Easy Potato Salad

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This is my favorite recipe for potato salad. And since it’s just about summer and cookout/barbecue season, I thought this was the perfect time to share.

This Easy Potato Salad is based on an old Amish recipe and I grew up with my mom making this often, every summer.

This potato salad doesn’t have that vinegar-tasting pre-made potato salads from stores, which I’ve never liked. This one is different. And it’s pretty easy to make. You can boil the potatoes ahead of time and then mix everything together a couple hours before serving.

Every time I bring this easy potato salad to a cookout, it’s a hit.

Want to double impress? Make my pineapple rhubarb upside-down cake to take along as dessert for your next barbecue!

This recipe uses Miracle Whip. I grew up with the stuff and I’ve never liked regular mayonnaise. The funny thing? When I visit my dad in Ohio (where I’m from originally), I see a huge section in the salad dressing aisle devoted to Miracle Whip. Here in New Hampshire, Miracle Whip gets a small space on the bottom shelf. Maybe it’s a mid-west thing?

Anyways, I make this Easy Potato Salad with Miracle Whip, but you can try it with whatever mayo you like.

What You’ll Need:

• 1/2-3/4 cup Miracle Whip
•  1 teaspoon brown sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons yellow mustard
• approx 6 potatoes (I prefer yellow Yukon)
• 2-3 eggs, hard-boiled, peeled and chopped
• 1 stalk of celery, chopped
• onion powder, to taste *Note: you can also use chopped onion
• salt and pepper, to taste
• paprika

Peel and cut up the potatoes into bite-sized 1″ pieces. I like to do this before cooking because it’s easier when they’re hard.

Boil the potatoes pieces until soft. Drain and put in the refrigerator in a bowl. I like to leave them in for a couple hours to chill a little. If you’re in a rush, you can mix everything together sooner, but I think it turns out better by waiting.

When the potatoes are cooled completely, take out a large mixing bowl. Combine the Miracle Whip (or mayonnaise), brown sugar, vanilla extract (just 1/4 teaspoon), and mustard.

Add the potatoes, hard-boiled eggs (you should have already peeled and chopped them), celery, then add onion powder, salt, and pepper to taste. I probably add about 1/2 teaspoon onion powder, 1/2 teaspoon salt, and a dash or two of pepper.

I personally can’t stand cutting up onions (it’s always bothered my eyes so badly) so I’ve always used onion powder. It’s quicker too. Of course you don’t get as much flavor as you do with real onions, so if you prefer to use the real thing, go right ahead.

Gently fold everything together.

Spoon into a serving bowl and sprinkle paprika on top. Chill for several hours or even overnight.

*Note: I’ve found this salad is best used within 1-2 days. Any longer and it tends to get a little liquidy in the bottom. I’ve been told this is due to the Miracle Whip. However we rarely have any left by that point because this easy potato salad is delicious!

Easy Potato Salad

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This Easy Potato Salad is based on an old Amish recipe and it’s so delicious, you’ll only wish you found it sooner!

• Author: Erika at Living Well Mom.com
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: about 2-3 cups 1x

Ingredients

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• 1/2–3/4 cup Miracle Whip
• 1 teaspoon brown sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons yellow mustard
• approx 6 potatoes (I prefer yellow Yukon)
• 2–3 eggs, hard-boiled, peeled, and chopped
• 1 stalk of celery, chopped
• onion powder, to taste (or 1/2 cup chopped onions)
• salt and pepper, to taste
• paprika

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Instructions

1. Peel, chop into bite-sized pieces, and boil potatoes.
2. Combine miracle whip, brown sugar, vanilla extract, and mustard. Gently fold in potatoes, eggs, celery, onion powder, salt, and pepper.
3. Turn into serving dish and sprinkle with paprika.
4. Chill for several hours or overnight.