This is my favorite recipe for potato salad. And since it’s just about summer and cookout/barbecue season, I thought this was the perfect time to share. I adapted a recipe I found online and came up with this. It’s very similar to what my mom used to make when I was a kid. I’ve always loved it. It’s not like the vinegary-tasting pre-made potato salads from stores, which I’ve never liked. This one is different. And it’s pretty easy to make. You can boil the potatoes ahead of time and then mix everything together a couple hours before serving.
This recipe uses Miracle Whip. I grew up with the stuff and I’ve never liked regular mayonnaise. The funny thing? When I go to Ohio to visit my dad (where I’m from originally), I see a huge section in the salad dressing aisle devoted to Miracle Whip. Here in New Hampshire, Miracle Whip gets a small space on the bottom shelf. Maybe it’s a mid-west thing?
I make this recipe using Miracle Whip, but you can try it with whatever mayo you like. You might want to play around with the amount of sugar and vanilla you add. If you do, let me know – I’d love to hear how it turns out!
What You’ll Need:
- 1/2-3/4 cup Miracle Whip
- 1 teaspoon brown sugar
- 1/4 teaspoon vanilla extract
- 2 teaspoons yellow mustard
- approx 6 potatoes (I prefer yellow Yukon)
- 2-3 eggs, hard-boiled, peeled, and chopped
- 1 stalk of celery, chopped
- onion powder, to taste *Note: you can also use chopped onion
- salt and pepper, to taste
Peel and cut up the potatoes into bite-sized 1″ pieces. I like to do this before cooking because it’s easier when they’re hard.
Boil the potatoes pieces until soft. Drain and put in the refrigerator in a bowl. I like to leave them in for a couple hours to chill a little. If you’re in a rush, you can mix everything together sooner, but I think it turns out better by waiting.
When the potatoes are cooled completely, take out a large mixing bowl. Combine the Miracle Whip (or mayonnaise), brown sugar, vanilla extract (just 1/4 teaspoon), and mustard.
Add the potatoes, hard-boiled eggs (you should have already peeled and chopped them), celery, and then add onion powder, salt, and pepper to taste. I probably add about 1/2 teaspoon onion powder, 1/2 teaspoon salt, and a dash or two of pepper.
I personally can’t stand cutting up onions (it’s always bothered my eyes so badly) so I’ve always used onion powder. It’s quicker too. Of course you don’t get as much flavor as you do with real onions, so if you prefer to use the real thing, go right ahead.
Gently fold everything together.
Spoon into a serving bowl and sprinkle paprika on top. Chill for several hours or even overnight.
*Note: I’ve found this salad is best used within 1-2 days. Any longer and it tends to get a little liquidy in the bottom. I’ve been told this is due to the Miracle Whip. However we rarely have any left by that point because this easy potato salad is delicious!
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