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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Jason
I think the calorie count for this recipe is incorrect. 1 1/2 cups of miracle whip comes out to 960 kcal. 2.5 pounds of potatoes is about 960 calories. 5 eggs is 400 kcal. So it should be around 290 kcal per serving not 171 kcal. Could you confirm?
Hi Jason, the calorie counter was reading the pounds of potatoes wrong. Fixed! Thx for alerting me!
Jostbo
A couple of options – My grandmother’s recipe calls to use 1/3C Italian dressing instead of vinegar. Also, instead of 1T mustard her recipe has 1.5t of prepared horseradish and 1.5t mustard.
The horseradish is an interesting addition! Thanks for the idea.
MimiN
Tastes just like my mom’s, her secret tip…if it is too watery, add a little instant mashed potato to take up the liquid.
What a good idea Melanie! Thanks for the tip and glad you like the recipe!
Marty
this recipe is very similar to the one that’s been in my family for years. I agree Miracle whip is the ticket. When I make and take this to an outing I always get requests for the recipe! I use a blend of Yukon gold and red skin potatoes. The potato to egg ratio is 2 to one and I mix the egg yoke with the Miracle whip and yellow mustard before adding to the salad and I use sweet onion instead of green onion and I dress it up with a light dusting of paprika, green pepper rings with a deviled egg in the middle of each ring.
Marty, it sounds like you’ve nailed the presentation in all the best ways. Happy to hear you agree it’s a great potato salad recipe. Thanks for making, commenting, and leaving a 5-star rating.
Katherine Jones
So glad I found this recipe,I will never make it any other way.always been a mayo girl,but I am sold on miracle whip now.cant say enough on how this is the very best potato salad.thank you for sharing!!
Happy to hear you’re a potato salad lover too. Thanks for sharing and making and leaving a comment.
Lauren
I want to try this recipe, but I’m looking to prep the potatoes the night before. should I add the vinegar the night before or 15-20 min before I add all the other ingredients?
Hey Lauren, add the vinegar while the potatoes are still hot. And if you have time to do the whole recipe ahead of time, it actually gets better as it absorbs the dressing.
Hyper
mine came out super thick, is that normal? Not sure what i did lol
Did the dressing come out thick or the whole salad? It’s not a runny dressing…
Rick94131
I am 59 years old and after searching the internet for years, this is the best potato salad recipe I have ever tried. I followed the recipe exactly and the flavors are perfect. I just had potato salad for dinner and nothing else, that’s how good it is.
Hayley
Thank you Rick, we’re so happy you loved it! We appreciate you giving a try and taking the time to comment. :)
Nancy
You are right. SOME recipes just have to have Miracle Whip – potato salad is one of them!
Hayley
We’re so glad you agree! :D
Sandra
Have commented on this before but now 3 years later I have to comment again. This is the best potato salad there is. The only thing I do differently is 1/2 Mayo and 1/2 Miracle Whip and it’s so easy. I just finished making it for a bring a dish dinner. People rave over it. Oh and I use red potatoes. Absolutely delicious. I make it Thanksgiving and Christmas too. Please try it.
Hayley
We’re so happy you love it so much Sandra! Thanks for another sweet comment. :)
David
Great recipe and tips on avoiding watery potatoes. I added some dill too
Dill is a great addition David.
dom
First time I have commented on a recipe. This truly is the best I have ever had with mayo!
So glad you liked it Dom and thanks for the 5-star rating and comment!
Dom
This truly is the best and everyone agreed who ate it.
Liz
I have to agree that it is the best.
Hayley
We’re so glad you love it, Liz!
NP
Made it twice, my partner said it is the best potato salad ever! Will make it, again, tonight. Thank you for sharing your recipe :)
So glad you enjoyed it!! We made it last weekend too :)
Michael
Excellent recipe!
Thanks Michael, so glad you like it!
Uk
excellent! I subbed half mayo, half plain yogurt
So glad you liked it!
Connie Brandow
This recipe is great. It’s a keeper. I have added a few chopped red radishes, it tastes wonderful either way.
Sounds delicious Connie! I’m glad you enjoyed!
Della
As a kid I used to really like Miracle Whip but as an adult I recently got some to try again and now I don’t really like it. But I didn’t know what to do with this nearly full jar of Miracle Whip until an internet search brought me to your recipe here for potato salad. I made a double batch exactly as stated (Miracle Whip included) and this potato salad really is the BEST! My oh my, it is so good! My husband said we should have it as a staple in the fridge (and he had to peel all of the potatoes). I’m making it again to share at our church supper this Sunday. Anyway thank you for sharing your Grandma’s recipe with us. I’ve printed it out to go in my recipe file (for those days when the internet is down). It is much appreciated.
I’m glad you both enjoyed! Thank you!
Jeanne Weanie
I have used the base of this recipe for quite awhile now, but, but, red wine vinegar instead of white, dried onion instead of green, and Mayo. Everything else follows this recipe. It’s the Yummiest!!!
Happy to hear you enjoyed Jeanne!
JB
Do you use potato? I mean, red wine vinegar, dried onion, and mayo will result in NOTHING like this recipe.
Chris
Reread that..those were only the changes they made to original
Mike Loves to Cook
I have never commented on a recipe. I also thought all potato salads were essentially the same. This is outstanding. The only thing I had to add for the audience was fresh dill but I tried it before and it was simply perfect. Used mayo because I had it, and half white and half white balsamic vinegar (again only because I didn’t realize I was basically out of vinegar. Used mini new potatoes because couldn’t find yukons today. I have saved this and will be sharing it with everyone, and saying where I found it. Thank you.
Glad you enjoyed Mike!
Jeanne Weanie
Hey Mike
Try it with red wine vinegar, it’s outstanding.
Mike Loves to Cook
Thanks Jeanne. That does sound amazing.
FYI… I keep the skins on because I am lazy.
Bernice Haines
I made the potato salad for Thanksgiving and everyone loved it!!!
Awesome to hear Bernice. Glad you enjoyed it. Thanks for the comment and 5-star rating!
Karen
This recipe is delicious and the crowd enjoyed it! I used mayonnaise as my husband doesn’t like miracle whip. I am about to make it again! Thanks!
I’m glad you all enjoyed Karen!
Lisa
This is so close to my Mom’s potato salad, my absolute favorite (of course everyone thinks Mom’s is best lol). The minor differences are: anything but Hellman’s is sacrilege, shallots or red onion in place of green onion and, most importantly, the secret ingredient – diced Spam (yes, Mom learned to cook during the 40’s lol). Spam (don’t cringe, it only has 6 ingredients – pork shoulder, pork ham, salt, potato starch, pure sugar – no syrups – and sodium nitrite to preserve the meat) makes potato salad amazing! My go-to comfort food.
Malina
Hi Heidi,
Do you have a portion size for a serving? I’m trying to make this for a large party. So I’m trying to determine what a portion is.
Hayley
Hi Malina! This will serve 8 as a side. Hope you enjoy!
Suzanne Ahrens
The best, just wish I had the white vinegar, instead I used the red wine vinegar, Just a touch, still working on it so I will repost after done letting u know i wish i had just went to the store instead of being lazy
I’m glad you enjoyed Suzanne!