BEST AND SPECIAL POTATO SALAD
6 medium white potatoes or Yukon golds about 2 1/2 to 3 pounds, skin on and quartered
1 tablespoon kosher salt
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
kosher salt and freshly ground black pepper
paprika for garnish
Bring a large pot of cold water to a boil. Add 1 tablespoon of kosher salt and the potatoes, and return to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or pairing knife. Drain and allow to cool until just able 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 …