Description
This classic Yukon Gold potato salad is a creamy, tangy side dish perfect for picnics, barbecues, or any gathering. Featuring tender boiled potatoes, crisp celery, green onions, and hard-boiled eggs, all coated in a flavorful dressing made with Miracle Whip, mustard, and celery seed. Finished with a sprinkle of paprika for a touch of color and extra flavor.
Ingredients
Potatoes
- 3 pounds Yukon Gold potatoes, skin on (medium-sized)
- 1 teaspoon kosher salt (optional, for boiling)
- 3 tablespoons white vinegar
Salad Mix-Ins
- 2 celery stalks (ribs), diced
- 6 green onions, diced
- 5 hard-boiled eggs, peeled
Dressing
- 1 1/2 cups Miracle Whip (or mayonnaise if preferred)
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons celery seed
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Garnish
- Paprika, for garnish
Instructions
- Boil the potatoes. Place whole Yukon Gold potatoes with skins on in a large pot and cover with cold water. Bring to a boil, then reduce to a lightly rolling boil over medium heat. Add 1 teaspoon kosher salt if desired. Cook for 30-35 minutes or until a fork or paring knife pierces the potatoes easily. Drain and let cool until safe to handle.
- Peel and chop the potatoes. Once cool enough, peel the skins off the potatoes and cut into 1/2 to 3/4 inch square pieces. Transfer the warm potato pieces to a large mixing bowl and sprinkle with 3 tablespoons white vinegar. Gently toss to coat and allow to cool further for 15-20 minutes.
- Add the mix-ins. Dice the celery stalks and green onions and add them to the bowl with the potatoes. Chop 4 of the hard-boiled eggs and fold them into the mixture.
- Make the creamy dressing and combine. In a separate medium bowl, whisk together Miracle Whip, yellow mustard, celery seed, 3/4 teaspoon kosher salt, and freshly ground black pepper. Fold this dressing into the potato mixture gently to coat all ingredients evenly. Taste and adjust salt and pepper as needed. Slice the remaining egg and arrange on top of the salad. Sprinkle paprika over the top for garnish.
- Chill before serving. Cover the potato salad and refrigerate for at least 1 hour or overnight to let flavors meld. Serve chilled.
Notes
- Using Yukon Gold potatoes keeps the salad creamy and holds shape well after boiling.
- Add vinegar while potatoes are still warm to enhance flavor and prevent them from becoming mushy.
- Miracle Whip adds a tangy sweetness to the dressing; mayonnaise can be used for a milder flavor.
- Adjust celery seed amount based on preference — it adds a distinctive aromatic flavor.
- This salad is best served chilled but can be made up to a day in advance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
