One side dish that’s always popular at Memorial Day potlucks is this classic potato salad recipe. My Aunt Carol makes a pretty good potato salad recipe and this is a pretty basic potato salad recipe.
It doesn’t have any extra ingredients added to it. Just potatoes, celery, hard boiled eggs, onion, and your typical dressing. However, her recipe calls for miracle whip.
Ingredients Needed
- Medium sized potatoes – cut into chunks after boiling
- Hard boiled eggs – Make easy hard boiled eggs using my Air Fryer Hard-Boiled Eggs recipe.
- Chopped onion – yellow or white
- Diced celery – for some crunch
- Miracle Whip is a popular salad dressing and sandwich spread that has been around for nearly a century. It is a blend of mayonnaise, vinegar, and various spices, and has a tangy, slightly sweet flavor.
- Mustard – The flavor of mustard can range from mild to hot, depending on the type of mustard and the amount used. Use which ever is your favorite.
- Vinegar (white or apple cider)
- Salt and Pepper to taste
- See the recipe card below for a full list of ingredients and measurements.
Variations to Try
- This recipe is just a simple basic recipe but feel free to add in whatever you like according to your personal preference.
- Types of potatoes you can use: red potatoes, russet potatoes, or yukon gold potatoes.
- Bacon or chopped eggs
- Pickles, sweet pickle relish, dill pickles, or pickle juice
- Green Onions or chives for garnish
- Dijon Mustard, tarragon,garlic, black pepper, or fresh herbs
- Cheese or olives
How to make the Best Potato Salad
Peel and cut the potatoes into chunks. I like my potato a little smaller than chunks. You can choose to leave the skin on the potato. Boil the potatoes until they are fork tender. Mine took anywhere from 8 to 12 minutes. Using whole potatoes they will take a lot longer than 12 minutes more like 20 to 30 minutes. I set a timer for 8 and they weren’t quite done yet so I let them go for 2 minutes longer.
While the potatoes are boiling, this is when you want to make your hard boiled eggs and chop your celery and onions. To make my hard boiled eggs see my method for cooking hard boiled eggs in the Air Fryer. There are plenty of other methods for cooking hard boiled eggs, this is how I prefer cooking them.
In a large bowl combine the miracle whip, mustard, vinegar, salt, and pepper. Whisk to combine. Add in all the prepared vegetables and hard boiled eggs. Stir to combine and set in the fridge. Can be served warm or cold.
What is the Difference between Miracle Whip and Mayo?
The U.S. Food and Drug Administration requires that anything labeled “mayonnaise” contain a minimum of 65 percent vegetable oil by weight. And though Kraft keeps Miracle Whip’s exact oil content a secret, the company confirms that it is too low to meet the mayo standard. Miracle Whip sets itself apart with a sweet, spicy flavor that some folks prefer. – Source RealSimple.com
What can I serve with potato salad?
Potato salad is a classic dish that can be served as a side or a light main course. It pairs well with a variety of dishes, depending on the occasion and your preferences. Here are a few ideas to get you started:
- Grilled meats: Potato salad is a great complement to grilled meats such as chicken, steak, or pork chops. The cool, creamy texture of the salad is a nice contrast to the smoky, charred flavor of the meat. Try my Traeger Smoked Pulled Pork recipe.
- Sandwiches: Potato salad is a popular topping for sandwiches, especially those made with deli meats or grilled veggies. You can also serve potato salad as a side to your favorite sandwich. My favorite sandwich ever is the Tiktok Grinder Salad Sandwich.
- BBQ: Potato salad is a classic side dish for BBQs, along with coleslaw, baked beans, and cornbread. It’s a perfect accompaniment to grilled burgers, hot dogs, and ribs.
- Fried chicken: Potato salad is a great side dish for fried chicken, as the crispy, salty chicken pairs well with the creamy, tangy salad.
- Seafood: Potato salad is a versatile side dish that can also be served with seafood, such as grilled shrimp, fish tacos, or crab cakes. The mild flavor of the potatoes complements the delicate flavor of the seafood.
Storage Tips
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure the to store any leftovers in an airtight container before putting it in the freezer or refrigerator.
More Great Recipes to Try:
If you tried this Aunt Carol’s Potato Salad orany other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Aunt Carol’s Potato Salad
Prep Time: 20min
Cook Time: 20min
Total Time: 40min
Yield: 12 1x
Category: Easy
Method: Stovetop
Cuisine: American
Description
One side dish that’s always popular at Memorial Day potlucks is this classic potato salad recipe. My Aunt Carol makes a pretty good potato salad recipe and this is a pretty basic potato salad recipe.
- 6 medium sized potatoes – cut into chunks after boiling
- 4 hard boiled eggs
- ½ cup chopped onion
- 1 cup of diced celery
- 1 ½ cups of lite miracle whip
- 1 tablespoon of mustard
- 1 tablespoon of vinegar (white or apple cider)
- 1 tsp of salt
- ½ tsp of pepper
Instructions
- Peel and cut the potatoes into chunks. I like my potato a little smaller than chunks. You can choose to leave the skin on the potato. Boil the potatoes until they are fork tender.
- Mine took anywhere from 8 to 12 minutes. Using whole potatoes they will take a lot longer than 12 minutes more like 20 to 30 minutes. I set a timer for 8 and they weren’t quite done yet so I let them go for 2 minutes longer.
- While the potatoes are boiling, this is when you want to make your hard boiled eggs and chop your celery and onions. To make my hard boiled eggs see my method for cooking hard boiled eggs in the Air Fryer. There plenty of other methods for cooking hard boiled eggs, this is how I prefer cooking them.
- In a large bowl combine the miracle whip, mustard, vinegar, salt, and pepper. Whisk to combine. Add in all the prepared vegetables and hard boiled eggs. Stir to combine and set in the fridge. Can be served warm or cold.
Notes
myWW points: Blue Points: 3; Green Points: 4; Purple Points: 1
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. If you have any questions related to the program go to their website. The recipe builder is what I use to figure out points.
Nutrition
- Serving Size: ½ cup
- Calories: 93
- Sugar: 2
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 1
- Carbohydrates: 16
- Fiber: 1
- Protein: 3
