Grandma’s Classic Midwest Potato Salad
There’s just something about a good potato salad that brings people together—and this one’s a family legend. Grandma’s Classic Midwest Potato Salad is creamy, simple, and so delicious you’ll be going back for seconds (and thirds). It’s the one my mother-in-law made for years—always requested, always devoured, and always a hit at cookouts, holidays, and family get-togethers.
If you’re looking for an easy, crowd-pleasing side dish that tastes like summer this Classic Midwest Potato Salad is the one.
Recipe Steps
This simple classic Midwest potato salad has been my mother-in-law’s go-to recipe for decades, and a favorite at every family gathering. For years, I requested she make it for events with my side of the family, always assuming it had yellow mustard in it. But when she finally shared the recipe with me, I was shocked to learn the creamy secret: Miracle Whip.
Now, I don’t even like Miracle Whip (and never use it otherwise), but in this potato salad? It’s magic. It adds a unique tang and creaminess that balances perfectly with the red potatoes, crunchy celery, and hard-boiled eggs. No mustard here—just tender red potatoes, crunchy celery, hard-boiled eggs, and a few pantry seasonings that make it unforgettable.
Pro Tip: If you’re anything like me, peeling red potatoes is the worst. They’re small, slippery, and I always seem to nick a finger in the process. But good news—I found a better way! Add 1 cup of water to your Instant Pot, place the whole, unpeeled red potatoes inside, seal the lid, and pressure cook on High for 7 minutes. After a quick release and a short cooling period, the skins slip right off with a paring knife—no wasted potato, no frustration.
Grandma’s Classic Midwest Potato Salad
Ingredients
- 10 red potatoes peeled, quartered, and cooked
- 1 medium onion finely chopped
- ¾ - 1 C Miracle Whip
- 3-4 celery stalks chopped
- 6 hard-boiled eggs peeled and diced
- 1 tsp. garlic salt to taste
- salt and pepper to taste
Instructions
- Boil the PotatoesPlace whole red potatoes into a large pot of water. Bring to a boil and cook until fork-tender. Drain and allow to cool just enough to handle. Then, use a paring knife to easily peel off the skins. (Pro tip: no more peeling red potatoes beforehand!) Cut the peeled potatoes into bite-sized chunks and set aside.
- Boil the EggsIn a second pot, bring water to a low boil. Carefully add the eggs and boil for 14 minutes. Transfer the eggs to an ice bath and let them chill for at least 5 minutes before peeling.
- Prep the VegetablesWhile the potatoes and eggs are boiling, finely chop the onion and celery.
- Assemble the SaladIn a large bowl, gently mix the warm potatoes with the chopped onion, celery, diced eggs, and Miracle Whip. Stir until just combined.
- SeasonAdd salt, pepper, and garlic salt to taste. Mix gently, taking care not to mash the potatoes.
- Chill or Serve WarmYou can chill the salad before serving—or enjoy it slightly warm if that’s your family’s tradition.
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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