Aunt Janice's Potato Salad features a creamy dressing, plenty of hard boiled eggs and lots of crunch from celery, radishes and sweet onions.
Prep Time30 minutesmins
Cook Time25 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs55 minutesmins
Course: Salad
Cuisine: American
Keyword: eggs, mayo, picnic salad, potatoes, side dish
Servings: 8
Author: adapted from Janice Knudtson's recipe
Ingredients
Salad
2 1/2poundsregular sized red potatoesnot baby reds
6hard boiled eggspeeled and chopped
3thinly sliced green onionsgreen parts only + additional for garnish if preferred
1/2cupchopped sweet onionsee note below
2-3large radisheschopped + additional sliced radish for garnish, if preferred
2stalks of celery sliced or chopped
kosher salt & freshly ground black pepperto taste
Dressing
1 1/4cupMiracle Whipit's important to use both Miracle Whip & salad dressing for this recipe
3/4cupSalad DressingI recommend Hellmann's light
A large squirt of yellow mustardanywhere from a few teaspoons to a tablespoon, based on preference
1tablespoonwhite or cider vinegar
1tablespoonsugar
Instructions
Scrub potatoes and boil with skins on until just barely fork tender. I usually cut the large ones in half to speed the cooking process. Time varies but it's usually in the 20-25 minute range based on the size of your spuds. Note - If you cook them to long, you'll have mashed potato salad, so don't do that! Drain, rinse with cold water and drain again. Let potatoes cool until you can handle them, but they are still a little warm. Peel potatoes. Let cool completely and then cut into bite sized chunks.
Sweet Onion Note - whether or not you can find sweet onion, or need to make do with regular onion, I highly recommend rinsing the onion first, if it's got a strong onion order. Nothing ruins a potato salad like onion that's too strong. Put the chop onion in a fine mesh strainer and rinse with very hot water until the strong onion smell is gone, about 15-20 seconds.
Combine chopped potatoes, chopped eggs, sliced green onions, chopped sweet onion, chopped radishes and celery and toss gently.
In medium bowl mix Miracle Whip, salad dressing, mustard, sugar and vinegar until well combined. Taste and tweak with a little more mustard, vinegar or sugar, if preferred.
Fold dressing gently into potato mixture and season with salt & pepper. Refrigerate for several hours to blend flavors. I also recommend letting the amount of potato salad you plan to serve set at room temperature for about 20 minutes, or so, before serving (not in direct sunlight outside however!) This helps the make the dressing more creamy. Stir gently, top with additional sliced green onion and radish, if preferred, and serve. Enjoy!