4.5 from 6,474 votes
My Grandma's Classic Potato Salad Recipe
My Grandma's Classic Potato Salad blends warm diced Yukon gold potatoes with a tangy vinegar toss, crunchy celery, green onions, and chopped hard-boiled eggs. The creamy dressing uses Miracle Whip, yellow mustard, and celery seed for a balanced flavor. Sliced eggs on top add visual appeal and texture. Making it a day ahead helps flavors meld and improves taste.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
8
Calories:
228 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Notes
- Prepare the salad one day ahead to enhance flavors.
- Avoid freezing to maintain the texture and freshness of the potato salad.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 228
% 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.