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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Dawn
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.
Wanda
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.
Connie
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.
Connie! That is awesome advice. And at 83, you should know! So happy to count you as a reader! Keep on cookin’. XO
kelly
Your potato salad recipe and add chopped black and green olives with pimentos and crunchy bacon yum
Diane
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
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
rehana
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,
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!
Janie
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!
Barb
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.
M
Thank you for the recipe, it’s amazing!
C'elle
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 :)
Brigid
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!
Great additions to my favorite salad!
Emma
Yes Meeme Gram used the pickle juice too and even though its 25 degrees Im making some today :)
nina
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
Wow! Finally… SANDWICH SPREAD! Yay!
Thanks Heidi & Brigid, that’s what I use!
tracy
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.
It’s my favorite potato salad ever. Hope you all enjoy!
Deborah
I have no doubt I will. I’m making it tomorrow. Thanks!
jenny Hanes
Tracy-funny.
Angie
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!!
Manju @ Mirch Masala
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!
Jennie @themessybakerblog
This potato salad looks so creamy. I love the chunks of hard-boiled egg. This really does look like the best.
Katrina @ Warm Vanilla Sugar
I freaking love potato salad!! This recipe is killer!
maggie cope
I agree, its the best potato salad I ever had.
Kathleen
Agree , excellent recipe. Best I’ve ever made.
I love the celery seed addition.
lemerson
miracle whip is the best.. this version is pretty close to mine. no vinegar..but I do add sugar..love love love it..
Miracle Whip???????
Nope itsHellmans all the way
Susan
Yep, Hellmans is the only brand of mayo suitable.
Sharon E
Agree!
Nancy Long
I used to say only Hellmans until I had Dukes and Blue Plate, now they’re the only ones I use
chenden
Does it mean that no other brand of mayo can do it?
Coeba
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
Have you ever add milk to the salad? Will it change the taste?
Ashley Sorenson
It shouldn’t change the taste much, but it would definitley change the texture.
Thelma
I’ll have to see if I can order them from Amazon and try…
Maryann
On the West Coast it’s called Best Foods, but it’s the same mayo as Hellman’s.
Brenda Schmidling
Yep! And it is the best!
Don
My mom made delicious potato salad, and all our extended families make her recipe. One time mom’s potato salad was horrible! She had used Miracle Whip, and had to throw the entire batch away, it was that awful. I still get a chuckle when I see Miracle Whip in stores.
steam wallet codes
WOW just what I was searching for. Came here by searching for eggs
Phi @ The Sweetphi Blog
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
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
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
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.
Jeanni
No Miracle Whip and no vinegar. Disgusting.
Roscoe
I agree
Cat
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
Please! Everyone be nice, we’re all here to share and learn.
Nancy
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!
Oh Nancy! I love that idea. I’ll have to try it next time I make it. Thank you merchant marines indeed!
Cat
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
Potato salad isn’t potato salad without miracle whip & vinegar
Irene B.
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.
Ah, thanks for sharing your recipe! Will have to give it a spin.
Jerri
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
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
This was regarding Irene B’s comment.
joyce
Oh dear…..Obviously my math is off….make that 2 years ago. So sorry.
Julie Iarocci
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
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
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
I always use sugar in my potato salad and I like the potatoes cut very small. My aunt used left over mashed potatoes.
Thelma
Yes and Yes !!
Ann-Marie Taylor
You should get your own page and start your own recipe. This was so rude.
Annalise @ Completely Delicious
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
Oh believe me, try the celery seed, it makes a huge difference!
Caryl
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
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
can you substitute celery salt for the celery seed?
Julie Iarocci
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
I have always used celery salt. I might try to the seed instead.
Cookbook Queen
This looks seriously PERFECT!! Love all those eggs!!
Liz @ The Lemon Bowl
This is how my family makes it too – I LOVE the egg in it. And the Miracle Whip….
Denise | TLT
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
Do you boil the entire potato before cutting it?
Ashley @ Foodie Crush
It’s up to you! I usually cut them into 1/4s
Darren
Can you just leave the skin on? I understand lots of nutrients in the skin.
John Stutzman
Yes
Janine
Gluten in potatoes????!!!
Taj
Say what?
Nicci
Gluten is not found in potatoes.
Jane
Who said it was?
Julie
There can be gluten in some mayos and miracle whip style dressings. Best to read the label If you have sensitivities to gluten.
kcaudad
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
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
Why not cut the potatoes up before cooking?
Crystal Dimock
My thoughts exactly!! I always do.
Barb
I always do that, too!
Andree Godbout
They absorb too much water then.
J Orcutt
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
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
Thanks for the tips!
Veronica Davies
Because when you leave them whole they hold their starch better and makes for a creamier salad :)
Teresa Delgadillo-Reyes
That makes sense, thanks!
Carla B
A tip that I learned is if you ad a wee bit of vinegar to the cooking water , it keeps the potatoes on the firmer side. They don’t get mushy! Sometimes I cool the potatoes and then mix them with some Italian dressing to mix things up a bit.
Thelma
I’ve done that,but it takes a lot of taste out you didn’t realize potatoes have and removes the starch that helps texture of potato salad, unless you like a soupy consistency to your potato salad! I use a pastry cutter or 2 knives and cut potatoes very fine almost a mashed consistency. While still hot adding spices and mustard if you like and let sit until cool….
Carolyn
Absorb too much water
Andrea
I use half mayo and half mexican style cream. It tastes so good
Steven
I found that when the potatoes were diced before boiling, they seemed to hold more water and were susceptible to falling apart. (but then, i was’nt using Yukon Golds)
Jena
What does the M(mustard?) and the WE mean?
Thanks
vanessa
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
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
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
Loved. I now can finally make great potato salad.
Becky Wiggs
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
I agree. Using half mayonnaise and half miracle whip is the way to go.
Titsi
3/4 Mayo and 1/4 Sour Cream
Samantha Krail
Yes that’s how I make mine too!!! So good!
Holly
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
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
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
i use half of each too!
Ann Schumann
I use 1/2 of each and add a 1/2 teasooon of horseradish for a little kick
Linda L
We also add pickle juice instead of the vinegar! Gives the salad a great flavor.
Thelma
I don’t like the sour taste of Miracle Whip!! Forgive me but I think there should only be Hellman’s Mayo in this World!!
Callen
Dill or sweet pickles???
I prefer sweet pickles if I add them. It’s the Southern way :)
Jim
I use bread&butter pickles and their juice
Alissa
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
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
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
Does the MW give it a sweet flavor? Not crazy about “sweet” potato salads, but maybe I just haven’t tried the right ones!
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
Love the clue about watery salad. Too late for today but will no longer salt til after everything else
Trish
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
Pototes?
bob
yes
Michael Boozer
Just made this for our Christmas get together with family tomorrow. Tastes great, love the tang of the MW.
MK
That’s how my grandma and mom made it ! I think it’s the best way to do it Gotta love grandmas!
Nancy
We add the onions to the potatoes and put in the refrigerator over night then finish making it the next day.
Sandra Menzies
sorry but my daughther’s potato is the best
Jeanne
Would you please send it to me! Thanks.
John
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
I agree. Using half mayonnaise and half miracle whip is the way to go.
Maria
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!
Dar
I agree……. my Mom use to say-“if you don’t have something good to say,then don’t say anything at all” Also her recipe was similar to this on, she was always called to make it for family events.
Sara
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
Lol I agree
cheryl burnett
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
Why would you make such a snarky comment?
Maryann
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
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
LOVE your response!
DMG
Hard boiled eggs in potato salad adds great taste, texture and protein. Win-Win
Maurine
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
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
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
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
Send me your daughters recipie too!!
Sylvia
Please share…
Naedee Ramirez
Recipe please
Sharon Lynn
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
This is identical to my mother’s. She did sometimes add diced radish too.
master bates
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
High Fructose Corn Syrup. I will not use Miracle Whip.
Suzan VanWilgen
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
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
Thank you, Tina!
Judy
I’m with you. There is so much out there that is not healthy for you. ie high fructose corn syrup.
Deborah
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
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
I need to make the salad for 75 – 80 people, any suggestions?
Virginia van Domselaar
Good luck on that ! I csn not even think where to start !
Doris Coker
Sounds great! Gonna try soon. Thanks for sharing!
cheryl burnett
Make several smaller batches so the flavor will be even and easier to mix.
Susan
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!
Americanpie
to Janet , I’ve got a steam shovel you can borrow.
(You’re gonna need a bigger pot). It’s a great recipe though.
Karen
Hi Janet. To answer your question…my mother passed away 5 years ago. I come from a large family and was raised in the 50s. I’m 72 now, and my mom was the only one that was asked to make potato salad for our large family get togethers. She bought a huge washtub, and only used it for potato salad. She made 25 lbs at a time, measured it out gallon deli containers, and took it to the get togethers. She mixed it with her hands, wearing playtex gloves …I’m chuckling to myself as I. See her doing this in my mind. And she ALWAYS used Miracle Whip, boiled her Russets with the skins on and peeled them when they were cool. Lots of celery, some diced onion, a little sugar, diced eggs, salt and pepper. tHAT’S IT! What I. Wouldn’t give. For a. Bite from her hand right now as she fed me a bite., To see if it tasted alright! What a. Great memory. My two sisters and I make the same recipe for our families. You love what you are fed as a child!!!❤️
Denise Fiegel
Love it. I added 1 small pk frozen peas.will do this one again.
Thelma
I plan to use thawed frozen peas next time. I two have to make 2 batches because my husband likes sweet pickles but I only like olives. I also grate my boiled eggs. I make everything up to the point of adding Mayo, divide then finish 2 separate bowls!!
Bob
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
Yes i agree. Helmans is good on sandwiches. Miracle whip better for salads
Patrice Satterfield
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
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
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.
Sharon Joswick
I grew up on Miracle Whip, LOL. I did as much sweeter than Mayo. Sometimes I mix the two of them and it’s a Perfect Blend. I use this website for Grandma’s best potato salad and it is excellent! I did tell her that I add chopped up red sweet pepper peppers, as well as green olives with pimento
GGls
Mayonnaise has more fat and more calories than Miracle Whip. I grew up with both and I like the tang Miracle Whip has whereas Mayonnaise is a bit boring and fattier.
This recipe was too bland for me, I probably could have tripled the vinegar but it was too late after I added the other ingredients. I didn’t want soup. I also doubled the mustard and it made little difference. Maybe more Miracle Whip.