Are you ready for a potato salad that's so creamy, so dreamy, it'll have everyone asking for seconds? Forget bland, boring potato salads – this recipe using Miracle Whip delivers a tangy, luscious, and incredibly satisfying side dish perfect for barbecues, picnics, potlucks, or even a simple weeknight dinner. It's a classic, elevated. Get ready to experience potato salad perfection!
Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup Miracle Whip
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup sweet pickle relish
- 2 hard-boiled eggs, chopped
- 2 tablespoons yellow mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions:
Step 1: Boil the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until the potatoes are tender but not mushy. You should be able to easily pierce them with a fork.
Step 2: Drain and Cool
Drain the potatoes in a colander and let them cool slightly. You can speed up the cooling process by rinsing them under cold water for a minute or two.
Step 3: Combine Ingredients
In a large bowl, whisk together the Miracle Whip, celery, red onion, sweet pickle relish, hard-boiled eggs, mustard, vinegar, salt, and pepper.
Step 4: Add Potatoes and Mix Gently
Add the cooled potatoes to the bowl with the Miracle Whip mixture. Gently fold everything together until the potatoes are evenly coated. Be careful not to overmix, as this can break up the potatoes.
Step 5: Chill and Serve
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the salad to chill thoroughly. This step is crucial for the best flavor! Garnish with fresh parsley before serving, if desired.
Cooking Tips for Perfect Potato Salad:
- Potato Choice: Yukon Gold potatoes are ideal for potato salad because they hold their shape well and have a creamy texture. Russet potatoes can also be used, but they tend to become fluffier.
- Don't Overcook: Overcooked potatoes will become mushy, ruining the texture of your salad. Aim for tender but not falling-apart potatoes.
- Chill Time is Key: Allowing the potato salad to chill enhances the flavors and allows the potatoes to absorb the dressing fully.
- Taste and Adjust: Before serving, taste the potato salad and adjust the seasoning as needed. You might want to add more salt, pepper, vinegar, or mustard to suit your preference.
Variations:
- Bacon: Add 1/2 cup of cooked and crumbled bacon for a smoky, savory twist.
- Dill: Fresh dill adds a bright, herbaceous flavor. Add about 2 tablespoons of chopped fresh dill along with the parsley.
- Hard-boiled eggs: Feel free to add more or fewer hard-boiled eggs based on your preference.
- Dijon Mustard: For a spicier kick, substitute Dijon mustard for the yellow mustard.
Nutritional Information (per serving, approximate):
Calories: Approximately 250 Fat: 15g Saturated Fat: 3g Cholesterol: 40mg Sodium: 300mg Carbohydrates: 25g Fiber: 2g Sugar: 5g Protein: 5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This creamy potato salad recipe is a guaranteed crowd-pleaser. It's easy to make, delicious to eat, and perfect for any occasion. Enjoy!