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Classic Potato Salad

A simple and classic potato salad with a creamy and tangy dressing made featuring Yukon Gold potatoes, hard-boiled eggs, celery, and green onions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Yukon Gold potatoes (or medium white potatoes, skin on)
  • 5 pieces hard-boiled eggs (peeled and chopped)
  • 2 stalks celery (diced)
  • 6 pieces green onions (diced)
Dressing Ingredients
  • 1.5 cups Miracle Whip (or mayo, if preferred) Miracle Whip gives a tangy flavor.
  • 3 tablespoons white vinegar Enhances flavor.
  • 1 tablespoon yellow mustard For tanginess.
  • 1.5 teaspoons celery seed
  • 0.75 teaspoon kosher salt Adjust to taste.
  • 0.75 teaspoon freshly ground black pepper Adjust to taste.
  • to taste Paprika (for garnish) For visual appeal.

Method
 

Preparation
  1. Add potatoes to a large pot of cold water and bring to a boil.
  2. Reduce heat and simmer for 30-35 minutes until fork-tender.
  3. Drain and let cool until easy to handle.
  4. Peel the potatoes and cut them into bite-sized pieces.
  5. While still warm, sprinkle with white vinegar to enhance flavor.
Mixing
  1. In a bowl, mix Miracle Whip, yellow mustard, celery seed, salt, and pepper until smooth.
  2. Add chopped eggs, celery, and green onions to the potatoes.
  3. Fold in the dressing gently to keep potatoes intact.
Chilling and Serving
  1. Cover and chill for at least 1 hour (or overnight) for flavors to meld.
  2. Serve cold or at cool room temperature with a sprinkle of paprika on top.

Notes

Store the potato salad in an airtight container in the refrigerator for up to 3-4 days. Do not freeze as it will change the texture.