Marlene's Potato Salad

  • 6 medium white potatoes or Yukon golds , about 2 1/2 to 3 pounds, skin on and quartered
  • 3 tablespoons white vinegar
  • 2 celery stalks (ribs) , diced
  • 6 green onions , diced
  • 5 hard boiled eggs , peeled
  • 1 1/2 cups Miracle Whip or mayonnaise
  • 1 tablespoon yellow mustard
  • 1 1/2 teaspoons celery seed
  • 3/4 teaspoon kosher salt
  • 3/4 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 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.
  • 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. 
MARLENE'S POTATO SALAD
4 lb. potatoes (@ 8 large)
12 hard boiled eggs
1-1/2 c. mayonnaise
1/4 c. yellow mustard
2 Tbsp. white vinegar
2 Tbsp. dill relish (you can use sweet relish)
Instructions
For the Potatoes
  • In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes.
  • Drain when done, and place in a bowl to chill in the refrigerator.
  • When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife.
  • Then cube the potatoes, and set aside.
For the Eggs
  • Peel and slice hard boiled eggs in half.
  • Place the yolks in a mixing bowl, and set aside the egg whites.  Mash the egg yolks, as you would for deviled eggs.
To Assemble
  • Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy. 
  • Fold dill relish into egg yolk mixture. 
  • Chop the egg whites and add them in with the potatoes. 
  • Gently toss to combine.
  • Add egg mixture to the potatoes and gently stir to coat potatoes.
  • Chill before serving.
  • Serves 6.