This easy, classic Southern potato salad recipe with eggs, has been handed down from my grandma to my mom and then to me and includes their secret tips that make it the very best potato salad recipe every single time.
In This Post
How to Make the Best Potato Salad
It may be pretty bold to claim, but saying this potato salad recipe is the best is a statement I totally stand behind. I’ve shared several variations of potato salad recipes here on the blog including my German potato salad, a creamy dill potato salad, my no-mayo potato salad with herbs, a bacon and sour cream loaded baked potato salad, and even more. But this salad is the one that readers have made a top recipe here on the blog, and definitely ranks as my personal childhood favorite.
This classic potato salad is the one I grew up on. It’s the recipe my Grandma Mary Jane originally made, then passed down to my mom, aunts, cousins, and me and my sister. It’s accompanied burgers, grilled ribs, and every other favorite summer dinner recipe under the sun. As favorite family recipes do, it’s a food memory none of us can, or want, to forget. It shows up at nearly every BBQ, picnic, or good old-fashioned supper soirée at my house, and it’s one I’m proud as punch to share when I go to other’s homes as well. It’s extremely popular with readers who love it all year round, at Thanksgiving and Christmas too. Who knew? Looks like this recipe has found its Southern potato salad roots. So now it’s your turn to give it a try. Here’s how to make the best potato salad ever. Let’s get started…
What’s in Potato Salad
I spent many a summer afternoon making and taste-testing this salad alongside my amazing mama, just like she did with hers. I’ve made it so many times I don’t even need the recipe. You know a recipe is that good when you know it by heart.
Here are the ingredients you’ll need for this classic potato salad:
- Yukon gold potatoes (see below why they’re the best)
- white vinegar
- hard-boiled eggs
- celery
- green onion
- Miracle Whip—it’s the secret sauce to this potato salad dressing
- yellow mustard
- celery seed
- kosher salt and fresh ground pepper
What Type of Potato Is Best for Potato Salad
We use white potatoes, or Yukon Golds, in our family’s potato salad recipe. Because they have thinner skin, they’re easy to peel after boiling and taste creamier, a little sweeter, and hold their shape well after cooking. Avoid using starchier potatoes like russets that too easily turn to mush in salads like this. Choose potatoes around the same size for the most consistent cooking.
How to Keep Potato Salad from Getting Watery
There are a couple of reasons potato salad can become watery or runny. Here’s how to troubleshoot the problem.
- Use the right potato. Yukon golds are our go-to and absorb the dressing well.
- Be sure to add the dressing to cool potatoes. Potatoes will sweat water as they cool, and that can contribute to watery potato salad.
- Reader Vicki sent in an email with her suggestion to avoid watery potato salad. I like to salt my potato water to add flavor, so test this tip and decide for yourself: “I asked a renowned chef what I was doing wrong, and he told me NEVER to salt the potatoes either during cooking or preparing the salad. The salt makes the potatoes seep water. Ever since I took his suggestion, I have never had a problem with watery salad. You can season the salad with salt, pepper, and other seasonings just before serving and it won’t affect the potatoes once they have been mixed with the mayo. Just an FYI.”
How to Cook Potatoes for Potato Salad
- Do you cut potatoes before boiling for potato salad? My mom says, no. Boil them whole with skin on.
- My mom cooks her potatoes whole with the skin on. I follow her lead. However, some commenters have suggested peeling and cutting the potatoes before cooking. But, my mom says that allows the potatoes to absorb more water that could make a watery potato salad so I do what mama says and cook them whole.
- To cook the potatoes, add them to cold water, bring to a boil, then reduce to medium heat so the potato temperature rises at the same rate as the water. Don’t add the potatoes to hot, boiling water.
- Boil the potatoes until fork-tender and the skin just begins to crack about 20-25 minutes.
- Another cooking method a reader suggests is steaming the potatoes in 1 inch of water for 30 minutes, which works too. Just be sure to watch you don’t boil your water away and burn the pan.
My Mom’s Secret Tips
- Add vinegar to the warm potatoes. One of the biggest flavoring secrets to the success of this recipe is white vinegar. That’s why I add a few hearty splashes of white vinegar to the cooked potatoes giving the salad its secret and subtle flavor punch. Add the vinegar while the potatoes are still warm so they absorb the vinegar’s zing while they cool.
- My mom’s next key ingredient is Miracle Whip. As noted in the comments, there is much debate over using Miracle Whip or traditional mayonnaise. Even though I’m a mayo fan, I’ve found that MW adds a sweet creamy flavor mayo just doesn’t have. That’s why time and again I’ve returned to my roots and back to Miracle Whip. It’s what mom uses and it’s the classic flavor I can’t get otherwise. If you’re a mayo fan, by all means, make the move. But maybe, just maybe, give the old Whip a try.
The Flavorings
- Always add eggs. My mom’s original recipe calls for just three eggs, but since I’m a super fan of eggs in potato salad, I’ve added two more. It probably stems from my adoration of egg salad, so feel free to adapt to your own taste.
- In our family recipe, chunks of celery and bites of green onion add the needed crunch to classic potato salads. I’ve added diced pickles before because everything tastes better with pickles. Except for this version of potato salad. I’m saving the pickles for my tuna fish sandwiches.
- Let’s talk celery seed. This is probably the only recipe besides a bloody mary (find my favorite bloody mary recipe here) where I don’t miss using celery seed. It’s an integral part of the flavor profile, so don’t skip it.
- Mustard adds the tang. Just like on my hot dogs, plain old yellow mustard is the best. We don’t even dream about getting fancy schmancy with German browns, hearty-seeded, or Frenchy dijon mustards. I save that for my German potato salad.
- Give this salad time. Allowing the potato salad flavors to meld is important here, that’s why if I’m planning on eating the salad on the day I make it, I’ll prepare it at lunch so it can sit and build the flavors, or make it a day ahead. Potato salad will stay good in the refrigerator for up to 3-4 days. If it doesn’t get eaten up before then.
- Hail to my mom’s best potato salad. Enjoy!
Potato Salad Substitutions and Variations
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.
- Can you 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.
- Try a half-and-half situation by subbing in half sour cream or Greek yogurt for any part of the mayo/Miracle Whip combo.
- Try adding pickles. For more zing, adding diced sweet pickles, dill pickles or pickle relish will give this salad another layer of flavor.
- 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.)
- Instead of Yukon gold potatoes, try red potatoes instead and leave their jacket skins on for a more colorful potato look.
Recipes That Go With Potato Salad
- How to Make the Best Grilled Salmon
- The Best BBQ Chicken
- The Best Garlic Burgers EVER
- Bacon Double Cheddar Cheeseburger With Caramelized Onions
- The Best Greek Chicken
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
My Grandma’s BEST Potato Salad Recipe
Ingredients
- 3 pounds medium white potatoes or Yukon golds , skin on and quartered
- 3 tablespoons white vinegar
- 2 celery stalks (ribs) , diced
- 6 green onions , diced
- 5 hard-boiled eggs , peeled
- 1 ½ cups Miracle Whip or mayonnaise
- 1 tablespoon yellow mustard
- 1 ½ teaspoons celery seed
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- paprika for garnish
Instructions
- 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 potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut into ½" to ¾" 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.
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and 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 the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Notes
- If you prefer, substitute the Miracle Whip with mayonnaise. Or, use half mayonnaise and half Greek yogurt or sour cream for more tang.
Nutrition
More Classic Potluck Recipe Ideas
- The Best Homemade Mac and Cheese
- How to Make Classic Macaroni Salad
- How To Make The Best Creamy Coleslaw
- Fresh and Easy Vietnamese Noodle Salad
- The Best BBQ Baked Beans
- 20 Potluck Side Dishes For The Classic Summer BBQ
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took me forever to find this recipe online but when I found it, I was thrilled. The only thing I add is chopped up radishes.
We’re so happy you enjoyed it, Sheila! And we think radishes are an awesome addition. Yum!
this is by far the best potatoe salad I’ve ever eaten. simple and delicious. even the grand kids eat it.
Thank you, Suzanne! We’re so happy it was a hit with you and your family!
This is my go to potato salad recipe. I add chunks of Granny Smith apple especially in the summer
Thank you for sharing, Margret–we’re glad you love it!
Loved this when I made it exactly as specified in the recipe! Second time, I added some chopped red pepper to the salad itself and added a dash of worchestershire (shades of devilled eggs!), and a little dry,hot mustard to the dressing. Amazing both ways!
Kate! I’m so glad you liked it as much as my family! Good tips on the additions too :)
just like Mama used to make when I was a little girl in the mid-50s. I haven’t enjoyed a potato salad this much for a long time! this recipe gets an aplus!!
thank you so much!
We’re so happy to hear this, Leslie–thanks for sharing! :)
This is basically my Mom’s Potato Salad, which she made by the truckload, and always had on hand when I’d come home from wherever the Army sent us! Thank you for sharing this version!
That’s awesome, Suzanne! Moms know what’s up! :)
I have made this recipe so many times and people love it! I just add some chopped bread and butter pickles : )
Thanks for sharing Sarah, we’re so glad you enjoy it!
My picky 8 year old son LOVES this! Onions and all! Saving this recipe for life!
That’s awesome, Angela! Thanks for giving it a try and letting us know you all enjoyed it.
Can I use celery salt instead of celery seed and just cut out the kosher salt or would that be too salty?
Hi Marcia! Yes, completely (and just season with salt to taste). :) We hope you enjoy!
Delicious potato salad! I did have to make some changes as follows: used Dijon mustard (no yellow on hand), used mayo, added diced pickles (dill and bread & butter), skipped the green onion but used minced onion instead as part of seasonings.
Thank you, Kristina! We’re glad you were able to enjoy this with the items you had on hand! :)
A solid, delicious recipe.
*Pro Tip Make ahead, it gets better the more hours it sits in the fridge
Thx for sharing
Thank you, we’re so glad you loved it (and yes, we love making it ahead of time and letting all those flavors meld)! :)
I just got finished making this potato salad, can not wait to eat it
We hope you loved it, Vicki! Thanks for giving the recipe a try.
This is my families favorite potato salad, they ask for this one always!
Thanks for sharing Anna, we’re so happy to hear that!
This is now the only potato salad recipe I use. I make it all summer long. I do add some chopped dill pickle and I agree that the vinegar is a critical step!
Thanks, Sally! We’re so happy you love this!
I usually use 2 Tbsp. pickle juice instead of vinegar plus adding a little finely chopped pickles for my potato salad. I was out of pickles and the juice when I decided to make a potato salad and went on Pinterest to check out other recipes and decided to try this one. It turned out pretty good but used red salad potatoes instead of white/Yukon. My husband does not care for green onion so use chopped sweet onion. It was fun to try out another recipe but my husband told me to stick to my original recipe.
Thanks for sharing with us–we appreciate the honest feedback and you giving the recipe a try!
Really is my favorite potato salad recipe!
My kids and grandkids love it as well.
Thanks for sharing, Toni! We’re so happy you and your kiddos love this!
I have made this recipe for a few years now for my American Legion cookout that feeds the town for free and there is never a shred of it left over. I have used mayo in the past but this time I’ll give MW a shot. I also cut the potatoes up prior to boiling, just my thing, otherwise pretty much stick to the recipe. Thanks!
We’re so glad you love the recipe, Charles! We appreciate you taking the time to share. :)
I followed this recipe to a “ t “ . The vinegar was a “ no “ for me , to me it made the recipe less tasty then what my preference is .And more “ zesty “ not good for a potato salad.
We appreciate your honest feedback, Lucille. Sorry this wasn’t as much your cup of tea!
I have commented before on how good this recipe is, but I just made it yet again and wanted you to know I have not made another recipe since yours. It’s perfect and I always have MW. It’s my goto!
Thank you for your kind words, Gail! We’re so happy you love it as much as we do! :)
I made this for a family BBQ tonight, and it was a big hit with everyone! It does help to make ahead of time and let sit in the fridge.
We’re so glad you and your family enjoyed this, Amara! Thanks for giving the recipe a try.
I googled a recipe or potatoe salad and your grandmother’s recipe came up and it was a great success except I had to use mayo, my mother always used miracle whip which I prefer and since I conceded to the majority (family size 22). Thankyou for the recipe and I did subscribe to your blog.
Thank you for sharing with us, Edd! We’re so thrilled you gave this a try and that you enjoyed it!
I followed all the instructions and recipe to a T and this potato salad came out so plain. I was not a fan and was super disappointed. the vinegar does not replace relish or pickles being in it at all.
We’re sorry to hear this wasn’t your cup of tea, Brit! We appreciate you giving it a try.
I used your recipe and instead of vinegar I used dill pickle juice. I had a generous bagful of Yukon gold potatoes from a friend’s organic garden so I eyeballed my measurements and adjusted to taste. Small-diced celery and dill pickles, Hellmans mayo, yellow mustard, dill weed, lots of hard-boiled eggs. Let it sit in fridge for a few hours and yum-yum!
Thanks for sharing, Rob—we’re so glad you enjoyed it (it defnitely benefits from some extra time in the fridge)! :)
Miracle Whip is not “ real food” to us. We use real mayo ( we make it). Seems like the MW/ vs real mayo debate is still raging. This is very similar to the potato salad we have made for years. and love. We use dill pickle juice in place of the vinegar and add dill pickles and leave out the green onions.
Can I substitute Apple Cider Vinegar for the White Vinegar?
Hi Barbara! We haven’t tried that but we think it should work okay. If you give it a go, let us know how it turns out. Thanks!
Heidi this is exactly the ingredients my grandmother used. They must of been in the same error. So good.
That’s so cool, Lori!
OMG!!! I love a good potato salad, but good ones are hard to find. THIS is now my “go to” recipe. It is AMAZING!!! I grew up in a Miracle Whip house, so I’ve always used it in my potato salad. I think it’s the celery seed that makes it absolute PERFECTION!!! I plan on taking it to my in-laws for Easter lunch this Sunday. Thanks for sharing!!
Thank you so much, Trisha! We’re thrilled to hear this is your go-to recipe now! :) Happy Easter to you and your family.
don’t know why this is 4.5 rating, I have made it a few times now and people love it, I give it a 5 plus!
Thanks, Alexis! We’re so glad you love it (we think it’s a a 5 plus too). ;)
I don’t know if I commented a few years ago, so I felt I needed to send another review. This recipe is THE BOMB!! I have made it so many times I can’t count and it’s always delicious. I generally make a wee bit more dressing to add the next day, as well as extra eggs.
I never need to search out another Potato Salad recipe! Thank you so much for sharing, Heidi!
Thank you so much, Cyd! We appreciate you taking the time to rate and review the recipe, and we’re so happy you love it as much as we do! :)
you boil the potatoes with the skin on tell tender, do you cut up the potatoes with the skin on or peal the off the skin. when to cut the potatoes in cubes
Hi Freddie! We leave the potato skin for boiling. Then we peel the skins from the them after cooking and cut into ½” to ¾” 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. We hope this helps and that you enjoy!
This is also my mother in laws recipe that I have been making for years. I do not add the vinegar or the celery, but I may try it. People love it because you taste all the food flavors and not too much tartness.
Great recipe! For an alternative, try Italian dressing sprinkled on the potatoes in place of the vinegar, and I like to use 1/2 MW and 1/2 mayo. I do this when making chicken salad and ham salad, too.
Thanks for the tip, Carol, we’ll have to try that sometime! :)
Fantastic! Potato salad is very nostalgic for me and usually has pickles/carrots. Made this exact recipe as stated with mayo and its unreal, my new go-to potato salad! Thanks!
You’re so welcome! We’re so glad to hear you loved it!
This is very close to my mother’s Pennsylvania Dutch potato salad. We use yellow onion and omit the vinegar. My mother however said the secret was to mix everything when it was warm. It’s the only potato salad we ever make. Now I’m hungry!
Very cool, Lee! Thanks for sharing with us. This potato salad has a special place in our hearts! :)
I had a gathering for my friend’s birthday. This is the first time I used a recipe for potato salad. It was definitely a huge hit. I will surely use this recipe again.
We’re so glad it was a hit, Sonya! Thanks for giving it a try! :)
The amount of celery seed was overpowering for me, it was all I could taste. I only used 1/4 teaspoon the second time I made it and it was perfect.
We’re glad you were able to find an amount that worked for you, Rick. Thanks for trying this! :)
This is very close to my potato salad recipe, my mother’s (now 95). Only we use dill pickle juice instead of vinegar and onion powder instead of the green onions (too many finicky eaters when I was a kid, probably!). She always used Miracle Whip; I have been using mayo instead for years. In any case, delicious and I think it is the eggs and the mustard which make it a real stand-out when it comes to traditional potato salad!
That’s very cool, Jane! It’s such a nostalgic dish, isn’t it?
KETO-friendly version:
Make recipe as shown and substitute roasted cauliflower rice, approximately 6 cups, for the potatoes.
Was skeptical at first but I’m eating my four batch now. Yum!
Interesting take on it Kerry. Thanks for sharing.
This is my favorite no fail potato salad recipe! I need to make this for a large group next weekend (like 40-50 people.) The recipe states that it serves 8. What size are the servings? 8 oz? I normally just make it for our family, so I haven’t paid attention to how much it actually makes. Thank you!
Go to recipe for potato salad and smoked brisket events. Everyone loves it. I use Dukes Mayo (only) instead of the Miracle Whip.
Dukes is so good! But I do like this recipe best with MW :) Thanks for the comment and 5 stars!
This is the only potato salad recipe the family will now eat.
So glad they enjoy it Gary! Thanks for the comment and 5 stars!
I think the calorie count for this recipe is incorrect. 1 1/2 cups of miracle whip comes out to 960 kcal. 2.5 pounds of potatoes is about 960 calories. 5 eggs is 400 kcal. So it should be around 290 kcal per serving not 171 kcal. Could you confirm?
Hi Jason, the calorie counter was reading the pounds of potatoes wrong. Fixed! Thx for alerting me!
A couple of options – My grandmother’s recipe calls to use 1/3C Italian dressing instead of vinegar. Also, instead of 1T mustard her recipe has 1.5t of prepared horseradish and 1.5t mustard.
The horseradish is an interesting addition! Thanks for the idea.
Tastes just like my mom’s, her secret tip…if it is too watery, add a little instant mashed potato to take up the liquid.
What a good idea Melanie! Thanks for the tip and glad you like the recipe!
this recipe is very similar to the one that’s been in my family for years. I agree Miracle whip is the ticket. When I make and take this to an outing I always get requests for the recipe! I use a blend of Yukon gold and red skin potatoes. The potato to egg ratio is 2 to one and I mix the egg yoke with the Miracle whip and yellow mustard before adding to the salad and I use sweet onion instead of green onion and I dress it up with a light dusting of paprika, green pepper rings with a deviled egg in the middle of each ring.
Marty, it sounds like you’ve nailed the presentation in all the best ways. Happy to hear you agree it’s a great potato salad recipe. Thanks for making, commenting, and leaving a 5-star rating.
So glad I found this recipe,I will never make it any other way.always been a mayo girl,but I am sold on miracle whip now.cant say enough on how this is the very best potato salad.thank you for sharing!!
Happy to hear you’re a potato salad lover too. Thanks for sharing and making and leaving a comment.
I want to try this recipe, but I’m looking to prep the potatoes the night before. should I add the vinegar the night before or 15-20 min before I add all the other ingredients?
Hey Lauren, add the vinegar while the potatoes are still hot. And if you have time to do the whole recipe ahead of time, it actually gets better as it absorbs the dressing.
mine came out super thick, is that normal? Not sure what i did lol
Did the dressing come out thick or the whole salad? It’s not a runny dressing…
I am 59 years old and after searching the internet for years, this is the best potato salad recipe I have ever tried. I followed the recipe exactly and the flavors are perfect. I just had potato salad for dinner and nothing else, that’s how good it is.
Thank you Rick, we’re so happy you loved it! We appreciate you giving a try and taking the time to comment. :)
You are right. SOME recipes just have to have Miracle Whip – potato salad is one of them!
We’re so glad you agree! :D
Have commented on this before but now 3 years later I have to comment again. This is the best potato salad there is. The only thing I do differently is 1/2 Mayo and 1/2 Miracle Whip and it’s so easy. I just finished making it for a bring a dish dinner. People rave over it. Oh and I use red potatoes. Absolutely delicious. I make it Thanksgiving and Christmas too. Please try it.
We’re so happy you love it so much Sandra! Thanks for another sweet comment. :)
Great recipe and tips on avoiding watery potatoes. I added some dill too
Dill is a great addition David.
First time I have commented on a recipe. This truly is the best I have ever had with mayo!
So glad you liked it Dom and thanks for the 5-star rating and comment!
This truly is the best and everyone agreed who ate it.
I have to agree that it is the best.
We’re so glad you love it, Liz!
Made it twice, my partner said it is the best potato salad ever! Will make it, again, tonight. Thank you for sharing your recipe :)
So glad you enjoyed it!! We made it last weekend too :)
Excellent recipe!
Thanks Michael, so glad you like it!
excellent! I subbed half mayo, half plain yogurt
So glad you liked it!
This recipe is great. It’s a keeper. I have added a few chopped red radishes, it tastes wonderful either way.
Sounds delicious Connie! I’m glad you enjoyed!
As a kid I used to really like Miracle Whip but as an adult I recently got some to try again and now I don’t really like it. But I didn’t know what to do with this nearly full jar of Miracle Whip until an internet search brought me to your recipe here for potato salad. I made a double batch exactly as stated (Miracle Whip included) and this potato salad really is the BEST! My oh my, it is so good! My husband said we should have it as a staple in the fridge (and he had to peel all of the potatoes). I’m making it again to share at our church supper this Sunday. Anyway thank you for sharing your Grandma’s recipe with us. I’ve printed it out to go in my recipe file (for those days when the internet is down). It is much appreciated.
I’m glad you both enjoyed! Thank you!
I have used the base of this recipe for quite awhile now, but, but, red wine vinegar instead of white, dried onion instead of green, and Mayo. Everything else follows this recipe. It’s the Yummiest!!!
Happy to hear you enjoyed Jeanne!
Do you use potato? I mean, red wine vinegar, dried onion, and mayo will result in NOTHING like this recipe.
Reread that..those were only the changes they made to original
I have never commented on a recipe. I also thought all potato salads were essentially the same. This is outstanding. The only thing I had to add for the audience was fresh dill but I tried it before and it was simply perfect. Used mayo because I had it, and half white and half white balsamic vinegar (again only because I didn’t realize I was basically out of vinegar. Used mini new potatoes because couldn’t find yukons today. I have saved this and will be sharing it with everyone, and saying where I found it. Thank you.
Glad you enjoyed Mike!
Hey Mike
Try it with red wine vinegar, it’s outstanding.
Thanks Jeanne. That does sound amazing.
FYI… I keep the skins on because I am lazy.
I made the potato salad for Thanksgiving and everyone loved it!!!
Awesome to hear Bernice. Glad you enjoyed it. Thanks for the comment and 5-star rating!
This recipe is delicious and the crowd enjoyed it! I used mayonnaise as my husband doesn’t like miracle whip. I am about to make it again! Thanks!
I’m glad you all enjoyed Karen!
This is so close to my Mom’s potato salad, my absolute favorite (of course everyone thinks Mom’s is best lol). The minor differences are: anything but Hellman’s is sacrilege, shallots or red onion in place of green onion and, most importantly, the secret ingredient – diced Spam (yes, Mom learned to cook during the 40’s lol). Spam (don’t cringe, it only has 6 ingredients – pork shoulder, pork ham, salt, potato starch, pure sugar – no syrups – and sodium nitrite to preserve the meat) makes potato salad amazing! My go-to comfort food.
Hi Heidi,
Do you have a portion size for a serving? I’m trying to make this for a large party. So I’m trying to determine what a portion is.
Hi Malina! This will serve 8 as a side. Hope you enjoy!
The best, just wish I had the white vinegar, instead I used the red wine vinegar, Just a touch, still working on it so I will repost after done letting u know i wish i had just went to the store instead of being lazy
I’m glad you enjoyed Suzanne!