When my husband and I were planning our wedding, my grandmother and dad said they would make the meal for our reception. We decided nothing fancy, meatballs, ham, macaroni, and potato salad.
Grandma wanted to make sure I knew how to make her potato salad, so she hosted a tasting cook-out for us. I’ll never forget how proud she was to be cooking with my dad for my wedding day. She wanted to make sure that I was happy with what they were making along with being able to pass her recipe down to me.
Now my husband’s mother is a very good cook as well, and she has an amazing potato salad recipe. So I took what I loved about each of theirs and made my own recipe.
The Best Potato Salad Recipe
The best potatoes I find to use are russets. The amount of potatoes you use depends on how much potato salad you want. This time I was only making it for the five of us, so I only used 7 russet potatoes. If you plan on making it for a crowd you can double or triple this recipe.
After peeling and washing all the potatoes I then diced them into cubes. Boiled them until they were fork tender. Once they are cooked I put them in the bowl I planned on using for the salad. This part I got from my husband’s mother, with my hand masher I mashed the potatoes just a little bit. This makes the salad a little thicker. I covered the bowl and placed it in the refrigerator to cool down.
Mayo and mustard dressing
Well, maybe it’s not mayonnaise but miracle whip that I use in this recipe.
For my dressing, I mix 2 cups miracle whip with 1 teaspoon of mustard, 1 1/2 teaspoon of sugar, and 1/4 cup milk in a bowl. Mix until all the sugar is dissolved, you can add more or less of the sugar, I usually taste as I go. Sitting this aside to work on the veggies.
The sugar helps to calm down the miracle whips zippy taste, and the milk helps to thin out the miracle whip. Grandma used more mustard than this but I’m not a mustard fan.
Vegetables, and don’t forget the egg
I say don’t forget the eggs because I’m famous for forgetting to add the eggs.
We like to have plenty of veggies in our potato salad, I start with one medium size cucumber. One of the tricks I got from hubby’s mother is to deseed the cucumber. Then dicing the cucumber into a small size.
Dicing a medium size onion, 1/2 green pepper, 3 decent sized radishes and chopping 2 large hard-boiled eggs. I place all the vegetables and eggs into the bowl with the cooled down potatoes.
Add the dressing to the potatoes and vegetables mixing well. I’ll salt and pepper to taste. Place back into the refrigerator. My husband thinks it tastes better the second day when all the favorite has time to mix together. I definitely recommend refrigerating for at least 1 hour before serving.
Again, if you are planning to make this for a crowd you will want to double my recipe or maybe even triple.
Happy Spring~ Jenny
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Easy to make Potato Salad
Delicious potato salad coated with a mustard and mayonnaise dressing and loaded with tons of veggies.
For the Salad
- 7 Potatoes I use russet
- 1 Medium Size Cucumber Deseeded and Diced
- 1 Medium Size Onion Finely Diced
- 3 Radishes Diced
- 1/2 Medium size Green Pepper Diced
- 2 Hard Boiled Eggs Roughly chopped
- Salt and pepper to taste
For the dressing
- 2 Cups Miracle Whip
- 1 Teaspoon Mustard
- 1 1/2 Teaspoon Sugar
- 1/4 Cup Milk
For the Salad
Peel and chop 7 medium-sized potatoes. Placing the chopped potatoes into a pot. Fill pot with enough water to cover the potatoes.
Boil the potatoes in a pot until they are fork tender. Drain water from the pot and mash the potatoes up some. Then place the potatoes in a bowl and place the bowl in the refrigerator to cool down while working on vegetables.
This can always be done the day before.
While the potatoes are cooling down dice the remaining vegetables and add to the potatoes.
For the Dressing
Mix together the miracle whip, mustard, sugar, and milk until the sugar is dissolved. Tasting it to see if this is to your liking if it's too tangy add more sugar.
Gently fold the dressing into the potato and vegetables. Making sure that this is mixed well.
Pepper and salt to your liking.