How to Make THE BEST Potato Salad
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.
Servings 8
Calories 228kcal
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.
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.