Description
This recipe is for a classic potato salad that is perfect for any summer BBQ or picnic. The potatoes are boiled and mixed with hard boiled eggs, onions, and a tangy sauce. It’s a crowd-pleasing dish that is sure to be a hit at any gathering.
Ingredients
- 3 lbs russet potatoes
- 4 to 5 hard boiled eggs
- 1 medium onion
- 3/4 cup miracle whip
- 4 T white vinegar
- 3 T milk
- 2 tsp yellow mustard
- 1/2 to 3/4 tsp sugar
- 1/8 tsp ground black pepper
- 1/8 tsp salt
Method
- Begin by boiling the potatoes in salted water for about 18 minutes, or until they are fork-tender. Drain and let them cool before peeling and chopping them into bite-size pieces.
- In a separate bowl, mix together the miracle whip, white vinegar, milk, yellow mustard, sugar, black pepper, and salt to make the sauce. Adjust the amounts to your taste.
- Sprinkle some salt and pepper on the potatoes and mix in the chopped hard boiled eggs and diced onions.
- Pour the sauce over the potato mixture and gently stir to combine.
- Refrigerate the potato salad for at least 4 hours to allow the flavors to blend. If left overnight, stir before serving to prevent it from becoming runny.