This is my grandma’s classic potato salad! It’s a potluck favorite that’s made with eggs, celery seed, green onion, and a dreamy, creamy dressing that’s perfectly sweet and tangy. This is truly the BEST potato salad recipe, and with more than 2,000 glowing reviews to date, you could even say it’s the Internet’s favorite!
⭐️⭐️⭐️⭐️⭐️
“Don’t usually comment, but after a year of making this recipe over and over, I have to give credit where it’s due. Look no further, this [is] the only potato salad you’ll ever need.” -Tee Tee, FoodieCrush reader
This is THE BEST Potato Salad Recipe, Period.
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 (and counting!), 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 …
Enjoy!
Heidi’s Tips for Recipe Success
Miracle Whip is the secret ingredient that makes the dressing so good. 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.
Not all potatoes are created equal. 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 Potato Salad
The full recipe, with amounts, can be found in the recipe card below.
For the potato salad:
- 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.
For the dressing:
- 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.
- 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.
Storage and Make-Ahead Tips
Homemade 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!)
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
THE BEST 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
- Boil the potatoes. 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 and chop the potatoes. 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 mix-ins. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- Make the creamy dressing. 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
Recipe FAQs
You’ll want to boil your Yukon Golds whole and with the skin on. Add them a pot of room temperature water, then bring to a boil (never add potatoes to already boiling water or else the outsides will turn mushy while the insides will be undercooked).
Once boiling, reduce the heat to a simmer and cook the potatoes for about 30 minutes. You’ll know they’re done when you can pierce them easily with a fork.
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.
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
Potato Salad Variations to Try
- No Mayo Potato Salad
- Greek Potato Salad
- Creamy Red Potato Salad
- Roasted Potato Salad
- German Potato Salad
- Nicoise Potato Salad
- Loaded Baked Potato Salad
- Ranch Potato Salad
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Jessica
Yummy!
Kelly Butler
Wonderful recipe! This is how I make it. Only difference is I use half white vinegar and half cider, so it’s neither too sweet or too sour. And I mix all the ingredients,(I use Kraft mayo)except potatoes and paprika. Mix everything, taste for seasoning, then put in your hot/very warm potatoes and they will absorb all the wonderful flavors much better than cool spuds. Top with paprika. Refrigerate overnight. SOO yummy.
Thank you for the recipe, Heidi!
I”m glad you enjoy Kelly!
Ada Ardito
I haven’t tried this yet, my potatoes are still cooking. I gave you a 5/5 because it sounds like the potato salad I grew up with…miracle whip etc. I just know it is delicious. I do have questions. The narative prior to the recipe states…no salt in water and leave potatoes whole to keep dry. Recipe contradicts this?
Hi Ada, the suggestion for not salting the water comes from a reader who learned that tip from a chef. However, I salt the potato water to add flavor to the potatoes. I hope you try the recipe and find it as delicious as we do!
Skyla
Loved using this as my base recipe! We try to avoid seed oils, so I wanted to share the amendment in case anyone else is looking to do the same!. Instead of miracle whip, I used a 50/50 mixture of Greek yogurt and primal kitchen avocado Mayo with about a tbs of maple syrup to add in the sweetness. It came out great and was a big crowd pleaser!
Kirsti
This may be the closest recipe I’ve found to my late Mum’s potato salad! Reminds me of many laughter filled bbq’s in my teens.
This will become a regular addition to our family bbq’s from here on out!
I’m glad you enjoyed Kirsti!
Kirsti
This may be the closest recipe I’ve found to my late Mum’s potato salad! Reminds me of many laughter filled bbq’s in my teens.
This will become a regular addition to our family bbq’s from here on out!
I’m glad you enjoyed Kirsti!
Joanne
I’ve got to rate this 5 stars, as it’s almost the same as mine – I don’t add vinegar or celery seed. Treat the potatoes the same way, boiling whole. I like to add thinly sliced radishes too!
Sounds great Joann! I’m glad you enjoyed!
Quraisha Hasan
it’s was an oooghh with every bite!! thank you for sharing such a delicious recipe
Thank you Quraisha! I’m glad you enjoyed!
Susan Higgins
Whenever I used my mini chopper to dice my celery and onions, my potato salads turn out watery. When I chop by hand, it doesn’t happen. It sounds ridiculous but true.
Lisa Wilson
Oh, Wow! So delicious! I didn’t have celery seed. Going to go out and buy and add it . But this is soooo good. I love it!
Glad you enjoyed Lisa!
Tee
I made this recipe to the T! That potato salad was smacking. Straight fire brought this to a friends house that made pulled pork and Everyone went for seconds. The second day it was even better. Which I didn’t think was possible. This will always be my go to.
So glad it was a success and you enjoyed!
Sofya Belyaeva
I made salad with your recipe several times. Unfortunately we don’t have salary seeds in Russia. But your salad is extremely tasty, thank you!
So glad you enjoyed!
Tonya Sutter
I enjoy reviews from ppl who’ve made the recipe and didn’t alter the ever loving crap out of it lmao. I made this and it’s really good. Only thing I added was chopped dill pickle per my hubster.
Good job, Heidi (ﾉ◕ヮ◕)ﾉ*.✧
Thank you Tonya! Glad you enjoyed!
Deana
Making for Easter. Sounds yummy!!
hen
I am going to try this for Easter. Looks great and is close to my mother’s recipe, but I always add a small jar of pimentos and paprika over the top before serving. My mother always did that, and it looked so pretty.
Sounds delicious!
Mary
This is delicious! I added some dill pickle relish; otherwise, followed the recipe exactly.
Glad you enjoyed Mary!
Dee
This is the way my mother made potato salad, except she used Gulden’s mustard. Everyone loved it and a few made a face when they heard Miracle Whip, but they ALL loved it!
Happy to hear everyone enjoyed!
Sue
My mother in law would always take the yolk from 2 of 5 hard boiled eggs and mix them with the mayo/MW for and a nice egg flavor throughout the whole dish.
Cathy
love it! super easy and taste just like moms!
Bridget
Hey there i only have russett potatoes!
Jean Dupont
I have used my mother-in-law’s potato salad recipe for 60 years. When I try a different recipe, I always go back to her recipe that my family and friends prefer. She also used Miracle Whip for the same reasons you posted. The only difference between your recipe and mine is I use red potatoes; also mix a little rice vinegar with sugar before adding MW, mustard and sweet pickle juice. When the potatoes are peeled and diced and while still warm, I add the green onions and a big splash of Italian dressing (Wishbone, Kraft or other) and let it set for several minutes, then add eggs, celery, a little celery seed and paprika.
Debbie
Without a doubt the best potato salad ever. Every single time I make it there is nothing but compliments. Thank you for sharing.
Thank you, Debbie! Glad you enjoyed.
Mr Creatine
mash the potatoes folks and then all the dressing ingredients will go through all of the potatoes and taste so much better
RC
Just curious. Wouldn’t mashing the potatoes & then mixing in the dressing ingredients make mashed potatoes? Does sound good though.
Cornelius
Greetings humans, my preferred pronouns are They/Them.
I would like to make this potato salad recipe but I am vegan and also allergic to potatoes, celery, and onions. What would be some vegan friendly substitutions and taking into consideration my various allergies?
Sandra
You could try chayote or jicama…
De
try a different recipe?
Annabelle
lettuce
Lars Stinglsteel
LOL
Deez N. Utz
Hi you, just sub in turnip or rutabaga for the potatoes, jicama for the celery, and raw radish for the onion! Miracle Whip is vegan and feel free to use a little avocado mash for color and a smooth mouthfeel, unless you can tolerate coconut or other nut butters. I’m guessing you are all about nuts with your issues.
Gail
This is now my go to potato salad. I love that miracle whip is a definite ingredient. A lot of people sneer at it, but for me it’s in daily use for sandwiches and anything else that needs miracle whip/mayo. I do add gherkins and bacon.
I’m glad you enjoyed Gail!