I Hate Miracle Whip, but I Love This Potato Salad
Try this "I Hate Miracle Whip, but I Love This Potato Salad That's" recipe, or contribute your own.
Try this "I Hate Miracle Whip, but I Love This Potato Salad That's" recipe, or contribute your own.
- Carbohydrate 9.92284900016598 g
- Cholesterol 13.762 mg
- Fat 9.78096818774759 g
- Fiber 0.566946014104784 g
- Protein 0.812798820531714 g
- Saturated Fat 1.58572617297474 g
- Serving Size 1 1 -14 Units US (81g)
- Sodium 794.679767691793 mg
- Sugar 9.35590298606119 g
- Trans Fat 8.06559016757225 g
- Calories 132 calories
Step-by-step
- Boil potatoes until tender but not mushy, set aside to cool.
- For dressing: mix all ingredients in a bowl. Any and all of the ingredients can (and should) be adjusted to your taste as my dressing never turns out the same way twice depending on whether I'm in the mood for sweet, peppery, salty, etc.
- Mix potatoes, celery, onion, egg, and dressing in a bowl and chill.
- Enjoy!
Starchy potato chunks coated in a thick, glossy dressing offer a dense and satisfying bite, contrasted by the sharp crunch of raw white onion and fibrous celery. Potatoes hold their structural integrity best when boiled skin-on in salted water until a paring knife slides into the center with minimal resistance, typically requiring about twenty minutes depending on the variety used. Undercooked tubers remain chalky in the center, while overcooked starches absorb too much water and disintegrate into a paste when tossed.
Creating the dressing separately allows the sugar, dijon mustard, and white pepper to dissolve fully into the base before coating the solids. Emulsified spreads like mayonnaise or commercial salad dressings react unpredictably to freezing, breaking down into an oily separation upon thawing due to the high fat and water content. Consequently, this dish is strictly suited for refrigeration rather than preservation in the freezer, maintaining optimal texture when stored in an airtight container for up to three days.
Historically, communal potato salads evolved from European warm-dressed potato dishes into cold, mayonnaise-bound variations popularized across American picnics during the twentieth century. Standardizing the condiment ratio often requires personal adjustment, as commercial dressings vary significantly in their baseline sweetness and acidity levels. Whisking the milk and mustard in small increments prevents the dressing from thinning out excessively before it meets the bulk ingredients.
Chilling the mixed salad for at least two hours allows the starches to reabsorb ambient moisture from the dressing, deepening the overall seasoning profile. Hard-boiled eggs should be added gently during the final toss to prevent the yolks from completely dissolving into a yellow wash. Thorough cooling prior to combination ensures the raw onions do not develop a harsh, sulfurous pungency while sitting in the refrigerator.
