Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I like a potato salad that isnt watery, too sweet, too sour, etc. This is a great side dish or late nite snack. I have made this same recipe for yrs and it goes over very well. I have replaced the sugar in the recipe with Splenda because of diabetic restrictions and sugar usually makes it watery, Splenda works great. Feel free to adjust the ingredients to taste. I like mine with a "punch" from the mustard so less than what is called for in the recipe may be better for you.

Ingredients Nutrition

Directions

  1. Potato preparation:.
  2. 6-8 large russet potatoes.
  3. 4-6 large eggs.
  4. Boil together until the potatoes are tender and the eggs are hard boiled.
  5. Drain hot water and replace with cold water for about 15 minute Remove potatoes and eggs from water place in a dish and put into the fridge for about 30 minutes Peel eggs and potatoes,quarter into chunks, sprinkle lightly with salt and return to fridge.
  6. Salad dressing:.
  7. 3/4 c Miracle Whip.
  8. 4 Tbsp yellow mustard.
  9. 1 medium onion, finely chopped.
  10. 2 stalks celery, cleaned and finely chopped.
  11. 1 Tbsp honey.
  12. 3 Tbsp Splenda or other sweetener (3 Tbsp sugar can replace Splenda).
  13. 1/4 tsp salt.
  14. 1/4 tsp freshly ground pepper.
  15. 3 Tbsp cider vinegar.
  16. 2 Tbsp parsley.
  17. Mix well with a hand whisk.
  18. Place in refrigerator for at least 1 hour.
  19. Gently fold chilled dressing into quartered potatoes and eggs.
  20. Do not stir as you will just mash the potatoes, folding is recommended.
  21. Return to fridge until ready to use.
  22. I add two small leafy celery stalks side by side with the leafy areas on edge of bowl for presentation.

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