Description
Tender red potato chunks and perfectly boiled eggs, seasoned just right and folded into a creamy blend of mayo and Miracle Whip. Loaded with crunchy, chopped vegetables, this is the ultimate soul food-style potato salad—creamy, tangy, and guaranteed to be the best you’ve ever had.
Ingredients
- 2 Lbs Red Potatoes
- 4 Qts Water
- 4 Large Eggs (1 for the top)
- 2 Tbs Red Onions, finely chopped
- 1 Tbs Celery, finely chopped
- 1 Tbs Green Bell Peppers, finely chopped
- 1 Tbs Red Bell Peppers, finely chopped
- 3/4 Cup Hellman’s Mayo
- 1/2 Cup Miracle Whip
- 2 Tbs Sweet Relish
- 1 Tsp Mustard
- 1 Tbs Sugar
- 1–1/2 Tsp Salt
- 1/4 Tsp Garlic Powder (optional)
- 1/4 Tsp Black Pepper
- Paprika for garnish
Instructions
- Place a large pot over high heat.
- Add 2.5 quarts of cool water.
- Add the potatoes, cover with a lid, leaving a crack on the side.
- Boil for 40–45 minutes, or until fork-tender.
- Once the potatoes are done, sit them in a large bowl of cold water to chill.
- Place a medium pot over high heat.
- Add 1.5 quarts of cool water.
- Once the water comes to a boil, add the eggs.
- Boil for 12–15 minutes, then drain the hot water.
- Set the eggs in a bowl of cold water to chill.
- Remove the shells and set one egg aside for the top.
- Slice the 3 eggs in half, remove the yolks, and smash them into a fine paste.
- Chop the egg whites into small pieces.
- Peel the potatoes and chop them into the desired-sized pieces.
- Add the potatoes to a large mixing bowl.
- Add the sugar, seasonings, vegetables, and eggs, then fold well.
- Add the condiments, then fold everything together.
- Slice the remaining egg into 5 pieces.
- Top the salad with the sliced egg and sprinkle with paprika.
Notes
- Make it the night before: For the absolute best results, prep this salad the night before you serve it. Letting it sit in the fridge overnight allows the potatoes to soak up the dressing and seasonings, creating a much deeper flavor than if you eat it right away.
- Don’t over-boil the potatoes: You want your potatoes tender, but not falling apart. If you over-boil them, they’ll break down into mush as soon as you start mixing. Keep them firm enough to hold their shape in the bowl so you aren’t serving up mashed potatoes!
- Cool before mixing: This is the most important step! Never add your dressing while the potatoes are hot. Let them cool down to room temperature first. Adding mayo-based dressings to hot potatoes will cause the dressing to melt and turn oily, ruining the creamy texture.
- Let potatoes dry completely: After boiling your potatoes, let them sit in the colander for a few minutes to steam off excess water. If the potatoes are still holding onto that excess boiling water when you add your dressing, it’ll dilute the salad and ruin its deliciousness.
Nutrition
- Serving Size: 8
