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
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Cheryl Montoya
This is the exact potato salad recipe I grew up on, and still to this day, make all summer long. The only difference is that I add some thin sliced radishes for color. I am always asked to make my potato salad for potlucks and ALL family functions! It’s a sure winner!!!
Family favorites are the best. Thanks for the radish idea Cheryl.
Mirri
This is Exactly how Mama taught me to make it! Minus the vinegar, but I’m going to try it your way. Sounds yummy! Also, I had decided in advance, if she makes the potato salad right, we’re gonna follow her. Done! Thanks!
Marcel Angiolieri
My potato salad always comes out dry. I use generic mayo. I’m going to try this recipe but will need to run to store to get MW. Maybe that is the key! I’m hoping it’s just like my grandma’s recipe. She had a secret ingredient that she never would tell.
Marcel, the Miracle Whip gives it a sweeter tang, probably sweet just like your grandma was :)
Page Remick
This is my mother’s recipe too! Never got it from her…. just like another lady, so I am grateful you published this! Thanks! Is IS the best potato salad out there! :D
Patterman a
Delicious!!! Even my hubby who doesn’t like potato salad went in for 2nds!
Sherlly
I made this salad for a BBQ and it was a hit! Thank you for sharing it was really delicious.
Charlene
I made this potato salad for a Independence Day party. I usually follow a recipe exactly the first time and then alter to my own tastes BUT I was short on a couple of items – I only used 3 eggs and I didn’t have Miracle Whip, so I used Hellman’s Mayo, I also didn’t have yellow mustard so I used Grey Poupon.
Guess what? IT WAS AWESOME!! OMG, best potato salad I’ve ever made, and right up there with the best I’ve ever tasted!
I was nervous about the vinegar, but went with it and was not disappointed. Great job. Great recipe. I’m adding this one to my recipe collection
Judith
What vinegar do you use? Wine vinegar, white distilled vinegar, or cider vinegar?
Hi Judith, I usually use white vinegar but cider vinegar works too.
Rose Steward
Just finished making this potato salad for a 4th of July BBQ and it tastes amazing right now! I put the vinegar in a spray bottle and “gave those hot potatoes a good schmutzing.” I am parking it in the fridge overnight, can’t wait to try it again in the morning! Thanks for this recipe!
Megan
I was given the task of making potato salad for our 4th picnic. I am picky, like it zesty, with a tang, and some crunch, not too mayo-y…As a family, we do not put eggs in ours, so I made this minus the eggs (although next time I will add them, just to wander over to the dark side) I also will not use MW (follow a Paleo diet for the most part)…This is beautiful and tasty. And for all the non-MWers, the combination of mayo with vinegar can be like MW…This is really a fantastic potato salad–thank you! And Happy Fourth!
sharon
This recipe reminds me of my grandmother; we could always count on potato salad if there were left-over potaoes from last-night’s dinner. We also knew there would be bread pudding after Thanskgiving dinner made from the crusts cut from the bread for the Turkey stuffing. Thanks for the memories.
Jim
What? No diced dill pickels? Plus, NO Miracle Whip, must be ‘Best Foods/Hellman’s mayo.
samuels @ clippers
Thanks you This Lesson is very Nice, I like Potato Salad
Jen
I made this potato salad yesterday for a Father’s Day bbq. Everyone loved it. I followed the recipe exactly, with the exception of the eggs. I used 4 of them. I may use slightly less onion next time, but otherwise this was an excellent recipe. I have never made potato salad before and often it is something I will try a little bit of and often, I don’t finish it. There often seems to be something I dislike, but just can’t put my finger on it. With this one, I went back for seconds. I will definitely make this again and again. Thanks so much for posting!
Anita H.
Love this recipe!! Made it for a get together and everyone loved it. Would not change a thing. Thank you for posting.
Allison
I came across your blog on a search for a classic potato salad recipe. Most recipes you find these days call for odd ingredients or omit a vinegar element. This is literally the most classic & the absolute best potato salad recipe ever. My family is from the south and this tastes almost exactly like my great-grandmother’s recipe sans the green onion. Who knew it could be so simple. It’s definitely a staple at any bbq and highly requested by all my family members. Thank you so much
Gates Cooney
Made this tonite. Delicious! Thank you
Danielle
Looks delicious, and was loving the recipe, until Miracle Whip was mentioned…. I can’t trust any recipe that would be better with that.
Charlene
so make it with mayo, I did and it was delicious!
Linda
Followed your recipe exactly as is, I used hellmans mayo (my preference) absolutely loved it, it was a hit with everyone, thanks so much for sharing it. I will be using only this recipe from now on.
MJ
Oh my goodness! My taste buds are doing a happy dance! I had all the ingredients to make potato salad except for the mayo. I did however have an unopened jar of Miracle Whip, so I decided to google potato salad recipes using Miracle Whip. I can’t believe it! I made your recipe exactly as printed, and it was AH…MA…ZING! I can’t wait for the family to get home for dinner! They’re going to love it! Thank you so much for sharing. I will only use Miracle Whip and this recipe moving forward.
Chau
My mama’s from Vietnam (& so am I) so she doesn’t have a potato salad recipe to hand down to me unfortunately. As a California girl most of my life though, I’ve eaten my share of deli and office potluck potato salad but I’ve never made it before. This is the first time and won’t be the last. Yums. Thanks, Heidi!
Clara
Love the smell wow amazing cooking well done. Recipe very clear and a lot of comments! :) We added pickles makes lovely taste!
Amber
I have never commented on a recipe before but I always read them before picking a recipe to follow. This time, I have to comment to thank you for this recipe! I am a picky eater and really don’t like anything in potato salad, other than the potatoes. However, my boyfriend loves it so I decided to make it for him & our friends and thats how I found your recipe. Again, I have no desire to eat anything in this so I thought making it would be difficult. You gave great advice and tips especially for me being a first time maker, and walked me through it without me needing to taste. I made this as a side for a BBQ and everyone enjoyed it! Great recipe!
Laura
Potato salad brings so many opinions. I just wanted to tell you that MY mom makes the best potato salad! ;) and I’m amazed that yours is so much like what I grew up with. It’s the first. My mom makes hers with russets. For every potato, you have an egg and one green onion. 6 potatoes? You would have 6 eggs and 6 green onions. My mom bragged that you can make it super small or super big. (My mom made it for my brothers wedding lunch? And she used 50 pounds of potatoes! True story) The sauce is half mayo and half miracle whip. (You have to eyeball the amount.) You add yellow mustard for color. You add a shake of salt, pepper, and onion powder for every potato and egg. You add apple cider vinegar to thin it to the right consistency and flavor. (You want it stronger then what you like since the potatoes absorb the flavor). You taste it to make sure you have enough seasoning. Then you mix everything together. I agree with your assessment of the potatoes absorbing flavor when they are still warm. I find myself chopping hot potatoes so I can get it all mixed before the potatoes fully cool. It’s the best and everyone I feed it to begs for the recipe until I tell them what kind of recipe! :) then they are just disappointed.
Mary
How do you keep the potatoes from turning into “mashed potatoes” when mixing together?
Laura
You just cook until they break apart with a fork, but not long enough for mashed potatoes…if that makes any sense. Some of the small pieces do mash but very few. It’s awesome!
Jocelyn
YUM YUM YUM!!! I made this recipe on Saturday for a 60th birthday party Sunday afternoon and people RAVED about it! I made it per your directions and it was wonderful… I even gave you credit for making me shine! THANK YOU!
Carol
Just saw this on Pinterest today. My mom made her potato salad very similar to yours, Miracle Whip and all. I’ve tried it with regular mayo and prefer the Miracle Whip taste, probably because that is how I remember it. Interestingly, the salad that I made was missing something. . . Just never knew what. Then recenlty I decided to look up deviled eggs online and the recipes I saw said to use VINEGAR! wow! Vinegar! I had never done that, but when I added it, it was the flavor kick that I had been missing! So seeing your recipe, with vinegar included, will probably give me that flavor that I had been mising in my potato salad too – not knowing why. I always tried adding more mustard, pickles or dill relish, but nothing gave me the taste I remembered. . . I bet it’s the vinegar! Can’t wait to make potato salad next weekend and try it out! Thank you!
Debbie
I’ve always used red wine vinegar in my potato salad, In addition I use roughly equal amounts of Miracle Whip and Hellmans mayo. Diced onion, celery, green pepper, garlic and onion powders, S&P, Guldens mustard and a drizzle of olive oil. Mix up the dressing before adding to the potatoes and vegs, mix well and stir in the chopped eggs last so they don’t get to mashed up. The vinegar adds a depth to the flavor that you have to taste to appreciate- it does NOT make it sour or bitter at all.
rebecca blair
made my potatoe salad yesterday to have today. I use mayo mixed with salt , pepper , celery seed and vinegar and a splash of milk to make it creamy. The milk was a secret ingredient my grandmother would add. My husband says it taste like his mom’s so that’s a plus for me.
Julie
It said to quarter them first.
Diana
Your recipe sounds GREAT!
Jeff Frane
Your recipe is the closest I’ve found to an old cookbook recipe I’ve lost. It turned out beautifully, thank you. I have a Cole slaw recipe I’ve used for years, from Thrill of the Grill, that called for celery seed and I’ve been a fan ever since. I believe skeptics just haven’t tried it. The only real change I made to your recipe was to replace the mustard with Durkee’s Famous Sauce which is a long-time family favorite. I think the potatoes could have used a tiny bit more time because they have just a little crunch. Something for me to work on.
Maureen
Try this. Mayo and Marzetti slaw dressing. (1 cup of mayo to 1/3 cup of marzetti) Mix the two together before adding to the potatoes. My mom would make it this way, delish!!
Karen
One thing that my Mom always added to potato salad is a half a cucumber, peeled & seeded area scooped out, diced small (instead of celery seed). She added a little vinegar at the end when adjusting the taste along with a little canned milk which made it creamy & cuts down a tad on the amount of mayonnaise needed. Sometimes I just use milk, just a tablespoon or two. And she always used Helmann’s mayonnaise. Love your food blog!!
Annie Occo
Indeed, this is the best potato salad I’ve ever made, and better than most I’ve ever tasted. LOVE the celery seed. Thank you so much for sharing!
And, I am not going to be like so many people who just HAVE to add their own “tweaks” to a perfectly good recipe. Is it an ego thing? I’ll never know. One thing, if I copy a recipe and make changes, I keep them to myself.
Just had to add my feelings about everyone who seems to think that their additions or substitutions are so much better. Sigh….
Ashley @ Foodie Crush
Thanks for that, Annie! I am so glad you love this one!
carol brown
I have what may be a stupid question (even though they say there is no such thing). Do you use two celery stalks or two celery ribs?
Teresa Heinrich
Two celery stalks but take off the green leaves (bitter) and chop finely.
Kathy
Can some others clarify the amount of celery for this recipe. I assumed 2 celery “ribs”, until I read this comment. Two stalks just seems like the salad would be mostly celery.
I need to make this tomorrow for a company picnic on Wednesday.
Kim McF
I’m certain that everyone means “rib”. Two of the individual pieces you break out of the celery bunch.
Denise
Similar to my potato salad5. Use mayo dill pickle relish and a lite bit of Seafood liquid boil I when boiling potatoes for a little kick.
patrick murphy
My first attempt. I didn’t cook potatoes long enough – a little al dente. Why do you cook whole potato? It was messy peeling and cutting them. Mom always peeled and cut before cooking. Does it matter? Anyway I made it for a family gathering tomorrow. We’ll have to wait and see how the salad is received.
Teresa Heinrich
I tried it both ways. Chopping up the potato first is far easier and cooks faster. I cook in a pasta basket and it keeps the potatoes from getting too water slogged.
Marc Belanger
Potato salad with celery is absolutely awful tasting. Why would anybody ever ruin the great taste of potatos and egg with the likes of a clashing flavor?
The absolutely best flavored potato salad I have ever eaten was from a place called Faircrest Poultry, which has been closed now for over 20 years and they made a combination of a potato and deviled egg salad and fried the most incredible chicken I have ever eaten. Folks used to travel from out of state for lunch there, even if it meant losing time from work. My mother has come up with a perfect copy cat and I’m sure you’d agreee it’s the best damn potato salad ever if you’ve eaten it. I am actually making 10 lbs of it for a party this evening and i will post it. I bet it will get the highest ratings anywhere online. It shares onion powder, lots of it, salt, a trablespoon of coleman’s mustard powder, one entire normal sized container of helmann’s mayo, 18 eggs, and to garnish, lots of parsley and salt to boil, then, if not enough, to taste. Lots of freshly crushed black pepper and time to set in the fridge before serving you’ll want to mix well a few times before eating it.
Charlotte Y Covington
Is it just me or did you leave out the pickles???
Anetone Petaia Simanu
People who don’t agree with how this is made, should keep their comments to themselves and continue making potato salad the way they know how, there are many of us who just to try different ways of making it. If you don’t like it, then put stuff in to suit your taste ie: chocolate and bananas lol, but don’t post mean comments, that just sucks!!!
Thanks for your comment Anetone. Couldn’t agree more :)
Teresa Heinrich
1. Thanks for taking the time to post this. 2. Especially helpful was the suggestion to put cider vinegar with warm chopped potatoes – it works. 3. I ate my small portion of leftovers for breakfast with black coffee and OH MAN was it good!
DIdn’t use pickles or raw onions (hearburn) but will go to store and get celery salt for next round.
Jeez – I guess my diet is STILL on hold! Thanks for making our taste buds happy
Ruth Bradley
Kill the heartburn by carmelizing the onions before adding to the salad. It does add a little different flavor, but at least you can still enjoy onions in your salad without the pain of heartburn. Also you can reduce some of the fat of the mayonnaise by substituting plain yogurt for part of the mayo. And if your salad ends up a little watery, just use instant potato flakes to thicken it up. Not too much though or you might have to call it mashed potatoe salad.
Anna
You can get a sweet taste without the Miracle Whip if you add sweet pickles and a little bit of the pickle juice.
YoungTeen
I tried to make the recipe but my onions were too big so the recipe didn’t turn out right but then I used less onion and a little more mayo and it turned out perfect. Thanks for sharing this recipe! Also you should add to the recipe use small onions so people don’t use huge ones.
Tara
This recipe is almost identical to mine, but I use no vinegar. You gave nutritional information, but it doesn’t say how much one serving is. It serves 8, but how much per serving? Thanks!
Elaine Sokoloff
I had some potato salad at a small memorial gathering last night and woke up craving it. Normally I can take it or leave it.
This is an absolute knock out recipe – salting the potato water made them perfectly seasoned, and the celery salt a true “secret ingredient” magic.
Thank you for posting this – it will be a standard in my repertoire from here!
Sandy
Made this last nite. THE BEST salad I’ve ever made. I always overcooked the potatoes but your method made them come out perfect. Didn’t change a thing. Thank you for my only potato salad I’ll be making from here on.
That’s awesome Sandy. I’m so glad you liked it and will be making it in the future.
Pris
My first attempt at ever making my own potato salad.
I made it as your recipe called for…same exact ingredients and quantities….IT TURNED OUT GREAT!
This tastes like the traditional homemade potato salads moms make, and much better than the store bought prepackaged ones at Kroger/HEB. Thank you so much for sharing!!!! Had to google how to boil eggs. Yes, I am somewhat kitchen challenged, but nonetheless your recipe was a success.
Kathy
Heidi you have so many great recipes, I love following you on Pinterest. Made this Labor Day weekend using mayo and celery salt as we had no celery seed, and it was just like Mom and hubby’s Mom used to make. Thank you so much for all the good eats.
So glad you liked it!
Beth
Thank you! This might be the best potato salad I’ve ever eaten!! I made a double recipe for a cookout; this was my first attempt at potato salad. I used 1/2 mayo, 1/2 miracle whip. Wonderful!!!
wilma
may I make a suggestion? your recipe is almost identical to mine..but I BAKE my potatoes..then let them cool and instead of peeling them…I cut them in half lengthwise ..then cut them into cubes of med size ..just run the knife around the potato’s edge and the peelin just falls away…quick and easy…when cubed, I mix the mayo and vinegar or dill pickle juice together and stir into potatoes and let set while I chop the other ingredients….and I add just a small amount of chopped green pepper and red pepper for color and a subtle flavor….can add more mayo if needed…this way the potatoes absorb the flavor but isn’t too wet.
Emily
Can I peel and dice the potatoes before boiling or is there a reason you start with them quartered and peel after? Thanks!
Faye
I love this recipe with the vinegar. Potato salad has always been a staple in my family. This recipe is very similar however have never used the vinegar sprinkled over the hot potatoes. I love the flavor it gives them. Used egg, miracle whip, pickle relish. thanks for the post.
Patty
Trying this tonight! Usually put a combo of bread and butter pickle chunks and then sweet relish. And do 1/3 regular mayo, 1/3 miracle whip, and 1/3 lite mayo. Weird flavor
combo but grandpa taught me that and it works perfect with the sweet relish!
Eda
How many servings does this make? Was just asked to bring a potato salad to a wedding on Friday. Mine is very different and she specifically asked for a mustard potato salad.
Thanks!
Oh gosh, it could easily serve 12 to 15, just depends on how much people help themselves too. It’s so good.
Emma
I tried this recipe for my 4th of july cookout since the pictures looked so gorgeous! Unfortunately it did not turn out the way I wanted it too… My guests didn’t appreciate the celery seed and had lots left over :(
Michael Anderson
Go back to regular mayonnaise, add a little sour cream, and use carrots instead of green onions and celery for both crunch and the sweetness you are looking for. I agree with upping the egg quotient by a notch.
Most important–use JUST ENOUGH mayo/sour cream to form a slight stickiness between the pieces of potato. If anything drips off of the potato when a piece is taken out of the bowl, you’ve used way too much (and it will become like that disgusting store-bought glop).
lulu
Thank you for this recipe!! I typically don’t make potato salad but made this for a gathering & it was a hit! My hubby loved it as well. I doubled the recipe & used mayo & wouldn’t change a thing!
Andrea
I just put this together for our 4th of July BBQ tomorrow. The only thing I added was chopped sweet pickle and a little of the sweet pickle brine. Can’t wait to try it tomorrow! Thank you for the recipe.
Sylvia Curd
Thanks for the tips regarding the potatoes and how to boil them. This should make a big difference in my potato salads.
Shelly
Looks yummy. I also add cooked and crumbled bacon to my salad.
Cindy
While I love this recipe, with all the knowledge about high fructose corn syrup, I would suggest you use Hellmans and just up the sugar. There was a gluten free question. FYI Miracle Whip is not certified Gluten Free.
Shannon
This sounds great very close to my Mom’s. Only difference is that she uses Italian dressing instead of vinegar which gives the whole thing a nice kick. Will definitely be trying this version.
Kerry
This is a great recipe. I too, use Italian Salad dressing instead of vinegar on the warm potatoes. Thanks for sharing!
Laurel
I would think if using miracle whip, you could substitute pickle juice for the vinegar and celery seeds, since the pickle juice has celery seeds in it….?
Karen
Miracle Whip rules. I have to make Potato Salad for a grad party tomorrow and I’m using your recipe. Sounds wonderful!
Linda
This is the potato/egg salad I have been making for over 50 years with the only addition of a little bit of sour cream with the mayo. It is the best.
Melissa
I’m a lover of potato salad. My mother passed over 5 years ago. She always made the potato salad for picnics. When, she passed I started making them. Here’s what I do.
(My family is huge, so I make a lot)
10lbs of russet potatoes
1 dozen eggs
1 bunch of green onions (sometimes I’ll use a small purple onion)
Medium jar of dill pickles, reserve about 1/4 cup pickle juice
bunch of celery
Jumbo black olives
Mayo..
Mustard
O.k., so here we go. Boil potatoes and eggs. I put my eggs in the pot with my potatoes the last 15 minutes while boiling the potatoes
Let everything chill. I usually make this the night before. I drain everything, and refrigerate potatoes and eggs. Peeling the potatoes cold is easier for me.
Cut up potatoes to your liking.
When peeling the eggs, take the yolks and put them in a good sized bowl.
I then cut everything else up.
Hers the part that makes this salad bite!
Mash egg yolks up with a fork, add in your reserved pickle juice, then about 1-1 1/2c mayo, and 2-3 tablespoons of mustard. Salt and pepper to your liking. If this mixture is too runny, take some potatoes, about a 1/2 cup and mash them with the mayo mixture to thicken it. Poor mixture over potatoes and egg whites, add in cut up veggies. Fold everything in. Taste it, add salt, and for some added flavor, add some celery salt. I’ve just been making my mom’s potato salad for 5 years. Some family members, even my dad can’t taste the difference between the two. I’m often asked how to get that exact flavors. It’s the pickle juice! I hope somebody tries this recipe. I know I’m.going to try some variations that I’ve read here tonight.
Denise
I just had to laugh at the 10 lbs. of potatoes! I don’t know anyone who can use up the whole bag in one go.
Amy
I’ve used up 10lbs. of potatoes many of times!
Iona McMillan
I like the idea of using the egg yolks mashed up and mixed with pickle juice mayo and mustard. While I would never have to feed enough people to use up 10 lbs, of spuds. I also use capers in my potato salad. (my mom’s recipe, too). Will try your suggestion as soon as the weather warms up here on Vancouver Island.
sherrie
Miracle whip all the way!!!!!!!! especially in potato salad and tuna salad! mayo is boring and doesnt give that zing like miracle does! must b a midwest thing too cuz I live in Minnesota! :)
Chris
This is pretty much my recipe for potato salad and pretty much the only way I will eat potato salad. I don’t care for deli salads and other recipes just don’t deliver the flavor or texture that I like. In my opinion, the key is the potatoes and how they are cooked. My go to potato is red but I also like the Yukon golds. You have got to cook them unpeeled and on a low simmer until tender. Russets are great for baked and mashed but not for potato salad. Have always added the celery seed and vinegar too. Used to use finely diced yellow onion but have recently began using green onion. Its a milder onion and sometimes the yellow onion flavor is a bit much. It’s like your in my kitchen watching me :)
Mine is a slight variation of my mothers and my husband and daughter love it as much as I do. However, and I really hate saying this, nobody else cares for it. I’ve stopped bringing it too potlucks and such because it never gets eaten. I don’t understand it, maybe it’s too much egg or the mayo or something. That’s okay, I enjoy it at home with my family.
Holly
My husband is very picky about potato salad…. he really only prefers his Mother’s recipe. I have made several unsuccessful attempts so I decided to give this one a try since it seems very similar and let me tell you my husband loved this recipe! I am not a huge potato salad fan in general and I loved it too. I made it pretty much exact except only used 1 tsp. of celery seed. I was afraid 3 tbsp. of vinegar would be too powerful but it wasn’t at all. I used mayo and added some chopped sweet gherkin pickles. It was great and ever better the next day!
Sherry Brown
Can you help me figure out how much potato salad to make for my daughter’s graduation party? We are expecting 150 people at the least. Thanks
Theresa
Mine is similar. I use miracle whip but also sour cream, vinegar,celery salt, pickle juice, mustard, pepper, and relish. I also add to the potatoes, eggs, celery, green pepper, green onios, radishes and cucumber. Garnish with eggs, pepper rings and paprika. my great grandmother taught my mother how to make it and she was from Germany. I have a friend whose parents are from Germany. she absolutely loves my potato salad because it reminds her of her homeland at every picnic everyone begs me to make my potato salad. i have no recipe it was all taught hands on!
Hi Theresa, I’m a huge German potato salad fan too and am working up a great German style potato salad to share on the blog this summer. If you have any other tips on the perfect one, let me know!
Paula Dunmire
I always mix Hellman’s and a little Miracle Whip together! I’m not a fan of the real tarty flavor of the Miracle Whip. Hellman’s cuts down on that a little. I also use more eggs. Otherwise my recipe is similar to yours.
Kristin Jones
I had never made potato salad before until yesterday when my family and I were craving it and I found this recipe. It’s something I’ve always been afraid to make, thinking I would overcook or undercook the potatoes, etc…but I followed this recipe exactly (with mayo not miracle whip, which I will try out next time) and it came out amazing! I’m sure it will be even better today with lunch/dinner! My whole family loved it! Thanks for sharing!
zzzyp
I like to add some pancetta (to almost anything)
Dianne
Try making your own “Miracle Whip”. Allrecipes has a paleo recipe that looks great. I’ve been making mayo and there’s no comparison to store bought.
Victoria V
The greatest ever! Love the taste. The idea with vinegar is awesome!
Thank you for sharing!
diana dery
How do you stop the potatoes from going dark while they are cooling? This is always a problem
Christine
I love vinegar in potato salads, and I went looking for a new recipe…this is my new favorite and will be my go-to for a classic style salad from now on. I never have Miracle Whip on hand but sometime I’ll have to try it…this one was delish as is; couldn’t stop eating it. Definitely dress the potatoes when warm. Thanks for sharing!
Tina
This is the one thing I never learned to make from my Mother. She passed away in 2003, and I haven’t eaten it since. Love your recipe sounds yummy! Question can I just peel potatoes before boiling?
Hi! I had to text my mom who is out of the country for the answer and she says, no! Don’t peel the potatoes. And since this is her recipe, I go by what she says :)
Casey
Question i was looking to make potato salad this Saturday for a 30th birthday need to make about 10-15 lbs of it how much u think i should do of each?
Kourtney
This recipe was awesome. My family loved it!!
Kourtney, so glad your family enjoyed it as much as mine.
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.