Introduction
This classic potato salad recipe is a crowd-pleasing staple for any summer barbecue or family gathering. Its creamy, tangy dressing and tender potatoes make it incredibly satisfying. You can easily customize the flavor by choosing between Miracle Whip, mayonnaise, or a blend of the two.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Ingredients
- 1 tablespoon Kosher salt
- 2 tablespoons apple cider vinegar or white vinegar
- 2 celery stalks (chopped (about ¾ cups))
- 6 eggs (hard boiled, chopped)
- 2 cups Miracle Whip or mayonnaise or a half and half combination
- ½ cup pickle relish
- 1½ tablespoons yellow mustard (or dijon mustard)
- 1 medium onion (chopped)
- 1 tablespoon fresh dill (chopped)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Paprika (optional (sprinkled on top))
Instructions
- Wash the potatoes thoroughly. Place them in a large pot and cover with cold water by 1 inch. Add the 1 tablespoon of kosher salt to the water.
- Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
- Drain the potatoes in a colander and let them cool until they are just warm to the touch. Cut the unpeeled potatoes into bite-sized cubes.
- While the potatoes are still warm, place them in a large mixing bowl and gently toss with the 2 tablespoons of apple cider or white vinegar. This adds flavor and helps the dressing adhere.
- Add the chopped celery, hard-boiled eggs, onion, and fresh dill to the bowl with the potatoes.
- In a separate medium bowl, whisk together the Miracle Whip/mayonnaise, pickle relish, yellow mustard, the ¼ teaspoon salt, and pepper.
- Pour the dressing over the potato mixture. Using a large spatula, gently fold everything together until evenly combined, being careful not to mash the potatoes.
- Cover and refrigerate for at least 1-2 hours to allow the flavors to meld. Before serving, give it a final stir and sprinkle the top with paprika, if desired.
Variations
- Smoky Twist: Stir in ½ teaspoon of smoked paprika into the dressing for a subtle, smoky depth.
- Diced & Creamy: For a finer, creamier texture, mash about one-quarter of the potato cubes before mixing with the dressing.
- Make-Ahead Friendly: For the best flavor, prepare the salad a full day in advance and store it covered in the refrigerator.
- Lighter Serving: Serve the potato salad on a bed of lettuce or in lettuce cups for a lighter presentation.
Tips for Success
- Tossing the warm potatoes with vinegar is a key step—it seasons them from the inside out and prevents a bland result.
- For the best texture, let the salad chill for the full 1-2 hours before serving. This gives the potatoes time to fully absorb the dressing.
- Fold the ingredients together gently to maintain the distinct textures of the potatoes, eggs, and celery.
Storage & Reheating
Store the potato salad in an airtight container in the refrigerator for up to 3-4 days. This dish is meant to be served cold and should not be reheated. Always keep it chilled until ready to serve.
FAQ
Can I peel the potatoes?
The recipe is designed for the potatoes to be unpeeled, as the skins on Golden or red potatoes are thin and tender, adding texture and nutrients. However, you may peel them after boiling if you prefer.
What’s the difference between using Miracle Whip and mayonnaise?
Miracle Whip has a sweeter, tangier flavor, while mayonnaise is richer and more neutral. Using a half-and-half combination offers a perfect balance of both.
How do I know when the potatoes are done boiling?
They are ready when a fork or paring knife slides into the center of a potato with little resistance. Be careful not to let them become so soft that they start to split.
Can I make this without eggs?
Yes, you can omit the hard-boiled eggs for an egg-free version. The salad will still be creamy and flavorful.
Why is my potato salad watery?
This can happen if the potatoes are boiled whole but then overcooked and waterlogged, or if they are not adequately drained and cooled before mixing. Ensure your potatoes are just tender and well-drained.
How far in advance can I make this?
You can make it up to a day in advance. In fact, making it ahead allows the flavors to develop more fully. Store it covered in the refrigerator.
