Potato salad holds a special place in my heart and my kitchen, particularly because it was one of my Grandma’s signature dishes. Growing up, every family gathering featured her classic potato salad, and it was always the first dish to disappear from the table. The recipe I’m sharing today, “My Grandma’s Best Potato Salad,” brings back memories of those wonderful times. The tangy bite of vinegar combined with the creaminess of Miracle Whip or mayonnaise creates a deliciously balanced dish that never fails to impress.
One of my earliest memories of this potato salad is from a Fourth of July picnic. Grandma had just finished whipping up a batch, and the aroma of freshly boiled potatoes and zesty dressing filled the air. As kids, we couldn’t wait to dig in, but Grandma insisted on chilling the salad for at least an hour. She said it allowed the flavors to meld together perfectly. She was right, of course; the wait made the first bite even more satisfying.
Over the years, I’ve learned to appreciate the little tweaks you can make to this versatile recipe. For instance, if you prefer a bit more crunch, adding diced pickles or radishes can provide a delightful texture. If you’re a fan of a smoky flavor, a dash of smoked paprika on top can be a game-changer. For those who like it a bit tangier, substituting half of the Miracle Whip with Greek yogurt offers a healthier alternative without sacrificing flavor.
What makes this recipe so special is its simplicity and the way it brings people together. Whether it’s a summer barbecue, a potluck, or a family dinner, Grandma’s potato salad is always a hit. It’s a dish that not only tastes amazing but also carries the warmth and love of family traditions.
Next time you’re looking for a side dish that will wow your guests and create lasting memories, give “My Grandma’s Best Potato Salad” a try. It’s easy to prepare, incredibly flavorful, and a true crowd-pleaser. Just remember to make a little extra – it’s bound to go fast!
My Grandma’s Best Potato Salad
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Ingredients
- 1 1/2 cups mayonnaise or Miracle Whip
- 2 diced celery stalks
- 3 pounds of medium Yukon gold or white potatoes (quartered with skin on)
- 3 tablespoons white vinegar
- 6 diced green onions
- 5 hard-boiled eggs (peeled)
- 1 1/2 teaspoons celery seed
- 1 tablespoon yellow mustard
- 3/4 teaspoon black pepper (freshly ground)
- 3/4 teaspoon kosher salt
- paprika for garnish
Directions
- Place the potatoes in a large pot of cold water and bring to a boil. Reduce to a gentle boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes, until the potatoes are tender when pierced with a fork. Drain and let them cool until you can handle them comfortably.
- Remove the skins from the potatoes and cut them into 1/2″ to 3/4″ cubes. Place the warm potato pieces in a large bowl and sprinkle with white vinegar. Toss to coat and let them cool for 15-20 minutes.
- Add the diced celery and green onions to the bowl with the potatoes. Chop four of the hard-boiled eggs and add them to the potato mixture.
- In a separate bowl, combine the mayonnaise or Miracle Whip, yellow mustard, celery seed, salt, and pepper. Gently fold this dressing into the potato mixture. Adjust seasoning with more salt and pepper if needed.
- Slice the remaining hard-boiled egg and arrange the slices on top of the salad. Sprinkle with paprika for garnish if desired. Chill the salad for at least 1 hour or overnight before serving.
FAQs:
Can I use a different type of potato for this salad?
Yes, you can use other types of potatoes like red potatoes or russet potatoes. Just ensure they are cooked properly and cool them down before mixing with other ingredients.
How can I make this potato salad healthier?
To make this salad healthier, you can use Greek yogurt or a light version of mayonnaise instead of regular Miracle Whip or mayonnaise. You can also add more vegetables like bell peppers or carrots.
How long can I store the potato salad in the fridge?
You can store the potato salad in an airtight container in the refrigerator for up to 3-4 days. Be sure to give it a good stir before serving again.
Can I prepare this potato salad ahead of time?
Yes, preparing the potato salad a day ahead is actually beneficial as it allows the flavors to meld together. Just make sure to keep it chilled in the refrigerator.
What can I use as a garnish besides paprika?
Besides paprika, you can garnish the potato salad with fresh herbs like parsley, dill, or chives. This will add a fresh flavor and enhance the presentation.
Is it necessary to peel the potatoes?
No, peeling the potatoes is not mandatory. If you prefer a more rustic texture and appearance, you can leave the skins on, which also adds extra fiber to the salad.
My Grandma's Best Potato Salad
Ingredients
- 3 pounds medium white potatoes or Yukon golds skin on and quartered
- 3 tablespoons white vinegar
- 2 celery stalks diced
- 6 green onions diced
- 5 hard-boiled eggs peeled
- 1 1/2 cups Miracle Whip or mayonnaise
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons celery seed
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- paprika for garnish
Instructions
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a gentle boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with white vinegar. Toss the potatoes with the vinegar and set aside to cool for about 15-20 minutes.
- Add the diced celery and green onions to the potato mixture. Chop 4 of the hard-boiled eggs and add them to the potato mixture.
- In a medium bowl, mix together the Miracle Whip or mayonnaise, yellow mustard, celery seed, salt, and pepper. Fold this mixture into the potato mixture and season with more salt and pepper to taste.
- Slice the last egg into thin slices and place them on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
