Best Potato Salad
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
Directions
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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.
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.
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.
Slice the remaining egg into thin slices; place egg slices on top of the salad. Sprinkle with paprika, if desired.
Chill for at least 1 hour or overnight before serving.
8 servings.