Description
Looking for the ultimate summer side dish? Look no further! This creamy potato salad recipe is a crowd-pleaser that’s perfect for BBQs, picnics, and family gatherings. Made with Yukon Gold potatoes and a delightful sweet-tangy dressing, it features hard-boiled eggs and fresh green onions for added crunch. Easy to make and even easier to customize, this potato salad will impress your guests and become a staple at your gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 1 teaspoon kosher salt (optional)
- 3 tablespoons white vinegar
- 2 celery stalks, diced
- 6 green onions, diced
- 5 hard-boiled eggs, peeled
- 1 1/2 cups Miracle Whip or mayonnaise
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons celery seed
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Paprika for garnish
Instructions
- Boil the Potatoes: In a large pot of cold water, add the potatoes. Bring to a boil, then reduce heat and cook for 30-35 minutes until fork-tender. Drain and set aside to cool.
- Peel and Chop: Once cool enough to handle, peel the potatoes and cut them into small cubes. Toss warm potatoes with white vinegar in a mixing bowl.
- Mix in Vegetables: Add diced celery and green onions to the bowl. Chop four hard-boiled eggs and fold them in.
- Prepare Dressing: In another bowl, mix Miracle Whip, yellow mustard, celery seed, salt, and pepper. Combine this dressing with the potato mixture until well-coated.
- Chill: Top with remaining egg slices and paprika before refrigerating for at least one hour to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 120mg