This recipe was on the back of the Miracle Whip jar and it is really good. I have served it to people who say they can't stand MW, and they love it. Don't make it with mayonnaise, it is oily and tasteless!!

COUNTRY BACON POTATO SALAD

2 Pounds Cooked New Potatoes, cooled and quartered
½ Pound Bacon, cooked, cooled and crumbled
1 Green Pepper, finely minced
1 Medium Onion, finely minced
1 Cup Miracle Whip Salad Dressing
MortonÂs NatureÂs Seasons, to taste

Combine everything except Potatoes in large bowl and stir to combine. Gently fold in Potatoes and mix to cover. Taste to correct seasonings. Cover and chill well. Miracle Whip is the key to this salad, do not try it with Mayonnaise.

Steve

Here's a few..... I owned a deli a few years ago and we sold tons of potato salad all year long.
I think everyone has their own idea of the perfect flavor, probably based on what they ate while growing up.
Hope this helps.

Backwoods Basic Potato Salad

3# cooked and cooled red potatoes, chopped
4 hard boiled eggs, chopped
2 lg stalks of celery, chopped
6 green onions, chopped
¼ C sweet pickle relish (optional)

Dressing

1½ C Hellman's (Best Foods) mayo
1 tsp celery seed
1 Tbsp vinegar
1 Tbsp sugar
½ tsp garlic powder
1 tsp salt
½ tsp pepper
1 tsp dry mustard

Combine dressing ingredients and toss with potato mixture.

Ranch Potato Salad

3# cooked red potatoes, cooled and chopped
5-6 green onions, chopped
6-8 slices bacon, cooked and crumbled
½ C shredded cheddar cheese
1 envelope dry ranch dressing mix
1½ C Hellman's Mayo (sometimes I use part sour cream if I have it on hand)

Toss together the potatoes, onions, bacon and cheddar.
Combine the ranch dressing mix and mayo, pour over the potato mixture and stir to combine.

A couple of tricks I've picked up over the years might be of help.

I season the potatoes before adding anything else. So, drain the potatoes (nuggets in season, russets otherwise, for me) and allow to dry. Cube or cut into your desired chunk while still warm/hot. Now sprinkle them with a couple of TBS of apple cider vinegar and toss well. Cool.

Now I add any other seasoning I'm using and toss well.

At this point these make killer pan fries or hash fries but just remember you aren't just seasoning the potatoes, you are seasoning the whole bowl of potato salad so they are quite heavily seasoned. Back off a bit if using as pan fries.

I use a chopped dill pickle in place of green relish and grain mustard in place of the good old yellow stuff.

Better be lots of radishes in it, in my house!

I make a loaded baked potato salad, similar to the recipe Steve posted except I don't use green peppers or the seasoning, just baked red potatoes, bacon, green onions, shredded cheddar cheese and half miracle whip and half sour cream and of course salt and pepper.

I also make regular potato salad much like the first recipe that Nancy posted. No matter how I make my potato salad I like the potatoes baked rather than boiled.

My aunt made a killer potato salad that had sliced black olives in it, but I never got the recipe or perfected it!

I have never cared for pickle relish in my potato salad, either. In fact I can't say I had ever even heard of including it until I found this forum! LOL

Here are a couple of my favorites.

This one is divine, given to me back in the 80's by a co-worker.

RosieÂs Potato Salad

8c cooked, diced potatoes
1/2c diced onion
1c chopped celery
8-10 hard boiled eggs, chopped (reserve 6 yolks for sauce)

Combine all ingredients in large bowl

Sauce:
6 egg yolks
1c sour cream
1c Miracle Whip
3/4tsp celery seed
1/2tsp salt
1/2tsp pepper
1/4c white vinegar

Mash egg yolks and add remaining ingredients. Mix well and pour over potatoes. Chill and serve.

This one is my rendition of a recipe from Southern Living. The recipe as it was written turned out kinda bland, so I tweaked it. Here it is as I now make it.

Sour Cream Dill Potato Salad

3 lb. new potatoes, unpeeled
2/3 c mayonnaise (not Miracle Whip!)
1/2 c radish, chopped or sliced
1/2 c chopped celery
1 c sour cream
2T chopped fresh dill
3T onion, grated
2T fresh chopped parsley
1 tsp salt
1/2 tsp black pepper

1. Boil potatoes until tender, then dice and place in large bowl with radishes and celery.
2. Combine remaining ingredients in small bowl. Fold into vegetables.
3. Cover and chill. Garnish with fresh dill if desired.

And for a slightly different twist, here is a warm salad recip that makes for a nice side.

Hot Dill Potato Salad
(From Shirley Miller)

1T butter
1T flour
1/2tsp salt
1/2tsp dry dill weed
1c milk
1/2c mayonnaise
2T minced onion
4c potatoes, cooked, peeled & diced

Melt butter, add flour and seasonings. Whisk in milk slowly, until mixture thickens. Add mayonnaise and onion, mix well. Fold in potatoes, place in casserole. Sprinkle with paprika, bake 30 minutes at 350F

Linda

Jeri:
If you don't like Sweet Pickle Relish , then you may not like Miracle Whip, because of the vinegar, or
Give it a try. I use Hellmans Mayo.

It's no big deal to make Potato Salad that tastes good.

For about 6 potatoes cooked and cooled:

Dice the Potatoes to a size you like, I make mine about 1/2 to 3/4 inch pieces.

Place in a mixing bowl.
Add about a half cup of Mayo ( Hellmans ).
Add more later to your taste.

Sprinkle in a teaspoon of Garlic Powder.
1/2 teaspoon of Black pepper.
!/2 cup of Celery, chopped meduim .
1/2 cup of Onion, chopped small.
1 teapoon of Mustard.
2 Tablespoons of Parmesan Cheese.
1/2 Teaspoon of Old Bay Seasoning.
1 teaspoon of Parsley Flakes.
1/2 teaspoon of Salt.

This is a Basic recipe.
You can add more Mayo if it is too dry.

There are many other ingredients, that can be added.

Hard boiled eggs, Chopped Peppers, Olives, Pieces of Cooked Bacon or Ham. Whatever !!!

For a test, Put some of the Basic mix into a bowl and
add some more of the Spices you like.

Also add some of the other ingredients and give it a taste test, to see if you like them.

Have fun.
LOU

PS: I have nuked Potatoes for about 2 minutes, or until soft enough and used them for Potato Salad.

Lou - are the potatoes you nuked red potatoes? If so, what is the texture like.

I too need some French's mustard in the dressing for the salad. I think I used more than a tsp however.

T

Teresa:
The texture is good. I do this for Home Fries and Egg Omelets too.

You can put in whatever you like after you mix the Basic.

That's why I said to put a small amount in another bowl,
so you can add more of what you like, to test.
Ciao

This is the recipe I made for the family 4th of July party. My soon-to-be SIL does not like eggs, so I was trying to make potato salad without them.

It was pretty good. I like the old fashioned kind with Miracle Whip, potatoes, hardboiled eggs, mustard, pickle relish and some onions, but this one wasn't bad.

Bacon and Potato Salad

4 cups cubed red potatoes
1 cup chopped onion
7 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
1-1/3 cups mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons prepared mustard
4 teaspoons white vinegar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.

Yield: 8 servings.

Annie

I made this last week-end and it went down well.
Cook potatoes and cube
Lightly cook / steam : baby french beans, courgette chunks, any other green veggies - I had some sprouting broccoli and mangetout peas in the garden too so used them.
Toss together.
For the sauce, make a good mustard mayonnaise and add a little water to make a coating consistency.

I don't like pickle relish either. I make two kinds of potato salad. One using just potatoes and chopped eggs, and Mom's dressing of dijon mustard, mayo and lots of dill. Can't give recipe, I just glop it together until it tastes good to me. Can add celery seed but I prefer adding celery to the potato salad. Can also use chopped refrigerator dill pickles in the salad. The other kind I make is with olive oil and balsamic vinegar dressing, and the potato salad has cut green beans, red potatoes and red onions or scallions. I think maybe a dash of oregano. That's greek style.

I use fresh red potatoes, and steam them, so they do not get water logged. (I also steam my eggs) Then dice taters and eggs, add thinly sliced celery, green onions, salt and pepper. No relish of any kind here. Mix Hellmans mayo and regular old mustard as the dressing to taste. I guess not very creative however, if anything was ever changed, there would be an uprising in the family! This is just Maw Maws potato salad. LOL

Red

I love potato salad in all it's creamy incarnations. I don't care much what else is in the mix, but like others here, no sweet pickle relish is a good thing. I do prefer a mix of sour cream and mayonnaise. And none of that low fat/fat free stuff either!

Teresa mn:
I forgot to answer your question.

Yes, I use Red Potatoes.
Lou

I don't have a real recipe. Here is what I do.

Bake Yukon Gold potatoes. This prevents them getting waterlogged by the boiling method.

Chop potatoes and while they are still hot stir in chopped onions and make a mix of vinegar or white wine,whatever amount of salt, pepper, a tablespoon or so of oil and the amount of mustard you want for the recipe. Pour over the potatoes while hot so they will absorb the flavors easily. Then thinly slice your celery and add other ingredients such as boiled eggs, radishes, pickle relish or chopped dill pickles. Make a mixture of 1/2 sour cream and 1/2 real mayonnaise and pour over potato mixture and blend well.

Well...I guess I'll weigh in...but read no further if you don't like mustard, onion celery seed or sweet pickle relish in your potato salad....or if you DO like celery in it.
I also cube my potatoes before cooking and I use Russets.
I cook the potatoes in salted water until they can just be pierced with a fork,,,drain and allow to cool in a colander, shaking often to get rid of the steam and keep the potatoes from becoming soggy.
while the potatoes are cooking I make the dressing...
for about 3 pounds of potatoes...
I chop up 1/4 cup raw yellow onion ( actually I don't measure, just use all of a small onion)
Then put that in a bowl with
1 cup of mayo
1 T sugar rounded
1 T cider vinegar
2 T dijon mustard.
2 T WELL DRAINED sweet pickle relish

As the potatoes cook, sprinkle with salt to taste and vinegar, just to get a little tang in them. Then toss the potatoes with the dressing....gently so as not to mush them up and add.

4 chopped hardboiled eggs
1 tsp of celery seed
And lots of black pepper...I say to taste but I like a lot.

No celery as that makes it get soggy after sitting and radish slices only to decorate the top of the bowl.
And it is best made in the morning to serve for the evening meal.
Linda C

OK, so no one except me mashes up the hard boiled egg yolks and adds it to the dressing?

Annie

Yes, Annie, I do that. I learned that trick on the CF channel. All the celebrity cooks I need are right here.

I like my hard boiled eggs diced into perfect little 1/8" cubes, yolk included, and sprinkled over the potato salad. When it is being served, the eggs can be mixed in be each individual or avoided completely.

The basic potato salad recipe, like many mentioned already, is Yukon Gold, boiled whole, then peeled and rough chopped when still hot. Toss the hot potatoes with a pre-dressing made from equal parts of lemon juice and canola oil with a bit of salt. Cool completely, then add a couple of stalks of chopped celery, a bit of pickle relish (sweet or dill depending on mood) and a dressing of Hellmans Mayo and a little cider vinegar. Mix, chill and serve garnished with the perfect little hard boiled egg cubes.

Alexa

I never heard of mashing up the yolks and putting in the dressing. I think I'll try it next time.

Beverly, that's how Grandma always did it, and so I always did it that way too, LOL. Then along comes Dave, the egg hater, and when I tried to make dressing without the mashed egg yolks, it didn't taste right. So I added parmesan cheese and that helped, but I still like the egg yolks better. Ashley suggested I add dried ranch dressing mix (mostly because she loves ranch dressing on EVERYTHING), but I don't keep it on hand and so I didn't have any.

Annie

I should have cautioned that, when cutting up the potatoes before cooking them, it is essential to keep a close watch on them. They cook very quickly and can go to mush in the blink of an eye. Take them off the heat just before they are fully tender. Drain them and cool them with cold water and ice cubes. With a little practice they come out very well.

Jim

If you don't like Sweet Pickle Relish, then you may not like Miracle Whip, because of the vinegar

You are right  IÂm not a huge fan of Miracle Whip  though I do like vinegars quite a lot. Maybe comparing MW to Mayo was not the right attitude...

Thanks for all the help! I made PS last week  it had Mayo and MW in it. I probably would have preferred sour cream. It also called for cheese and bacon. Because IÂm looking for a recipe I can make for a *large* crowd, I used bacon bits. I think one of my mistakes was that I seasoned it to taste the day I made it  before adding the bacon bits. I didnÂt want to add the bacon bits until ready to serve because I was worried they would get soggy. Once the bacon bits were added, it was way too salty.

IÂm having a get together this weekend and will try one of the recipes here. :-)

It is best to use waxy, or new potatoes. Fingerlings are ideal, but I can never find them in my grocery store, so next
choice is Yukon Gold....or Red Bliss.

I steam the potatoes (>just tendervalue and potato flavor).

Peel as soon as cool enough to handle (I use a glove on one hand to keep from being burned). Sprinkle potato slices
with French dressing while still quite warm. I don't think I make the potato salad the same twice....each time it is a bit
different because I don't follow any specific measrements. Just add and taste as you go along.

I use mayo (sometimes homemade, and sometimes Hellman's Real Mayo., sour cream, your choice of vinegar
(wine, cider or white). Cut up olives, chopped parsley, strips of pimento, chopped celery, celery seed, chopped
sweet onion. Don't forget to season with S&P. The salad can be customized to your, and your family's, likes
and dislikes.

Garnish with sliced boiled eggs, sliced olives, sprinkling of parsley and ground paprika. Most anything goes that
appeals to the taste buds

No, Annie, you are not alone. Check out the recipe I posted above for Rosie's Potato Salad. Specifically calls for egg yolks to be reserved and mashed up for the sauce.

I like pickle relish and I like Miracle Whip. I just don't like pickle anything in my potato salad.

If I am just winging a potato salad, not using a recipe, I like to mix Miracle Whip, Mayo and Ranch Dressing together. It's good that way on pasta salads, too!

Linda

Linda, I knew I couldn't be the only one! So many recipes and I have a bunch of fingerling potatoes in the garden, so if they produce well, I can see trying a bunch of these.

I really like diced sweet pickle in potato salad better than I like sweet relish, and I can use a bit of the brine from the sweet pickles to thin the dressing too.

Annie