White Potato Salad (no mustard)
Ready In: 1 hr 30 mins
Serves: 20
Ingredients
- 6 -8 cups cooked, cubed potatoes (boiled with jackets on, and peeled)
- 1 whole onion, chopped (any kind, but red onions are probably the best to use)
- 4 stalks celery, finely chopped
- 6 hard-boiled eggs, diced up
- 8 small sweet gherkins
- 3 cups Miracle Whip (yes, Miracle Whip!)
- 3 tablespoons white vinegar
- 3 tablespoons white sugar
- 3 teaspoons salt
Directions
- Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
- Lay out on counter for an hour or so to cool nicely.
- Peel, and cube.
- I usually do this with no recipe, so I have estimated the amounts as closely as possible.
- While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
- In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
- Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
- You may have some mix left over, but don't throw it out.
- After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
- Refrigerate for at least 4 hours before serving.
- It may taste salty until after it's refrigerated a while.
- If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
- Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
- The same applies if you like it sweeter.
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