Potato salad is a classic side dish that has been enjoyed by many for years. It is easy to make and can be served at any occasion, from backyard barbecues to potlucks and picnics. This potato salad recipe is simple, yet delicious, and can be easily customized to suit your preferences.

This potato salad recipe is perfect for those who love a creamy, tangy flavor. The combination of mayonnaise, miracle whip, and mustard gives this salad a unique taste that is sure to please everyone. The addition of diced pickles adds a bit of crunch and tanginess, which complements the creaminess of the dressing.

This recipe is also very versatile and can be customized to suit your preferences. For example, you can add other vegetables, such as celery or carrots, to add more flavor and texture. You can also adjust the amount of mayonnaise and miracle whip to make the salad creamier or less creamy, depending on your taste.

Potato salad is a great side dish for any occasion, and this recipe is sure to be a hit with your family and friends. It is easy to make, and the ingredients are readily available in most grocery stores. So why not give it a try and enjoy this classic side dish with your next meal?

Here is what you need to make Potato Salad:

Tools:

• Cutting boards
• Chef Knife
• Paring Knife
• Measuring Cups
• Measuring Spoons
• Large Mixing Bowl

Ingredients:

• 4 pounds russet potatoes, cooked and diced
• 1 medium white onion, diced
• 18 eggs, boiled and diced
• 2 cups dill pickles, diced
• 1 1/2 cups mayonnaise
• 1 1/2 cups miracle whip
• 2 tablespoons yellow mustard
•  2 tablespoons dill pickle juice
• Salt and pepper to taste

Instructions:

Add potatoes to a large pot cover with cold water and bring to a boil. Reduce heat to a slow rolling boil and add 1 tablespoon of salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork. Drain and set aside to cool.

Add eggs to a pan cover with cold water until one inch above eggs. Bring to a boil. Turn heat down and cook for 12 minutes.

When done add eggs to an ice bath for 10 minutes. Then peal and set aside.

Peel the skins from the potatoes and cut into ½” square pieces, add them to a large bowl. Then dice eggs. onions, and pickles and add them to the bowl.

In a medium bowl, mix Miracle Whip, mayonnaise, yellow mustard, and pickle juice.

Add sauce to the potato mixture and fold to combine. Season with salt and pepper to taste..

Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Tips for making Potato Salad:

1. Cut all ingredients in equal dice to allow even flavor distribution
2. Introduce contrasting flavors and textures. (eg. Crunchy vs. creamy potatoes)
3. Refrigerate the salad for at least one hour before serving for flavors to meld
4. Salt your potato salad after adding the dressing to avoid over-salting

This is Renee “Doing what I Love”

Potato Salad

Renee Dalton

This potato salad recipe is perfect for those who love a creamy, tangy flavor. The combination of mayonnaise, miracle whip, and mustard gives this salad a unique taste that is sure to please everyone. The addition of diced pickles adds a bit of crunch and tanginess, which complements the creaminess of the dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Time in Refrigerator 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 20

Calories 270 kcal

Ingredients

  

• 4 pounds potatoes cooked and diced
• 1 medium white onion diced
• 18 large eggs boiled and diced
• 2 cups dill pickles diced
• 1 ½ cups mayonnaise
• 1½ cups miracle whip
• 2 tbsp yellow mustard
• 2 tbsp dill pickle juice
• salt and pepper to taste

Instructions

 

• Add potatoes to a large pot cover with cold water and bring to a boil. Reduce heat to a slow rolling boil and add 1 tablespoon of salt.
• Cook for 20-25 minutes or until the potatoes are easily pierced with a fork. Drain and set aside to cool.
• Add eggs to a pan cover with cold water until one inch above eggs. Bring to a boil. Turn heat down and cook for 12 minutes.
• When done add eggs to an ice bath for 10 minutes. Then peal and set aside.
• Peel the skins from the potatoes and cut into ½" square pieces. Add them to a large bowl. Then dice eggs and add them to the bowl.
• Add the onions and pickles to the potato mixture.
• In a medium bowl, mix Miracle Whip, mayonnaise, yellow mustard, and pickle juice.
• Add sauce to the potato mixture and fold to combine. Season with salt and pepper to taste.
• Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Notes

1. Cut all ingredients in equal dice to allow even flavor distribution
2. Introduce contrasting flavors and textures. (eg. Crunchy vs. creamy potatoes)
3. Refrigerate the salad for at least one hour before serving for flavors to meld
4. Salt your potato salad after adding the dressing to avoid over-salting