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How to Make the Best Potato Salad

This potato salad recipe was handed down from my grandma to my mom and now to me and it is definitely the best. Use waxy Yukon gold potatoes for the base of this salad then while still warm, drizzle with white vinegar for zing and be sure to cool before adding the dressing.

Course Salad, Side Dish
Cuisine American
Keyword potato salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 171 kcal

Ingredients

  • 6 medium white potatoes or Yukon golds about 2 1/2 to 3 pounds, skin on and quartered
  • 1 tablespoon kosher salt
  • 3 tablespoons white vinegar
  • 2 celery stalks (ribs) diced
  • 6 green onions diced
  • 5 hard boiled eggs peeled
  • 1 1/2 cups Miracle Whip or mayonnaise
  • 1 tablespoon yellow mustard
  • 1 1/2 teaspoons celery seed
  • kosher salt and freshly ground black pepper
  • paprika for garnish

Instructions

  1. Bring a large pot of cold water to a boil. Add 1 tablespoon of kosher salt and the potatoes, and return to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or pairing knife. Drain and allow to cool until just able to handle.

  2. Peel the skins from the potatoes and cut into 1/2" to 3/4" 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.

  3. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.

  4. In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and 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 the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Recipe Notes

If you prefer, substitute the Miracle Whip with mayonnaise. Or, use half mayonnaise and half Greek yogurt or sour cream for more tang. 

Nutrition Facts
How to Make the Best Potato Salad
Amount Per Serving
Calories 171 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 121mg40%
Sodium 1332mg58%
Potassium 645mg18%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 6g7%
Protein 8g16%
Vitamin A 330IU7%
Vitamin C 17mg21%
Calcium 74mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.