How can I prevent my potato salad from becoming watery?

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.

Can I make this potato salad ahead of time?

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.

What’s the best way to store leftover potato salad?

Store in an airtight container in the refrigerator for 3 to 4 days . Avoid leaving it at room temperature for over 2 hours .

Can I use mayonnaise instead of Miracle Whip?

Yes! You can substitute mayo for a richer, less tangy flavor. Try using half mayo and half Greek yogurt for a lighter version.

What are some variations of this potato salad recipe?

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

6. Can I make this potato salad without eggs?

Yes! Simply omit the eggs. Add extra celery or pickles for texture, or increase the dressing amount for creaminess.

Classic Potato Salad Recipe

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

Scale

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