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Updated: Jul 21, 2020

A sweet and savory summer favorite sure to be a hit at your next cookout, party, picnic, or social distancing "get together"

Potato salad is one of those staple summer side dishes where everyone has a special ingredient or trick to make it their own. I've been tweaking this recipe for years, pretty sure I started in my late teens, and it wasn't until someone made me a version with Miracle Whip that I figured out what was missing. The addition gave it a hint of sweetness that sweet gherkins alone can't provide. Below are some additional tricks I've picked up over the years to yield a more consistent and flavorful salad.

  • Cut the potatoes before you cook them, this ensures a consistent texture versus having some soft and some crunchy pieces

  • After you strain the potatoes, toss them with some distilled white vinegar; this step really adds a lot of flavor in the finished product

  • Let the potatoes cool completely before you put the salad together otherwise you'll end up with a soggy, runny mess

  • Make the potato salad at least four hours before you plan to serve it, preferably a day before, so that the different flavors have a chance to blend; when I first finish mixing the salad it usually tastes too salty, but after at least four hours the salt gets absorbed into the other ingredients leaving you with a great flavor throughout

  • If you don't like red onions, soak slices in some ice water for a few minutes to reduce the strength of the flavor

  • Varying textures in the salad are key, just not with the potatoes; add celery, onions, sweet gherkins or other ingredients that have a crunch to them to give the salad some complexity

  • Paprika, paprika, paprika! This under utilized spice give this salad some depth in the flavor profile

  • Add a little baking soda to the water for your hard boiled eggs, the shells come off so much easier; and use eggs that are a little older, the fresh ones are so much harder to peel

The recipe below serves roughly 10-14 people based on average serving size. Prep time and cooking time is about an hour.


  • 9-12 Medium-sized Red Potatoes (washed and chopped into ½ - 1" chunks)

  • 2 Tsp Salt

  • 2 Tbsp Distilled White Vinegar

  • 6 Large Hard-boiled Eggs (quartered and chopped)

  • ½ Tsp Baking Soda

  • 3 Stalks Celery (sliced lengthwise three times and chopped)

  • ½ Cup Sweet Gherkins (halved and chopped)

  • Cup Red Onion (diced)

  • ¾ Cup Duke's Mayo

  • ¼ Cup Miracle Whip

  • 2 Tbsp Dijon Mustard

  • 1 Tsp Paprika

  • ½ Tsp Celery Seed

  • ½ Tsp Celery Salt

  • ½ Tsp Garlic Salt

  • Salt and Pepper (to taste)


  • Fill a large pot halfway with cold water and 2 tsp salt, add potatoes and bring to a slow boil

  • Once the potatoes come to a slow boil test them every minute or so until desired texture is reached

  • Drain potatoes and toss with white vinegar, allow potatoes to fully cool before mixing with other ingredients

  • Add eggs to a separate pot that has a lid and fill with cold water until eggs are covered by an inch, add baking soda to water and cover with the lid

  • Bring eggs to a boil and let boil for 1 minute, remove the pot from heat and let the eggs sit in the covered pot for 25 minutes

  • Drain hot water from pot and fill with cold water

  • Once eggs have cooled enough peel, cut in half and set aside until fully cooled

  • When potatoes and eggs are room temperature or colder, add to a large mixing bowl with remaining ingredients (celery, gherkins, onions, mayo, miracle whip, dijon mustard, garlic salt, celery salt, celery seed, paprika, salt and pepper)

  • Gently combine all ingredients with a large spoon or spatula until everything is well mixed

  • Refrigerate for at least four hours

  • Check the flavor of the potato salad and add more seasoning if desired

  • Transfer to serving bowl and garnish with paprika and quartered eggs

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