4.5 from 6,474 votes
My Grandma's Classic Potato Salad Recipe
This easy potato salad made with eggs, celery, and green onion was handed down from my grandma and features a tangy dressing that makes this truly the best recipe ever.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8
Calories: 228 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
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 ½ cups Miracle Whip , or mayonnaise if you prefer
- 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 (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
- For best results, I recommend making the salad one day before serving. Do not freeze potato salad, as the texture will change and it won't taste as good once thawed.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
121mg
(40%)
Sodium
675mg
(28%)
Potassium
840mg
(24%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
336IU
(7%)
Vitamin C
36mg
(40%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
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.