SIDES & SALADS

Traditional Potato Salad

TESTER’S COMMENTS

Yellow mustard and relish are a must for potato salad, in my book. I especially like that this recipe uses both mayonnaise and Miracle Whip. It is a really good traditional potato salad, and the recipe can easily be halved.

–C.S.

 

3	pounds potatoes
6	hard-boiled eggs
2	stalks celery, with leaves, finely diced
1	small onion, finely diced
¼	cup dill pickle relish or finely diced dill pickles
¼	cup finely diced green or yellow bell pepper (optional)
1	teaspoon salt, plus more, to taste
½	teaspoon freshly ground black pepper, plus more, to taste
½	teaspoon celery seeds
1	cup mayonnaise
½	cup Miracle Whip
¼	cup milk
2	tablespoons yellow mustard
	paprika, for sprinkling

 

Put potatoes into a pot, cover with water by at least 2 inches, and salt the water. Heat to a boil and cook for 30 minutes, or until a paring knife can easily pierce potatoes to center (skins may also start to crack). Drain and set aside to cool slightly.

 

Peel potatoes and remove any eyes or bad spots. Do not rinse. Cut into bite-size chunks and place in a bowl.

 

Peel eggs, reserve three yolks, dice remainder, and sprinkle on top of potatoes. Add celery, onions, relish, bell peppers (if using), 1 teaspoon salt, ½ teaspoon pepper, and celery seeds.

 

In another bowl, mash reserved egg yolks with a fork. Add mayonnaise, Miracle Whip, milk, and mustard. Mix until smooth. Taste and adjust salt and pepper, if necessary. Pour over potatoes, then gently fold until ingredients are coated, being careful not to mash potatoes. Sprinkle with paprika. Chill before serving.

 

Makes 12 servings.

 

I took features that I liked from my mother’s potato salad recipe and combined them with some that I liked from the recipes of two friends to make this one great recipe for myself.

Rhonda Sine