A classic Southern Style Potato Salad is a creamy, tangy, and delicious side dish that graces our table often. This recipe is my mom’s, and it is the one that my husband likes the best.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: American
Keyword: brunch, comfort food, make ahead
Servings: 8Servings
Calories: 315kcal
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In a large kettle of cold water, add the diced potatoes and bring to a boil. When fork-tender, drain. This will take about 20 minutes. Set aside. Boil the hard boiled eggs ahead of time or when the potatoes are cooking. Quickly cool the eggs down until you can handle and peel. Set aside.
Dice the hard boiled eggs, the celery and onion.
In a medium bowl, mix the Miracle Whip, Mayonnaise, cider vinegar, yellow mustard, salt, pepper, and garlic powder, and celery seed if you are adding that.
In a large bowl, add the warm potatoes, eggs, celery, and onion.
Pour the salad dressing over the potatoes, celery, onion, and eggs. Gently fold in to incorporate.
Transfer the potato salad to a serving dish, place the last sliced egg on top and sprinkle with paprika to garnish.