"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Best Potato Salad Recipe

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This recipe for Best Potato Salad, by , is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shelley Gravatt


6 medium Yukon gold potatoes (2 1/2-3 pounds, whole, skin on (you can use white and you can quarter, but leave skins on)
3 T white vinegar
5 hard boiled eggs, peeled (or more)
2 stalks celery, diced
6 green onions, diced
1 1/2 c Miracle Whip (or regular Mayo)
1 T yellow mustard
1 1/2 tsp celery seed
3/4 tsp kosher salt
3/4 tsp fresh ground pepper
paprika for garnish

2 more eggs if you desire
Diced sweet pickles, dill or pickle relish
Chopped red onion or radishes will add more heat

Put whole potatoes in cold water and bring to boil.

Reduce the heat to a lightly rolling boil over medium heat.

Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or pairing knife.

Drain and allow to cool until just able to handle.

Peel skins from potatoes and cut into 1/2" to 3/4" square pieces.

Transfer warm potatoes to a large mixing bowl and sprinkle with white vinegar.

Toss potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.

Add celery and green onions to potato mixture.

Chop 4 of the hard boiled eggs and add to the potato mixture.

In medium bowl, mix the Miracle Whip or Mayo, yellow mustard, celery seed and salt and pepper.

Fold into the potato mixture and season with more salt and pepper to taste.

Slice the last egg into thin slices and place the slices on top of the salad.

Sprinkle with paprika if desired.

Chill for at least 1 hour or overnight before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
Do not cut potatoes before boiling. The potatoes will absorb more water if you cut them. Put potatoes in cold water, bring to boil and reduce heat then. You can quarter them before boiling but leave skins on.

Biggest flavoring secret is to add the white vinegar while potatoes are still warm, which allows them to rest and absorb the vinegar's zing as potatoes cool.

If you prefer, substitute Miracle Whip with regular Mayonnaise. Or, use half Mayo and half Greek yogurt or sour cream for more tang.

Allowing potato salad to meld is important. Will stay good in frig up to 3-4 days.




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