This classic recipe makes a Southern-style salad, with eggs, chunky potatoes, creamy sauce, and tons of flavor!
Course: Side Dish
Keyword: Barbecue, Cooking for a Crowd, potatoes
Author: Jennifer Fishkind
5poundsYukon Gold or red potatoes (do not peel before boiling)
2tbspapple cider vinegar or white vinegar
2celery stalkschopped (about 3 cups)
6eggshard boiled, chopped
2cupsMiracle Whip or mayonnaise or a half and half combination
Paprikaoptional (sprinkled on top)
Place 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 potatoes, sprinkle with 2 tablespoons of vinegar, and allow 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 Miracle Whip, pickle relish, yellow mustard, onion, fresh dill, salt, and pepper. Mix until creamy. Set aside.
Peel potatoes and coarsely chop. Add celery, eggs, and dressing. Stir well but gently. Refrigerate. It is best to make this well ahead of time, even if it is the day before.
Storage:In the fridge: The best way to store your potato salad is to refrigerate it in an airtight container. I recommend doing this with any leftover potato salad, as well as in between servings to keep it nice and fresh. As stated above, it’s best to make ahead of time and let it sit in the fridge for a day. Properly stored, homemade potato salad will last for 3 to 5 days. In the freezer: You could freeze leftover potato salad to extend the shelf life, although I do not recommend this. The ingredients like mayo and celery do not freeze well. The mayonnaise may separate when it thaws out and the celery tends to get mushy.Important Notes:
If using only mayonnaise, add 1 tablespoon vinegar
If using a half and half combination, add 3/4 teaspoon vinegar
Before chopping the onion, soak peeled onion in cold water for 10 minutes to take away sharpness, if desired.