This creamy homemade potato salad with miracle whip is simple to make. The dressing that coats all the veggies is made with miracle whip, milk, mustard, and a bit of sugar. The potatoes are mashed a bit to add to the creaminess of this recipe.
Rashishes, celery, onions, hard boiled egg, and seeded cucumbers help to make this salad recipe delicious. This classic potato salad recipe has a special place in my heart.
When my husband and I were planning our wedding, my grandmother and dad said they would make the meal for our reception. We decided on nothing fancy, meatballs, ham, macaroni, and potato salad.
Grandma wanted to make sure that I was happy with everything they were planning to make. She also thought this would be a great opportunity to pass her recipes down to me.
So she hosted a tasting cook-out for us and the rest of the family. I'll never forget how proud she was to be able to cook with my dad for my wedding day.
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. Placing the cubbed potatoes into a medium-sized saucepan then putting them on the stove to boil until fork tender.
Once the potatoes were cooked I put them in a large bowl. This next part I got from my husband's mother, with my hand masher I mashed the potatoes just a little bit.
Mashing the potatoes slightly makes the salad a little thicker and adds to the creaminess of the salad. Cover the bowl and placed it in the refrigerator to cool down for about 30 minutes.
How To Make Mayo Salad Dressing
Our family enjoys the tangy zip that miracle whip gives so that is the mayo that I use for making dressings for salads. Of course, you can use whatever mayonnaise you prefer.
For the dressing, mix 2 cups miracle whip with 1 teaspoon of mustard, 1 ½ teaspoon of sugar, and ¼ 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 whip's zingy taste a bit, and the milk helps to thin out the miracle whip. Grandma used more mustard than this but I'm not a mustard fan. So for me, a little mustard goes a long way.
Adding Vegetables Into The Potato Salad
I need to say don't forget the eggs because I'm famous for forgetting to add the eggs into this salad. Our family likes 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 dice the cucumber into a small size.
Dicing a medium-size onion, ½ 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 all the ingredients well. I like to salt and pepper for added flavor this can be up to you.
Place the potato salad back into the refrigerator and let chill for 1 hour. My husband thinks it tastes better the second day when all the favorites have had time to mix together.
Again, if you are planning to make this for a crowd you will want to double my recipe or maybe even triple.
Here are other My Creative Manner recipes you may enjoy.
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
- ½ 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 ½ Teaspoon Sugar
- ¼ 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.
The nutritional value may vary depending on the ingredients used.
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