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