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THE BEST Potato Salad Recipe

This classic potato salad recipe features tender Yukon Gold potatoes, crisp celery, green onions, and hard-boiled eggs, all coated in a creamy, tangy dressing. Perfect for picnics, potlucks, or as a beloved side dish.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 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 stalks celery diced
  • 6 green onions diced
  • 5 hard-boiled eggs peeled
  • 1 1/2 cups Miracle Whip or mayonnaise if you prefer
  • 1 tablespoon yellow mustard
  • 1 1/2 teaspoons celery seed
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • paprika for garnish

Method
 

  1. Boil potatoes in salted water for 30-35 minutes until tender. Drain and cool.
  2. Peel and chop cooled potatoes into 1/2-3/4 inch pieces. Toss with white vinegar and let cool for 15-20 minutes.
  3. Add diced celery, green onions, and 4 chopped hard-boiled eggs to the potatoes.
  4. Whisk together Miracle Whip, mustard, celery seed, salt, and pepper. Fold into potato mixture. Garnish with sliced egg and paprika.
  5. Chill for at least 1 hour before serving.

Notes

For best flavor, allow the potato salad to chill for at least 4 hours, or preferably overnight, to let the flavors meld. You can adjust the amount of salt and pepper to your taste.