I don’t usually eat a lot of potato salad, but somehow, my mom always made it worthwhile. People said she made the BEST potato salad and I gotta say, they were not wrong. I kid you not! She actually sold it! I have never been a huge fan of potato salad, but this recipe is probably the only one I’ll eat! So, here we are with another one of my favorite childhood recipes. It’s not exactly like Mom’s, but it’s pretty darn good! This is the only way I make it and the only way my family eats it.
POTATO SALAD INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions
Potatoes – I usually keep plenty of russet potatoes around, but any potatoes will work including red potatoes, white potatoes, and Yukon gold.
Miracle Whip – Can be substituted with Mayonnaise
Sweet Pickle Relish –
Yellow Mustard –
Hard boiled eggs – peeled and diced
Celery – diced
Onion – diced
Bell pepper – diced. I prefer ussing green bell pepper, but red, yellow or orange bell pepper works too.
Green onion – minced
Pimientos –
Celery seed – you only need a little
Sugar –
HOW TO MAKE POTATO SALAD
Follow these steps to make this recipe:
- Start by boiling the potatoes and eggs. I like to do this to save time. My family has also been doing it this way for years, and it works!
2. Once the potatoes and eggs are done, drain them and place them in cold water or an ice bath until cool enough to handle. Once the potatoes and eggs are cooled, dice them into pieces.
3. Add the celery seed and sugar to the diced potato and eggs.
4. Then, add the diced celery, onion, bell pepper, and green onion.
5. Finally, add in the miracle whip, mustard, relish, and pimientos
Mix well and top with chopped parsley and paprika.
Still hungry? Check out more of my favorite recipes:
- EASY SWEET POTATO PIE | NO BLENDER RECIPE
- The BEST Stuffed Bell Peppers Recipe – Mom’s Recipe
- THE TASTIEST ROASTED PEPPER & CORN CHOWDER | How To Make Poblano Corn Chowder
How To Make The Best Potato Salad
Course: SidesCuisine: AmericanDifficulty: Easy8
servings20
minutes20
minutes1
hour10
minutesIngredients
2 1/2 lbs 2 1/2 russet potatoes
3 3 eggs
1 cup 1 diced celery
1 cup 1 diced bell pepper
1 cup 1 diced onion
1 tbsp 1 chopped green onion
1 1/2 cups 1 1/2 Miracle Whip
2 tbsp 2 yellow mustard
1 tbsp 1 diced pimientos
2 tbsp 2 sweet relish
1 tsp 1 sugar
1/8 tsp 1/8 celery seed
1 tsp 1 chopped parsley, optional garnish
1 tsp 1 paprika, optional garnish
salt and pepper to taste
Directions
- In a large add the potatoes and eggs. Fill with cold water until the water covers the potatoes by about 1 inch. Bring the pot to a boil. Boil the potatoes and eggs for 15-20 minutes until the potatoes are tender when poked with a fork.
- Drain water and set aside to cool. Once cool, peel and dice your potatoes and eggs.
- Place the diced potatoes and eggs in a large bowl, then sprinkle with the celery seed, and sugar.
- Add all of the diced veggies, the miracle whip, mustard, pimientos, and relish to the bowl.
- Season with salt and pepper and stir everything together gently to mix.
- Garnish with chopped parsley and paprika. Cover and refrigerate until ready to serve.
Recipe Video
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While I have you here… may I suggest a few for you to try next:
Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
