My grandma’s classic potato salad is a potluck favorite that’s made with eggs, celery, green onion and a dreamy, creamy dressing that’s perfectly sweet and tangy. This is truly the BEST potato salad recipe, and you don’t need any special ingredients or equipment to make it.
It may be pretty bold to claim, but saying this is the BEST potato salad recipe is a statement I 100% stand behind.
But I’m not the only one. With more than 2,000 glowing reviews, this homemade potato salad is popular all year round — not just in summer but at Thanksgiving, Easter, and Christmas, too. It’s the traditional side dish I grew up on and the recipe my Grandma Mary Jane passed down to my mom, aunts, cousins, sister, and me.
Now it’s your turn to give it a try. I’m spilling my family’s secrets on how to make the best potato salad ever …
Heidi’s Tips for Recipe Success
- Ditch the mayonnaise and make the potato salad dressing with Miracle Whip. It gives the dressing a hint of sweetness and lots of tang, which prevents the potato salad from tasting heavy or having a gloppy, gluey texture.
- I use Yukon gold potatoes because they’re creamier, sweeter, and hold their shape better than other varieties. And because they have thinner skin, they’re easy to peel after cooking.
- Always sprinkle the just-cooked, warm potatoes with white vinegar to add flavor and tang. (This tip comes straight from my grandma!)
Key Ingredients in This Recipe
The full recipe, with amounts, can be found in the recipe card below.
- Yukon gold potatoes — Easy to peel, with a buttery smooth texture that doesn’t fall apart after boiling. Choose potatoes that are roughly the same size for the most consistent cooking.
- White vinegar — Use cider vinegar or pickle juice if you prefer.
- Hard-boiled eggs — Eggs add to the creamy factor while adding a slightly different texture. My grandma’s original recipe calls for just three eggs, but since I’m a super fan of eggs in potato salad, I’ve added two more. (It probably stems from my adoration of egg salad, so feel free to adapt to your taste.)
- Celery — A few ribs of chopped celery adds a bit of crunch to every bite.
- Green onion — Chopped green onion adds a little heat to this salad but isn’t as bold as yellow onion. Red onion would be a fine substitute.
- Miracle Whip — This is the secret sauce to the creamy potato salad dressing. Similar in consistency to mayonnaise, Miracle Whip tastes sweeter and is less eggy.
- Yellow mustard — Mustard adds spice and tang to the dressing. Like on my hot dogs, plain old yellow mustard is the best and I don’t even dream about getting fancy schmancy with German browns, hearty-seeded, or Frenchy dijon mustards.
- Celery seed — This dried spice extends the celery flavor by adding an earthy flavor.
- Kosher salt and fresh ground pepper — The essential flavor boosters for any dish.
- Paprika — Paprika doesn’t add flavor here, but I use a sprinkle as the final touch to make the salad extra pretty when served.
How to Make THE BEST Potato Salad
- Boil the potatoes. My mom says to boil the potatoes whole with the skin on, so I do too. Add the potatoes to a pot of COLD water so their temperature rises at the same rate as the water and they cook evenly. Yukon Gold potatoes need to boil for 30 to 35 minutes; you’re looking for the skin to start cracking and for them to be fork-tender.
Heidi’s Tip: Don’t peel and cut the potatoes before boiling them! Doing so allows the potatoes to absorb more water and makes for a watery potato salad.
- Peel and dice the potatoes. Once the potatoes are cool to the touch, score the tops with an “X.” The skins should then peel right off using just your fingers.
- Sprinkle the warm potatoes with vinegar. This is one of the biggest flavoring secrets for this recipe. While still warm, the potatoes absorb the vinegar’s zing as they cool, adding another flavor of mellow tang from within.
- Make the potato salad dressing. Whisk together the Miracle Whip, mustard, celery seed, kosher salt, and black pepper in a separate bowl to make sure it’s evenly combined.
- Assemble the salad. Fold together the eggs, celery, green onion, potatoes, and dressing. (Be gentle, you don’t want the egg to disintegrate.)
Heidi’s Tip: Giving the flavors time to meld is important. If I’m planning on eating the salad the day I make it, I’ll prepare it at lunch so the flavors can build, or I’ll make it a day ahead of time.
Recipe FAQs
I’ve tried this recipe with diced pickles because everything tastes better with pickles … except for this version of potato salad. So I’m saving the pickles for my tuna salad sandwiches.
Simply put, Miracle Whip is sweeter, tangier, less eggy, and overall less rich than mayonnaise.
You can use mayonnaise, but give the ol’ Whip a try.
Several readers have left comments saying they ignored my grandma’s suggestion and used mayo instead, and that it was a big mistake and Miracle Whip is the way to go!
Did you use a different type of potato? Yukon golds cooked with the skin on absorb the dressing and hold it well, while other varieties of potatoes don’t properly soak up enough dressing.
Did you add the dressing before the potatoes cooled down? You also must wait for the potatoes to cool before tossing with the dressing. Potatoes sweat water as they cool, and that can contribute to watery potato salad.
Did you use low-fat or fat-free Miracle Whip? Ingredients used to make lower-fat versions of salad dressings can contribute to a less stable product that releases more water into the dish.
Storage and Make-Ahead Tips
This old-fashioned potato salad will last up to 4 days in the fridge, but I suggest eating it within a day of making it while the celery and green onion still have some crunch.
In fact, this is one potluck salad that tastes better after it’s had time to chill in the fridge for 12 to 24 hours, so feel free to make a batch of potato salad in advance. (This is a handy tip to remember for holidays!)
What to Serve With Potato Salad
- Grilled Proteins — Grilled Salmon, BBQ Chicken, Garlic Burgers, Greek Chicken, Grilled Pork Chops
- Potluck Sides — Homemade Mac and Cheese, Classic Macaroni Salad, Creamy Coleslaw, BBQ Baked Beans, Three Bean Salad
- Holiday Favorites — Glazed Ham, Roast Turkey Breast, Ambrosia Salad, Waldorf Salad, Broccoli Casserole
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo, and tag me on Instagram with #foodiecrusheats.
My Grandma’s Classic Potato Salad Recipe
Ingredients
Potato Salad:
- 3 pounds Yukon Gold potatoes , skin on (choose medium-sized potatoes)
- 1 teaspoon kosher salt (optional for adding flavor to potatoes)
- 3 tablespoons white vinegar
- 2 celery stalks (ribs) , diced
- 6 green onions , diced
- 5 hard-boiled eggs , peeled
Dressing:
- 1 ½ cups Miracle Whip , or mayonnaise if you prefer
- 1 tablespoon yellow mustard
- 1 ½ teaspoons celery seed
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- paprika , for garnish
Instructions
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt (optional). Cook for 30-35 minutes or until the potatoes are easily pierced with a fork or paring knife. Cooking time will vary depending on the size of the potatoes. Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut into ½" to ¾" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the Miracle Whip, yellow mustard, celery seed, and ¾ teaspoon salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place them on top of the salad. Sprinkle with paprika if desired.
- Chill for at least 1 hour or overnight before serving.
Notes
Nutrition
Potato Salad Recipe Variations to Try
- No Mayo Potato Salad
- Greek Potato Salad
- Creamy Red Potato Salad
- Roasted Potato Salad
- German Potato Salad
- Nicoise Potato Salad
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Nancy
What does the vinegar do to the potatoes? I’ve never used vinegar in my potato salad so just curious.
This is almost the same recipe as my mom’s except we add sweet pickles.
Hey Nancy! The vinegar soaks into the warm potatoes and infuses it’s tang. It’s just an added touch for another layer of flavor since cooked potatoes on their own are pretty bland. And if you just added it to the dressing, it wouldn’t make as big an impact for the amount called for. You can use pickle juice instead if you like!
Lynn Bordelon
This was great
So glad you liked it Lynn!
Sarah
So good every time!!!
You can’t go wrong with this recipe Sarah! We love it every time too!
Jules
This is the best recipe! I’ve made is so many times and it’s a keeper. I do half miracle whip and half mayonnaise otherwise I make it just like the recipe.
So glad you love it too Jules! Thanks for the comment and 5 stars!
Patty
This is the exact same recipe that my mom used except for the vinegar. Love this
I hope you enjoyed it as much as hers!
Grant
I added a tbs of curry powder instead of paprika
But I did serve it warm
Sounds delicious Grant!
Shelley
It’s rare to found Yukon gold potatoes in any of the local grocery stores. Would you recommend yellow or red skinned potatoes in their place?
Look for a potato with the thinnest skin you can.
Daisy
Hi! Which brand mayo do you use?
I like Duke’s!
Terry
I’ve always added a small amount of white vinegar to the mayonnaise and at least 8 eggs. Famous family recipe!! I want to test your method of sprinkling it on the warm potatoes. Otherwise our recipes are similar.
Sounds delicious Terry!
Ayjai
I have never seen a potatoe salad recipe that doesn’t use Dijon mustard, and this says only yellow. m
My question is is it OK to.just swap them out equally, or go half and half, or go dijon but cut the vinegar? Dijon just had that bite to it that yellow mustard doesn’t, so not sure what ratios to use.
Sure, you can swap the yellow mustard for Dijon. Equal amount would be fine.
Pam
I haven’t made potato salad years as I never really had a recipe I liked. This is soo good! I did not have miracle whip so I used mayo. This will be my go to recipe. Thanks!
So glad you liked it Pam, and glad you liked with basic mayo!
Mark
I suppose each person has their liking. I found the vinegar overwhelmed all the other flavors. Some may like the “zing” of pickle relish, or maybe vinegar, but why not taste the egg the celery, the potatoes, and all the other ingredients and spices. I liked that your recipe did not include pickle relish, but the end result was a vinegar flavor and aftertaste versus pickle relish. I believe I will skip the vinegar and this will probably be a great recipe.
Sounds good Mark.
RK
I have made it several times and always a hit. Now I wonder if I can actually make it 1-2 days prior to serving as I have a busy few days before. Any thoughts??
Hi RK, one day ahead would be prime. If making it more than one day, be sure to use the original flavor Miracle Whip (not Light or Fat-Free) or your sauce might separate or get watery.
Pam
I have made this several times. It reminds me of my mother-in-laws potato salad. Made it again last weekend and used Dukes Mayo instead of miracle whip, WILL NOT do that again. Maybe Dukes is too heavy. Added sweet salad cubes to sweeten salad . Did not help.
Gave it a 5 because of the miracle whip, original recipe.
Agreed Pam, although I love Dukes, the sweetness of Miracle Whip really does make this potato salad what it is :) Thanks for the 5 stars!!!
Alanna LaForce
This was a huge hit at my poolside barbecue last week. My dad even told me I can’t come to their house unless I bring this potato salad every time! Thank you so much for a great recipe. The only thing I had to sub about, I did not have celery seed (used some celery salt instead), and I used regular mayo instead of miracle whip. Came out great.
I’m so glad you enjoyed it Alanna!!! And great tips on subbing ingredients. Thank you for making it and for the 5 star review!
Kristina
How much celery salt did you substitute with?
Sheila Rae Bainer
took me forever to find this recipe online but when I found it, I was thrilled. The only thing I add is chopped up radishes.
Hayley
We’re so happy you enjoyed it, Sheila! And we think radishes are an awesome addition. Yum!
Suzanne stevenson
this is by far the best potatoe salad I’ve ever eaten. simple and delicious. even the grand kids eat it.
Hayley
Thank you, Suzanne! We’re so happy it was a hit with you and your family!
Margret C
This is my go to potato salad recipe. I add chunks of Granny Smith apple especially in the summer
Hayley
Thank you for sharing, Margret–we’re glad you love it!
Kate
Loved this when I made it exactly as specified in the recipe! Second time, I added some chopped red pepper to the salad itself and added a dash of worchestershire (shades of devilled eggs!), and a little dry,hot mustard to the dressing. Amazing both ways!
Kate! I’m so glad you liked it as much as my family! Good tips on the additions too :)
Leslie
just like Mama used to make when I was a little girl in the mid-50s. I haven’t enjoyed a potato salad this much for a long time! this recipe gets an aplus!!
thank you so much!
Hayley
We’re so happy to hear this, Leslie–thanks for sharing! :)
Suzanne Carnes
This is basically my Mom’s Potato Salad, which she made by the truckload, and always had on hand when I’d come home from wherever the Army sent us! Thank you for sharing this version!
Hayley
That’s awesome, Suzanne! Moms know what’s up! :)
Sarah Harcus
I have made this recipe so many times and people love it! I just add some chopped bread and butter pickles : )
Hayley
Thanks for sharing Sarah, we’re so glad you enjoy it!
Angela Borden
My picky 8 year old son LOVES this! Onions and all! Saving this recipe for life!
Hayley
That’s awesome, Angela! Thanks for giving it a try and letting us know you all enjoyed it.
Holly
I’m confused why recipe says to add kosher salt but blog recommends not to so as not to make watery potatoes.
Hi Holly, as I mention in the post, I like to add salt to the boiling potato water to impart flavor. I don’t have a problem with the potato salad getting watery so I add salt. BUT! A reader commented she was given the tip to omit the salt and the potato salad won’t turn watery so I’m just passing along that info. :)
Marcia
Can I use celery salt instead of celery seed and just cut out the kosher salt or would that be too salty?
Hayley
Hi Marcia! Yes, completely (and just season with salt to taste). :) We hope you enjoy!
Kristina Corsino - Davis
Delicious potato salad! I did have to make some changes as follows: used Dijon mustard (no yellow on hand), used mayo, added diced pickles (dill and bread & butter), skipped the green onion but used minced onion instead as part of seasonings.
Hayley
Thank you, Kristina! We’re glad you were able to enjoy this with the items you had on hand! :)
TT
A solid, delicious recipe.
*Pro Tip Make ahead, it gets better the more hours it sits in the fridge
Thx for sharing
Hayley
Thank you, we’re so glad you loved it (and yes, we love making it ahead of time and letting all those flavors meld)! :)
Vicki Mcglone
I just got finished making this potato salad, can not wait to eat it
Hayley
We hope you loved it, Vicki! Thanks for giving the recipe a try.
Anna
This is my families favorite potato salad, they ask for this one always!
Hayley
Thanks for sharing Anna, we’re so happy to hear that!
Sally LoVoi
This is now the only potato salad recipe I use. I make it all summer long. I do add some chopped dill pickle and I agree that the vinegar is a critical step!
Hayley
Thanks, Sally! We’re so happy you love this!
Christ Goggins
I usually use 2 Tbsp. pickle juice instead of vinegar plus adding a little finely chopped pickles for my potato salad. I was out of pickles and the juice when I decided to make a potato salad and went on Pinterest to check out other recipes and decided to try this one. It turned out pretty good but used red salad potatoes instead of white/Yukon. My husband does not care for green onion so use chopped sweet onion. It was fun to try out another recipe but my husband told me to stick to my original recipe.
Hayley
Thanks for sharing with us–we appreciate the honest feedback and you giving the recipe a try!
Toni D
Really is my favorite potato salad recipe!
My kids and grandkids love it as well.
Hayley
Thanks for sharing, Toni! We’re so happy you and your kiddos love this!
Charles Tufts
I have made this recipe for a few years now for my American Legion cookout that feeds the town for free and there is never a shred of it left over. I have used mayo in the past but this time I’ll give MW a shot. I also cut the potatoes up prior to boiling, just my thing, otherwise pretty much stick to the recipe. Thanks!
Hayley
We’re so glad you love the recipe, Charles! We appreciate you taking the time to share. :)
Lucille
I followed this recipe to a “ t “ . The vinegar was a “ no “ for me , to me it made the recipe less tasty then what my preference is .And more “ zesty “ not good for a potato salad.
Hayley
We appreciate your honest feedback, Lucille. Sorry this wasn’t as much your cup of tea!
Gail C.
I have commented before on how good this recipe is, but I just made it yet again and wanted you to know I have not made another recipe since yours. It’s perfect and I always have MW. It’s my goto!
Hayley
Thank you for your kind words, Gail! We’re so happy you love it as much as we do! :)
Amara
I made this for a family BBQ tonight, and it was a big hit with everyone! It does help to make ahead of time and let sit in the fridge.
Hayley
We’re so glad you and your family enjoyed this, Amara! Thanks for giving the recipe a try.
Edd
I googled a recipe or potatoe salad and your grandmother’s recipe came up and it was a great success except I had to use mayo, my mother always used miracle whip which I prefer and since I conceded to the majority (family size 22). Thankyou for the recipe and I did subscribe to your blog.
Hayley
Thank you for sharing with us, Edd! We’re so thrilled you gave this a try and that you enjoyed it!
Brit
I followed all the instructions and recipe to a T and this potato salad came out so plain. I was not a fan and was super disappointed. the vinegar does not replace relish or pickles being in it at all.
Hayley
We’re sorry to hear this wasn’t your cup of tea, Brit! We appreciate you giving it a try.
Rob Meldrum
I used your recipe and instead of vinegar I used dill pickle juice. I had a generous bagful of Yukon gold potatoes from a friend’s organic garden so I eyeballed my measurements and adjusted to taste. Small-diced celery and dill pickles, Hellmans mayo, yellow mustard, dill weed, lots of hard-boiled eggs. Let it sit in fridge for a few hours and yum-yum!
Hayley
Thanks for sharing, Rob—we’re so glad you enjoyed it (it defnitely benefits from some extra time in the fridge)! :)
Vivian Ruble
Miracle Whip is not “ real food” to us. We use real mayo ( we make it). Seems like the MW/ vs real mayo debate is still raging. This is very similar to the potato salad we have made for years. and love. We use dill pickle juice in place of the vinegar and add dill pickles and leave out the green onions.
Barbara Panopoulos
Can I substitute Apple Cider Vinegar for the White Vinegar?
Hayley
Hi Barbara! We haven’t tried that but we think it should work okay. If you give it a go, let us know how it turns out. Thanks!
Lori
Heidi this is exactly the ingredients my grandmother used. They must of been in the same error. So good.
Hayley
That’s so cool, Lori!
Trisha Stanley
OMG!!! I love a good potato salad, but good ones are hard to find. THIS is now my “go to” recipe. It is AMAZING!!! I grew up in a Miracle Whip house, so I’ve always used it in my potato salad. I think it’s the celery seed that makes it absolute PERFECTION!!! I plan on taking it to my in-laws for Easter lunch this Sunday. Thanks for sharing!!
Hayley
Thank you so much, Trisha! We’re thrilled to hear this is your go-to recipe now! :) Happy Easter to you and your family.
Alexis
don’t know why this is 4.5 rating, I have made it a few times now and people love it, I give it a 5 plus!
Hayley
Thanks, Alexis! We’re so glad you love it (we think it’s a a 5 plus too). ;)
Cyd
I don’t know if I commented a few years ago, so I felt I needed to send another review. This recipe is THE BOMB!! I have made it so many times I can’t count and it’s always delicious. I generally make a wee bit more dressing to add the next day, as well as extra eggs.
I never need to search out another Potato Salad recipe! Thank you so much for sharing, Heidi!
Hayley
Thank you so much, Cyd! We appreciate you taking the time to rate and review the recipe, and we’re so happy you love it as much as we do! :)
Freddie Bradley
you boil the potatoes with the skin on tell tender, do you cut up the potatoes with the skin on or peal the off the skin. when to cut the potatoes in cubes
Hayley
Hi Freddie! We leave the potato skin for boiling. Then we peel the skins from the them after cooking and cut into ½” to ¾” square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes. We hope this helps and that you enjoy!
Diana
This is also my mother in laws recipe that I have been making for years. I do not add the vinegar or the celery, but I may try it. People love it because you taste all the food flavors and not too much tartness.
Carol
Great recipe! For an alternative, try Italian dressing sprinkled on the potatoes in place of the vinegar, and I like to use 1/2 MW and 1/2 mayo. I do this when making chicken salad and ham salad, too.
Hayley
Thanks for the tip, Carol, we’ll have to try that sometime! :)
christina P
Fantastic! Potato salad is very nostalgic for me and usually has pickles/carrots. Made this exact recipe as stated with mayo and its unreal, my new go-to potato salad! Thanks!
Hayley
You’re so welcome! We’re so glad to hear you loved it!
Lee Ballard
This is very close to my mother’s Pennsylvania Dutch potato salad. We use yellow onion and omit the vinegar. My mother however said the secret was to mix everything when it was warm. It’s the only potato salad we ever make. Now I’m hungry!
Hayley
Very cool, Lee! Thanks for sharing with us. This potato salad has a special place in our hearts! :)
Sonya R. White
I had a gathering for my friend’s birthday. This is the first time I used a recipe for potato salad. It was definitely a huge hit. I will surely use this recipe again.
Hayley
We’re so glad it was a hit, Sonya! Thanks for giving it a try! :)
Rick94131
The amount of celery seed was overpowering for me, it was all I could taste. I only used 1/4 teaspoon the second time I made it and it was perfect.
Hayley
We’re glad you were able to find an amount that worked for you, Rick. Thanks for trying this! :)
Jane
This is very close to my potato salad recipe, my mother’s (now 95). Only we use dill pickle juice instead of vinegar and onion powder instead of the green onions (too many finicky eaters when I was a kid, probably!). She always used Miracle Whip; I have been using mayo instead for years. In any case, delicious and I think it is the eggs and the mustard which make it a real stand-out when it comes to traditional potato salad!
Hayley
That’s very cool, Jane! It’s such a nostalgic dish, isn’t it?
Kerry Hollenbeck
KETO-friendly version:
Make recipe as shown and substitute roasted cauliflower rice, approximately 6 cups, for the potatoes.
Was skeptical at first but I’m eating my four batch now. Yum!
Interesting take on it Kerry. Thanks for sharing.
Apryl
This is my favorite no fail potato salad recipe! I need to make this for a large group next weekend (like 40-50 people.) The recipe states that it serves 8. What size are the servings? 8 oz? I normally just make it for our family, so I haven’t paid attention to how much it actually makes. Thank you!
Mike
Go to recipe for potato salad and smoked brisket events. Everyone loves it. I use Dukes Mayo (only) instead of the Miracle Whip.
Dukes is so good! But I do like this recipe best with MW :) Thanks for the comment and 5 stars!
Gary
This is the only potato salad recipe the family will now eat.
So glad they enjoy it Gary! Thanks for the comment and 5 stars!
Jason
I think the calorie count for this recipe is incorrect. 1 1/2 cups of miracle whip comes out to 960 kcal. 2.5 pounds of potatoes is about 960 calories. 5 eggs is 400 kcal. So it should be around 290 kcal per serving not 171 kcal. Could you confirm?
Hi Jason, the calorie counter was reading the pounds of potatoes wrong. Fixed! Thx for alerting me!
Jostbo
A couple of options – My grandmother’s recipe calls to use 1/3C Italian dressing instead of vinegar. Also, instead of 1T mustard her recipe has 1.5t of prepared horseradish and 1.5t mustard.
The horseradish is an interesting addition! Thanks for the idea.
MimiN
Tastes just like my mom’s, her secret tip…if it is too watery, add a little instant mashed potato to take up the liquid.
What a good idea Melanie! Thanks for the tip and glad you like the recipe!
Marty
this recipe is very similar to the one that’s been in my family for years. I agree Miracle whip is the ticket. When I make and take this to an outing I always get requests for the recipe! I use a blend of Yukon gold and red skin potatoes. The potato to egg ratio is 2 to one and I mix the egg yoke with the Miracle whip and yellow mustard before adding to the salad and I use sweet onion instead of green onion and I dress it up with a light dusting of paprika, green pepper rings with a deviled egg in the middle of each ring.
Marty, it sounds like you’ve nailed the presentation in all the best ways. Happy to hear you agree it’s a great potato salad recipe. Thanks for making, commenting, and leaving a 5-star rating.
Katherine Jones
So glad I found this recipe,I will never make it any other way.always been a mayo girl,but I am sold on miracle whip now.cant say enough on how this is the very best potato salad.thank you for sharing!!
Happy to hear you’re a potato salad lover too. Thanks for sharing and making and leaving a comment.
Lauren
I want to try this recipe, but I’m looking to prep the potatoes the night before. should I add the vinegar the night before or 15-20 min before I add all the other ingredients?
Hey Lauren, add the vinegar while the potatoes are still hot. And if you have time to do the whole recipe ahead of time, it actually gets better as it absorbs the dressing.
Hyper
mine came out super thick, is that normal? Not sure what i did lol
Did the dressing come out thick or the whole salad? It’s not a runny dressing…
Rick94131
I am 59 years old and after searching the internet for years, this is the best potato salad recipe I have ever tried. I followed the recipe exactly and the flavors are perfect. I just had potato salad for dinner and nothing else, that’s how good it is.
Hayley
Thank you Rick, we’re so happy you loved it! We appreciate you giving a try and taking the time to comment. :)
Nancy
You are right. SOME recipes just have to have Miracle Whip – potato salad is one of them!
Hayley
We’re so glad you agree! :D
Sandra
Have commented on this before but now 3 years later I have to comment again. This is the best potato salad there is. The only thing I do differently is 1/2 Mayo and 1/2 Miracle Whip and it’s so easy. I just finished making it for a bring a dish dinner. People rave over it. Oh and I use red potatoes. Absolutely delicious. I make it Thanksgiving and Christmas too. Please try it.
Hayley
We’re so happy you love it so much Sandra! Thanks for another sweet comment. :)
David
Great recipe and tips on avoiding watery potatoes. I added some dill too
Dill is a great addition David.
dom
First time I have commented on a recipe. This truly is the best I have ever had with mayo!
So glad you liked it Dom and thanks for the 5-star rating and comment!
Dom
This truly is the best and everyone agreed who ate it.
Liz
I have to agree that it is the best.
Hayley
We’re so glad you love it, Liz!
NP
Made it twice, my partner said it is the best potato salad ever! Will make it, again, tonight. Thank you for sharing your recipe :)
So glad you enjoyed it!! We made it last weekend too :)
Michael
Excellent recipe!
Thanks Michael, so glad you like it!
Uk
excellent! I subbed half mayo, half plain yogurt
So glad you liked it!
Connie Brandow
This recipe is great. It’s a keeper. I have added a few chopped red radishes, it tastes wonderful either way.
Sounds delicious Connie! I’m glad you enjoyed!
Della
As a kid I used to really like Miracle Whip but as an adult I recently got some to try again and now I don’t really like it. But I didn’t know what to do with this nearly full jar of Miracle Whip until an internet search brought me to your recipe here for potato salad. I made a double batch exactly as stated (Miracle Whip included) and this potato salad really is the BEST! My oh my, it is so good! My husband said we should have it as a staple in the fridge (and he had to peel all of the potatoes). I’m making it again to share at our church supper this Sunday. Anyway thank you for sharing your Grandma’s recipe with us. I’ve printed it out to go in my recipe file (for those days when the internet is down). It is much appreciated.
I’m glad you both enjoyed! Thank you!
Jeanne Weanie
I have used the base of this recipe for quite awhile now, but, but, red wine vinegar instead of white, dried onion instead of green, and Mayo. Everything else follows this recipe. It’s the Yummiest!!!
Happy to hear you enjoyed Jeanne!
JB
Do you use potato? I mean, red wine vinegar, dried onion, and mayo will result in NOTHING like this recipe.
Chris
Reread that..those were only the changes they made to original
Mike Loves to Cook
I have never commented on a recipe. I also thought all potato salads were essentially the same. This is outstanding. The only thing I had to add for the audience was fresh dill but I tried it before and it was simply perfect. Used mayo because I had it, and half white and half white balsamic vinegar (again only because I didn’t realize I was basically out of vinegar. Used mini new potatoes because couldn’t find yukons today. I have saved this and will be sharing it with everyone, and saying where I found it. Thank you.
Glad you enjoyed Mike!
Jeanne Weanie
Hey Mike
Try it with red wine vinegar, it’s outstanding.
Mike Loves to Cook
Thanks Jeanne. That does sound amazing.
FYI… I keep the skins on because I am lazy.
Bernice Haines
I made the potato salad for Thanksgiving and everyone loved it!!!
Awesome to hear Bernice. Glad you enjoyed it. Thanks for the comment and 5-star rating!
Karen
This recipe is delicious and the crowd enjoyed it! I used mayonnaise as my husband doesn’t like miracle whip. I am about to make it again! Thanks!
I’m glad you all enjoyed Karen!
Lisa
This is so close to my Mom’s potato salad, my absolute favorite (of course everyone thinks Mom’s is best lol). The minor differences are: anything but Hellman’s is sacrilege, shallots or red onion in place of green onion and, most importantly, the secret ingredient – diced Spam (yes, Mom learned to cook during the 40’s lol). Spam (don’t cringe, it only has 6 ingredients – pork shoulder, pork ham, salt, potato starch, pure sugar – no syrups – and sodium nitrite to preserve the meat) makes potato salad amazing! My go-to comfort food.
Malina
Hi Heidi,
Do you have a portion size for a serving? I’m trying to make this for a large party. So I’m trying to determine what a portion is.
Hayley
Hi Malina! This will serve 8 as a side. Hope you enjoy!
Suzanne Ahrens
The best, just wish I had the white vinegar, instead I used the red wine vinegar, Just a touch, still working on it so I will repost after done letting u know i wish i had just went to the store instead of being lazy
I’m glad you enjoyed Suzanne!