World’s Best Potato Salad
Okay, so a confession. One weakness I will always have is, delicious potato salad! There are so many ways I have had potato salad. From Dilly potato salad, steakhouse potato salad, classic Amish, mustard potato salad, loaded doggie potato salad to German potato salad! Yet, of all the delicious salads out there, this has to be the BEST! A classic take on a delicious treat! On with it…
World’s Best Potato Salad
Start with your potatoes. Now this may take a few of you to the south, but I LOVE the potatoes cleaned well, washed, scrubbed with a scrubbie. Then placed in your large kettle whole with a tablespoon of salt! Now this is for about 10-12 lbs of potatoes. So adjust accordingly. Bring your potatoes to a boil. If you do not have the time, be forewarned, this method takes a bit longer because you are boiling whole potatoes. BUT honey, it is so nice to do this method the night before I actually make the salad. And they have the night to cool. So in other words, for a church function I can do this in the evening Friday night. Make the salad Saturday for the potatoes to soak up all the flavorings for DELICIOUS potato salad on Sunday!
Now if you do not have the time to do this, no problem. Peel, cube and boil as normal. (But, I do factor this into the flavors.) So those potatoes are up to a boil. Boil until they are soft.
Meanwhile, boil 2 dozen eggs. Remove from heat, cool and run under cold water.
Remove from heat. Drain.
Let your potatoes cool. When I do this overnight, I just leave them in the pot and work with cool potatoes in the morning. Perfection.
After your potatoes cool, peel. You do not waste much potato at all this method, which is another reason I love this method. When making a few batches for a crowd, it matters!
After your potatoes are peeled and sliced, place in a large bowl and set aside. In another bowl dump one jar of miracle whip, yes the whole jar. Then begin with adding: 2 Tablespoons of Mustard, 4 Tablespoons of white cider vinegar if needed). Gently stir well with your miracle whip and begin to season.
Add salt and pepper. Stir. We typically add up to 2 more Tablespoons of white vinegar and 1 more Tablespoon of mustard (as desired.) Then add 4 Tablespoons of white granulated sugar. Stir. After stirring, taste. Adjust as needed.
Once you get your tangy sweet creamy sauce; dice 1 large sweet onion.
Slice your cooled, hard boiled eggs except for 6 hard boiled eggs. (Peel the 5 and slice in half. These are for the top to serve. Omit if not desired. But, deviling these 6 eggs is an option too as I typically make a plate of deviled eggs for the occasion too.)
With your mixture, slowly add the sauce. Add as you desire. Remember, your potatoes are going to soak up that sweet saucy goodness. However, if you are serving immediately, you may not want to add all the sauce outright. But, the sauce recipe works well with 10 pounds of russets and 1 &1/2 dozen eggs sliced overnight. Mix well.
Let rest and refrigerate. Serve chilled. Sprinkle with a dab of paprika if you are not serving with your deviled eggs on top.