Plain as a potato salad

Nothing brings back childhood memories of summer family picnics like a good ol’ bowl of potato salad. It’s not one of those dishes that gets made too often during the fall, winter and spring (unless prego cravings!) but come summer, it’s on everyone’s menu.

photo: Fenwench
photo: Fenwench

I’m lucky because my sister-in-law makes the best potato salad. In. The. World.

Seriously. I don’t know how she does it, but there’s no better. She’s got all of the big family barbecues and picnics covered. My husband makes a mean potato salad too, though I’m not super crazy about the celery in his.

Me, I like mine on the plain side. I don’t like eggs so I prefer when the potato salad isn’t eggy or have hard-boiled eggs creamed in there.

(Really, who does that?!?!?!)

Because I’m fussy that way, my potato salad ends up being a big hit with kids and vegans. It’s yummy, but plain. I’m always hearing “You should add…” followed with suggestions from fennel to smoked trout.

But it will never happen.

I think this plain as a potato salad will be a hit with the whole family, feel free to make it a bit more funky with your own tasty twist!

What you need:

-6 or 7 big potatoes
-2 cups Miracle Whip (or mayo)
-1/3 cup onion, very finely diced
-2 tablespoons vinegar
-pinch of sugar
-1.5 tablespoons mustard
– tablespoon salt
-pepper to taste

What you do:

Boil potatoes in salt water until soft. Drain and cool. Peel potatoes if you prefer skinless potato salad, I like to leave the skins on sometimes. Cube potatoes and set aside.

In a mixing bowl, combine all other ingredients and whisk together. You can taste it at this point and see if you want to add anything. Vinegar for more sour, or more sugar for sweet. Salt and pepper to taste.


You can add a little bit of Dijon mustard, fennel, bacon bits, sweet relish, or even turmeric – which will give it a brilliant golden colour. You can add sliced radish, celery, beets or even corn. If you’re an egg fan or you really want to sneak the protein in, mash 3 hardboiled eggs and add into the mix.

Toss this dressing over the potatoes and coat well. This recipe is so forgiving, if you want to add more Miracle Whip/mayo it will be more creamy – or halve it to keep it dry.

Garnish it with a little sprinkle of paprika, some sliced green onions or a few sprigs of parsley.

Side dish. Easy, fast and full of summer.


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