Bill has probably not met a potato salad he didn’t like, I used to take it or leave it, as in too mushy, too wet, and swimming in mayo.
Then I made it this way...
There is no correct way of making it, a plethora of regional variations exist, and virtually every American family thinks their recipe is the best, usually made with a secret ingredient.
Chunks of well-seasoned fork-tender potatoes, chopped red onions, slices of olives, and sweet pickles for a little crunch, tossed with a dressing of Miracle Whip, a little yellow mustard, pinch of salt and seasoned pepper.
This time I added a splash of white vinegar and a teaspoon full of celery seeds, replacing the standard diced celery. Top it all with hard-boiled egg slices and a sprinkle of paprika.
I make it early in the morning, giving it plenty of refrigerator time, you could even make it the night before, allowing all the flavors to blend even more.
Skip the deli pre-made tubs of potato salad, and make this simple recipe for a tasty side dish ~ it’s a summer time, warm weather staple!
Best Potato Salad
6 medium red potatoes, peeled and quartered (about 3 pounds)
1 large red onion, chopped
6 mini sweet pickles, sliced
8 large olives, sliced
2 hard-boiled eggs, peeled and sliced
1½ cups Miracle Whip
1 tablespoon yellow mustard
2 tablespoons white vinegar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon seasoned pepper
Bring potatoes to a boil in large pot of salted water.
Reduce heat to medium high, a light rolling boil, cook for 10-15 minutes until potatoes are easily pierced with a fork.
Drain, let cool about 30 minutes.
Dice potatoes into bite-size pieces, transfer to a large mixing bowl, add onion, pickles, and olives.
In a small bowl, whisk dressing ingredients, pour over potatoes.
Place in serving bowl, arrange slices eggs on top.
Sprinkle with paprika.
Chill for at least 2 hours or overnight before serving.