This classic potato salad is the one I grew up on. It’s the recipe my Grandma originally made, then passed down to my mom, aunts, cousins, and me and my sister. It’s accompanied burgers, grilled ribs, and every other favorite summer dinner recipe under the sun.
As favorite family recipes do, it’s a food memory none of us can, or want, to forget. It shows up at nearly every BBQ, picnic, or good old-fashioned supper soirée at my house, and it’s one I’m proud as punch to share when I go to other’s homes as well.
It’s extremely popular with readers who love it all year round, at Thanksgiving and Christmas too. Who knew? Looks like this recipe has found its Southern potato salad roots. So now it’s your turn to give it a try. Here’s how to make the best potato salad ever. Let’s get started…
1. Classic Potato Salad Recipe
Ingredients
- 3 pounds medium white potatoes or Yukon golds , skin on and quartered
- 3 tablespoons white vinegar
- 2 celery stalks (ribs) , diced
- 6 green onions , diced
- 5 hard-boiled eggs , peeled
- 1 ½ cups Miracle Whip
- 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. Cook for 20-25 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 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 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 the slices 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.
- Instead of Yukon gold potatoes, you can try red potatoes instead and leave their jacket skins on for a more colorful potato look.
- You can leave out the eggs if you aren’t a fan.
I hope that, after reading this article, you know on how to make potato salad perfectly at home. This is a no-frills, classic, old-fashioned potato salad and your whole family is going to love it!
