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.
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