Midwestern Potato Salad

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Midwestern Potato Salad

Midwestern Potato Salad
Servings 8


  • 12 Large red potatoes cubed, medium sized
  • 2 tablespoons kosher Salt
  • 8 Eggs hard cooked, chopped
  • 1 C Miracle Whip
  • 1/4 C Prepared mustard regular yellow mustard
  • 2 tablespoon Apple cider vinegar
  • 2 tablespoons sugar
  • 1 large onion chopped
  • 3 stalks celery
  • 1 Whole Large Dill Pickle


  • In a large pot, cover the potatoes with water and add the salt. Boil until potatoes are tender when pierced with a fork. Do not overcook -- potatoes should not be mushy.

    Put the chopped potatoes, eggs, onions, celery, and pickle in a large bowl.

    Mix together the Miracle Whip, mustard and vinegar, sugar and stir until smooth. Pour mixture over the chopped vegetables and gently fold to coat the vegetables. Chill several hours or overnight before serving.

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