I love a good potato salad. Keyword there, good. I love a good, plain classic potato salad. 3 ingredients are all you need for it in my opinion.
I love a good potato salad. It’s not possible to have a good ol’ Southern BBQ without a classic potato salad! And those store-bought potato salads just don’t cut it.
Really, have you ever tried those compared to what someone from the South can make? There are so many ways to make potato salad. So many different ingredients, flavors, and textures. And me? I love a good, plain potato salad.
Seriously, 3 ingredients are all you need for a good potato salad in my opinion. Well, 5 if you count the salt and pepper. I know a lot of people add other things to their potato salad, such as onions, celery, and all types of other ingredients.
I’ve seen some recipes that instruct you to cut the potatoes before boiling, some that say to boil the potatoes whole. I have tried both ways, and don’t find much of a difference in the taste or texture. If you cut the potatoes before you boil them, they don’t take as long as whole potatoes.
My grandma always adds celery to hers so I either have to pick it out. Or hope that she made two batches, one without the celery, like she sometimes does for me.
My potato salad, as I said, is 3 simple ingredients: hard-boiled eggs, potatoes, and miracle whip. Then I add a little salt and pepper for flavor, but that’s it!
Step by Step
Decide if you would rather have the potatoes peeled or not because they need to be peeled before boiling. Now and then I take the time to peel, but I like making this quick and easy, so I leave the peels on the potatoes.
Cut the potatoes into thirds so they cook quicker and place in a large stockpot then cover with water. Boil the potatoes until they are cooked and slightly soft, about 15 minutes.
Meanwhile, hard-boil the eggs so they are ready at about the same time as the potatoes.
Let both the potatoes and eggs cool for about 15 minutes then cut the potatoes into bite-sized pieces. Chop the eggs into small pieces as well and add to the potatoes. Sprinkle a bit of salt and pepper, to taste, into the potato salad.
Gently fold in the miracle whip.
Cover and refrigerate for about 15-30 minutes and serve cold.
Originally Published On: September 6, 2016
Last Updated On: May 25, 2019
- 5 lb potatoes
- 1 small jar miracle whip
- 6-8 eggs
- Peel potatoes and cut into thirds
- Boil potatoes until just done, and let cool completely
- Hard boil eggs
- Cut potatoes into bite-sized pieces
- Chop the eggs into small pieces
- Mix potatoes and eggs together with miracle whip
- Cover and refrigerate to cool
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