INTRODUCTION
This is an easy, classic potato salad with a creamy and tangy twist. It uses cooked Yukon Gold potatoes, chopped eggs, celery, and green onions. The dressing mixes Miracle Whip (or mayo), mustard, celery seed, and a bit of vinegar. Chill it and the flavors will blend into a rich, tangy salad everyone will enjoy. If you like to pair sides at a picnic, you might also try the best natural Mounjaro recipe for weight loss for a light main that balances this creamy salad.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and classic. The potatoes stay slightly firm so each bite has texture. The dressing is creamy and bright with a touch of tang from vinegar and mustard. It uses common ingredients you likely already have. You can make it ahead and it holds well in the fridge. This salad works for summer picnics, family dinners, or potlucks. If you want a side that pairs with bold flavors, this salad stands up well next to spicy or smoky dishes like the best chicken tinga tacos recipe.
HOW TO MAKE The Best Classic Potato Salad Recipe with a Creamy, Tangy Twist
This potato salad is quick to make when you know the steps. Start by cooking the potatoes until they are fork-tender. Keep the skins on while boiling to hold more flavor, then peel and chop after they cool enough to handle. Mix the dressing in a bowl, add chopped eggs, celery, and green onions, and fold everything together gently. Chill for at least one hour before serving so the flavors marry. For a heavier dinner, you can serve this salad alongside the best crockpot garlic parmesan chicken pasta recipe for a full meal.
EQUIPMENT NEEDED
- Large pot for boiling potatoes
- Large mixing bowl
- Small bowl for dressing
- Knife and cutting board
- Measuring spoons and cups
- Colander for draining potatoes
- Spoon or rubber spatula for folding
Ingredients You’ll Need :
3 pounds Yukon Gold potatoes (or medium white potatoes, skin on)
3 tablespoons white vinegar
5 hard-boiled eggs (peeled and chopped)
2 celery stalks (diced)
6 green onions (diced)
1 ½ cups Miracle Whip (or mayo, if preferred)
1 tablespoon yellow mustard
1 ½ teaspoons celery seed
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
Paprika (for garnish)
STEP-BY-STEP INSTRUCTIONS :
Add potatoes to a large pot of cold water and bring to a boil.
Reduce heat and simmer for 30-35 minutes until fork-tender.
Drain and let cool until easy to handle.
Peel the potatoes and cut them into bite-sized pieces.
While still warm, sprinkle with white vinegar to enhance flavor.
In a bowl, mix Miracle Whip, yellow mustard, celery seed, salt, and pepper until smooth.
Add chopped eggs, celery, and green onions to the potatoes.
Fold in the dressing gently to keep potatoes intact.
Cover and chill for at least 1 hour (or overnight) for flavors to meld.
HOW TO SERVE The Best Classic Potato Salad Recipe with a Creamy, Tangy Twist
Serve this potato salad cold or at cool room temperature. Spoon it into a bowl and sprinkle paprika on top for color. It goes well with grilled meats, sandwiches, or fried foods. For a party tray, place the salad next to a platter of cold cuts and cheeses. For a comfort meal, pair it with warm bread and a main like the best cheesy garlic bread recipe to round out the plate.
STORAGE & FREEZING : The Best Classic Potato Salad Recipe with a Creamy, Tangy Twist
Store the potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days. The texture will soften over time, but the flavor will remain good. Do not freeze this salad. Freezing changes the texture of the potatoes and the dressing and will make the salad watery when thawed.
SERVING SUGGESTIONS
- Serve with grilled chicken, burgers, or hot dogs.
- Add a green salad for a lighter plate.
- Offer extra chopped green onions and pickle slices on the side.
- Bring it to picnics, potlucks, and barbecues.
- For a BBQ table, place it near coleslaw and baked beans for a classic spread.
VARIATIONS
- Lighter Version: Use half Miracle Whip and half plain yogurt to cut calories.
- Herb Twist: Stir in 2 tablespoons chopped fresh dill or parsley for a fresh note.
- Bacon Add-In: Crisp 4 slices of bacon, chop, and fold in for a smoky bite.
- Sweet Pickle: Add ¼ cup chopped sweet pickles for crunch and a sweet tang.
- Mustard Swap: Use Dijon mustard for a sharper mustard flavor.
These small changes can shift the salad to match your taste or the dish you serve it with. If you are creating a full menu and want a bold bread side, try pairing with the best cheesy garlic bread recipe for an easy, crowd-pleasing combo.
FAQs
Q: Can I use red potatoes instead of Yukon Gold?
A: Yes. Red potatoes work well. They hold shape and add a nice color.
Q: Do I have to peel the potatoes?
A: No. You can leave skins on for texture and nutrition. Peel if you want a smoother look.
Q: Can I make this without eggs?
A: Yes. Skip the eggs for a vegetarian version. You can add extra celery or pickles for texture.
Q: How long should I chill the salad before serving?
A: Chill at least 1 hour. Overnight is best for full flavor.
Q: Can I add pickles or pickle juice?
A: Yes. Add chopped pickles or a teaspoon of pickle juice for extra tang.
Q: Can I use all mayo instead of Miracle Whip?
A: Yes. Mayo works fine and gives a milder flavor than Miracle Whip.
MAKE-AHEAD TIPS FOR The Best Classic Potato Salad Recipe with a Creamy, Tangy Twist
- Cook the potatoes and peel them a day ahead. Store in a covered container in the fridge.
- Make the dressing ahead and keep it separate. Combine with potatoes and other ingredients before serving.
- Chop eggs, celery, and onions the day before to save time. Keep them in sealed containers in the fridge.
- If you plan to make it a day ahead, fold the dressing in and chill. Taste before serving and adjust salt or vinegar if needed.
This potato salad is simple and flexible. It stays true to classic taste while the vinegar and mustard give a bright, tangy lift. Follow the steps and make small changes to match your taste. Serve cold, chill well, and watch your guests come back for seconds.
Classic Potato Salad
Ingredients
Method
- Add potatoes to a large pot of cold water and bring to a boil.
- Reduce heat and simmer for 30-35 minutes until fork-tender.
- Drain and let cool until easy to handle.
- Peel the potatoes and cut them into bite-sized pieces.
- While still warm, sprinkle with white vinegar to enhance flavor.
- In a bowl, mix Miracle Whip, yellow mustard, celery seed, salt, and pepper until smooth.
- Add chopped eggs, celery, and green onions to the potatoes.
- Fold in the dressing gently to keep potatoes intact.
- Cover and chill for at least 1 hour (or overnight) for flavors to meld.
- Serve cold or at cool room temperature with a sprinkle of paprika on top.