Serves 8
45 min
The Best Potato Salad
Recipe GLPRe2e21a49e18b76
A classic creamy potato salad loaded with diced vegetables, hard boiled eggs, and a tangy mustard-based dressing. Tender potatoes are tossed while warm with vinegar to absorb maximum flavor, then combined with celery, green onions, and a rich mayo-based sauce. Perfect for picnics and potlucks, this salad tastes best when chilled for at least an hour before serving.
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Ingredients
6 medium white or Yukon gold potatoes (about 2 1/2 to 3 pounds), quartered
Kosher salt and freshly ground black pepper to taste
3 tablespoons white vinegar
2 large celery stalks, diced
6 green onions, diced
5 hard boiled eggs, peeled
1 1/2 cups mayonnaise or Miracle Whip
1 tablespoon yellow mustard
1 1/2 teaspoons celery seed
Paprika for garnish
Directions
Place the quartered potatoes in a large pot and cover generously with cold water. Add a liberal pinch of kosher salt to the water. Bring to a boil over high heat, then reduce to medium-high heat to maintain a gentle rolling boil. Cook for 10 to 15 minutes, until the potatoes are easily pierced with a fork.
Drain the potatoes thoroughly in a colander. Once they are cool enough to handle, carefully peel away the skins and cut the potatoes into large, bite-sized cubes.
Transfer the warm potato pieces to a large mixing bowl. Drizzle the white vinegar over the warm potatoes and stir gently to combine. Let the potatoes cool to room temperature, approximately 15 minutes, allowing them to absorb the vinegar flavor.
Chop 4 of the hard boiled eggs into small pieces and add them to the cooled potatoes along with the diced celery and diced green onions. In a separate medium bowl, whisk together the mayonnaise, yellow mustard, celery seed, and salt and pepper to taste.
Pour the dressing over the potato mixture and fold together gently until the ingredients are evenly coated. Taste and adjust seasoning with additional salt and pepper as needed.
Slice the remaining egg into thin rings and arrange them on top of the salad as a garnish. Sprinkle with paprika if desired. Cover and refrigerate for at least 1 hour, or preferably overnight, before serving.
