This homemade potato salad is the one I grew up eating at every summer cookout, including Memorial Day, July 4th, and family reunions. The red potatoes stay firm and creamy, and the mix of celery, onion, and green olives gives it the best flavor. It always tastes even better the next day.
Table of Contents
Our Family Recipes for Potato Salad
I’ve learned over the years that this salad is best when made the day before. Letting it chill overnight gives the potatoes time to soak up all that flavor, and the dressing settles into the perfect creamy texture. It’s a small bit of planning that makes a big difference when you’re serving a crowd.
Every family gathering in my house has one dish that never changes – a big bowl of homemade potato salad. It’s the same recipe my mom made for every summer holiday, and it still brings that familiar comfort to the table. The red potatoes, celery, and eggs come together in a creamy dressing that feels like a taste of home.
When I serve this alongside crock pot baked beans, it feels like summer on a plate. Add a spoonful of bean salad and you’ve got the kind of meal that brings everyone back for seconds. This homemade potato salad isn’t fancy, but it’s full of memories and flavor.
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Key Ingredients and Substitutions
- Redskin potatoes: These hold their shape well and have a great flavor for potato salad. You can peel them after boiling or leave the skins on for a more rustic look.
- Celery: Adds a crisp texture and fresh flavor that balances the creamy dressing. If you like extra crunch, you can add an extra stalk or two.
- Celery seed: Brings that old-fashioned flavor that makes this salad taste classic. A little goes a long way, so don’t skip it.
- Yellow onion: Adds a bit of sharpness and depth to the salad. You can use a sweet onion if you prefer a milder flavor.
- Green olives: Give the salad a salty, tangy bite that pairs perfectly with the creamy dressing. If you’re not a fan of olives, chopped dill pickles work well too.
- Miracle Whip: Adds a touch of sweetness and tang to the dressing. If you don’t have it, you can use all mayonnaise, but the flavor will be slightly different.
- Mayonnaise: Makes the dressing smooth and creamy. I like to use real mayonnaise for the best texture and taste.
- Yellow mustard: Adds color and a gentle tang that ties the dressing together. Dijon mustard can be used if you want a little more bite.
- Hard-boiled eggs: Add richness and a bit of protein to the salad. Make sure they’re cooled before chopping so they mix in nicely without crumbling.
How to Make Homemade Potato Salad
Preparation
Wash the redskin potatoes and place them in a large pot. Fill the pot with cold water until the potatoes are fully covered. Dice the celery and onion, chop the green olives, and set out all remaining ingredients so they’re ready to use once the potatoes are cooked.
Step 1 – Boil the Potatoes
Place the pot on the stove and bring the water to a boil over medium-high heat. Once boiling, add the salt and continue cooking for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork. Be careful not to overcook them so they hold their shape in the salad.
Step 2 – Cool and Peel
Drain the potatoes and let them cool completely. Once cooled, peel off the skins if you prefer a smoother texture, or leave them on for a more rustic salad. Cut the potatoes into bite-sized pieces and place them in a large mixing bowl.
Step 3 – Add Vegetables and Seasoning
Add the diced celery, celery seed, onion, and green olives to the bowl with the potatoes. Gently toss everything together until evenly mixed. Let the mixture sit for about 20 minutes so the potatoes can absorb the flavors.
Step 4 – Make the Dressing
In a separate bowl, combine the Miracle Whip, mayonnaise, and yellow mustard. Stir until the mixture is smooth and creamy. This will be the dressing that ties all the flavors together.
Step 5 – Combine the Salad
Pour half of the dressing over the potato mixture and toss gently to coat. Gradually add more dressing until you reach your desired consistency. The salad should be creamy but not overly wet.
Step 6 – Add the Eggs
Chop the hard-boiled eggs into bite-sized pieces and gently fold them into the salad. Mix carefully so the eggs stay in pieces and don’t break apart too much.
Step 7 – Chill and Serve
Cover the bowl and refrigerate the potato salad for at least a few hours, or overnight if possible. Chilling allows the flavors to blend and the texture to firm up. Serve cold and keep refrigerated until ready to enjoy.
Lynette’s Tip
Boil the potatoes whole so they keep their flavor and don’t absorb too much water. Once cooled, the skins will slip off easily if you prefer them peeled.
More Side Dish Recipes You’ll Enjoy
Homemade Potato Salad
Equipment
- large bowl
Ingredients
- 5 lbs redskin potatoes
- 1 teaspoon salt
- 7 celery stalks diced
- 1 teaspoon celery seed
- 1 yellow onion diced
- 1/2 Cup green olives
- 2/3 Cup miracle whip
- 1 1/3 Cup mayonnaise
- 2 teaspoon yellow mustard
- 7 hard boiled eggs
Instructions
- Boil Potatoes: Place the washed red potatoes in a large pot and cover with cold water. Bring to a boil, add salt, and cook for 10–15 minutes, or until fork-tender. Drain and cool completely.
- Peel Potatoes: Once cooled, peel the potatoes if desired, then cut into bite-sized pieces and place in a large bowl.
- Add Vegetables: Stir in the celery, celery seed, onion, and olives. Toss gently and let sit for about 20 minutes to absorb the flavors.
- Mix Dressing: In a separate bowl, combine the Miracle Whip, mayonnaise, and mustard until smooth.
- Combine Salad: Add half of the dressing to the potato mixture and gently toss. Continue adding dressing until the desired consistency is reached.
- Add Eggs: Fold in the chopped hard-boiled eggs. Cover and refrigerate until ready to serve.
Notes
Variations
- Add Pickles: Swap the green olives for chopped dill pickles or sweet relish for a different kind of tang. It gives the salad a more traditional picnic flavor.
- Use Different Potatoes: Try Yukon gold potatoes if you like a creamier texture. Just be careful not to overcook them so they hold their shape.
- Add Fresh Herbs: Stir in a handful of chopped parsley or dill right before serving. It adds a bright, fresh flavor that pairs well with the creamy dressing.
Nutrition
Recipe FAQs
My favorite is redskin potatoes. Yukon gold potatoes used in mashed potatoes are too soft for this recipe. Baking potatoes don’t have as much flavor. If you’re going for flavor and texture then redskin otherwise known as red potatoes are the best for potato salad.
No! It’s best to leave them whole so that the flavors of the potato do not get watered down.
I think it’s best to take them off but it’s a personal preference. The skins will easily fall off as you stir leaving you with potato skins in the potato salad. If you prefer it that way, go for it. I personally like to skin my potatoes first.
Fully submerge the potatoes in cold water. Bring to a boil and then boil for 10 to 15 minutes or until the potatoes are fully cooked. You don’t want to overcook them because they will become too soft and will break apart when mixing together with the other ingredients.
Letting the potatoes sit with the celery, onion, and olives helps them absorb flavor before the dressing goes on. It makes the salad taste more seasoned and balanced.
No way will I ever use Miracle Whip in anything. I’ll just add that much more mayo, and maybe a bit of dijon mustard. I love mayo anyway. Other than that it looks pretty good.
Hope you enjoy it with mayo! 🙂
You lost me at Miracle Whip. The only thing Miracle Whip belongs in is the trash can. Growing up in a southern household, this was a staple in the summer. No olives either. But I do like your concept and agree make it the day before.
It has been years since I have made potato salad, but after trying to find some good potato salad from the store (threw away an entire large container because it was awful), I’ve decided I need to make it at home. Your recipe looks great! The use of Miracle Whip and another mayo is interesting. My hubby is a true diehard Miracle Whip man, but perhaps I can get away with the blend. One major problem: the recipe looks like it will feed a small army and there are just 2 of us! Can you guide me into reducing the recipe to feed just us for a couple meals? Thanks!
Yes, this recipe does make quite a lot. The only thing You can do is divide all the ingredients by 4 and you should be close to a more manageable amount. You can also make a big batch and then share it with a neighbor! 🙂
I make the potatoes and eggs for potato salad in my instant pot. It cooks in 4 minutes! You will have to try it…I can’t imagine cooking the potatoes and eggs any other way after trying this method!