Potato Salad
This potato salad is a family favorite.
Potato Salad
Print RecipeIngredients
- 2 lb potatoes (5-6 medium, peeled & cut into 3/4" cubes)
- 3 large eggs (boiled & diced)
- ½ cup Mayonnaise
- ½ cup Miracle Whip
- 2 Tbsp white vinegar
- 1 ½ Tbsp yellow mustard (more or less to taste)
- 1 tsp white sugar (more or less to taste)
- ¼ tsp black pepper
- ¼ cup white onion (finely diced)
- ½ cup dill pickles (finely diced – or use relish)
- 1 ½ tsp salt (more or less to taste)
Instructions:
- Peel, cut, and boil the potatoes until al dente (cooked but still a little firm). Strain and let cool.
- Boil the eggs, cool, peel, and chop.
- In a medium bowl, combine the rest of the ingredients. (If you salted the potatoes, don't add as much salt to the dressing.)
- After the dressing is thoroughly combined, fold it into the potatoes and eggs.
- Chill until ready to serve. *This is best if it has at least a few hours to sit before eating.*
Notes:
Make Ahead: This is a great make-ahead recipe because it’s best if it sits for a few hours to allow the flavors to blend.
Diet: Dairy Free
This is a really good recipe.