My Grandma's Classic Potato Salad Recipe

How to Make THE BEST Classic Potato Salad Recipe with egg foodiecrush.com #potatosalad #recipe

My Grandma's Classic Potato Salad Recipe

This easy potato salad made with eggs, celery, and green onion was handed down from my grandma and features a tangy dressing that makes this truly the best recipe ever.

Course Side Dish

Cuisine American

Keyword potato salad

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 228kcal

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

For best results, I recommend making the salad one day before serving. Do not freeze potato salad, as the texture will change and it won't taste as good once thawed.

Nutrition