Potato Salad

Potato salad is a dish made from cooked potatoes and various other ingredients.

This is the best potato salad ever made. let's start…


Yukon Gold Potatoes (see below why they are the best)

White vinegar

Fully cooked egg



Miracle Whip-This is the secret of this potato salad dressing

Yellow mustard

Celery seeds

Kosher salt and freshly ground pepper

 Potato Salad

Which potato is best for potato salad

We use white potatoes or Yukon gold in our recipes at home. Because their skin is thinner, they are easier to peel after boiling, have a creamier and sweeter taste, and maintain a good shape after cooking. Avoid potatoes with higher starch content, such as russets, as they tend to become mushy in such salads.

Also remember to choose potatoes of the same size to get the most consistent cooking results.


  1. Bring a large pot of cold water to a boil. Reduce the heat to a slight boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paired knife. Drain and cool until it can be processed.

  2. Peel the potatoes and cut them into 1/2" to 3/4" square pieces. Transfer the hot potatoes to a large bowl and sprinkle with white vinegar. Stir the potatoes and vinegar together, set the potatoes aside to cool, about 15-20 minutes.

  3. Add the celery and green onions to the potato mixture. Chop 4 hard-boiled eggs and add them to the potato mixture.

  4. In a medium bowl, mix Miracle Whip or mayonnaise, yellow mustard, celery seeds, salt and pepper. Stir in the potato mixture and season with more salt and pepper.

  5. Cut the last egg into thin slices and place it on the salad. If necessary, sprinkle with chili powder. Chill for at least 1 hour or overnight before serving.

Pasta Salad

If you have been making a pasta salad all summer, it is this pasta salad. It's fast, simple, and very good.

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Pasta Salad


  1. Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.

  2. While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.

  3. In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, kosher salt and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.

Cucumber Salad

Made with three kinds of vinegar, this dill cucumber salad is delicious and goes well with your favorite barbecue staple.

Cucumber Salad


1 lb cucumbers (such as English cucumbers, cocktail cucumbers, and garden cucumbers), cut into 1/4-inch rounds
½ red onion, peeled and thinly sliced
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 teaspoons red wine vinegar
2 teaspoons white balsamic vinegar
2 teaspoons apple cider vinegar
½ cup of water
¼ cup fresh dill leaves, chopped


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  • Put the cut cucumbers into a colander in a medium bowl and sprinkle with salt and sugar. Put it in the refrigerator for about 1 hour.
  • Drain the cucumbers. Add onion, vinegar, water and dill.
  • Serve or refrigerate. The cucumber will become more sour when it sits down.