Potato Salad
User Reviews
5
Potato Salad
Description
The Potato Salad uses red potatoes boiled just until tender and cooled, ensuring the potatoes hold their shape without becoming mushy. The dressing mixes mayonnaise or Miracle Whip with whipping cream, prepared mustard, sugar, salt, pepper, and white vinegar for a tangy and slightly sweet profile. Chopped hard-boiled eggs are incorporated into the salad, with sliced eggs arranged on top, adding texture and protein.
The salad is best served chilled and is suitable as a side dish for barbecues, picnics, and casual meals. The creamy texture contrasts with the tender but firm potatoes and eggs, creating a familiar comfort food characteristic.
Notes suggest flexibility in the ingredients, such as substituting mayonnaise for Miracle Whip, adding sweet onion, pickle relish, celery seed, fresh dill, or even bacon and ranch for variations. Potatoes can be roasted instead of boiled. The salad improves in flavor after chilling and is ideal for make-ahead meal prep.
Ingredients
- 5 pounds potato red
- 6 egg hard boiled
- 2 cups mayonnaise or Miracle Whip
- ¾ cup whipping cream
- 2 Tablespoons yellow mustard prepared
- ¼ cup sugar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup white vinegar
Instructions
- Peel and dice potatoes. Place in large stock pot and cover with water. Bring to rapid boil, turn down to medium heat and boil 5-7 minutes or until potatoes are tender. Drain potatoes and let cool.
- In a medium mixing bowl whisk whipping cream for 1 minute. Stir in Miracle Whip, mustard, sugar, salt, pepper and vinegar. Mix until combined.
- Pour mixture over cooled potatoes. Peel and dice three hard boiled eggs and add to potatoes. Mix until combined.
- Peel last three hard boiled eggs and slice and place on top of salad.
- Refrigerate until thoroughly cooled.
Notes
- You can substitute mayonnaise for Miracle Whip to reduce sweetness.
- Additions like diced sweet onion, sweet pickle relish, celery seed, or fresh dill can alter the flavor profile.
- Options include roasting potatoes, or adding bacon and ranch for extra flavor.
- Boil potatoes until just tender to prevent them from crumbling.
- Chill the salad before serving to allow flavors to meld; it is often tastier the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 126mg | 42% |
| Sodium | 382mg | 16% |
| Potassium | 917mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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