My grandmother inspired me to cook, and I loved going to her house for Sunday dinner. She passed her cooking skills down, and today my mom and I still like to make her potato salad.
—SALLY MINER EL MIRAGE, AZ
PREP: 25 MIN. • COOK: 20 MIN. + CHILLING • MAKES: 8 SERVINGS
1 pound potatoes, peeled and cubed
6 hard-cooked eggs
8 whole baby dill pickles, sliced
1 small onion, chopped
4 radishes, sliced
DRESSING
1 cup Miracle Whip
1 tablespoon 2% milk
1 teaspoon prepared mustard
1/2 teaspoon dill pickle juice
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Paprika, optional
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside to cool.
2. Coarsely chop four eggs. In a large bowl, combine the chopped eggs, pickles, onion and radishes; add potatoes. In a small bowl, combine the Miracle Whip, milk, mustard, pickle juice, sugar, salt and pepper. Pour over potato mixture; stir to combine.
3. Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover potato salad and refrigerate for 4 hours before serving.