This easy potato salad is rich, tangy, and full of flavor! Made with tender potatoes, mayo, mustard, and simple seasonings, it’s the perfect side dish for BBQs, picnics, and summer parties. It’s always a crowd pleaser!
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Potato Salad Recipe
Description
This easy potato salad is rich, tangy, and full of flavor! Made with tender potatoes, mayo, mustard, and simple seasonings, it's the perfect side dish for BBQs, picnics, and summer parties. It's always a crowd pleaser!
Ingredients
Instructions
Video
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a light rolling boil over medium heat and add 1 teaspoon of kosher salt (optional). Cook the potatoes for 30 to 35 minutes, or until a fork or paring knife can easily pierce them. Cooking time will vary depending on the size of the potatoes. Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut them into ½" to ¾" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set them aside to cool for about 15–20 minutes.
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard-boiled eggs and add them to the potato mixture.
- In a medium bowl, mix the Miracle Whip (or mayonnaise), yellow mustard, celery seed, and ¾ teaspoon of salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place them on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 228kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Cholesterol 121mg41%
- Sodium 675mg29%
- Potassium 840mg24%
- Total Carbohydrate 39g13%
- Dietary Fiber 5g20%
- Sugars 7g
- Protein 8g16%
- Vitamin A 336 IU
- Vitamin C 36 mg
- Calcium 59 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you prefer, substitute the Miracle Whip with mayonnaise. Or, use half mayonnaise and half Greek yogurt or sour cream for more tang.
- As I noted in the text of this post, a reader commented that adding kosher salt to the potato cooking water could make a watery potato salad. I haven't had that experience, so I often add kosher salt when cooking to impart flavor to the potatoes. But you can always skip salting the water if you prefer.
- • Refrigerate the salad for at least one hour—up to overnight—before serving to allow the flavors to meld.
- • You can make the salad the day before serving for the best results.
