My Grandma's Classic Potato Salad Recipe
User Reviews
4.5
My Grandma's Classic Potato Salad Recipe
Description
This classic potato salad starts with medium-sized Yukon gold potatoes boiled until tender with skins on, then peeled and diced warm. Tossing the potatoes with white vinegar while still warm adds a subtle tang and helps the salad hold its form. Mix-ins of diced celery and green onions add crunch and fresh flavor, while chopped hard-boiled eggs provide richness.
The dressing of Miracle Whip combined with yellow mustard, celery seed, salt, and freshly ground pepper creates a creamy and mildly tangy coating. The salad is topped with thin slices of hard-boiled egg for presentation and added texture. It is recommended to season to taste after combining everything.
This potato salad pairs well as a side dish for barbecues, picnics, or casual meals and benefits from resting in the refrigerator overnight to allow the flavors to integrate fully.
Because freezing affects texture, it is best to avoid freezing. Prepare the salad a day in advance for best flavor.
Ingredients
Potato Salad:
- 3 pounds potato skin on (choose medium-sized potatoes, Yukon gold variety
- 1 teaspoon kosher salt (optional for adding flavor to potatoes)
- 3 tablespoons white vinegar
- 2 celery stalks diced, ribs
- 6 green onions , diced
- 5 egg peeled, hard-boiled
Dressing:
- 1 ½ cups Miracle Whip , or mayonnaise if you prefer
- 1 tablespoon yellow mustard
- 1 ½ teaspoons celery seed
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper freshly ground
- 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 (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 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, yellow mustard, celery seed, and ¾ 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.
Notes
- Prepare the salad one day ahead to enhance flavors.
- Avoid freezing to maintain the texture and freshness of the potato salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 121mg | 40% |
| Sodium | 675mg | 28% |
| Potassium | 840mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 36mg | 40% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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