This easy, classic Potato Salad Recipe with eggs, celery, and green onion is handed down from my grandma with her secret tips and creamy, tangy dressing to make it THE BEST potato salad recipe ever.
In This Post
How to Make the Best Potato Salad
It may be pretty bold to claim, but saying this is the BEST Potato Salad recipe is a statement I 100% stand behind. But I’m not the only one. With over 2,000 positive reviews, this potato salad is popular all year round—not just in summer but at Thanksgiving and Christmas, too. It’s the classic potato salad I grew up on and the recipe my Grandma Mary Jane passed down to my mom, aunts, cousins, sister, and me. In our recipe, creamy potatoes and chopped egg are dressed in a simple dressing made with Miracle Whip instead of mayo, giving it a hint of sweetness and lots of tang. Celery and green onions add a bit of crunch with celery seed adding an earthy layer of flavor. I’ve shared other potato salad recipes here on the blog including my German potato salad, this creamy dill potato salad, my no-mayo potato salad with herbs, and this popular loaded baked potato salad, but this traditional potato salad recipe outranks them all. So now it’s your turn to give it a try. Here’s how to make the best potato salad ever. Let’s get started…
What’s in THE BEST Easy Potato Salad
- Yukon gold potatoes—I’ve found Yukon gold potatoes are the best for potato salad because they have a creamier texture that holds its shape better in potato salad and won’t turn mushy.
- White vinegar—I sprinkle just-cooked, warm potatoes with white vinegar to add flavor and tang. Use cider vinegar or pickle juice if you prefer.
- Hard-boiled eggs—Eggs add to the creamy factor in potato salad while adding a slightly different texture. My grandma’s original recipe calls for just three eggs, but since I’m a super fan of eggs in potato salad, I’ve added two more. It probably stems from my adoration of egg salad, so feel free to adapt to your taste.
- Celery—A few ribs of chopped celery adds a bit of crunch to every bite. I’ve tried this recipe with diced pickles because everything tastes better with pickles. Except for this version of potato salad. So I’m saving the pickles for my tuna salad sandwiches.
- Green onion—Chopped green onion adds a little heat to this salad but isn’t as bold as yellow onion. Red onion would be a fine substitute.
- Miracle Whip—This is the secret sauce to this potato salad dressing. Similar in consistency and often interchangeable, Miracle Whip dressing tastes sweeter and less eggy than traditional mayonnaise.
- Yellow mustard—Mustard adds spice and tang to the potato salad dressing. Like on my hot dogs, plain old yellow mustard is the best and I don’t even dream about getting fancy schmancy with German browns, hearty-seeded, or Frenchy dijon mustards. I save that for my German potato salad.
- Celery seed—This dried spice extends the celery flavor by adding an earthy flavor. Like in my favorite bloody mary recipe, you do not want to skip the celery seed flavor.
- Kosher salt and fresh ground pepper—As always, the essential flavor boosters for any dish.
- Paprika—Paprika doesn’t add flavor here, but I use a sprinkle as the final touch to make the salad extra pretty when served.
What Type of Potato Is Best for Potato Salad
- I use Yukon gold potatoes (white potatoes) in our family’s potato salad recipe. Yukon gold potatoes taste creamier, sweeter, and hold their shape better than other varieties after cooking. And because they have thinner skin, they’re easy to peel after cooking.
- Avoid using starchier potatoes like russets that too easily turn to mush in salads like this.
- Choose potatoes around the same size for the most consistent cooking.
- Do you cut potatoes before boiling for potato salad? My mom says to boil the potatoes whole with the skin on, so I do too. Some commenters have suggested peeling and cutting the potatoes before cooking, but doing so allows the potatoes to absorb more water and could make a watery potato salad.
How to Make THE BEST Potato Salad Recipe
- Add the potatoes to a large pot filled with cold water, bring to a boil, then reduce to medium heat so the potato temperature rises at the same rate as the water. Don’t add the potatoes to hot, boiling water.
- While the potatoes cook, chop the hard-boiled egg, celery, and green onion. Chop into same-size pieces so you get some of each in every bite.
- Boil the potatoes until fork-tender and the skin begins to crack, about 30-35 minutes. Cooking time will depend on the size of your potatoes so adjust as needed.
- Reader-suggested cooking method: Steam the potatoes in 1 inch of water for 30 minutes. This method works because the potatoes don’t absorb as much water. Be sure to watch you don’t boil your water away and burn the pan.
- When cool to the touch, peel the potatoes and cut into bite-size dice.
- PRO TIP: To make peeling the cooked potato easier, use a sharp knife to score the skin of each potato in four sections, then peel off the skin. It often comes right off!
Here’s Why You Should Put Vinegar on Potato Salad
- Add a few splashes of vinegar to the warm potatoes. One of the biggest flavoring secrets for this recipe is adding white vinegar to the warm, diced potatoes. While still warm, the potatoes absorb the vinegar’s zing as they cool, adding another flavor of mellow tang from within.
Mix the Salad
- Mix the dressing. Mix the Miracle Whip with the mustard, celery seed, kosher salt, and black pepper in another bowl until smooth.
- Add the egg, celery, and green onion to the potatoes and toss with the dressing. Fold the salad carefully so the egg doesn’t disintegrate into the other ingredients.
- Give this salad time before serving. Allowing the potato salad flavors to meld is important so if I’m planning on eating the salad the day I make it, I’ll prepare it at lunch so the flavors can build, or I’ll make it a day ahead.
How is Miracle Whip Different from Mayonnaise
In this recipe’s reader comments, there’s some debate about using Miracle Whip over traditional mayonnaise. Miracle Whip and mayonnaise are similar in consistency but have different tastes. When used as a sandwich spread, they’re often used interchangeably. Both have a creamy tang but Miracle Whip is sweeter and less eggy than mayonnaise. So while I’m a mayo fan, in this potato salad I like the sweetness of Miracle Whip that mayo just doesn’t have. That’s why time and again I’ve returned to my roots and back to Miracle Whip. If you’re a mayo fan, try my Loaded Baked Potato Salad, or by all means, make the move and swap it out here. Or maybe, just maybe, give the old Whip a try.
How to Keep Potato Salad from Getting Watery
- Use the right potato. Creamy Yukon golds cooked with the skin on absorb the dressing and hold it well.
- Be sure to add the dressing to cool potatoes. Potatoes will sweat water as they cool, and that can contribute to watery potato salad.
- Avoid low-fat or fat-free Miracle Whip in the dressing. Ingredients used to make lower-fat versions of salad dressings can contribute to a less stable product that releases more water into the dish.
- Reader Vicki sent in an email with her suggestion to avoid watery potato salad. BUT! I don’t have this problem and like to salt my potato water to add flavor, so test this tip to decide for yourself: “I asked a renowned chef what I was doing wrong, and he told me NEVER to salt the potatoes either during cooking or preparing the salad. The salt makes the potatoes seep water. Ever since I took his suggestion, I have never had a problem with watery salad. You can season the salad with salt, pepper, and other seasonings just before serving and it won’t affect the potatoes once they have been mixed with the mayo. Just an FYI.”
Potato Salad Substitutions and Variations
Everyone has their favorite ingredients for potato salad, just check out the comments for this recipe. Here are a few additions and variations you may be craving now.
- Can you use mayo instead of Miracle Whip? If you prefer to, go for it. Personally, the sweetness in Miracle Whip is what I have the most fondness for.
- Try a half-and-half situation by subbing in half sour cream or Greek yogurt for any part of the mayo/Miracle Whip combo.
- Try adding pickles. For more zing, adding diced sweet pickles, dill pickles or pickle relish will give this salad another layer of flavor.
- Chopped red onion or radishes will add a bit more heat.
- Add bacon for an earthy bite (or just make my Baked Potato Salad with bacon, sour cream, and cheddar cheese instead.)
- Instead of Yukon gold potatoes, try red potatoes with their skins on for a more colorful potato look.
What to Serve With Potato Salad
- How to Make the Best Grilled Salmon
- The Best BBQ Chicken
- The Best Garlic Burgers EVER
- Bacon Double Cheddar Cheeseburger With Caramelized Onions
- The Best Greek Chicken
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo, and tag me on Instagram with #foodiecrusheats.
My Grandma’s BEST Potato Salad Recipe
Ingredients
- 3 pounds medium white potatoes or Yukon golds , skin on
- 1 teaspoon kosher salt , (optional for adding flavor to potatoes)
- 3 tablespoons white vinegar
- 2 celery stalks (ribs) , diced
- 6 green onions , diced
- 5 hard-boiled eggs , peeled
- 1 ½ cups Miracle Whip , or mayonnaise if you prefer
- 1 tablespoon yellow mustard
- 1 ½ teaspoons celery seed
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- paprika for garnish
Instructions
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt (optional). Cook for 30-35 minutes or until the potatoes are easily pierced with a fork or paring knife. Cooking time will vary depending on the size of the potatoes. Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut into ½" to ¾" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the Miracle Whip (or mayonnaise), yellow mustard, celery seed, and ¾ teaspoon salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place them on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Notes
- If you prefer, substitute the Miracle Whip with mayonnaise. Or, use half mayonnaise and half Greek yogurt or sour cream for more tang.
- As I noted in the text of this post, a reader commented that adding kosher salt to the potato cooking water could make a watery potato salad. I haven't had that experience so I often add kosher salt when cooking to impart flavor to the potatoes. But, you can always skip salting the water if you prefer.
- Refrigerate the salad at least one hour up to overnight before serving for the flavors to meld.
- For best results, the salad can be made one day before serving.
Nutrition
More Classic Potluck Recipe Ideas
- The Best Homemade Mac and Cheese
- How to Make Classic Macaroni Salad
- How To Make The Best Creamy Coleslaw
- Fresh and Easy Vietnamese Noodle Salad
- The Best BBQ Baked Beans
- 20 Potluck Side Dishes For The Classic Summer BBQ
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Donna
Cooking Potatoes
Try using a pressure cooker for cooking the potatoes. The potatoes are cooked by very hot steam under pressure rather than sitting in boiling hot water.
10 minutes under pressure and they are done.
It’s a great time saver and very healthy way of cooking.
Potatoes cooked this way make great potato salad.
Ashley @ Foodie Crush
Thanks for the tips!
Connie
I made this for Father’s Day today. Of course I had to try it. It’s is the best I’ve ever tasted. I’ve been making my mother’s potato salad all of my life, and I’m convinced it’s the vinegar on the warm potatoes and the Miracle Whip. Make it your own by adding or subtracting items to suit your family’s tastes, but the miracle whip and vinegar make this special.
Ashley @ Foodie Crush
I am so so glad you love this!
Paul Seabrook
Recently, I smoke baked Russets, skin on, with a drizzle of olive oil and kosher salt. Refrigerated overnight and diced leaving skin on. Nice light smoky taste and no water issues.
Even if you can’t do that, try baked potatoes next time.
Ashley @ Foodie Crush
Sounds amazing!
Lucia
Too much mayo in my opinion. Otherwise it was very good, I added dill and radishes to mine which I really enjoyed.
Lori
Easy to make for breakfast. Thanks you much much!
Ashley @ Foodie Crush
Thanks Lori!
Jim in Tampa Bay
I am not going to get into the debate over MW vs. Mayo or the addition or deletion of any other ingredients. I want to address a recurring theme in the comments here. If you have a recipe that is a favorite with your family WRITE IT DOWN. It saddens me so much to read stories of people missing a favorite recipe from their Mom who is now deceased. Just take a few minutes to write some of these family recipes down and you will be leaving them something they will treasure for the rest of their lives.
lisa naro
I make the salad the same way with the addition of finely chopped carrots and the little crunch is a wonderful addition!!
Meca
Learned potato salad from mom. No recipe to speak of as far as I recall. She would skip the vinegar and just tip in a bunch of pickle juice. I think that’s the only time I ever saw the pickle jar come out of the fridge.
My husband drinks the pickle juice, so it gets used a lot at our house :) glad you liked the recipe.
Hannah
I used a cup of mayonnaise and half a cup of mustard and it turned out great! Definitely will be my go to potato salad recipe from now on.
Tammy
I was so excited to find this recipe, I need to bring Moms (Grandmas) Potato Salad this weekend and like a lot of people that commented before me, I loved my moms potato salad and yes she made hers without a recipe and she is now gone. Every recipe I found had pickle relish in it. I would love that but it was never in moms so I’m not putting it in for the whole crew. My sister told me to search Mustard potato salad and “VOLA” yours popped up and it’s perfect. Mom always used MW so I will too. I wish I would of listened to your choice of potatoes, I just used what I had on hand and my potatoes turned out kind of crumbly. I think it will survive Thanks again!
Shawnee
Miracle Whip…There’s nothing better. Michiganders have known this for generations. Excellent old recipe that never fails.
Todd Wieschowski
I was just wondering if I could bring hot water to a boil for the potatoes in sted of cold water. I have been under the impression that hot water boils quicker than cold.
Ashley @ Foodie Crush
I like to put the potatoes in the cold water. You could use hot water if you’d like!
Terri
I haven’t tried to make my mom’s potato salad in the longest time and this recipe is SO CLOSE and SO GOOD. I did add pickles and 1/3 a red onion instead on the green onion. For the miracle whip/mayonnaise debate :-) I did a HEAPING serving spoon of miracle whip and the rest mayonnaise – again – SO GOOD!!
Ashley @ Foodie Crush
I love the addition of pickles too!
Susan Dubose
This is something new to try. I love potatoes and what’s great is that you don’t need a mayo! awesome! thanks a lot for sharing this!
Ashley @ Foodie Crush
Enjoy!
beth bridges
I have never made yours. It is COVID time and I was looking to make potato salad with mayo….only because I have no Miracle Whio. I could not believe your recipe. It is almost identical to my mom’s. The only difference is red wine vinegar and no mustard. I am 67. My father(divorced) always asked me to make mom’s potato salad. It is Awesome!
Laura
Great recipe! Love that there’s more sour cream than mayonnaise as I can’t tolerate much mayo. All your recipes are exceptional.
Ashley @ Foodie Crush
Thank you Laura!
legend
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. I still add in pickle, we love it in our potato salad but with all your other measurements it really made a difference. YUM!! Thanks for sharing!! 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!
Ashley @ Foodie Crush
Yay! I am glad this is one you will make again soon!
Marlo Raub
If I didn’t know better I would say you stole the potato salad recipe from my Grandmother. She taught me how to make it when I was 13 and I am 69. There is only two things different. We add a tablespoon of sugar to the mix and chopped green or red sweet peppers. Definitely Miracle Whip. Plus I use the same recipe for macaroni salad minus the mustard.
She always called it PA Dutch potato salad.
Ashley @ Foodie Crush
I love that!!
Caren Keller
This is almost the same recipe my Dad made. He omitted the vinegar and added 1/2 cup of sweet pickle relish. He also made deviled eggs- the rest was all my Mom! Re: Mayo vs Salad dressing- I agree, tried it once w/Best Foods Mayo and didn’t like it – also the same w/his deviled eggs. I love Best Foods Mayo but neither tasted the same. As a fun fact, was reading the Best Foods Mayo jar years back and there it was , my Dad’s secret recipe for the best potato salad ever – right there on the label ! Thank u for the suggestion of boiling potatoes whole. Made it a lot easier.
Ashley @ Foodie Crush
Thank you so much for sharing your Dads version!
Brenda Holiski
Everyone loved this! I took it to a friends for a hotdog and hamburger lunch and her guests said next time they were in town, they would make a request for this dish again. My husband loved it and much as I did! Will definitely start making this dish over and over! Thanks!
Sandi
It’s Thanksgiving and I have been so sick no family dinner for us. My husband & I aren’t big turkey, dressing, etc. people anyway so we decided to have a quiet steak dinner. I was feeling a little better and wanted to make something that’s a holiday tradition so looked for PS recipes. Not a big MW person but had a jar that I used for something else a couple weeks ago. Thought well a great way to use up MW. I followed the recipe exactly and boy is it delicious. Will definitely make this next holiday for the whole family. Thanks a lot !
Ashley @ Foodie Crush
I am so glad this made your Thanksgiving table!
frysmith
Where did I find the Yukon Golden Potato? This Miracle Whip sauce is very special, I have never tried it before
Ashley @ Foodie Crush
They have them at my local grocery store. You could definitely try any potato variety
Connie
Potato salad is great. One comment about the sentence, “Looks like this recipe has found it’s Southern potato salad roots.” “It’s” equals “It is”–the apostrophe should go away.
yumzen
Your recipe is so healthy and perfect for breakfast. But I am pure vegetarian so instead of using eggs could I use something else?
Ashley @ Foodie Crush
I would just skip them!
Mimi
Hi..thank you for the great recipes.
Can I whip normal liquid cream and use instead of MW or it is not the same?
Ashley @ Foodie Crush
Miracle whip is going to work best in this recipe
Jesslyn W
I thought my recipe was pretty great but this one is better!! I still add in pickle, we love it in our potato salad but with all your other measurements it really made a difference. YUM!! Thanks for sharing!!
Andrea Runde
This is just the kind of potato salad that I was looking for. I would not change one thing about it, and my husband loves it, too. We especially love the celery seeds – that makes all the difference ! Thanks for sharing
Ashley @ Foodie Crush
Thanks so much for sharing that, Andrea!
Allison
How many servings are in this recipe?
Ashley @ Foodie Crush
8-12 for the whole bowl!
Monic
It’s a wonderful and delicious potato salad. I did it for my guests and they enjoyed it. Thank You, Susan.
Ashley @ Foodie Crush
Great! Thank you so much!
Susan Dubose
My husband loved it, my friend loved it, her family loved it and most importantly, I loved it.
Next time I will add some bacon cause a YOLO.
This is the best potato salad recipe I ever came across! Thank you for sharing!
Ashley @ Foodie Crush
YAY!!! I am so glad everyone loved it. Thanks Susan!
Joan
This is a great recipe. Lots of good suggestions, too. I read that you should add your mayo mixture while the potatoes are still warm which encourages absorption of the yummy flavour. I do that, saving back a bit, and add the other good bits after a short while and then finish with the rest of the dressing about 1 1/2 hours before serving. Then it is not too dry and not too runny.
Beth
The absolute best potato salad recipe hands down!! My picky kids refused to eat potato salad until they tried this. I used to shy away from making potato salad and would just buy pre made. I use my insta pot for the eggs and the potato’s. So easy and so good I get compliments any time I bring it somewhere. It’s now a request from other parents for softball tournaments!!
Ashley @ Foodie Crush
I love using the Instant Pot to speed up the proces! Glad it’s a hit!!
Gary
I was looking for a recipe similar in texture and taste to my Mom’s. Made this yesterday and it was my first time making a potato salad. OMG I’m in heaven. This is absolutely delish. There are lots of twists on Potato salad, my wife makes a great Hot German Potato salad, but for simple eggy starchy goodness this is tops !!
Leslie
It sounds just like my mother’s recipe but she adds a little bit of green pepper.yummy
Connie
I couldn’t figure out why my potato salad didn’t quite taste like my Mom’s the last several times I made it. Hers was THE BEST for sure. You’re recipe confirmed it, I use exactly the same, but had switched to Mayo and not even thought about it…. back to Miracle Whip for me for the potato salad for sure!!
Isn’t it funny Connie? The Miracle Whip adds just a bit of sweetness you can’t get with mayo. Glad you liked the recipe. Go Grandmas!
thue xe limousine
I think it was the Miracle Whip that the other recipe that I tried was lacking. Mom always kept a small jar of it on hand for salad making. I can enjoy tuna, chicken and macaroni salads made with only mayonnaise but egg salads and potato salad seem to require at least a dab of it for them to be truly delicious.Thank you for sharing this recipe!
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My mom made the best hot german potatoe salad. It was on of the few things that she made well, but I don’t have the exact recipe!
Kelly Phillips
I LOVE, LOVE, LOVE this recipe!! It is exactly like what my mother used to make and I have been searching for something just like it. It is now forever saved in my recipe book. I recently made this for my husband’s work party and I had so many compliments on how great it was, that I will be taking it to another party this coming weekend. I used red potatoes the last time and they held together wonderfully, but will try the Yukon Golds this time. Thank you for sharing this recipe and bringing back the simple flavors and memories of my childhood!!
Jojo
Hello. I’m writing to say that I really like and appreciate how much detail you provide in your description and recipe. I did a search today for potato salad and yours popped up. It looks delicious and I’m excited to make it this weekend.
Thank you
Linksly - #1 Blogger Outreach Service
1. Cook potatoes in boiling water to cover 30 minutes or until tender; drain and cool 20 minutes.
2. Meanwhile, whisk together olive oil and next 6 ingredients; let stand 30 minutes.
3. Peel potatoes, and cut into 1/4-inch-thick slices. Arrange potatoes in rows in a shallow 2-qt. baking dish, alternating Yukon gold and sweet potatoes. Pour olive oil mixture over potatoes; sprinkle with pecans and basil.
Ashley @ Foodie Crush
Thanks
Donald Russell
Lol I never laughed so hard about all the bickering about making potato salad LOLOL
I use red potatoes, because that’s what my MOM used. I find they hold their shape better and I cut them into 1/2″ chunks and add to pan of cold water, add salt then bring to a boil and cook until a tooth pick pierce’s the potato. While the potatoes are still warm I add finely diced yellow or white onion, dill relish, and eggs coarsely chopped and mix thoroughly. Let set in the refrigerator for 2 – 3 hours. The dill flavor permeates the potatoes. Then I mix mayo or MW and mustard in a separate bowl and add to the salad. Refrigerate overnight for best flavor.
Ashley @ Foodie Crush
Thanks for sharing your tricks Donald!
tml
This is a delicious salad and I add a little relish just for fun!
Carrier1
I wanna say thank you for providing this great information.
Jacque
I loved this recipe. I was raised on MW and moved to mayo. I think I am going to try the MW again. At least half and half. My Mom always mashed some of the yolk into MY with mustard then added it with more MW. I needed help that’s for sure. I really didn’t like my family/personal rendition very well. I will start again. I liked that you boiled the potatoes with the skins on. Mom did that too. I don’t know why. I will do the vinegar on the potatoes. Thank you for sharing. My search stops here. Happy Easter!
Ashley @ Foodie Crush
Enjoy Jacque! I love that you’re making a family recipe your won!
Bobbi
How many does this recipe serve?
Erin Williams
I came across this recipe a few years ago and started making in for my family for our weekly get-together’s in the summer. They love this recipe so much that now they ask me to bring it every time! I will use this recipe forever.
Emily
What a lovely recipe! I am going to try this at home
Ashley @ Foodie Crush
Thanks Emily! Enjoy!
akanksha
nice recipe! Must be tried !!
Sophie Anderson
I made this potato salad today to go with pulled BBQ chicken for dinner. I added some red pepper flakes for a little extra kick! It turned out completely delicious. Thanks, Heidi.
Ashley @ Foodie Crush
That sounds like a perfect meal! Thank you, Sophie!
Miles Morales
Thanks for Potato Salad tip, i make it for my family they love it your recipe test.
flipthyhouse
My family loved it!!Thanks!
Ashley @ Foodie Crush
So glad! Thank you!
Charlice
Heidi, this is a fantastic recipe and a full-fledged tutorial to go with it.
From the picture alone, it’s easy to see that this will definitely be delicious. While reading through your recipe, I can see you didn’t include milk.
Most of the time, when I’m preparing something like this, I like to add milk or mayonnaise to lift the taste even further. From your experience, do you think adding this can spoil the taste of the potato salad?
Ashley Sorenson
Hi Charlice, Thanks for your comment! With the proportions of this salad, it shouldn’t change the taste. However, it would change the texture of the dressing making it thinner.
Dana Zink
How. many does this potatoe salad recipe serve?
Dianne
I was able to recreate my mother’s macaroni salad from my memories of watching her make it but, since I wasn’t a fan of potato salad as a child, I didn’t watch her as intently when she made potato salad.
Years ago, I clipped a recipe out of a magazine for potato salad. The idea of dousing the cooked spuds in vinegar was intriguing. The recipe was good but it was missing something so I never made potato salad again.
I decided that potato salad was called for as part of tomorrow night’s dinner. I found this recipe and prepared it with a 50/50 mix of Miracle Whip/BestFoods(Hellman’s).
I think it was the Miracle Whip that the other recipe that I tried was lacking. Mom always kept a small jar of it on hand for salad making. I can enjoy tuna, chicken and macaroni salads made with only mayonnaise but egg salads and potato salad seem to require at least a dab of it for them to be truly delicious.
Thank you for sharing this recipe!
Sam
You’re so right, everything tastes better with pickles! I used a jar of Cook’s Pantry I have in the fridge, worked well with your recipe – even the kids loved it! Thanks for sharing!
Kimberly
The best! I have made this recipe over and over and get so many compliments on it. I panicked a little because I couldn’t find it for a few minutes and no other recipe appeals to me anymore. Luckily I found it! Thank you for all the awesome tips and a great recipe!
David Hicks
Thanks for posting this. I have tried to find a good recipe for PS and have now used this 4 times at various cookouts etc and everybody has loved it. I use mayo though as being English I did not like the sweetness of the MW. What I think really makes the difference is the vinegar splash on the potatoes – I have tried this now on just small boiled potatoes without anything other than S&P and the flavor enhance is stupendous…really great tip thanks.
Alice
Hi Heidi!! I’m going to give your recipe a try right now even though it’s almost a hundred degrees out!!!
Nothing more comforting than potato salad with the exception of maybe amazing mashed potatoes!!
Have you ever tried whole mustard seed in your potato salad? I had one like that once many many years ago and it was just downright amazing! The mustard seeds were soaked in vinegar overnight.
Theresa
While growing up, I was always in the kitchen with my Grandmother when she was cooking. I watched her cook many things many times. Her recipes were from memory with nothing written down. I made the huge mistake in not getting her recipes written down before she passed on. I thought I knew them all pretty well. For years, I have been trying to get my potato salad to taste just like hers did and I was always so close. I kinda gave up for a little while until I found your recipe. This recipe tastes exactly like I remember my Grandmother making. I think it’s the white vinegar that I was missing and I was using too much yellow mustard. Thank you for sharing your recipe!! Now to work on getting my chili to taste like hers..
Gerrie Mckenzie
I like my potatoes a little crunchy but still done. Any suggestions. Not to soft or mushy.
Reggie
Instead of vinegar, try the “juice” from dill pickles
Erica
How soft should the potatoes be?
Megan
I made your potato salad over the weekend and it was incredible! It tastes exactly like my mom’s!!! Growing up we always loved summers because my mom would make her famous potato salad and although all the other BBQ food was delicious as well it was the potato salad that we looked forward to the most. My mom wrote down her recipe for me and I’ve tried to make it so many times and it just wasn’t the same so I pretty much gave up. She’s a bit scatterbrained and doesn’t measure anything when she cooks so I assumed I couldn’t get it right because she forgot to write down an ingredient or her guesses at measurements weren’t quite right. Anyways when I saw your recipe the pictures looked just like my mom’s and the ingredients were very similar so I thought I’d give it a try and I’m so glad I did! The celery seed was not on my mom’s recipe so that must have been the thing she forgot to write down. I also think the potatoes made all the difference, when I first tasted them after boiling them I found them a bit sweet and didn’t think I’d care for that in the salad but they were incredible and the texture was perfect. With other types of potatoes I find that the texture isn’t right after the salad is refrigerated but these ones stayed smooth and creamy instead of getting hard and gritty. I also agree with you about the miracle whip, you couldn’t pay me to eat that stuff on a sandwich now that I’m an adult but in potato salad it’s a must! Thank you so much for sharing this classic recipe, I’ve made the adjustments on my mom’s recipe card and now I can make her famous potato salad for my family :)
Peter Campbell
Thank you, Heidi! This salad seems delicious. I will definitely consider substituting mayo with Miracle Whip :)
Mary Ewing
Very similar to my mom’s recipe. She added a few more eggs and some sliced green olives. Everybody loved her potato salad, including me!
James
My family recipe is almost exactly the same, except we add half of a carrot grated, a few strips of crumbled bacon, and russet potatoes.
For my spin on the family recipe I use Yukon golds as well, with a tablespoon of fresh chopped dill.
Christina
I LOVE this potato salad. This is my third time making it and I’m officially passing it off as my own.
Thanks!!
K D
I quit using Miracle Whip a few years back.
My potato salad ( Mom’s recipe) just wasn’t tasting quite right. Miracle Whip changed it’s formula to save money. Replacing the oil in it with water ! After a long search and lots of tasting I found Spin Blend..Mom would be proud of her Potato Salad now .
Deb Lesmes
I was waiting to see Spin Blend… Love it!!! The key is adding herbs to hot, drained potatoes! This is my Mama’s potato salad. Perfect Potato Salad recipe, ty!
aurore george
I just made this recipe exactly as you’ve written. Wow—so tasty and exactly what i was looking for! Thank you for posting this, very much appreciated.
Kathy
Note regarding Miracle Whip: many years ago they changed the formula. Water became the first ingredient. The new formula was terribly bland, and most salads were wet and soggy after the 1st day. Customers noticed, though, and Miracle Whip has been returned to it’s original formula. So give it a try. I’m 70 and this basic recipe was MY mothers. The right blend of creaminess, tanginess. During the summer sometimes add radishes for crunch and color, but the recipe is perfect the way it is.
Dan Adams
Having veered away from my mother’s classic recipe, I tried this one. I know, sinful. However, I found this recipe to be everything I dream of in a potato salad. We used Russett potatoes and found they held up perfectly in the salad. There is a great flavor of celery, balanced by sweet and a hint of twang! I am using this recipe again for an office party and will use it from now on. Thanks! PS: Miracle Whip!!
LaShawn
Recipe sounds great! I’m going to try to make potato salad for the first time this Thanksgiving. I will report back my families response.
Amber
Simply a filling recipe. I love this!
Helen
Thanks to Heidi for posting a great recipe with wonderful photos. It slays me the way readers change up the recipe, omitting this and substituting that, increasing/decreasing amounts, even altering the method, so that the result bears no resemblance to the original recipe. The purpose of reviews is to give feedback on how the recipe, as written, turned out. I personally am not interested in how the rest of the world makes potato salad. I came to this page to learn how Heidi makes it :-)
And one other point: “disgusting” to one person may be “delicious” to another. People’s opinions about food is varied and subjective.
Oh Helen, I think I love you. Like so many other cooks in the kitchen (and so many who have commented here) I am one to always switch ingredients and amounts up according to my taste and my intuition. And sometimes, even recipes I’ve made several times will turn out differently depending on so many variables (weather conditions, different brands of ingredients I use, oven or stove temps.) That said, if the recipe then doesn’t come out as the creator intended because I changed up the original recipe and made substitutions in ingredients and method, I really don’t see a way I can blame the creator for it not working out. So Helen, thank you for your encouragement and support. I still encourage others to play with my recipes to make them their own, but they should know that when they do, they won’t ever come out the same as I describe.
Janet
I love all the other suggestions. Potato salad is such a versatile thing. This recipe is close to ours, but we use Lawry’s Season Salt and also finely slices red radishes. But I love the idea of capers too! I don’t think there is any wrong way to make potato salad. It is all a matter of preference!
Julie
I have been trying different recipes for a year and this was the winner! I think it is the celery seed that was missing. Made it with mayonnaise and 3 hard boiled eggs and it is fabulous. So glad my search is over!
Anthony Maranto
I made this potato salad recipe because it sounded very similar to the one my mom used to make which I had fond memories of her cooking it and me eating it (she’s been gone for nearly 30 years). My wife and I made it together with some help from our kids and it turned out great the day we made it but the next day we had it for dinner with guests and it had become runny. Such a disappoinment. Has anyone any idea why this may have occurred? Too much miracle whip? We are stumped. The recipe was followed to the T.
Edy
This is the best potato salad I have ever had. Thanks so much for sharing a little of your Mom’s love.
doris schwegman
Many of my potatoes turned out mushy when slicing them while warm and the dressing was runny the next day.I stored them in a stainless steel bowl with saran wrap on top.what was my problem Heidi?
Ellen Shaffer
This was so good! I made it for July 4th picnic, and everyone loved it! I used the recipe exactly as it’s printed – Yummy!! Even better the next day… :-)
Theresa
My maternal Grandmother always made the best potato salad, but she didn’t have her recipe written down. I thought I remembered how she made it, but every time I did, it was just not the same. I have tried numerous times with other recipes, but could never get it to taste like hers and gave up trying several years ago. I tried your recipe and couldn’t believe it tasted the same as what my Grandmother use to make. It’s the vinegar and I was using too much yellow mustard. Oh Happy Day!!! Thank you sincerely for posting this recipe.
Dyanne
I just tried this recipe, I can’t believe what a difference the white vinegar makes. This is now my favorite recipe for potato salad. Thank you for sharing.
Veronica Buckler
This is how we made/make our potato salad. Never measured anything however. My. I’m always used mayo. I prefer to do half and half mayo-miracle whip mix. You should try it! It’s great!
Stacy
Love this potato salad recipe!, same one I have made for years, my Mom’s also! I also add extra eggs and occasionally pickles, love someone’s idea of olives. I have found a fool proof way to make perfectly cooked potatoes, mine seem to be a mix of just right, mushy and hard. I now use a bag of southern style hashbrowns, poke some holes in the bag, microwave for 6 minutes, take out and turn a few times to mix, then put back in microwave for another 6 minutes, pour into bowl and add your other ingredients. Perfect potatoes every time and so quick and non messy. PS. I also add a bit of dill weed to the salad, just adds a bit of a different flavor. Love your recipes, keep them coming!!!!
Kathy
My mother and it seems all the relatives used red radishes sliced, green onion, Miracle Whip and dry mustard and vinegar. I grow radishes just for the salad and when they are ready its potato salad season.
Clara
I made this for a pot luck dinner earlier a couple of days ago and I have to say I agree that it is the best potato salad ;) I’ll be saving it and making it again. Thanks!
Mother of 3
Sounds yummy! Trying it right now! Thanks Pinned.
Carol
My mom always put apple cider vinegar in her dressing with Miracle whip, mustard, and sugar.
marian
Nice but I do no egg , no mustard and real mayo
meal5
This recipe looks, and sounds great, and I am boiling eggs and potatoes right now! Thanks Heidi!
You’re going to love it. I know I’ll be making it this weekend!
Murray McMaster
This is a lot like mine, but I have never used celery seed, and I add sour green apple and crispy bacon.
Oh my, sour green apple! I’ve never thought of that!
Kristie
I am not a fan of Miracle Whip so I use 1/2 MW and 1/2 Mayo. Works perfectly!
Susan
I loved running into this on Pinterest. Beautifull photo too. Some great hints and ideas here. My Mom passed down her recipe to me – it is a few generations old and everyone used to ask Mom to make it. Back in those days, potatoes with waxy skin were harder to find – so she used whatever she could get. If there was a taste/texture difference, we didn’t notice or care. I use Yukons, but I only peel about 2/3’rds of them, I adore the texture of the peel. Like you, I use lots of eggs and always boil an extra for someone to steal
I don’t care for MW, but I use Best Foods and to that, I add a TBS of sugar. I also use pickles and a bit of juice along with the vinegar. A splash of milk to the mayo helps create a creamy texture.
I do use a tsp or two of dill weed – love this flavor and it enhances the celery seed. Sometimes, I add some thin sliced radish and if I have it, finely minced FRESH parsley.
Thank you for sharing your version. You are generous to do so!
Denise Graff
This recipe is very similar to the one I make. I make a mixture of the vinegar, yellow mustard, salt and pepper (and a tablespoon of sugar if not using miracle whip) and add to the warm cut potatoes. They soak up all that flavor. Everyone loves it.
Anna Wright
Thanks for sharing such a unique salad.Its really easy for me to do in my busy morning.
Leslie Kelley
Just made this with just a few variations for Christmas dinner. Left out the mustard and added sweet pickle relish cubes-larger chunks of pickle relish and had to use celery salt not seeds as we did not have any in my spices. Husband gave it the taste test before it sits overnight and pronounced it great!! I am just starting to learn to cook and I am 58 and I am finally getting over my fear that I will ruin a recipe if I don’t follow it word for word! Who know people could be afraid of the kitchen!
Carla
Add red radish sliced real thin instead of relish or pickle. Nice bit of color
Csrla
This is my moms recipe.I never liked pickle or relish in mine, so I add thinly sliced red radish ( skin on ). Adds a nice pop of color. So so good.
Roshani Khanna
Insanely adorable and delicious! Love the flavors in these! My boys would devour them quickly.