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!
- 3–4 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
- Wash and/or peel the potatoes.
- Cut the potatoes into uniform, bite-size pieces.
- 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.
- 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.
- Make sure the potatoes are completely cooled. They will end up as mashed potatoes if you try to stir them into the salad warm.
- Once the veggies are prepped, place them in a large salad bowl, with the potatoes and stir them all together.
- 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.
- 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.
- 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