My Grandma's Classic Potato Salad
A creamy and tangy potato salad recipe that's perfect for family gatherings and picnics, bringing back childhood memories.
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.
Notes
Ensure that the potatoes are not overcooked; they should be firm but tender for the best texture. For added flavor, let the potato salad sit in the fridge overnight to help the flavors blend together. If you want a creamier texture, mix in a bit more Miracle Whip or mayonnaise before serving.