why make this recipe
My Grandma’s Classic Potato Salad is a timeless dish that has a special place in many hearts. This recipe is perfect for family gatherings, picnics, or barbecues. It’s creamy, tangy, and full of flavors that bring back memories of childhood. Plus, it’s a simple dish that anyone can make with ease. Whether served as a side or a main dish, this potato salad is sure to please a crowd!
how to make My Grandma’s Classic Potato Salad
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, diced
- 6 green onions, diced
- 5 hard-boiled eggs, peeled
- 1 1/2 cups Miracle Whip (or mayonnaise if you prefer)
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons celery seed
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Paprika (for garnish)
Directions
- 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 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 them 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 them to the potato mixture.
- In a medium bowl, mix the Miracle Whip, yellow mustard, celery seed, and 3/4 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.
how to serve My Grandma’s Classic Potato Salad
Serve this potato salad chilled as a lovely side dish to grilled meats, sandwiches, or as part of a buffet spread. It’s also delicious on its own for lunch or a light dinner. For a little extra flair, you can add more paprika on top or even some fresh herbs for color.
how to store My Grandma’s Classic Potato Salad
Store any leftover potato salad in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. Just give it a gentle stir before serving again.
tips to make My Grandma’s Classic Potato Salad
- Ensure that the potatoes are not overcooked; they should be firm but tender for the best texture.
- For added flavor, you can let the potato salad sit in the fridge overnight. It helps the flavors blend together.
- If you want a creamier texture, you can mix in a bit more Miracle Whip or mayonnaise right before serving.
variation
You can customize this potato salad by adding diced pickles, bell peppers, or even bacon bits for extra crunch and flavor. For a different twist, try using Greek yogurt instead of Miracle Whip for a lighter option.
FAQs
Q: Can I use other types of potatoes?
A: Yes, you can use other waxy potatoes like red potatoes, but Yukon Gold is recommended for its creamy texture.
Q: Is this potato salad gluten-free?
A: Yes, all the ingredients in this recipe are naturally gluten-free, making it a great option for those with gluten sensitivities.
Q: Can I make this recipe ahead of time?
A: Absolutely! In fact, making it the day before allows the flavors to meld together nicely. Just keep it stored in the fridge until you’re ready to serve it.
My Grandma’s Classic Potato Salad
Ingredients
Potatoes and Vegetables
- 3 pounds Yukon Gold potatoes, skin on Choose medium-sized potatoes
- 1 teaspoon kosher salt Optional for adding flavor to potatoes
- 2 stalks celery, diced
- 6 green onions, diced
Dressing and Flavorings
- 1 1/2 cups Miracle Whip Or mayonnaise if you prefer
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons celery seed
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Paprika For garnish
Eggs
- 5 hard-boiled eggs, peeled
Instructions
Preparation
- 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.
- Drain and set aside until cool enough to handle.
- 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 them aside to cool for about 15-20 minutes.
Mixing
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard-boiled eggs and add them to the potato mixture.
- In a medium bowl, mix the Miracle Whip, yellow mustard, celery seed, and 3/4 teaspoon salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste.
Serving
- 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.