Homemade Potato Salad Recipe

close up overhead shot of a bowl of Potato Salad with a large spoon

5 from 4 votes

A true potluck staple, this classic potato salad recipe is creamy with hints of crunch from celery, and makes a big enough batch so the whole group can enjoy!

Prep Time15

Cook Time10 25

Total Time10 40

Course: Salad, Side Dish

Cuisine: American

Keyword: German Potato Salad Recipe

Servings:

Calories: 192kcal

Ingredients

5 pounds golden potatoes, or red potatoes (do not peel before boiling)
1 tablespoon kosher salt
2 tablespoons apple cider vinegar, or white vinegar
2 stalks celery, chopped (about ¾ cup)
6 eggs, hard boiled and chopped
2 cups Miracle Whip, mayonnaise, or a half-and-half combination (If using only mayonnaise, add 1 tablespoon of vinegar. If using a half-and-half combination, add ¾ teaspoon of vinegar)
½ cup pickle relish
1½ tablespoons yellow mustard
1 medium onion, chopped
1 tablespoon fresh dill, chopped
¼ teaspoon salt
¼ teaspoon pepper
paprika, sprinkled on top (optional)

Instructions

Place the unpeeled potatoes in a pan. Cover with cold water, add 1 tablespoon of kosher salt, and bring to a boil. Boil gently for 20 to 25 minutes.
Drain the potatoes, sprinkle them with 2 tablespoons of vinegar, and allow them to cool for 20 to 25 minutes.
While the potatoes are cooling, chop the celery, prepare the hard boiled eggs, and make the dressing.
For the dressing, combine the Miracle Whip, pickle relish, yellow mustard, onion, fresh dill, salt, and pepper in a small bowl. Mix until creamy. Set aside.
Peel the potatoes and coarsely chop. Add celery, eggs, and dressing. Stir well but gently. Refrigerate.

Notes

Before chopping the raw onion, soak the peeled onion in cold water for 10 minutes to take away sharpness, if desired.
It is best to make this creamy potato salad recipe well ahead of time, even if it’s a day or two before.
If you are trying to peel the potatoes with a ‘potato peeler,’ they will get mushy while handling them, but if you use a paring knife and just gently peel the skin while the potatoes are still warm (but able to handle), then you won’t break up the potatoes. This allows you to cut nice 1-inch potato chunks.

Nutrition