White Potato Salad (no mustard)

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READY IN:
1hr 30mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

  • 6 -8 cups cooked, cubed potatoes (boiled with jackets on, and peeled)
  • 1 whole onion, chopped (any kind, but red onions are probably the best to use)
  • 4 stalks celery, finely chopped
  • 6 hard-boiled eggs, diced up
  • 8 small sweet gherkins
  • 3 cups Miracle Whip (yes, Miracle Whip!)
  • 3 tablespoons white vinegar
  • 3 tablespoons white sugar
  • 3 teaspoons salt

Directions

  1. Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
  2. Lay out on counter for an hour or so to cool nicely.
  3. Peel, and cube.
  4. I usually do this with no recipe, so I have estimated the amounts as closely as possible.
  5. While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
  6. In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
  7. Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
  8. You may have some mix left over, but don't throw it out.
  9. After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
  10. Refrigerate for at least 4 hours before serving.
  11. It may taste salty until after it's refrigerated a while.
  12. If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
  13. Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
  14. The same applies if you like it sweeter.

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