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Wednesday, August 13, 2014

My Mom's Potato Salad (pretty much)

I actually haven't made potato salad much this summer at all.  I'm not sure why because Dave and Joe both like it a lot and usually? there is enough leftover for the next nights supper to add another meat or hotdogs to it for an easy 2nd day meal.  Today I decided I was going to make it before the winds of winter decided to blast in again (you never know in Minnesota, it could be next month) since it's my day off and I felt like cooking.  I usually don't use a recipe, just eyeball it according to the amount of potato salad I need, but this is close and you can adjust the seasonings/dressing to your taste..

5-6 large potatoes, peeled and cut in half, cover with cool to medium cool water in a kettle large enough to hold them well and room to spare to allow for boiling.  add about 2 tsps. salt, bring to a boil and let lightly boil until you can insert a fork into the potato not overcook to mush stage. (you can also bake potatoes, cool well, peel and dice into small cubes).  set aside and let completely cool. 

In the meantime, boil 3 eggs to hard boil stage (I boil lightly for 10 minutes), remove from heat, drain and cover with cold water.  set aside. 

In a medium large bowl or Tupperware, chop 4-5 green onions that have been cleaned (I use some of the tops too for nice color) or 1/2 of a small onion, red or yellow finely.  clean and chop 1 stalk of celery finely (this is optional)..I like to use the inner stalks, more tender and mild.  Add the potatoes which have cooled and been diced into small cubes, the eggs that have been peeled and washed and diced (nothing worse than pieces of egg shell in the potato salad) and the dressing below:

1-1/2 cups Miracle Whip salad dressing
1 heaping Tablespoon yellow mustard
about 1- 2 tsp sugar
salt and pepper to taste
1/2 tsp Paprika
1/4 tsp celery salt or celery seed

stir until smooth, add milk until it's a smooth pourable consistency..sort of like dressing for lettuce salads..taste..if you think it needs more mustard add it, if you think it needs more salt/pepper or sugar, add it here.  Pour over your mixture in the bowl and toss until completely coated.  sprinkle the top lightly with more paprika for color, refrigerate.  It tastes much better after it sits a few hours and even overnight. 


  1. Love potato salad. Bruce's Mom always added dill pickles to her potato salad. Now I do too. Sometimes to give the dressing a little zip I add some pickle juice.

    1. I have done the juice part at times too..thanks for reminding me about that..I know some people add a little vinegar too for that zip..I have seen my mom do that at times.