The Best Potato Salad
Dive into this delightful potato salad that's a perfect blend of creamy goodness and zesty flavors! Packed with perfectly boiled eggs, a hint of celery seed, and fresh green onions, this dish is brought to life with a sweet and tangy dressing that will leave your taste buds dancing. It's the ultimate side dish for your next barbecue or picnic!
Prep
15
min
Cook
35
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 2 celery stalks (ribs), diced
- 6 green onions, dicedRed onion can be used as a substitute.
🧂Spices & Seasonings(5)
- ¾ teaspoon freshly ground black pepper (3.75 ml)
- 1 ½ teaspoons celery seed (7.5 ml)
- 1 teaspoon kosher salt (optional for adding flavor to potatoes) (5 ml)optional
- ¾ teaspoon kosher salt (3.75 ml)
- paprika, for garnishoptional
🍯Sauces & Condiments(2)
- 3 tablespoons white vinegar (45 ml)Use cider vinegar or pickle juice if preferred.
- 1 tablespoon yellow mustard (15 ml)
📦Other(3)
- 5 hard-boiled eggs, peeled
- 1 ½ cups Miracle Whip, or mayonnaise if you prefer (360 ml)optionalMayonnaise can be used instead.
- 3 pounds Yukon Gold potatoes, skin on (choose medium-sized potatoes) (1.36 kg)
👨🍳 Instructions
- 1
Boil 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 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.
- 2
Peel and chop the potatoes. 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.
- 3
Add the mix-ins. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- 4
Make the creamy dressing. 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.
- 5
Slice the last egg into thin slices and place them on top of the salad. Sprinkle with paprika if desired.
- 6
Chill for at least 1 hour or overnight before serving.
💡 Pro Tips
- ✓Start potatoes in cold water rather than adding them to boiling water, so heat penetrates gradually and cooks the interior evenly before the exterior turns mushy.techniquecold start, 30-35 min simmer
- ✓Toss the still-warm, cut potatoes with vinegar immediately after draining because their starch structure is more porous at 140-160°F and absorbs the acid deeply, seasoning from the inside rather than just coating the surface.timing140-160°F
- ✓Use waxy or medium-starch potatoes (like Yukon Gold) instead of russets since their lower starch content (roughly 15-18%) and higher pectin retention keeps cubes structurally intact during boiling and mixing.ingredient15-18% starch
- ✓Chill the finished salad for a minimum of 1 hour, ideally overnight, so the mayo-based dressing's emulsified fats have time to migrate into the porous potato cells, which firms up flavor distribution and thickens the coating as fats solidify slightly below 40°F.timing1 hour minimum, below 40°F
- ✓Cook eggs separately using a 10-11 minute simmer-then-ice-bath method rather than boiling them with the potatoes, since potatoes need a much longer cook time and overcooked eggs develop a sulfurous green ring from iron-sulfide reaction at the yolk's surface.technique10-11 minutes
Share this recipe
Prep
15
min
Cook
35
min
Serves
8
people
Level
beginner
Share this recipe
The Best Potato Salad
Dive into this delightful potato salad that's a perfect blend of creamy goodness and zesty flavors! Packed with perfectly boiled eggs, a hint of celery seed, and fresh green onions, this dish is brought to life with a sweet and tangy dressing that will leave your taste buds dancing. It's the ultimate side dish for your next barbecue or picnic!
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 2 celery stalks (ribs), diced
- 6 green onions, dicedRed onion can be used as a substitute.
🧂Spices & Seasonings(5)
- ¾ teaspoon freshly ground black pepper (3.75 ml)
- 1 ½ teaspoons celery seed (7.5 ml)
- 1 teaspoon kosher salt (optional for adding flavor to potatoes) (5 ml)optional
- ¾ teaspoon kosher salt (3.75 ml)
- paprika, for garnishoptional
🍯Sauces & Condiments(2)
- 3 tablespoons white vinegar (45 ml)Use cider vinegar or pickle juice if preferred.
- 1 tablespoon yellow mustard (15 ml)
📦Other(3)
- 5 hard-boiled eggs, peeled
- 1 ½ cups Miracle Whip, or mayonnaise if you prefer (360 ml)optionalMayonnaise can be used instead.
- 3 pounds Yukon Gold potatoes, skin on (choose medium-sized potatoes) (1.36 kg)
👨🍳 Instructions
- 1
Boil 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 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.
- 2
Peel and chop the potatoes. 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.
- 3
Add the mix-ins. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- 4
Make the creamy dressing. 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.
- 5
Slice the last egg into thin slices and place them on top of the salad. Sprinkle with paprika if desired.
- 6
Chill for at least 1 hour or overnight before serving.
💡 Pro Tips
- ✓Start potatoes in cold water rather than adding them to boiling water, so heat penetrates gradually and cooks the interior evenly before the exterior turns mushy.techniquecold start, 30-35 min simmer
- ✓Toss the still-warm, cut potatoes with vinegar immediately after draining because their starch structure is more porous at 140-160°F and absorbs the acid deeply, seasoning from the inside rather than just coating the surface.timing140-160°F
- ✓Use waxy or medium-starch potatoes (like Yukon Gold) instead of russets since their lower starch content (roughly 15-18%) and higher pectin retention keeps cubes structurally intact during boiling and mixing.ingredient15-18% starch
- ✓Chill the finished salad for a minimum of 1 hour, ideally overnight, so the mayo-based dressing's emulsified fats have time to migrate into the porous potato cells, which firms up flavor distribution and thickens the coating as fats solidify slightly below 40°F.timing1 hour minimum, below 40°F
- ✓Cook eggs separately using a 10-11 minute simmer-then-ice-bath method rather than boiling them with the potatoes, since potatoes need a much longer cook time and overcooked eggs develop a sulfurous green ring from iron-sulfide reaction at the yolk's surface.technique10-11 minutes