Moms Miracle Whip Potato Salad Recipes

" I HATE MIRACLE WHIP, BUT I LOVE THIS POTATO SALAD THAT'S

Steps:

• Boil potatoes until tender but not mushy, set aside to cool.
• For dressing: mix all ingredients in a bowl. Any and all of the ingredients can (and should) be adjusted to your taste as my dressing never turns out the same way twice depending on whether I'm in the mood for sweet, peppery, salty, etc.
• Mix potatoes, celery, onion, egg, and dressing in a bowl and chill.
• Enjoy!

MOM'S MASHED POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

OLD FASHIONED POTATO SALAD RECIPE

Steps:

• Clean the potatoes and boil them with the peel on. Boil them until the peel begins to crack, that's how you'll know they're done.
• Drain the potatoes and set them aside to cool until you can handle them.
• Hard boil the 18 eggs, and then remove them from the water until they're cool. This step can also be done in advance if you want to save some waiting time for them to cool.
• Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl.
• Once the boiled eggs have cooled enough to peel, chop them into small pieces. Add the chopped pieces to the potatoes.
• Chop the onion and the pickles into very small, minced pieces. Grandma always made us do this by hand, but you can do it with a food chopper if you're pressed for time.
• Add the pickles and the onions to the potatoes and eggs.
• Add in and mix the miracle whip, mayo, yellow mustard, and salt and then use a large spoon to mix until it's all incorporated.
• Cover the potato salad and place it in the fridge for 24 hours, or overnight if you waited til last minute.
• If the potato salad seems very dry the next day, it's because the potatoes absorbed some of the liquid. Add up to half a cup more of miracle whip or mayo (whatever you prefer) to help re-moisten it.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

MOM'S MIRACLE WHIP POTATO SALAD

Steps:

• 1. Boil potatoes in salted water until soft. Drain and rinse under cold water until cold.
• 2. Mix in 3 eggs chopped, red onion, dill pickles, and pimentos. Set aside.
• 3. In a separate bowl mix the miracle whip, mustard, sugar, celery seed and salt and pepper. Add enough milk to make desired consistency.
• 4. Slice remaining eggs and arrange over top. Sprinkle with paprika

MOM'S MIRACLE WHIP BACON-RANCH POTATO SALAD

Steps:

• Mix dressings and seasonings in large bowl.
• Add remaining ingredients; mix lightly.

MOM'S EASY POTATO SALAD RECIPE

Steps:

• Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
• Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
• In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

MOM'S MUSTARD STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

MY GRANDMA'S BEST POTATO SALAD RECIPE

Steps:

• Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
• Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
• Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
• In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.