Ingredients

• 6 medium Yukon Gold potatoes, 2 1/2-3 lbs, skin on and quartered
• 3 tablespoons white vinegar
• 2 celery stalks, diced
• 6 green onions, diced
• 1 cup mayonnaise
• 1/2 cup Miracle Whip
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons celery seed
• 3/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• paprika for garnish

Instructions

1. Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatles are easily pierced with a fork or paring knife. Drain, set aside until cool enough to handle.
2. Peel the skins from the potatoes and cut into 1/2″ to 3/4″ square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss and set the potatoes aside to cool, about 15-20 minutes.
3. Add the celery and the green onions to the potato mixture.
4. In a medium bowl, mix the mayonnaise, Miracle Whip, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and add salt and pepper to taste.
5. Sprinkle with paprika if desired.
6. Chill for at least 2 hourts or overnight before serving.

Adapted from https://www.punchfork.com/recipe/My-Grandmas-Best-Potato-Salad-Foodiecrush

Notes

One reason this is so good is because Yukon Gold are the ONLY potatoes that should ever be made into potato salad. They are firm and waxy, so the salad doesn’t turn to mush, and they but melt into creamy bites.