Potato Salad is a classic side dish that complements almost any meal. Depending on your personal taste, adjust the amount of onions and dressing as desired.
The dressing for Potato Salad is the same that I use for Chicken Salad. My husband's grandmother would make both Potato Salad and Chicken Salad for their family every Sunday.
Quick Tip: My Aunt Janice gave me great advice to boil the potatoes with the skins on. The potatoes will cook more evenly throughout.
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Ingredients / Directions: Printable PDF
- 5 or 6 medium Potatoes, rinsed & lightly scrubbed
- 1/2 cup Onion, chopped
- 1 1/2 cups Mayonnaise or Miracle Whip
- 1 1/2 teaspoons Mustard (only 1 tspn if using Miracle Whip)
- 1 Tablespoon of Vinegar
- 3 Tablespoons Sugar
- Salt and Pepper, to taste
- Paprika (optional as garnish)
- Place potatoes in a large pot and cover with water. Sprinkle salt in the water, turn the stove burner to high heat, and bring the water to a boil. Once boiling, turn the stove burner to medium-low and allow the potatoes to cook for 15-20 minutes or until full cooked (potatoes will be tender when pierced with a fork).
- While the potatoes are boiling, chop the onions. Feel free to add more based on your personal taste.
- In a small bowl, mix the mayonnaise or Miracle Whip, mustard, vinegar, sugar, salt, and pepper until thoroughly combined.
- Once the potatoes are fully cooked, drain them in a colander and pour cold water over them to stop the cooking. When the potatoes are cool enough to handle, peel off the skins and place the potatoes in a large bowl. Add the onions and dressing and stir together.