The Best Potato Salad

5 from 2 votes

Hands down one of the BEST Potato Salad recipes out there. Doubters need to give this one a try. Delicious!

bowl of potato salad

Like most of you, I am always on the lookout for the Best Potato Salad recipe I can find. For a recent BBQ, I made this Potato Salad and I think it’s one of the best ones out there! If you don’t believe me, give this recipe a try!

making potato salad
Potatoes tossed in Dressing

I like to use Yukon Gold potatoes when making potato salad but you can substitute for russet potatoes if that’s what you have on hand.

There’s quite a bit of debate over the best kind of potatoes to use in a potato salad but since everybody has different tastes, I suggest you use what you prefer.

best potato salad

If you’ve never used a little white vinegar in your potato salad you might be asking yourself why. Well, the shortest and simplest answer is that vinegar will help the potatoes keep their shape.

I add the vinegar while the potatoes are cooling but you can also add it to the boiling water.

potato salad with chicken burger

I personally like to use spicy brown mustard in this recipe but you can safely substitute for some Dijon mustard or prepared yellow mustard. Use what you have on hand! If you don’t like Miracle Whip you can simply use Mayonnaise.

potato salad with philly cheesesteak

If you need a little help making hard-boiled eggs, check out my tutorial on How to Make PERFECT Hard-Boiled Eggs. And If you have an Instant Pot Pressure Cooker you can use this method Instant Pot Hard Boiled Eggs.

potato salad

You will need the following ingredients to make this Potato Salad recipe (see recipe card for quantities): Yukon Gold Potatoes, White Vinegar, Celery Stalks, Green Onions, Hard Boiled Eggs, Mayonnaise, Miracle Whip, Spicy Mustard, Celery Seed, Kosher Salt, Ground Black Pepper and Paprika.

  1. Bring a large pot of salted water to a boil. Add the cubed potatoes. Boil for approximately 9 to 10 minutes (check for doneness around the 7 minute mark).
  2. Drain the water and rinse the potatoes in cold water so the potatoes stop cooking.
  3. Once the potatoes have cooled, transfer them to a large mixing bowl and sprinkle with the white vinegar and toss till combined. Allow the potatoes to cool for about 15 more minutes.
  4. Add 4 chopped hard-boiled eggs to the potato mixture. Toss till combined.
  5. In a medium bowl, mix the Miracle Whip, mayonnaise, spicy brown mustard, green onions, celery seed, salt & pepper to taste. Mix until all the ingredients are well combined.
  6. Slice the last hard-boiled egg into thin slices and place on top of the potato salad. Optionally sprinkle with paprika.
  7. Cover and chill for at least 1 hour in the refrigerator before serving.

Printable Recipe Card

The Best Potato Salad

The Best Potato Salad

Hands down one of the BEST Potato Salad recipes out there. Doubters need to give this one a try. Delicious!
5 from 2 votes
Prep Time15 minutes
Cook Time30 minutes
Resting Time 1 hour
Total Time1 hour 45 minutes
Course Salads
Cuisine American
Author Rodney
Servings 8
Calories 358 kcal

Equipment

  • Bowl for Mixing
  • Large Pot

Ingredients
 

  • 6 medium Yukon Gold Potatoes, cubed
  • 3 Tbsp White Vinegar
  • 6 Green Onions, diced
  • 5 Hard-Boiled Eggs, peeled
  • 1 Cup Mayonnaise
  • ½ Cup Miracle Whip
  • 1 Tbsp Spicy Brown Mustard
  • 2 Tsp Celery Seed
  • Kosher Salt
  • Ground Black Pepper
  • Paprika, optional

Instructions
 

  • Bring a large pot of salted water to a boil. Add the cubed potatoes. Boil for approximately 9 to 10 minutes (check for doneness around the 7 minute mark).
  • Drain the water and rinse the potatoes in cold water so the potatoes stop cooking.
  • Once the potatoes have cooled, transfer them to a large mixing bowl and sprinkle with the white vinegar and toss till combined. Allow the potatoes to cool for about 15 more minutes.
  • Add 4 chopped hard boiled eggs to the potato mixture. Toss till combined.
  • In a medium bowl, mix the Miracle Whip, mayonnaise, spicy brown mustard, green onions, celery seed, salt & pepper to taste. Mix until all the ingredients are well combined.
  • Slice the last hard boiled egg into thin slices and place on top of the potato salad. Optionally sprinkle with paprika.
  • Cover and chill for at least 1 hour in the refrigerator before serving.

Nutrition

Calories: 358kcalCarbohydrates: 26gProtein: 7gFat: 25gSaturated Fat: 4gTrans Fat: 1gCholesterol: 130mgSodium: 373mgPotassium: 624mgFiber: 3gSugar: 4gVitamin A: 286IUVitamin C: 27mgCalcium: 51mgIron: 2mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Michelle says:

    This is the Best Potato Salad I have ever made. I used Dijon mustard because it is our favorite. It turned out perfectly. Very tasty. I had made it for a pot luck and everyone loved it.

5 from 2 votes (1 rating without comment)

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