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!
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“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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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!