Classic Potato Salad

I am always amazed at how many different ways there are to make a potato salad; mayonnaise based, mixed with oil and vinegar, tossed with various dressings, the options are really endless. I must admit, however, that despite these many variations, I always return to a good old classic potato salad.

In fact, I believe that everyone needs a reliable potato salad up their sleeve, so today I am sharing with you mine. Filled with potatoes, celery, and diced hard boiled eggs, this salad is a true crowd pleaser. Give it a try with your next backyard barbecue or as an easy side dish for a quick sandwich night, you'll love it! 

What's your favorite way to eat potato salad? Let me know below!

Paula's Notes: While classic potato salad is notorious for being fat laden and highly caloric, the main culprit behind this is the mayonnaise. In my recipe I like to use a combination of light Miracle Whip and mayonnaise, which provides a creamy, delicious dressing without compromising the flavor. I would not recommend using fat free varieties, however, as this is when you may notice a change in the taste.

Classic Potato Salad

Yields: 8 1/2 cup servings

Inspired by Kraft

Ingredients:

• 1/4 cup light mayonnaise
• 1/4 cup light miracle whip
• 1 tbls. yellow mustard
• 1/8 tsp. pepper
• 1-1/2 lb. white potatoes (about 5) - cubed, cooked and cooled. 
• 2 hard-boiled eggs - chopped
• 3 green onions - thinly sliced
• 2 celery stalks -  sliced

Directions:

1. In a medium bowl whisk together first four ingredients.
2. Gently fold in remaining ingredients until everything is fully coated in the dressing.
3. Chill at least two hours in the refrigerator.
4. Enjoy!