Potato Salad From Grandma Noyes
Creamy and flavorful potato salad with hard-boiled eggs and crisp celery, perfect for picnics and gatherings, offering a classic comfort food taste with a hint of paprika.
Ingredients
Instructions
- Cook potatoes with skins on until tender, then cool, peel, and cut into bite-sized pieces.
- Place the potato pieces in a large bowl.
- Cook and peel the eggs.
- Chop 6 eggs using an egg slicer in two directions and add to the bowl.
- Slice 2 eggs using the egg slicer in one direction and set aside for garnish.
- Finely chop the celery stalks and add to the bowl.
- Spoon 3/4 of a jar of Miracle Whip into the bowl and mix until all potatoes are well covered.
- Add salt and pepper to taste and mix in.
- Garnish the top with the reserved egg slices and lightly sprinkle with paprika.
- Chill the salad before serving.
Tips & Substitutions
For a creamier potato salad, consider using Greek yogurt as a substitute for some or all of the Miracle Whip. Make sure to cook the potatoes until just tender to prevent them from becoming mushy. You can also add diced pickles or relish for an extra tangy flavor. This salad is perfect for summer barbecues, just like Berniece's Apple Cake!
Serving Suggestions
Serve this potato salad chilled as a side dish at gatherings, picnics, or barbecues. It pairs wonderfully with grilled meats or sandwiches. For a complete meal, consider serving it alongside Vi's Cream Puffs for dessert or a refreshing fruit salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain freshness, avoid letting the salad sit at room temperature for too long. If you need to refresh the salad before serving, stir in a little more Miracle Whip to restore creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad From Grandma Noyes contains roughly 360 calories, with 8g protein, 71g carbohydrates, and 9g fat. It is an excellent source of vitamin A (84% of the Daily Value), dietary fiber (43% of the Daily Value), and iron (41% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1267mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this salad?
Yes, you can use other types of potatoes, but new potatoes are recommended for their waxy texture that holds up well in salads. If using starchy potatoes, like russets, be careful not to overcook them.
How can I make this recipe in advance?
You can prepare the potato salad a day ahead of time. Just follow the recipe and store it in the refrigerator. The flavors will meld nicely overnight, making it even tastier when served.
Is there a way to make this salad vegan?
Absolutely! Substitute the hard-boiled eggs with tofu or chickpeas for added protein. Use a vegan mayonnaise alternative instead of Miracle Whip to keep it creamy without animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).