THE BEST Potato Salad

Ingredients · for 8 (scales to your household)

• 3 pounds Yukon Gold potatoes (, skin on (choose medium-sized potatoes)) $7.04
• 1 teaspoon Kosher salt ((optional for adding flavor to potatoes)) $0.05
• 3 tablespoons White vinegar $0.02
• 2 Celery stalks (ribs) $0.60
• 6 Green onions $1.70
• 5 Hard-boiled eggs $2.01
• 1 1/2 cups Miracle Whip $2.70
• 1 tablespoon Yellow mustard $0.11
• 1 1/2 teaspoons Celery seed $0.10
• 3/4 teaspoon Kosher salt $0.04
• 3/4 teaspoon Ground black pepper $0.10
• 1/4 tsp Paprika $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Boil the potatoes. 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 (optional). Cook for 30-35 minutes or until the potatoes are easily pierced with a fork or paring knife. Cooking time will vary depending on the size of the potatoes. Drain and set aside until cool enough to handle.
2. Peel and chop the potatoes. 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 the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
3. Add the mix-ins. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
4. Make the creamy dressing. In a medium bowl, mix the Miracle Whip, yellow mustard, celery seed, and 3/4 teaspoon salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place them on top of the salad. Sprinkle with paprika if desired.
5. Chill for at least 1 hour or overnight before serving.

Per serving