Description
A creamy and flavorful potato salad that’s perfect for any gathering, easy to prepare, and a crowd-pleaser.
Ingredients
Scale
- 2 pounds Yukon gold potatoes
- 3 tablespoons white vinegar
- 4 hard-boiled eggs, chopped
- 1 cup celery, diced
- 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 teaspoon paprika (for garnish)
Instructions
- Boil the Yukon gold potatoes until fork tender, then drain and let cool before peeling and cubing.
- In a large bowl, combine the cubed potatoes, chopped hard-boiled eggs, diced celery, and sliced green onion.
- In a separate bowl, mix together the Miracle Whip, white vinegar, yellow mustard, celery seed, kosher salt, fresh ground pepper, and paprika to create the dressing.
- Pour the dressing over the potato mixture and gently stir to combine.
- Taste and adjust seasoning if necessary, then refrigerate for at least an hour before serving.
Notes
Serve chilled as a side dish. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: potato salad, side dish, picnic, barbecue, creamy salad