A big thanks to Heidi for sending us her potato salad recipe!
Any good southern girl will tell you that no picnic is complete without a great potato salad. There are millions of variations of this classic side dish and I have tried most of them. But my all time favorite is still my mother-in-law’s basic southern recipe. This tangy potato salad is a tradition in our family and I am always asked for the recipe every time I make it.
What you need:
3 lbs Idaho or Russet Potatoes
1, 15 oz jar of Miracle Whip (about 2 cups)
1/3 cup finely minced onion
2 tbls Yellow Mustard
2.5 tbls Dill Pickle Juice
6 Hard boiled eggs
½ tsp Salt
¼ tsp Freshly Ground Pepper
Wash whole potatoes and add to large stock pot. Cover with cold water and place pot over high heat. Boil potatoes until they are tender (usually around 20-25 minutes for medium-sized potatoes, 25-30 for larger potatoes). A butter knife should easily pierce the potato when completely cooked.
Drain potatoes and set aside till cooled enough to handle. Once cooled slightly, remove the skin by simply peeling it away with your fingers or paper towel. No peeler is necessary. Cut the potatoes into rough, bite-sized pieces.
To make the dressing, mix onions (I often use a food processor to ensure a fine mince), miracle whip, dill pickle juice, mustard and salt and pepper together in a bowl.
Add dressing to warm potatoes and combine. Since the potatoes are warm, they will soak up the dressing as it cools, so be sure to use all the dressing – otherwise your salad may be too dry when completely cooled.
Add diced hard boiled eggs and mix. Refrigerate until cold before serving.