This easy and traditional Southern Potato Salad is a recipe that has been handed down through the ages. Learn all the secrets to the perfect side dish that will come out just perfect every single time.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: American
Keyword: Potatoes, potluck, salad, side dish
Servings: 8Servings
Calories: 132kcal
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Kitchen Essentials
Colander
Pairing Knife
6 Qt. Kettle
Serving Bowl
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Ingredients
6Medium/LargeWhite, Yukon Gold, or Red Potatoes-about 3 poundsPeeled and diced into bite-sized pieces
3TBLCider Vinegar
2StalksCelery Diced
1Small/Medium OnionDiced
5largeHard-Boiled Eggssliced
1 1/2CupsMiracle Whip
1/2CupMayonnaise
1TBLYellow Mustard
3/4Tsp.Garlic Powder
3/4Tsp.Salt
3/4 Tsp.Pepper
1Tsp. Celery SeedOptional
Paprika for garnish
text ingredients
Instructions
In a large kettle of cold water, add the diced potatoes. Bring to a boil. When fork-tender, drain. This will take about 20 minutes. Set aside and let cool.
While the potatoes are cooking, use another kettle to cook the eggs to hard boil stage. When done, drain, peel, and cool. Set aside.
While both the potatoes and eggs are cooking, dice the onions and celery and place in a large mixing bowl.
When the potatoes are still slightly warm, add those to the mixing bowl along with the eggs (all but 1). Add the vinegar and gently toss to incorporate.
In a medium bowl, mix the Miracle Whip, Mayonnaise, yellow mustard, salt, pepper, and garlic powder, and celery seed if you are adding that.
Pour the salad dressing over the potato mixture and gently fold in to incorporate.
If you transfer the potato salad to a serving dish, place the last sliced egg on top and sprinkle with paprika to garnish.