Potato Salad

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Go no further if you’re looking for the greatest potato salad recipe. With eggs, celery, pickles, and a creamy potato salad dressing, this is my favourite homemade potato salad. You’ll adore this tried-and-true recipe!


6 medium white potatoes or Yukon golds, quartered (about 2½ to 3 pounds)

3 tbsp white wine vinegar

2 big chopped celery stalks

6 diced green onions

5 peeled hard cooked eggs

12 cup mayonnaise or Miracle Whip

1 tablespoon mustard, yellow


Bring a big saucepan of lightly salted cold water to a boil with the potatoes. Cook for 10-15 minutes, or until the potatoes are readily pierced with a paring knife, on medium high or a lightly rolling boil. Drain and chill till you can handle it.

Remove the skins from the potatoes and divide them into big chunks. Place the heated potatoes in a large mixing bowl with the white vinegar and toss to combine. Allow 15 minutes for the potatoes to cool. Combine the celery and green onions in a large mixing bowl. 4 hard cooked eggs, chopped and added to the potato mixture

Combine the Miracle Whip or mayonnaise, yellow mustard, celery seed, and salt and pepper in a medium mixing bowl. If needed, season with extra salt and pepper and stir into the potato mixture. Place the remaining egg pieces on top of the salad, thinly sliced. If desired, top with paprika. Before serving, chill for at least 1 hour or overnight.

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