How To Make The World's BEST Potato Salad: Delicious Easy Potato Salad Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds creaminess.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes offer more nutrients and fiber.

Peel the potatoes and place them in a bowl of cold water to prevent discoloration.

Slice and dice the potatoes into medium-sized cubes, ensuring they are evenly sized for even cooking.

Drain and rinse the potatoes after peeling and cutting.

In a large pot, add the potatoes and cover them with cool water. Place over high heat and boil until they are more tender than fork-tender, about 45 minutes.

In a small pot, add 4 eggs and cover them with cold water by about an inch. Place over high heat.

Once the water with the eggs comes to a boil, turn off the heat, cover the pot, and let the eggs continue cooking in the residual heat.

Check the potatoes for doneness by inserting a fork; they should be tender and easily break apart. Drain the potatoes once done.

Chop the hard-boiled eggs into small pieces.

In a bowl, combine mayonnaise, Miracle Whip, seasonings, and yellow mustard, whisking until smooth.

Add the chopped eggs, diced vegetables (green bell pepper, red bell pepper, celery, and red onion) to the mayo mixture and fold together gently.

Add half of the boiled potatoes to the mixture and fold them in, then add the remaining potatoes and fold again until combined.

Place the potato salad in the refrigerator to chill, noting that it may seem loose but will firm up as it cools.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens