A little bit of me…my Mom and…my Mother-in-Law. This Potato Salad is one amazing recipe. My Mom used to boil the potatoes whole, then dice…I kind of like my mother-in-law’s version bit better. Dice, then cook. This technique cuts the cooking time by almost half. I also love to dice everything super small. Miracle Whip is the base…lightened up with just a touch of sour cream! This recipe is a perfect side for grilled hot dogs, burgers, and even fried chicken! I also serve every Easter with ham.
Peel and dice the potatoes. Add to a pot of cold, lightly salted water and bring to a low boil. Cook until the potatoes have softened, but still hold their shape. Drain and lay on paper towels to cool and dry.
While the potatoes are cooking, cut up the celery and onions. Allow to drain on paper towels to release any excess water. Dice up the hard boiled eggs.
Once the potatoes have cooled completely, grab a bowl and combine the minced celery, onions and relish. The amount of relish will depend on how much you like. I usually use anywhere between one to two tablespoons. Add in the Miracle Whip and one tablespoon of the sour cream. Combine. Add in the diced eggs and a tablespoon of the fresh parsley. Fold gently. Add in the potatoes and the remaining tablespoon of sour cream. Fold, very gently, so as not to break up the potatoes. Taste for salt.
Garnish with a touch more fresh parsley. This Potato Salad will easily become one of your favorite side dishes. Such a compliment to so many meals. ENJOY!
Not feeling the potatoes? Check out this recipe for an amazing alternative, Pasta Salad!