This is the Best Potato Potato Salad recipe. It is rich, tangy, and packed with flavor in every bite. Made with russet potatoes, crunchy celery, sweet relish, and hard boiled eggs, the potato salad is tossed in a creamy blend of Miracle Whip and sour cream for a nostalgic taste.
This classic potato side dish is perfect for barbecues, potlucks, holiday or weeknight dinners. The texture is just right. The potatoes are tender, but not mushy, and the simple, straightforward ingredients make this a go-to side dish.
Why You Will Love This Classic Potato Salad Recipe
- Classic Flavor with a Tangy Twist: The combination of Miracle Whip and sweet relish gives this potato salad a creamy, slightly sweet, and tangy profile that everyone will recognize and love.
- Perfect Side for Any Occasion: Whether you’re planning a summer cookout, picnic, potluck, BBQ, or holiday meal, this old-fashioned potato salad is a crowd-pleaser.
- Simple, Accessible Ingredients: Uses common pantry ingredients and fresh staples like russet potatoes, celery, red onions, and hard boiled eggs, making it easy to prepare without a trip to a specialty store.
- Great Texture and Crunch: A tiny dice on the potatoes, celery, and red onions ensures each bite is flavorful and perfectly balanced in texture.
- Customizable to Fit Your Tastes: With easy substitutions (listed below), you can make this potato salad with ingredients you already have.
- Perfect Make-Ahead Dish: This is one of those cold potato salad recipes that gets better as it sits, making it ideal for prepping a day in advance.
Ingredient Substitutions
- Russet Potatoes → Easily substitute with Yukon gold or red potatoes, for a creamier or firmer texture.
- Miracle Whip → Use mayonnaise for a more neutral flavor.
- Sour Cream → Substitute with Greek yogurt.
- Sweet Relish → Use chopped bread and butter pickles or dill pickle relish for less sweetness.
- Red Onion → Replace with green onion or yellow onion.
- Parsley → Use dill or chives for a different herbaceous flavor.
How to Serve and Store Leftovers
- Serve chilled as a side to grilled meats, burgers, chicken, holiday ham, or sandwiches.
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir before serving if it’s been sitting to redistribute moisture and creaminess.
Frequently Asked Questions
- Can I make this potato salad ahead of time? Yes! It actually tastes better when made several hours or a day ahead to let the flavors meld.
- Why do I need to dice the potatoes so small? The tiny dice creates a better texture and ensures that each bite has a balanced mix of ingredients.
- Can I use mayonnaise instead of Miracle Whip? Absolutely. While Miracle Whip gives it that classic sweet tang, mayo is a great substitute for a more savory version.
- Do I have to use hard boiled eggs? No, but they add creaminess and richness. You can leave them out or add more for an extra boost of protein.
- What if my potato salad is too dry? Add more Miracle Whip or sour cream a tablespoon at a time until you reach your desired consistency.
- Can I freeze potato salad? No, freezing isn’t recommended because the texture of the potatoes and creamy dressing will suffer.
More Potato Salad Recipes to Love
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The Best Potato Salad
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
Description
This is The Best Potato Salad recipe! It’s rich, tangy, and packed with flavor in every bite. It’s the perfect side dish that can be enjoyed all year-long.
Ingredients
- 3 medium russet potatoes, peeled and cut into a tiny dice
- 1 stalk celery, minced
- 2 tablespoons red onion, minced
- 2 hard boiled eggs, diced
- 1 1/4 cups Miracle Whip, plus more as needed
- 2 tablespoons sour cream
- 1 tablespoon sweet relish
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chopped parsley, plus more for garnish
Instructions
- Peel and cut the potatoes into a small dice. Place in a pot of cold, salted water.
- Bring to a gentle boil and cook until the potatoes are tender but not falling apart.
- While the potatoes cook, prepare the hard boiled eggs. Tiny dice the celery and red onion, then place them on paper towels to absorb moisture.
- Drain the potatoes and spread them on paper towels to cool and dry.
- Dice the hard boiled eggs.
- In a large bowl, combine Miracle Whip, sour cream, celery, red onion, relish, eggs, parsley, and black pepper. Stir until well combined.
- Once the potatoes are cool, gently fold them into the mixture.
- Add more Miracle Whip or sour cream if needed.
- Taste and adjust the salt.
- Chill before serving. Garnish with extra chopped parsley.
- ENJOY!
Equipment
Notes
- Dice the potatoes small for even texture and better distribution of flavor.
- Start potatoes in cold, salted water for even cooking.
- Boil gently to avoid breaking the potatoes apart.
- Let potatoes cool completely and drain well on paper towels to avoid a watery salad.
- Place minced celery and onion on paper towels to reduce excess moisture.
- Adjust the amount of Miracle Whip and sour cream to your preferred creaminess.
- Chill the salad for at least an hour before serving to allow the flavors to develop.
- Taste and adjust salt at the end, as some ingredients (like relish or Miracle Whip), already contain salt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side dish
- Method: Easy
- Cuisine: American
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