How To Make The Best Potato Salad

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"After making this the first time, I have to admit, it is the best potato salad! Use white potatoes, or Yukon Golds in this potato salad for best results. White potatoes are a little creamier, a little sweet and hold their shape well after cooking, and because they have a thinner skin, they’re really easy to peel after boiling. The best consistency for boiled potatoes comes from adding the potatoes to cold water, then bringing them to a boil, rather than adding the potatoes to hot, boiling water. Don't forget to add the salt. It gives the potatoes some much needed flavor (I use 1-1 1/2 tablespoons). Adding a few hearty splashes of white vinegar to the potatoes gives the salad it’s secret and subtle flavor punch. The key is to add the vinegar while the potatoes are still warm, then let them rest so they absorb the tart flavor as the starches come out in the potatoes so they soften and absorb the flavors. Chunks of celery and bites of mellower green onion add the needed crunch to classic potato salads. Some suggested Add Ins - Green peppers, dill, black and green olives, sweet or dill pickles (I like bread and butter pickles, chopped). The celery seed adds lots of flavor, so it's a must! I got this great recipe from foodiecrush website and after trying it wanted to share it with you!"

Original is 7 servings


  • Serving Size: 1 (502.2 g)
  • Calories 429.4
  • Total Fat - 16.2 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 188.7 mg
  • Sodium - 629 mg
  • Total Carbohydrate - 61.2 g
  • Dietary Fiber - 7.4 g
  • Sugars - 11.7 g
  • Protein - 12.7 g
  • Calcium - 117.1 mg
  • Iron - 2.9 mg
  • Vitamin C - 64.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Bring potatoes to a boil in large pot of COLD water that's been liberally salted (I use 1-1 1/2 tablespoons). Reduce the heat to med-high, or a lightly rolling boil, and cook for 10-15 minutes, or until the potatoes are easily pierced with a pairing knife.

Step 2

Drain, and let cool until just able to handle.

Step 3

Peel the skins from the potatoes, and cut into large diced pieces.

Step 4

Transfer the warm potatoes to a large mixing bowl, and sprinkle with the white vinegar, and stir.

Step 5

Allow the potatoes to cool, about 15 minutes.

Step 6

Add the celery and green onions.

Step 7

Chop 4 of the hard boiled eggs, and add to the potato mixture.

Step 8

In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper.

Step 9

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.

Step 10

Chill for at least 1 hour or overnight, before serving.

Tips & Variations

No special items needed.

3 Reviews


Potato salad always goes hand in hand with ham, and this one is so darn good! I added in some dill pickle relish and used mayo as we are not into MW. I made it early in the morning so it had all day for the flavors to mingle. So delicious!


review by:
(13 Apr 2020)


Other than cutting back to four servings I made as posted using Hellmans Mayo and agree it is a great tasting potato salad. Adding this to my cookbook. There were no leftovers!


review by:
(22 Sep 2016)


I made this salad as directed except for using minced red onions in lieu of the green onions and this worked perfectly. This was served at a pot-luck dinner and it went over well.


review by:
(31 May 2015)

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