“Potato Salad from my great-aunt Yvonne.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes with their jackets on. Heavily salt the water. You can boil eggs at the same time and in the same pot as the potatoes. Boil for 20-22 minutes or until tender. Do not overcook. Drain and cover with cold water to cool.
  2. Peel potatoes with knife. Dice potatoes with knife or shred with large holes of a grater. Peel and dice eggs. Add eggs to potatoes. Potatoes should still be slightly warm. Set aside.
  3. Prepare dressing: In a bowl, combine 1/4 cup sugar and 1 cup Miracle Whip. Stir in 1/4 cup apple cider vinegar and 1/4 cup prepared yellow mustard. Combine well. Mix with potato mixture.
  4. Add 1/4 cup sweet pickle relish. Add celery and onion.
  5. Make dressing again: In a bowl, combine 1/4 cup sugar and 1 cup Miracle Whip. Stir in 1/4 cup apple cider vinegar and 1/4 cup prepared yellow mustard. Combine well. Mix with potato mixture.
  6. May look dry. After it chills and sits, it will become more moist. Can add some sweet pickle juice to help sweeten if necessary. Salt and pepper to taste. Sprinkle with paprika before serving!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: