Best Potato Salad


Recipes  Salad  Side-dish  Vegetarian 

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.

Prep Time

Cook Time



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