Potato Salad Recipe




The finest way to make potato salad is to coat warm potatoes with French dressing, allowing them to absorb the flavor before combining them with a creamy dressing. Including the necessary toppings of bacon, cucumber, and celery. Every taste is flawless!


The following are some brief details regarding the simple components for potato salad that you will need for this recipe:

    • Potatoes:

Any type of potato would work nicely in this dish, but I personally like buttery Yukon Gold or red potatoes because they maintain their form and won’t go too mushy.

    • Hard-boiled eggs:

Although I now usually cook my in the Instant Pot, you are welcome to still prepare them on the stovetop in the old-fashioned manner.

    • Miracle Whip or Mayo! In the Midwest

Miracle Whip—a milder, somewhat sweeter, and spicy version of mayo—was always the go-to ingredient for potato salad. However, you are welcome to substitute mayo or a 50/50 blend of the two. Feel free to replace some of the mayo with some plain Greek yogurt or low-fat sour cream to lighten the recipe.

    • Vinegar:

I use apple cider vinegar for this salad, but white vinegar or red wine vinegar would also be good options.

    • Pickle relish (optional):

If you’re a pickle lover, this salad will taste even better with a generous helping of relish (or you may chop your own pickles)! Don’t worry if you don’t like pickles; just omit it.

    • Veggies:

This potato salad gets a traditional crispness from raw celery and onion.

    • Seasonings:

To season the creamy dressing, we’ll add Dijon mustard, celery salt, paprika (I like smoky paprika), fine sea salt, and black pepper. Before serving, I also suggest giving the salad a little dusting of more smoked paprika.


The recipe is provided below with detailed directions, but here are the fundamental steps to prepare potato salad:

  • Simmer the potatoes. They will be put in a pot, filled with cold water, and cooked until they are soft to the fork.
  • Let the potatoes drain. After draining in a colander, put the potatoes back in the saucepan, cover with vinegar, and allow to cool for a bit. (If you want to expedite this step, you can rinse the potatoes in cold water and then put them back in the saucepan.)
  • Get the dressing ready. Make the dressing while the potatoes are cooling.
  • Blend. In a large mixing bowl, carefully toss everything together.
  • Taste it and adjust the seasonings if necessary.
  • Unwind. To cool, move the potato salad to a serving bowl, cover, and place in the refrigerator for one to two hours.
  • Assist. Finally, serve and savor! ♡


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