 4th of July BBQ and it tastes amazing right now! I put the vinegar in a spray bottle and “gave those hot potatoes a good schmutzing.” I am parking it in the fridge overnight, can’t wait to try it again in the morning! Thanks for this recipe!
Charlene says
I made this potato salad for a Independence Day party. I usually follow a recipe exactly the first time and then alter to my own tastes BUT I was short on a couple of items – I only used 3 eggs and I didn’t have Miracle Whip, so I used Hellman’s Mayo, I also didn’t have yellow mustard so I used Grey Poupon.
Guess what? IT WAS AWESOME!! OMG, best potato salad I’ve ever made, and right up there with the best I’ve ever tasted!
I was nervous about the vinegar, but went with it and was not disappointed. Great job. Great recipe. I’m adding this one to my recipe collection
Judith says
What vinegar do you use? Wine vinegar, white distilled vinegar, or cider vinegar?
heidi says
Hi Judith, I usually use white vinegar but cider vinegar works too.
Sherlly says
I made this salad for a BBQ and it was a hit! Thank you for sharing it was really delicious.
Patterman a says
Delicious!!! Even my hubby who doesn’t like potato salad went in for 2nds!
Page Remick says
This is my mother’s recipe too! Never got it from her…. just like another lady, so I am grateful you published this! Thanks! Is IS the best potato salad out there! :D
Marcel Angiolieri says
My potato salad always comes out dry. I use generic mayo. I’m going to try this recipe but will need to run to store to get MW. Maybe that is the key! I’m hoping it’s just like my grandma’s recipe. She had a secret ingredient that she never would tell.
heidi says
Marcel, the Miracle Whip gives it a sweeter tang, probably sweet just like your grandma was :)
Mirri says
This is Exactly how Mama taught me to make it! Minus the vinegar, but I’m going to try it your way. Sounds yummy! Also, I had decided in advance, if she makes the potato salad right, we’re gonna follow her. Done! Thanks!
Cheryl Montoya says
This is the exact potato salad recipe I grew up on, and still to this day, make all summer long. The only difference is that I add some thin sliced radishes for color. I am always asked to make my potato salad for potlucks and ALL family functions! It’s a sure winner!!!
heidi says
Family favorites are the best. Thanks for the radish idea Cheryl.
Roshani Khanna says
Insanely adorable and delicious! Love the flavors in these! My boys would devour them quickly.
Csrla says
This is my moms recipe.I never liked pickle or relish in mine, so I add thinly sliced red radish ( skin on ). Adds a nice pop of color. So so good.
Carla says
Add red radish sliced real thin instead of relish or pickle. Nice bit of color
Leslie Kelley says
Just made this with just a few variations for Christmas dinner. Left out the mustard and added sweet pickle relish cubes-larger chunks of pickle relish and had to use celery salt not seeds as we did not have any in my spices. Husband gave it the taste test before it sits overnight and pronounced it great!! I am just starting to learn to cook and I am 58 and I am finally getting over my fear that I will ruin a recipe if I don’t follow it word for word! Who know people could be afraid of the kitchen!
Anna Wright says
Thanks for sharing such a unique salad.Its really easy for me to do in my busy morning.
Denise Graff says
This recipe is very similar to the one I make. I make a mixture of the vinegar, yellow mustard, salt and pepper (and a tablespoon of sugar if not using miracle whip) and add to the warm cut potatoes. They soak up all that flavor. Everyone loves it.
Susan says
I loved running into this on Pinterest. Beautifull photo too. Some great hints and ideas here. My Mom passed down her recipe to me – it is a few generations old and everyone used to ask Mom to make it. Back in those days, potatoes with waxy skin were harder to find – so she used whatever she could get. If there was a taste/texture difference, we didn’t notice or care. I use Yukons, but I only peel about 2/3’rds of them, I adore the texture of the peel. Like you, I use lots of eggs and always boil an extra for someone to steal
I don’t care for MW, but I use Best Foods and to that, I add a TBS of sugar. I also use pickles and a bit of juice along with the vinegar. A splash of milk to the mayo helps create a creamy texture.
I do use a tsp or two of dill weed – love this flavor and it enhances the celery seed. Sometimes, I add some thin sliced radish and if I have it, finely minced FRESH parsley.
Thank you for sharing your version. You are generous to do so!
Kristie says
I am not a fan of Miracle Whip so I use 1/2 MW and 1/2 Mayo. Works perfectly!
Murray McMaster says
This is a lot like mine, but I have never used celery seed, and I add sour green apple and crispy bacon.
heidi says
Oh my, sour green apple! I’ve never thought of that!
meal5 says
This recipe looks, and sounds great, and I am boiling eggs and potatoes right now! Thanks Heidi!
heidi says
You’re going to love it. I know I’ll be making it this weekend!
marian says
Nice but I do no egg , no mustard and real mayo
Carol says
My mom always put apple cider vinegar in her dressing with Miracle whip, mustard, and sugar.
Mother of 3 says
Sounds yummy! Trying it right now! Thanks Pinned.
Clara says
I made this for a pot luck dinner earlier a couple of days ago and I have to say I agree that it is the best potato salad ;) I’ll be saving it and making it again. Thanks!
Kathy says
My mother and it seems all the relatives used red radishes sliced, green onion, Miracle Whip and dry mustard and vinegar. I grow radishes just for the salad and when they are ready its potato salad season.
Stacy says
Love this potato salad recipe!, same one I have made for years, my Mom’s also! I also add extra eggs and occasionally pickles, love someone’s idea of olives. I have found a fool proof way to make perfectly cooked potatoes, mine seem to be a mix of just right, mushy and hard. I now use a bag of southern style hashbrowns, poke some holes in the bag, microwave for 6 minutes, take out and turn a few times to mix, then put back in microwave for another 6 minutes, pour into bowl and add your other ingredients. Perfect potatoes every time and so quick and non messy. PS. I also add a bit of dill weed to the salad, just adds a bit of a different flavor. Love your recipes, keep them coming!!!!
Veronica Buckler says
This is how we made/make our potato salad. Never measured anything however. My. I’m always used mayo. I prefer to do half and half mayo-miracle whip mix. You should try it! It’s great!
Dyanne says
I just tried this recipe, I can’t believe what a difference the white vinegar makes. This is now my favorite recipe for potato salad. Thank you for sharing.
Theresa says
My maternal Grandmother always made the best potato salad, but she didn’t have her recipe written down. I thought I remembered how she made it, but every time I did, it was just not the same. I have tried numerous times with other recipes, but could never get it to taste like hers and gave up trying several years ago. I tried your recipe and couldn’t believe it tasted the same as what my Grandmother use to make. It’s the vinegar and I was using too much yellow mustard. Oh Happy Day!!! Thank you sincerely for posting this recipe.
Ellen Shaffer says
This was so good! I made it for July 4th picnic, and everyone loved it! I used the recipe exactly as it’s printed – Yummy!! Even better the next day… :-)
doris schwegman says
Many of my potatoes turned out mushy when slicing them while warm and the dressing was runny the next day.I stored them in a stainless steel bowl with saran wrap on top.what was my problem Heidi?
Edy says
This is the best potato salad I have ever had. Thanks so much for sharing a little of your Mom’s love.
Anthony Maranto says
I made this potato salad recipe because it sounded very similar to the one my mom used to make which I had fond memories of her cooking it and me eating it (she’s been gone for nearly 30 years). My wife and I made it together with some help from our kids and it turned out great the day we made it but the next day we had it for dinner with guests and it had become runny. Such a disappoinment. Has anyone any idea why this may have occurred? Too much miracle whip? We are stumped. The recipe was followed to the T.
Julie says
I have been trying different recipes for a year and this was the winner! I think it is the celery seed that was missing. Made it with mayonnaise and 3 hard boiled eggs and it is fabulous. So glad my search is over!
Janet says
I love all the other suggestions. Potato salad is such a versatile thing. This recipe is close to ours, but we use Lawry’s Season Salt and also finely slices red radishes. But I love the idea of capers too! I don’t think there is any wrong way to make potato salad. It is all a matter of preference!
Helen says
Thanks to Heidi for posting a great recipe with wonderful photos. It slays me the way readers change up the recipe, omitting this and substituting that, increasing/decreasing amounts, even altering the method, so that the result bears no resemblance to the original recipe. The purpose of reviews is to give feedback on how the recipe, as written, turned out. I personally am not interested in how the rest of the world makes potato salad. I came to this page to learn how Heidi makes it :-)
And one other point: “disgusting” to one person may be “delicious” to another. People’s opinions about food is varied and subjective.
heidi says
Oh Helen, I think I love you. Like so many other cooks in the kitchen (and so many who have commented here) I am one to always switch ingredients and amounts up according to my taste and my intuition. And sometimes, even recipes I’ve made several times will turn out differently depending on so many variables (weather conditions, different brands of ingredients I use, oven or stove temps.) That said, if the recipe then doesn’t come out as the creator intended because I changed up the original recipe and made substitutions in ingredients and method, I really don’t see a way I can blame the creator for it not working out. So Helen, thank you for your encouragement and support. I still encourage others to play with my recipes to make them their own, but they should know that when they do, they won’t ever come out the same as I describe.
Amber says
Simply a filling recipe. I love this!
LaShawn says
Recipe sounds great! I’m going to try to make potato salad for the first time this Thanksgiving. I will report back my families response.
Dan Adams says
Having veered away from my mother’s classic recipe, I tried this one. I know, sinful. However, I found this recipe to be everything I dream of in a potato salad. We used Russett potatoes and found they held up perfectly in the salad. There is a great flavor of celery, balanced by sweet and a hint of twang! I am using this recipe again for an office party and will use it from now on. Thanks! PS: Miracle Whip!!
Kathy says
Note regarding Miracle Whip: many years ago they changed the formula. Water became the first ingredient. The new formula was terribly bland, and most salads were wet and soggy after the 1st day. Customers noticed, though, and Miracle Whip has been returned to it’s original formula. So give it a try. I’m 70 and this basic recipe was MY mothers. The right blend of creaminess, tanginess. During the summer sometimes add radishes for crunch and color, but the recipe is perfect the way it is.
aurore george says
I just made this recipe exactly as you’ve written. Wow—so tasty and exactly what i was looking for! Thank you for posting this, very much appreciated.
K D says
I quit using Miracle Whip a few years back.
My potato salad ( Mom’s recipe) just wasn’t tasting quite right. Miracle Whip changed it’s formula to save money. Replacing the oil in it with water ! After a long search and lots of tasting I found Spin Blend..Mom would be proud of her Potato Salad now .
Christina says
I LOVE this potato salad. This is my third time making it and I’m officially passing it off as my own.
Thanks!!
James says
My family recipe is almost exactly the same, except we add half of a carrot grated, a few strips of crumbled bacon, and russet potatoes.
For my spin on the family recipe I use Yukon golds as well, with a tablespoon of fresh chopped dill.
Mary Ewing says
Very similar to my mom’s recipe. She added a few more eggs and some sliced green olives. Everybody loved her potato salad, including me!
Peter Campbell says
Thank you, Heidi! This salad seems delicious. I will definitely consider substituting mayo with Miracle Whip :)
Megan says
I made your potato salad over the weekend and it was incredible! It tastes exactly like my mom’s!!! Growing up we always loved summers because my mom would make her famous potato salad and although all the other BBQ food was delicious as well it was the potato salad that we looked forward to the most. My mom wrote down her recipe for me and I’ve tried to make it so many times and it just wasn’t the same so I pretty much gave up. She’s a bit scatterbrained and doesn’t measure anything when she cooks so I assumed I couldn’t get it right because she forgot to write down an ingredient or her guesses at measurements weren’t quite right. Anyways when I saw your recipe the pictures looked just like my mom’s and the ingredients were very similar so I thought I’d give it a try and I’m so glad I did! The celery seed was not on my mom’s recipe so that must have been the thing she forgot to write down. I also think the potatoes made all the difference, when I first tasted them after boiling them I found them a bit sweet and didn’t think I’d care for that in the salad but they were incredible and the texture was perfect. With other types of potatoes I find that the texture isn’t right after the salad is refrigerated but these ones stayed smooth and creamy instead of getting hard and gritty. I also agree with you about the miracle whip, you couldn’t pay me to eat that stuff on a sandwich now that I’m an adult but in potato salad it’s a must! Thank you so much for sharing this classic recipe, I’ve made the adjustments on my mom’s recipe card and now I can make her famous potato salad for my family :)
Erica says
How soft should the potatoes be?
Reggie says
Instead of vinegar, try the “juice” from dill pickles
Gerrie Mckenzie says
I like my potatoes a little crunchy but still done. Any suggestions. Not to soft or mushy.
Theresa says
While growing up, I was always in the kitchen with my Grandmother when she was cooking. I watched her cook many things many times. Her recipes were from memory with nothing written down. I made the huge mistake in not getting her recipes written down before she passed on. I thought I knew them all pretty well. For years, I have been trying to get my potato salad to taste just like hers did and I was always so close. I kinda gave up for a little while until I found your recipe. This recipe tastes exactly like I remember my Grandmother making. I think it’s the white vinegar that I was missing and I was using too much yellow mustard. Thank you for sharing your recipe!! Now to work on getting my chili to taste like hers..
Alice says
Hi Heidi!! I’m going to give your recipe a try right now even though it’s almost a hundred degrees out!!!
Nothing more comforting than potato salad with the exception of maybe amazing mashed potatoes!!
Have you ever tried whole mustard seed in your potato salad? I had one like that once many many years ago and it was just downright amazing! The mustard seeds were soaked in vinegar overnight.
David Hicks says
Thanks for posting this. I have tried to find a good recipe for PS and have now used this 4 times at various cookouts etc and everybody has loved it. I use mayo though as being English I did not like the sweetness of the MW. What I think really makes the difference is the vinegar splash on the potatoes – I have tried this now on just small boiled potatoes without anything other than S&P and the flavor enhance is stupendous…really great tip thanks.
Kimberly says
The best! I have made this recipe over and over and get so many compliments on it. I panicked a little because I couldn’t find it for a few minutes and no other recipe appeals to me anymore. Luckily I found it! Thank you for all the awesome tips and a great recipe!
Sam says
You’re so right, everything tastes better with pickles! I used a jar of Cook’s Pantry I have in the fridge, worked well with your recipe – even the kids loved it! Thanks for sharing!
Dianne says
I was able to recreate my mother’s macaroni salad from my memories of watching her make it but, since I wasn’t a fan of potato salad as a child, I didn’t watch her as intently when she made potato salad.
Years ago, I clipped a recipe out of a magazine for potato salad. The idea of dousing the cooked spuds in vinegar was intriguing. The recipe was good but it was missing something so I never made potato salad again.
I decided that potato salad was called for as part of tomorrow night’s dinner. I found this recipe and prepared it with a 50/50 mix of Miracle Whip/BestFoods(Hellman’s).
I think it was the Miracle Whip that the other recipe that I tried was lacking. Mom always kept a small jar of it on hand for salad making. I can enjoy tuna, chicken and macaroni salads made with only mayonnaise but egg salads and potato salad seem to require at least a dab of it for them to be truly delicious.
Thank you for sharing this recipe!
Dana Zink says
How. many does this potatoe salad recipe serve?
Charlice says
Heidi, this is a fantastic recipe and a full-fledged tutorial to go with it.
From the picture alone, it’s easy to see that this will definitely be delicious. While reading through your recipe, I can see you didn’t include milk.
Most of the time, when I’m preparing something like this, I like to add milk or mayonnaise to lift the taste even further. From your experience, do you think adding this can spoil the taste of the potato salad?
Ashley Sorenson says
Hi Charlice, Thanks for your comment! With the proportions of this salad, it shouldn’t change the taste. However, it would change the texture of the dressing making it thinner.
flipthyhouse says
My family loved it!!Thanks!
Ashley @ Foodie Crush says
So glad! Thank you!
Miles Morales says
Thanks for Potato Salad tip, i make it for my family they love it your recipe test.
Sophie Anderson says
I made this potato salad today to go with pulled BBQ chicken for dinner. I added some red pepper flakes for a little extra kick! It turned out completely delicious. Thanks, Heidi.
Ashley @ Foodie Crush says
That sounds like a perfect meal! Thank you, Sophie!
akanksha says
nice recipe! Must be tried !!
Emily says
What a lovely recipe! I am going to try this at home
Ashley @ Foodie Crush says
Thanks Emily! Enjoy!
Erin Williams says
I came across this recipe a few years ago and started making in for my family for our weekly get-together’s in the summer. They love this recipe so much that now they ask me to bring it every time! I will use this recipe forever.
Bobbi says
How many does this recipe serve?
Jacque says
I loved this recipe. I was raised on MW and moved to mayo. I think I am going to try the MW again. At least half and half. My Mom always mashed some of the yolk into MY with mustard then added it with more MW. I needed help that’s for sure. I really didn’t like my family/personal rendition very well. I will start again. I liked that you boiled the potatoes with the skins on. Mom did that too. I don’t know why. I will do the vinegar on the potatoes. Thank you for sharing. My search stops here. Happy Easter!
Ashley @ Foodie Crush says
Enjoy Jacque! I love that you’re making a family recipe your won!
Carrier1 says
I wanna say thank you for providing this great information.
tml says
This is a delicious salad and I add a little relish just for fun!
Donald Russell says
Lol I never laughed so hard about all the bickering about making potato salad LOLOL
I use red potatoes, because that’s what my MOM used. I find they hold their shape better and I cut them into 1/2″ chunks and add to pan of cold water, add salt then bring to a boil and cook until a tooth pick pierce’s the potato. While the potatoes are still warm I add finely diced yellow or white onion, dill relish, and eggs coarsely chopped and mix thoroughly. Let set in the refrigerator for 2 – 3 hours. The dill flavor permeates the potatoes. Then I mix mayo or MW and mustard in a separate bowl and add to the salad. Refrigerate overnight for best flavor.
Ashley @ Foodie Crush says
Thanks for sharing your tricks Donald!
Linksly - #1 Blogger Outreach Service says
1. Cook potatoes in boiling water to cover 30 minutes or until tender; drain and cool 20 minutes.
2. Meanwhile, whisk together olive oil and next 6 ingredients; let stand 30 minutes.
3. Peel potatoes, and cut into 1/4-inch-thick slices. Arrange potatoes in rows in a shallow 2-qt. baking dish, alternating Yukon gold and sweet potatoes. Pour olive oil mixture over potatoes; sprinkle with pecans and basil.
Ashley @ Foodie Crush says
Thanks
Jojo says
Hello. I’m writing to say that I really like and appreciate how much detail you provide in your description and recipe. I did a search today for potato salad and yours popped up. It looks delicious and I’m excited to make it this weekend.
Thank you
Kelly Phillips says
I LOVE, LOVE, LOVE this recipe!! It is exactly like what my mother used to make and I have been searching for something just like it. It is now forever saved in my recipe book. I recently made this for my husband’s work party and I had so many compliments on how great it was, that I will be taking it to another party this coming weekend. I used red potatoes the last time and they held together wonderfully, but will try the Yukon Golds this time. Thank you for sharing this recipe and bringing back the simple flavors and memories of my childhood!!
primary care physician in chelsea ny says
My mom made the best hot german potatoe salad. It was on of the few things that she made well, but I don’t have the exact recipe!
First Aid Training & CPR Course says
Thanks to blog author for the wonderful and informative post.
thue xe limousine says
I think it was the Miracle Whip that the other recipe that I tried was lacking. Mom always kept a small jar of it on hand for salad making. I can enjoy tuna, chicken and macaroni salads made with only mayonnaise but egg salads and potato salad seem to require at least a dab of it for them to be truly delicious.Thank you for sharing this recipe!
Connie says
I couldn’t figure out why my potato salad didn’t quite taste like my Mom’s the last several times I made it. Hers was THE BEST for sure. You’re recipe confirmed it, I use exactly the same, but had switched to Mayo and not even thought about it…. back to Miracle Whip for me for the potato salad for sure!!
Heidi says
Isn’t it funny Connie? The Miracle Whip adds just a bit of sweetness you can’t get with mayo. Glad you liked the recipe. Go Grandmas!
Leslie says
It sounds just like my mother’s recipe but she adds a little bit of green pepper.yummy
Gary says
I was looking for a recipe similar in texture and taste to my Mom’s. Made this yesterday and it was my first time making a potato salad. OMG I’m in heaven. This is absolutely delish. There are lots of twists on Potato salad, my wife makes a great Hot German Potato salad, but for simple eggy starchy goodness this is tops !!
Beth says
The absolute best potato salad recipe hands down!! My picky kids refused to eat potato salad until they tried this. I used to shy away from making potato salad and would just buy pre made. I use my insta pot for the eggs and the potato’s. So easy and so good I get compliments any time I bring it somewhere. It’s now a request from other parents for softball tournaments!!
Ashley @ Foodie Crush says
I love using the Instant Pot to speed up the proces! Glad it’s a hit!!
Joan says
This is a great recipe. Lots of good suggestions, too. I read that you should add your mayo mixture while the potatoes are still warm which encourages absorption of the yummy flavour. I do that, saving back a bit, and add the other good bits after a short while and then finish with the rest of the dressing about 1 1/2 hours before serving. Then it is not too dry and not too runny.
Susan Dubose says
My husband loved it, my friend loved it, her family loved it and most importantly, I loved it.
Next time I will add some bacon cause a YOLO.
This is the best potato salad recipe I ever came across! Thank you for sharing!
Ashley @ Foodie Crush says
YAY!!! I am so glad everyone loved it. Thanks Susan!
Monic says
It’s a wonderful and delicious potato salad. I did it for my guests and they enjoyed it. Thank You, Susan.
Ashley @ Foodie Crush says
Great! Thank you so much!
Allison says
How many servings are in this recipe?
Ashley @ Foodie Crush says
8-12 for the whole bowl!
Andrea Runde says
This is just the kind of potato salad that I was looking for. I would not change one thing about it, and my husband loves it, too. We especially love the celery seeds – that makes all the difference ! Thanks for sharing
Ashley @ Foodie Crush says
Thanks so much for sharing that, Andrea!
Jesslyn W says
I thought my recipe was pretty great but this one is better!! I still add in pickle, we love it in our potato salad but with all your other measurements it really made a difference. YUM!! Thanks for sharing!!
Mimi says
Hi..thank you for the great recipes.
Can I whip normal liquid cream and use instead of MW or it is not the same?
Ashley @ Foodie Crush says
Miracle whip is going to work best in this recipe
yumzen says
Your recipe is so healthy and perfect for breakfast. But I am pure vegetarian so instead of using eggs could I use something else?
Ashley @ Foodie Crush says
I would just skip them!
Connie says
Potato salad is great. One comment about the sentence, “Looks like this recipe has found it’s Southern potato salad roots.” “It’s” equals “It is”–the apostrophe should go away.
frysmith says
Where did I find the Yukon Golden Potato? This Miracle Whip sauce is very special, I have never tried it before
Ashley @ Foodie Crush says
They have them at my local grocery store. You could definitely try any potato variety
Sandi says
It’s Thanksgiving and I have been so sick no family dinner for us. My husband & I aren’t big turkey, dressing, etc. people anyway so we decided to have a quiet steak dinner. I was feeling a little better and wanted to make something that’s a holiday tradition so looked for PS recipes. Not a big MW person but had a jar that I used for something else a couple weeks ago. Thought well a great way to use up MW. I followed the recipe exactly and boy is it delicious. Will definitely make this next holiday for the whole family. Thanks a lot !
Ashley @ Foodie Crush says
I am so glad this made your Thanksgiving table!
Brenda Holiski says
Everyone loved this! I took it to a friends for a hotdog and hamburger lunch and her guests said next time they were in town, they would make a request for this dish again. My husband loved it and much as I did! Will definitely start making this dish over and over! Thanks!
Caren Keller says
This is almost the same recipe my Dad made. He omitted the vinegar and added 1/2 cup of sweet pickle relish. He also made deviled eggs- the rest was all my Mom! Re: Mayo vs Salad dressing- I agree, tried it once w/Best Foods Mayo and didn’t like it – also the same w/his deviled eggs. I love Best Foods Mayo but neither tasted the same. As a fun fact, was reading the Best Foods Mayo jar years back and there it was , my Dad’s secret recipe for the best potato salad ever – right there on the label ! Thank u for the suggestion of boiling potatoes whole. Made it a lot easier.
Ashley @ Foodie Crush says
Thank you so much for sharing your Dads version!
Marlo Raub says
If I didn’t know better I would say you stole the potato salad recipe from my Grandmother. She taught me how to make it when I was 13 and I am 69. There is only two things different. We add a tablespoon of sugar to the mix and chopped green or red sweet peppers. Definitely Miracle Whip. Plus I use the same recipe for macaroni salad minus the mustard.
She always called it PA Dutch potato salad.
Ashley @ Foodie Crush says
I love that!!
legend says
Everyone loved it. I followed the recipe exactly, with the exception of the eggs. I used 4 of them. I may use slightly less onion next time, but otherwise this was an excellent recipe. I have never made potato salad before and often it is something I will try a little bit of and often, I don’t finish it. I still add in pickle, we love it in our potato salad but with all your other measurements it really made a difference. YUM!! Thanks for sharing!! There often seems to be something I dislike, but just can’t put my finger on it. With this one, I went back for seconds. I will definitely make this again and again. Thanks so much for posting!
Ashley @ Foodie Crush says
Yay! I am glad this is one you will make again soon!
Laura says
Great recipe! Love that there’s more sour cream than mayonnaise as I can’t tolerate much mayo. All your recipes are exceptional.
Ashley @ Foodie Crush says
Thank you Laura!
beth bridges says
I have never made yours. It is COVID time and I was looking to make potato salad with mayo….only because I have no Miracle Whio. I could not believe your recipe. It is almost identical to my mom’s. The only difference is red wine vinegar and no mustard. I am 67. My father(divorced) always asked me to make mom’s potato salad. It is Awesome!
Susan Dubose says
This is something new to try. I love potatoes and what’s great is that you don’t need a mayo! awesome! thanks a lot for sharing this!
Ashley @ Foodie Crush says
Enjoy!
Terri says
I haven’t tried to make my mom’s potato salad in the longest time and this recipe is SO CLOSE and SO GOOD. I did add pickles and 1/3 a red onion instead on the green onion. For the miracle whip/mayonnaise debate :-) I did a HEAPING serving spoon of miracle whip and the rest mayonnaise – again – SO GOOD!!
Ashley @ Foodie Crush says
I love the addition of pickles too!
Todd Wieschowski says
I was just wondering if I could bring hot water to a boil for the potatoes in sted of cold water. I have been under the impression that hot water boils quicker than cold.
Ashley @ Foodie Crush says
I like to put the potatoes in the cold water. You could use hot water if you’d like!
Shawnee says
Miracle Whip…There’s nothing better. Michiganders have known this for generations. Excellent old recipe that never fails.
Meca says
Learned potato salad from mom. No recipe to speak of as far as I recall. She would skip the vinegar and just tip in a bunch of pickle juice. I think that’s the only time I ever saw the pickle jar come out of the fridge.
Heidi says
My husband drinks the pickle juice, so it gets used a lot at our house :) glad you liked the recipe.
lisa naro says
I make the salad the same way with the addition of finely chopped carrots and the little crunch is a wonderful addition!!
Jim in Tampa Bay says
I am not going to get into the debate over MW vs. Mayo or the addition or deletion of any other ingredients. I want to address a recurring theme in the comments here. If you have a recipe that is a favorite with your family WRITE IT DOWN. It saddens me so much to read stories of people missing a favorite recipe from their Mom who is now deceased. Just take a few minutes to write some of these family recipes down and you will be leaving them something they will treasure for the rest of their lives.
Lori says
Easy to make for breakfast. Thanks you much much!
Ashley @ Foodie Crush says
Thanks Lori!
Lucia says
Too much mayo in my opinion. Otherwise it was very good, I added dill and radishes to mine which I really enjoyed.
Paul Seabrook says
Recently, I smoke baked Russets, skin on, with a drizzle of olive oil and kosher salt. Refrigerated overnight and diced leaving skin on. Nice light smoky taste and no water issues.
Even if you can’t do that, try baked potatoes next time.
Ashley @ Foodie Crush says
Sounds amazing!
Connie says
I made this for Father’s Day today. Of course I had to try it. It’s is the best I’ve ever tasted. I’ve been making my mother’s potato salad all of my life, and I’m convinced it’s the vinegar on the warm potatoes and the Miracle Whip. Make it your own by adding or subtracting items to suit your family’s tastes, but the miracle whip and vinegar make this special.
Ashley @ Foodie Crush says
I am so so glad you love this!
Donna says
Cooking Potatoes
Try using a pressure cooker for cooking the potatoes. The potatoes are cooked by very hot steam under pressure rather than sitting in boiling hot water.
10 minutes under pressure and they are done.
It’s a great time saver and very healthy way of cooking.
Potatoes cooked this way make great potato salad.
Ashley @ Foodie Crush says
Thanks for the tips!
Laura Duarte says
Great Recipe
Blessing says
I’ve not tried potato salads, but this is a great recipe. Lots of good suggestions, too. I read that you should add your mayo mixture while the potatoes are still warm which encourages absorption of the yummy flavour. I do that, saving back a bit, and add the other good bits after a short while and then finish with the rest of the dressing about 1 1/2 hours before serving. Then it is not too dry and not too runny.
Ashley @ Foodie Crush says
You will love it! Enjoy!