I Hate Miracle Whip but I Love This Potato Salad That's

Discover the ultimate classic potato salad recipe that’s perfect for those who steer clear of Miracle Whip but crave bold, creamy flavor. This crowd-pleaser combines tender Yukon Gold potatoes with a tangy dressing made from real mayonnaise, Dijon mustard, apple cider vinegar, and a hint of sweetness from granulated sugar. Crisp celery, red onion, and fresh parsley add crunch and brightness, while chopped hard-boiled eggs lend a satisfying richness. Topped with a sprinkle of paprika for a burst of color, this potato salad bursts with simple, nostalgic flavors and is ideal for cookouts, potlucks, or any family gathering. Ready in just 40 minutes and easily served chilled or at room temperature, this recipe will make you forget Miracle Whip ever existed!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 3 pounds Yukon Gold potatoes
• 2 teaspoons Kosher salt
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Granulated sugar
• 2 stalks Celery stalks (finely diced)
• 1 small Red onion (finely diced)
• 3 large Hard-boiled eggs (chopped)
• 2 tablespoons Fresh parsley (chopped)
• 0.5 teaspoons Black pepper
• 1 teaspoon Paprika (for garnish)

Directions

Step 1

Peel the Yukon Gold potatoes and cut them into evenly-sized chunks, about 1-inch in size.

Step 2

Place the potatoes in a large pot and cover with cold water. Add 2 teaspoons of kosher salt and bring to a boil over medium-high heat.

Step 3

Reduce the heat to a gentle simmer and cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.

Step 4

Drain the potatoes and set them aside to cool slightly. Once they are cool enough to handle, cut them into bite-sized pieces, if needed, and transfer them to a large mixing bowl.

Step 5

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, and black pepper until smooth.

Step 6

Add the diced celery, red onion, chopped hard-boiled eggs, and fresh parsley to the potatoes in the mixing bowl.

Step 7

Pour the dressing over the potato mixture and gently fold everything together with a spatula until evenly coated. Taste and adjust seasoning, if necessary.

Step 8

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.

Step 9

Before serving, sprinkle the potato salad with paprika for a pop of color and garnish. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(2213.9g)

Amount per serving	% Daily Value*
Calories	3144.7

Total Fat 196.6g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat g
Cholesterol 793.3mg	0%
Sodium 2948.8mg	0%
Total Carbohydrate 313.2g	0%
Dietary Fiber 27.3g	0%
Total Sugars 25.2g
Protein 50.3g	0%

Vitamin D 132IU	0%
Calcium 430.0mg	0%
Iron 14.0mg	0%
Potassium 6954.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 6.2%

Carbs: 38.9%