Classic Potato Salad Recipe (Old-Fashioned & Creamy with Eggs)
This classic potato salad recipe is creamy, tangy, and easy to make with eggs, celery, and a simple dressing—perfect for BBQs, picnics, and make-ahead meals.
Ingredients
- 3 Pounds Small Yukon Gold Potatoes Cooked - Skin On and Quartered
- 4 Hard-Boiled Eggs Peeled and Chopped
- 3 Celery Stalks Chopped
Potato Salad Dressing
- 1 ½ cups Miracle Whip Salad Dressing
- 3 Tablespoons Sweet Pickle Relish
- 1 Tablespoon Yellow Mustard
- ½ Teaspoon Fine Sea Salt
- ½ Teaspoon Freshly Ground Black Pepper
Garnish
- Chopped Parsley
- Sweet Paprika
Instructions
- Boil the Potatoes. Wash the potatoes and put them in a large pan. Add water to cover the potatoes and cook the potatoes until just barely done. Potatoes are done when they can be easily pierced with a toothpick or a fork.Immediately drain the potatoes and rinse them in cold water. Allow the potatoes to cool completely.3 Pounds Small Yukon Gold Potatoes
- Chop the Eggs and Celery. While the potatoes are cooling, peel and chop the hard-boiled eggs and dice the celery. Next, quarter the cooled potatoes. Place the potatoes, hard-boiled eggs, and diced celery in a large mixing bowl.4 Hard-Boiled Eggs, 3 Celery Stalks
- Mix the Dressing. In a medium sized bowl whisk together the Miracle Whip, sweet pickle relish, yellow mustard, sea salt, and freshly ground black pepper.1 ½ cups Miracle Whip Salad Dressing, 3 Tablespoons Sweet Pickle Relish, 1 Tablespoon Yellow Mustard, ½ Teaspoon Fine Sea Salt, ½ Teaspoon Freshly Ground Black Pepper
- Dress the Salad. Pour the dressing over the potatoes, eggs, and celery and mix well.
- Refrigerate, Garnish, & Serve. Cover and refrigerate until ready to serve. Garnish with a sprinkling of chopped fresh parsley or sweet paprika, if desired. Serve and Enjoy!Chopped Parsley, Sweet Paprika
Notes
My Top Tips
♡ Make this classic potato salad in advance. Like many dishes, the flavor of any potato salad improves with time. Starchy dishes need time to absorb flavors. Plus, the flavors in the potato salad dressing will have time to meld and marry. Make this no less than 4 hours before serving for better flavor and a day ahead for the best flavor.
♡ Add a pinch of salt. Lightly season the warm potatoes with a pinch of salt before adding the dressing—this helps them absorb more flavor.
♡ Use best practices to cook and cool the potatoes. An important step in making classic potato salad is the cooking and cooling of the potatoes. Overcooked potatoes will not hold their shape when you mix the potatoes with the salad dressing.
The potatoes need to be cooked just until they are barely tender. The doneness of the potatoes is best tested by inserting a toothpick into a potato. The toothpick should enter easily but not break the potato.
♡ Add the Eggs to the Boiling Potatoes. This was my mom's trick to cook hard boiled eggs for this potato salad. She added the eggs to the simmering potatoes and after 10 minutes removed them with a slotted spoon to cool in cold ice water.
Make-Ahead & Storage
Make-Ahead: For the best flavor, make potato salad up to a day ahead of serving.
Refrigeration: This classic potato salad will keep up to 4 to 5 days in an airtight container in the refrigerator. Always refrigerate quickly after mealtime to prevent spoilage.
Freezing: You can freeze potato salad if it does not contain any dairy and uses Miracle Whip instead of mayonnaise. Freeze in an airtight container for up to a month.
Nutrition
Calories: 146kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 421mg | Potassium: 520mg | Fiber: 3g | Sugar: 5g | Vitamin A: 162IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 1mg
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