Description
A creamy and flavorful potato salad that combines tender Yukon gold potatoes with a tangy dressing, perfect for picnics and gatherings.
Ingredients
Scale
- 2 pounds Yukon gold potatoes
- 1/4 cup white vinegar
- 4 hard-boiled eggs, diced
- 1 cup celery, chopped
- 1/2 cup green onion, sliced
- 1 cup Miracle Whip
- 2 tablespoons yellow mustard
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon paprika
Instructions
- Begin by boiling the Yukon gold potatoes in salted water until they are tender. Drain and let them cool, then chop the potatoes into bite-sized pieces.
- In a large bowl, combine the chopped potatoes, diced hard-boiled eggs, chopped celery, sliced green onion, and any other vegetables you prefer.
- In a separate bowl, whisk together the Miracle Whip, white vinegar, yellow mustard, celery seed, kosher salt, and pepper to create the dressing.
- Pour the dressing over the potato mixture and gently fold until everything is well coated.
- Cover and refrigerate the salad for at least 1 hour before serving. Just before serving, sprinkle with paprika for added flavor.
Notes
For a creamier texture, adjust the amount of Miracle Whip. Customize with different vegetables like bell peppers or pickles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg
Keywords: potato salad, side dish, summer salads, easy recipes, picnic food