Description

This might just be the best ever potato salad. Much of the wonderful taste comes from the Miracle Whip. If you are not a Miracle Whip fan, try half Miracle Whip and half mayonnaise.

Ingredients

• 6 medium white or Yukon gold potatoes, about 2½ - 3 lb., quartered
• 3 T. white vinegar
• 2 large celery stalks, diced
• 6 green onions, diced
• 5 hard boiled eggs, peeled
• 1½ c. Miracle Whip or mayonnaise
• 1 T. yellow mustard
• 1½ t. celery seed
• kosher salt, to taste
• freshly ground black pepper, to taste
• paprika, if desired

Steps

1. Bring potatoes to a boil in a large pot of well salted cold water. Reduce heat to medium-high or a lightly rolling boil; cook 10-15 minutes or until potatoes are easily pierced with a sharp knife. Drain; cool until just able to handle.
2. Peel the potatoes; cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl; sprinkle with white vinegar; stir. Allow potatoes to cool, about 15 minutes. Add celery and green onions. Chop 4 of the hard boiled eggs; add to potato mixture.
3. In a medium bowl, mix mayonnaise or Miracle Whip, mustard, celery seed, salt and pepper; mix well into the potato mixture; season with more salt and pepper, if desired.