The “BEST” Potato Salad
Everyone who makes potato salad has their own recipes, (many don’t even use a recipe just add whatever they want to the potatoes) but this one is really good. As always, experiment with the ingredients—try half Miracle Whip and half mayo or half Miracle Whip and half plain yogurt or sour cream. Use a medium diced red onion instead of the green onions; add chopped pickles or relish.
To help prevent watery results, cook potatoes whole with the peel on, make sure the potatoes are cool before adding the mayo mixture and add salt just before serving.
6 medium Yukon gold potatoes, about 2 1/2 to 3 pounds, whole with skins on
3 tablespoons white vinegar (or your favorite pickle juice)
2 celery ribs, diced
6 green onions, diced
3-5 hard boiled eggs, peeled
1 1/2 cups Miracle Whip (or mayonnaise if you prefer it)
1 tablespoon yellow mustard
1 1/2 teaspoons celery seed
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
paprika for garnish
Wash the potatoes and add to a large pot of cold water then bring to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
Peel the skins from the potatoes and cut into 1/2″ to 3/4″ 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 the potatoes aside to cool, about 15-20 minutes.
Add the celery and the green onions to the potato mixture. Chop 3-4 of the hard boiled eggs and add to the potato mixture.
In a medium bowl, mix the Miracle Whip, mustard, and celery seed. Fold into the potato mixture. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving. Add salt and pepper (to taste) just before serving.
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