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Best Potato Salad Recipe


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     Best Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   40 min

6 medium white potatoes or Yukon golds about 2 1/2 to 3 pounds, skin on and quartered
1 tablespoon kosher salt
3 tablespoons white vinegar
2 celery stalks (ribs) diced
6 green onions diced
5 hard boiled eggs peeled
1 1/2 cups mayonnaise
1 tablespoon yellow mustard
1 1/2 teaspoons celery seed
kosher salt and freshly ground black pepper paprika for garnish

Chill for at least 1 hour or overnight before serving.
Everyone has their favorite ingredients that make up a pasta salad, just check out the comments below. Here are a few additions and variations you may be craving now. The most requested/commented variation is to use mayo instead of Miracle Whip. If you prefer to, go for it. Personally, the sweetness in Miracle Whip is what I have the most fondness for. Or, try a half and half situation by subbing in half sour cream or Greek yogurt for any part of the mayo/Miracle Whip combo. Add pickles. Diced sweet pickles, dill pickles or pickle relish will give this salad another layer of zing. Chopped red onion or radishes will add a bit more heat. Add bacon for an earthy bite (or just make my Baked Potato Salad with bacon, sour cream and cheddar cheese instead.) Try red potatoes instead of Yukon gold, and leave their jacket skins on for a more colorful potato look.

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