Creamy Potato Salad with Miracle Whip Recipe
This classic Potato Salad with Miracle Whip is a creamy, tangy side dish perfect for picnics, barbecues, or family dinners. Featuring tender russet potatoes, hard-boiled eggs, and a rich dressing made from Miracle Whip, yellow mustard, apple cider vinegar, and a hint of sugar, it combines texture and flavor beautifully. The salad is easy to prepare, allowing the warm potatoes to absorb the flavorful dressing for a delightful taste experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8-10 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Salad Ingredients
- 5 pounds russet potatoes
- 14 large eggs
- Salt and pepper to taste
- Onions (optional, to serve)
Dressing Ingredients
- 2 cups Miracle Whip
- ½ cup sugar
- 1 tablespoon yellow mustard
- ¼ cup apple cider vinegar
- ¼ cup half and half
Instructions
- Cook the Potatoes: Clean the russet potatoes thoroughly and place them in a large stock pot. Cover with water and season generously with salt. Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, which should take about 45 minutes. Carefully remove the potatoes from the water and allow them to cool slightly.
- Boil the Eggs: While the potatoes are cooking and cooling, hard-boil the eggs using your preferred method. Once cooked, allow them to cool completely.
- Prepare Potatoes: When the potatoes are cool enough to handle but still warm, peel off the skins and slice them into small, bite-sized pieces. Transfer these to a large mixing bowl.
- Prepare Eggs: After the eggs have cooled, separate the yolks from the whites. Slice the egg whites and add them to the bowl with the potatoes. Season with salt and pepper to taste.
- Make Dressing: In a separate bowl, mash the egg yolks until smooth. Mix in the Miracle Whip, sugar, yellow mustard, apple cider vinegar, and half and half. Stir well and season with salt and pepper as needed to balance the flavors.
- Combine Salad: Pour the dressing over the warm potatoes and egg whites. Gently mix everything together until the potatoes are well coated with the creamy dressing.
- Final Seasoning and Serve: Taste the salad and adjust salt and pepper if necessary. Optionally, serve with chopped onions on top or on the side for added crunch and flavor. Chill if desired before serving.
Notes
- Using warm potatoes helps the dressing absorb better, enhancing the flavor.
- For easier peeling, peel potatoes while still warm but cool enough to handle.
- Optional onions can add a nice crunch and sharpness; red onions or scallions work well.
- This salad tastes even better after resting in the refrigerator for a few hours.
- Adjust sugar in the dressing based on your sweetness preference.
