clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
perfect potato salad

Perfect Potato Salad and My Secret Ingredient

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Glenda Embree
  • Total Time: 30 minutes
  • Yield: 12-16 servings 1x


Our family’s favorite potato salad.  The secret ingredient is sweet pickle juice.  Oh and Miracle Whip.  Change those two elements and it just won’t be the same.  Absolutely scrumptious!


Units Scale
  • 34 lbs potatoes (peeled or not), cut into uniform bite-size pieces
  • 1 medium red onion, minced
  • 1 cup thinly sliced celery
  • 1 1/2 cups minced sweet pickles (gherkins)
  • 2 1/4 cups Miracle Whip or mayonnaise
  • 2 Tablespoons mustard
  • 1/2 cup sweet pickle juice
  • salt and pepper, to taste



  1. Wash and/or peel the potatoes.
  2. Cut the potatoes into uniform, bite-size pieces.
  3. In a large sauce pan or pot, cover the potatoes with salted water and bring to a boil.  Once boiling, reduce the heat to medium-high, so they keep boiling, but won’t boil over.  It should only take around 15 minutes for them to cook at this point.
  4. When the potatoes are fork-tender, drain them in a colander.  Run cool water over the potatoes to begin the cooling and stop the cooking.  Spread them in a single, even layer on a baking sheet and pop them in the freezer (or even the fridge) to cool while you cut up the other veggies.
  5. Make sure the potatoes are completely cooled.  They will end up as mashed potatoes if you try to stir them into the salad warm.
  6. Once the veggies are prepped, place them in a large salad bowl, with the potatoes and stir them all together.
  7. Add the Miracle Whip right on top and then add the mustard to the top of that.  Use your mixing spoon to swirl them together a bit. 
  8. Pour the pickle juice over the top of everything and then fold the dressing into the salad.  Stir until all the veggies are coated and the dressing is evenly distributed.
  9. Refrigerate the salad until you are ready to serve.  It will keep several days in the fridge, but probably won’t last long enough for you to find out.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Salad, Side Dish
  • Method: Stove-Top
  • Cuisine: American