The Best Potato Salad
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 6 medium white potatoes or 6 medium yukon gold potatoes, about 2 1/2 to 3 lbs, quartered
- 3 tablespoons white vinegar
- 2 large celery ribs, diced
- 6 green onions, diced
- 5 hard-boiled eggs, peeled
- 1 1⁄2 cups mayonnaise (or Miracle Whip)
- 1 tablespoon yellow mustard
- 1 1⁄2 teaspoons celery seeds
- kosher salt (to taste)
- fresh ground pepper (to taste)
- paprika, to taste (to garnish)
directions
- Bring potatoes to a boil in large pot of cold water that's been liberally salted.
- Reduce the heat to medium high or a lightly rolling boil and cook for 10 to 15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.
- Peel the skins from the potatoes and cut into large diced pieces.
- Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir.
- Allow the potatoes to cool, about 15 minutes. Add the celery and green onions.
- Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the mayonnaise or Miracle Whip, yellow mustard, celery seed, salt, and pepper.
- Mix well into the potato mixture and season with more salt and pepper if needed.
- Slice the last egg into thin slices and place the slices on top of the salad.
- Sprinkle with paprika if desired.
- Chill for at least an hour or overnight before serving.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.