Ingredients for I Hate Miracle Whip But I Love This Potato Salad That S
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup celery, finely chopped
- White Onions
- Hard Boiled Eggs
- 1 ½ cups Miracle Whip
- Milk
- Sugar
- Mustard
- Dijon Mustard
- White Pepper
- Fresh Ground Pepper
- 1 teaspoon salt
How to Make I Hate Miracle Whip But I Love This Potato Salad That S
- Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain well and let cool slightly.
- While potatoes are cooking, hard-boil the eggs. Once cooled, peel and chop.
- In a large bowl, combine the cooled potatoes, Miracle Whip, celery, red onion, chopped eggs, mustard, pickle relish, salt, pepper, and paprika (if using).
- Gently mix all ingredients until thoroughly combined. Do not overmix, as this can break down the potatoes.
- Refrigerate for at least 2 hours to allow the flavors to meld. This step is crucial for the best taste!
- Serve chilled and enjoy your incredibly delicious potato salad!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
39g
Fat
13g
Carbs
15g
