Description
This creamy and tangy potato salad is made with Yukon Gold potatoes, Miracle Whip, mustard, celery, green onions, and eggs. It’s the perfect nostalgic side dish for BBQs, picnics, and family gatherings.
Ingredients
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3 lbs Yukon Gold potatoes (skin on)
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3 tbsp white vinegar
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5 hard-boiled eggs (4 chopped, 1 sliced for garnish)
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2 celery ribs, diced
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6 green onions, diced
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1½ cups Miracle Whip (or mayonnaise)
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1 tbsp yellow mustard
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1½ tsp celery seed
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¾ tsp kosher salt
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¾ tsp ground black pepper
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Paprika for garnish
Instructions
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Boil whole potatoes in cold water for 30–35 minutes until fork-tender.
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Cool slightly, peel, and dice into bite-sized chunks.
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While warm, sprinkle potatoes with vinegar and let sit for 15–20 minutes.
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Add diced celery, green onions, and chopped eggs.
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In a separate bowl, mix Miracle Whip, mustard, celery seed, salt, and pepper.
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Gently fold the dressing into the potato mixture.
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Top with sliced egg and sprinkle with paprika.
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Chill for at least 1 hour or overnight for best flavor.
Notes
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Boil potatoes with skin for added flavor.
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For a lighter version, substitute half of the Miracle Whip with plain Greek yogurt.
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Let the salad chill overnight for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: American