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Grandma's BEST Potato Salad - magazine Recipe

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This recipe for Grandma's BEST Potato Salad - magazine is from The DuMeyer Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium white potatoes or Yukon golds about 2 1/2 to 3 pounds, skin on and quartered
3 tablespoons white vinegar
2 celery stalks (ribs) 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
Directions:
Directions:
6 medium white potatoes or Yukon golds about 2 1/2 to 3 pounds, skin on and quartered (Yukon Gold is best)
3 tablespoons white vinegar
2 celery stalks (ribs) 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 (a must!)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
paprika for garnish
Personal Notes:
Personal Notes:
If you prefer, substitute the Miracle Whip with mayonnaise. Or, use half mayonnaise and half Greek yogurt or sour cream for more tang



My mom cooks her potatoes whole with the skin on. To cook the potatoes, add them to cold water and bring to a boil and reduce to medium heat, rather than adding the potatoes to hot, boiling water. Boil the potatoes until fork tender and the skin just begins to crack, about 20-25 minutes.

Add vinegar to the warm potatoes. One of the biggest flavoring secrets to the success of this recipe is white vinegar. That’s why I add a few hearty splashes of white vinegar to the cooked potatoes gives the salad it’s secret and subtle flavor punch. To do so, add the vinegar while the potatoes are still warm, and allow them time to rest and absorb the vinegar’s zing while they cool.

Use Miracle Whip. Mustard adds the tang. I

Give this salad time. Allowing the potato salad flavors to meld is important here, that’s why if I’m planning on eating the salad on the day I make it, I’ll prepare it at lunch so it can sit and build the flavors, or make it a day ahead. Potato salad will stay good in the refrigerator for up to 3-4 days. If it doesn’t get eaten up before then.

 

 

 

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