Description
Classic traditional potato salad made with eggs, celery, and a creamy tangy dressing passed down through generations.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 1 teaspoon kosher salt
- 3 tablespoons white vinegar
- 2 celery stalks, diced
- 6 green onions, diced
- 5 hard-boiled eggs
- 1 1/2 cups Miracle Whip or mayonnaise
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons celery seed
- 3/4 teaspoon black pepper
- Paprika for garnish
Instructions
- Boil potatoes until fork tender and drain
- Peel and cut potatoes into chunks
- Sprinkle warm potatoes with vinegar and cool
- Add celery, onions, and chopped eggs
- Mix dressing ingredients in a bowl
- Fold dressing into potato mixture
- Top with sliced egg and paprika
- Chill for at least one hour before serving
Notes
- Make one day ahead for best flavor
- Do not freeze
- Store refrigerated up to three days
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 228
- Sugar: 7g
- Sodium: 675mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 121mg