This easy, classic Potato Salad Recipe with eggs, celery, and green onion is handed down from my grandma with her secret tips and creamy, tangy dressing to make it THE BEST potato salad recipe ever.
In This Post
How to Make the Best Potato Salad
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 over 2,000 positive reviews, this potato salad is popular all year round—not just in summer but at Thanksgiving and Christmas, too. It’s the classic potato salad I grew up on and the recipe my Grandma Mary Jane passed down to my mom, aunts, cousins, sister, and me. In our recipe, creamy potatoes and chopped egg are dressed in a simple dressing made with Miracle Whip instead of mayo, giving it a hint of sweetness and lots of tang. Celery and green onions add a bit of crunch with celery seed adding an earthy layer of flavor. I’ve shared other potato salad recipes here on the blog including my German potato salad, this creamy dill potato salad, my no-mayo potato salad with herbs, and this popular loaded baked potato salad, but this traditional potato salad recipe outranks them all. 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 THE BEST Easy Potato Salad
- Yukon gold potatoes—I’ve found Yukon gold potatoes are the best for potato salad because they have a creamier texture that holds its shape better in potato salad and won’t turn mushy.
- White vinegar—I sprinkle just-cooked, warm potatoes with white vinegar to add flavor and tang. Use cider vinegar or pickle juice if you prefer.
- Hard-boiled eggs—Eggs add to the creamy factor in potato salad 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. 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.
- 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 this potato salad dressing. Similar in consistency and often interchangeable, Miracle Whip dressing tastes sweeter and less eggy than traditional mayonnaise.
- Yellow mustard—Mustard adds spice and tang to the potato salad 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. I save that for my German potato salad.
- Celery seed—This dried spice extends the celery flavor by adding an earthy flavor. Like in my favorite bloody mary recipe, you do not want to skip the celery seed flavor.
- Kosher salt and fresh ground pepper—As always, 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.
What Type of Potato Is Best for Potato Salad
- I use Yukon gold potatoes (white potatoes) in our family’s potato salad recipe. Yukon gold potatoes taste creamier, sweeter, and hold their shape better than other varieties after cooking. And because they have thinner skin, they’re easy to peel after cooking.
- Avoid using starchier potatoes like russets that too easily turn to mush in salads like this.
- Choose potatoes around the same size for the most consistent cooking.
- Do you cut potatoes before boiling for potato salad? My mom says to boil the potatoes whole with the skin on, so I do too. Some commenters have suggested peeling and cutting the potatoes before cooking, but doing so allows the potatoes to absorb more water and could make a watery potato salad.
How to Make THE BEST Potato Salad Recipe
- Add the potatoes to a large pot filled with cold water, bring to a boil, then reduce to medium heat so the potato temperature rises at the same rate as the water. Don’t add the potatoes to hot, boiling water.
- While the potatoes cook, chop the hard-boiled egg, celery, and green onion. Chop into same-size pieces so you get some of each in every bite.
- Boil the potatoes until fork-tender and the skin begins to crack, about 30-35 minutes. Cooking time will depend on the size of your potatoes so adjust as needed.
- Reader-suggested cooking method: Steam the potatoes in 1 inch of water for 30 minutes. This method works because the potatoes don’t absorb as much water. Be sure to watch you don’t boil your water away and burn the pan.
- When cool to the touch, peel the potatoes and cut into bite-size dice.
- PRO TIP: To make peeling the cooked potato easier, use a sharp knife to score the skin of each potato in four sections, then peel off the skin. It often comes right off!
Here’s Why You Should Put Vinegar on Potato Salad
- Add a few splashes of vinegar to the warm potatoes. One of the biggest flavoring secrets for this recipe is adding white vinegar to the warm, diced potatoes. While still warm, the potatoes absorb the vinegar’s zing as they cool, adding another flavor of mellow tang from within.
Mix the Salad
- Mix the dressing. Mix the Miracle Whip with the mustard, celery seed, kosher salt, and black pepper in another bowl until smooth.
- Add the egg, celery, and green onion to the potatoes and toss with the dressing. Fold the salad carefully so the egg doesn’t disintegrate into the other ingredients.
- Give this salad time before serving. Allowing the potato salad flavors to meld is important so 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.
How is Miracle Whip Different from Mayonnaise
In this recipe’s reader comments, there’s some debate about using Miracle Whip over traditional mayonnaise. Miracle Whip and mayonnaise are similar in consistency but have different tastes. When used as a sandwich spread, they’re often used interchangeably. Both have a creamy tang but Miracle Whip is sweeter and less eggy than mayonnaise. So while I’m a mayo fan, in this potato salad I like the sweetness of Miracle Whip that mayo just doesn’t have. That’s why time and again I’ve returned to my roots and back to Miracle Whip. If you’re a mayo fan, try my Loaded Baked Potato Salad, or by all means, make the move and swap it out here. Or maybe, just maybe, give the old Whip a try.
How to Keep Potato Salad from Getting Watery
- Use the right potato. Creamy Yukon golds cooked with the skin on absorb the dressing and hold it well.
- Be sure to add the dressing to cool potatoes. Potatoes will sweat water as they cool, and that can contribute to watery potato salad.
- Avoid low-fat or fat-free Miracle Whip in the dressing. Ingredients used to make lower-fat versions of salad dressings can contribute to a less stable product that releases more water into the dish.
- Reader Vicki sent in an email with her suggestion to avoid watery potato salad. BUT! I don’t have this problem and like to salt my potato water to add flavor, so test this tip to decide for yourself: “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.”
Potato Salad Substitutions and Variations
Everyone has their favorite ingredients for potato salad, just check out the comments for this recipe. 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 potatoes, try red potatoes with their skins on for a more colorful potato look.
What to Serve 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
Ingredients
- 3 pounds medium white potatoes or Yukon golds , skin on
- 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
- 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 (or mayonnaise), 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
- If you prefer, substitute the Miracle Whip with mayonnaise. Or, use half mayonnaise and half Greek yogurt or sour cream for more tang.
- As I noted in the text of this post, a reader commented that adding kosher salt to the potato cooking water could make a watery potato salad. I haven't had that experience so I often add kosher salt when cooking to impart flavor to the potatoes. But, you can always skip salting the water if you prefer.
- Refrigerate the salad at least one hour up to overnight before serving for the flavors to meld.
- For best results, the salad can be made one day before serving.
Nutrition
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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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!
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!