Description
A classic potato salad recipe passed down through generations, featuring creamy Yukon Gold potatoes, crunchy celery, green onions, and a tangy dressing. Perfect for picnics, barbecues, or as a comforting side dish.
Ingredients
Units
Scale
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 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
Instructions
- Add the potatoes: Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil and cook for 30-35 minutes until easily pierced with a fork. Drain and let cool.
- Prepare the salad: Peel and dice the potatoes. Toss with white vinegar, then add celery, green onions, and chopped eggs.
- Make the dressing: Mix Miracle Whip, mustard, celery seed, salt, and pepper. Fold into the potato mixture. Top with sliced egg and paprika.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- For best results, make the salad a day ahead.
- Do not freeze potato salad; texture changes upon thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 7g
- Sodium: 675mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 121mg
