This best potato salad recipe is a staple at summer BBQs, picnics, and holiday gatherings. This classic potato salad recipe is a family favorite, passed down from my Grandma Mary Jane, and it never fails to impress! The creamy potato salad with its tangy dressing and perfectly cooked potatoes makes it the best potato salad recipe ever and it’s even better when made ahead of time.
What Makes This the Best Potato Salad?
It’s the combination of creamy Yukon Gold potatoes, the zing of white vinegar, crunchy celery, and green onions that make this American potato salad so irresistible. But the real secret? Miracle Whip instead of mayonnaise. It adds a slightly sweet, tangy flavor that sets this recipe apart from other classic potato salads.
Ingredients for the Best Potato Salad
Main Ingredients:
- 3 pounds Yukon Gold potatoes (or medium white potatoes, skin on)
- 3 tablespoons white vinegar
- 5 hard-boiled eggs (peeled and chopped)
- 2 celery stalks (diced)
- 6 green onions (diced)
- 1 ½ cups Miracle Whip (or mayo, if preferred)
- 1 tablespoon yellow mustard
- 1 ½ teaspoons celery seed
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- Paprika (for garnish)
Step-by-Step Instructions
1. Cook the Potatoes
- Add potatoes to a large pot of cold water and bring to a boil.
- Reduce heat and simmer for 30-35 minutes until fork-tender.
- Drain and let cool until easy to handle.
2. Prepare the Potatoes
- Peel the potatoes and cut them into bite-sized pieces.
- While still warm, sprinkle with white vinegar to enhance flavor.
3. Make the Dressing
- In a bowl, mix Miracle Whip, yellow mustard, celery seed, salt, and pepper until smooth.
4. Combine & Chill
- Add chopped eggs, celery, and green onions to the potatoes.
- Fold in the dressing gently to keep potatoes intact.
- Cover and chill for at least 1 hour (or overnight) for flavors to meld.
Serving Suggestions
This classic potato salad is the perfect side dish for a variety of meals. Here are some delicious pairing ideas:
- Grilled meats: Pair with BBQ chicken, ribs, burgers, or grilled steak.
- Sandwiches: Serve alongside pulled pork, turkey clubs, or ham and cheese sandwiches.
- Picnic favorites: Great with deviled eggs, baked beans, and coleslaw.
- Seafood dishes: Complements grilled salmon, shrimp skewers, or a seafood boil.
This American potato salad fits any occasion, from summe
FAQs
To avoid a watery potato salad:
Drain potatoes thoroughly after boiling.
Let them cool slightly before adding the dressing.
Use waxy potatoes like Yukon Gold instead of starchy ones.
Absolutely! This potato salad recipe actually tastes better when made ahead, allowing flavors to develop. Chill for at least 4 hours or overnight before serving.
Store in an airtight container in the refrigerator for 3 to 4 days. Avoid leaving it at room temperature for over 2 hours.
Yes! You can substitute mayo for a richer, less tangy flavor. Try using half mayo and half Greek yogurt for a lighter version.
Customize your potato salad with:
Crispy bacon for added crunch
Diced pickles or relish for tanginess
Dijon mustard for a deeper flavor
Fresh herbs like dill or parsley for extra freshness
Yes! Simply omit the eggs. Add extra celery or pickles for texture, or increase the dressing amount for creaminess.
What to Serve with Potato Salad
This classic potato salad pairs perfectly with:
This potato salad recipe is a must-try for any occasion. Whether you prefer classic potato salad, potato salad Japanese-style, or a twist inspired by the potato salad guy, this dish is endlessly customizable. Perfect for BBQs, picnics, or family dinners, this American potato salad is sure to be a crowd-pleaser. If you love this recipe, don’t forget to pin it on Pinterest and share it with friends!
The Best Classic Potato Salad Recipe with a Creamy, Tangy Twist
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This best potato salad recipe is a staple at summer BBQs, picnics, and holiday gatherings. This classic potato salad recipe is a family favorite, passed down from my Grandma Mary Jane, and it never fails to impress! The creamy potato salad with its tangy dressing and perfectly cooked potatoes makes it the best potato salad recipe ever and it’s even better when made ahead of time.
Ingredients
- 3 pounds Yukon Gold potatoes (or medium white potatoes, skin on)
- 3 tablespoons white vinegar
- 5 hard-boiled eggs (peeled and chopped)
- 2 celery stalks (diced)
- 6 green onions (diced)
- 1 ½ cups Miracle Whip (or mayo, if preferred)
- 1 tablespoon yellow mustard
- 1 ½ teaspoons celery seed
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- Paprika (for garnish)
Instructions
- Add potatoes to a large pot of cold water and bring to a boil.
- Reduce heat and simmer for 30-35 minutes until fork-tender.
- Drain and let cool until easy to handle.
- Peel the potatoes and cut them into bite-sized pieces.
- While still warm, sprinkle with white vinegar to enhance flavor.
- In a bowl, mix Miracle Whip, yellow mustard, celery seed, salt, and pepper until smooth.
- Add chopped eggs, celery, and green onions to the potatoes.
- Fold in the dressing gently to keep potatoes intact.
- Cover and chill for at least 1 hour (or overnight) for flavors to meld.
Notes
To avoid a watery potato salad, drain potatoes thoroughly after boiling and let them cool slightly before adding the dressing. Use waxy potatoes like Yukon Gold instead of starchy ones.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg
Keywords: potato salad, classic potato salad, creamy potato salad, BBQ side dish