5poundsYukon gold or red potatoesdo not peel before boiling
1tablespoonkosher salt
2tablespoonsapple cider vinegaror white vinegar
2stalkscelerychopped (about ¾ cup)
6largeeggshard boiled and chopped
2cupsMiracle Whip, mayonnaise, or a half-and-half combinationIf using only mayonnaise, add 1 tablespoon of vinegar. If using a half-and-half combination, add ¾ teaspoon of vinegar
½cuppickle relish
1 ½tablespoonsyellow mustard
1mediumyellow onionchopped
1tablespoonfresh dillchopped
¼ teaspoonsalt
¼teaspoonpepper
paprika
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
For a standout potato salad, consider these Pro Tips
Reduce Onion Sharpness: To soften the bite of raw onions, soak them in cold water for about 10 minutes before chopping. This mild preparation enhances their flavor without overpowering the salad.
Peeling Potatoes: Avoid using a potato peeler, which can mush the potatoes due to rough handling. Instead, gently peel the potatoes with a paring knife after they've cooled enough to handle. This technique allows for cutting clean, 1-inch chunks and preserves the potato's structure.
Prepare Ahead: For the best flavor, prepare your creamy potato salad a day or two in advance. This allows the ingredients to meld together beautifully, resulting in a richer, more cohesive dish.
Incorporating these methods can help ensure your potato salad is both delicious and visually appealing, making it a perfect addition to any meal.