Ingredients
- 2 1/2 to 3 pounds potatoes (6 medium white potatoes or Yukon golds, quartered)
- 3 tablespoons white vinegar
- 2 large celery stalks, diced
- 6 green onions, diced
- 5 large eggs (hard boiled eggs, peeled)
- 1 1/2 cups Miracle Whip mayonnaise (or mayonnaise)
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons celery seed
- Kosher salt and freshly ground black pepper, to taste
- Paprika, for garnish
How to Make
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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.
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Step 2: Drain, and let cool until just able to handle.
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Step 3: Peel the skins from the potatoes, and cut into large diced pieces.
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Step 4: Transfer the warm potatoes to a large mixing bowl, and sprinkle with the white vinegar, and stir.
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Step 5: Allow the potatoes to cool, about 15 minutes.
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Step 6: Add the celery and green onions.
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Step 7: Chop 4 of the hard boiled eggs, and add to the potato mixture.
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Step 8: In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper.
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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.
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Step 10: Chill for at least 1 hour or overnight, before serving.
We hope you enjoy this recipe!
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