THE BEST Potato Salad Recipe
This classic potato salad recipe is creamy, flavorful, and perfect for any gathering. Made with Yukon Gold potatoes, celery, green onions, and a tangy dressing, it's sure to be a crowd-pleaser.
Ingredients
Ingredients
- 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 celery stalks (ribs) (diced)
- 6 green onions green onions (diced)
- 5 hard-boiled eggs hard-boiled eggs (peeled)
- 1.5 cups Miracle Whip (or mayonnaise if you prefer)
- 1 tablespoon yellow mustard
- 1.5 teaspoons celery seed
- 0.75 teaspoon kosher salt
- 0.75 teaspoon freshly ground black pepper
- paprika paprika (for garnish)
Instructions
- Boil the potatoes. Add potatoes to cold water, bring to a boil, reduce heat, add salt (optional). Cook 30-35 min until fork-tender. Drain and cool.
- Peel and chop potatoes into 1/2-3/4" pieces. Transfer to bowl, sprinkle with vinegar. Toss and cool for 15-20 min.
- Add celery and green onions to potato mixture. Chop 4 hard-boiled eggs and add to the potato mixture.
- Make dressing: mix Miracle Whip, mustard, celery seed, salt, and pepper. Fold into potato mixture. Season to taste. Slice remaining egg, garnish with paprika.
- Chill for at least 1 hour or overnight before serving.
Notes
For a tangier flavor, add a tablespoon of pickle relish to the dressing.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 8g | Fat: 24g | Sodium: 400mg