Ingredients with Measurements:
- 2 pounds of potatoes, peeled and cut into bite-sized pieces
- 1/2 cup of Miracle Whip dressing
- 1/4 cup of diced red onion
- 1/4 cup of diced celery
- 2 tablespoons of sweet pickle relish
- 1 tablespoon of yellow mustard
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 hard-boiled eggs, chopped
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Spoon or spatula for mixing
- Cutting board
- Knife
- Pot for boiling eggs
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, combine the Miracle Whip dressing, red onion, celery, sweet pickle relish, yellow mustard, salt, and black pepper.
3. Add the cooled potatoes and chopped hard-boiled eggs to the mixing bowl and stir until well combined.
4. Cover and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Refrigerate for at least 1 hour before serving.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 190
Fat: 8g
Saturated Fat: 1.5g
Cholesterol: 60mg
Sodium: 450mg
Carbohydrates: 26g
Fiber: 3g
Sugar: 6g
Protein: 5g
Substitutions for ingredients:
- You can substitute mayonnaise for Miracle Whip dressing.
- You can substitute green onion for red onion.
- You can substitute chopped pickles for sweet pickle relish.
Variations:
- Add diced cooked bacon for a smoky flavor.
- Add chopped fresh herbs like parsley or dill for extra flavor.
- Add diced bell peppers for a pop of color.
Tips and tricks:
- Be sure to let the potatoes cool before adding them to the mixing bowl to prevent the dressing from separating.
- For a creamier texture, mash some of the potatoes before adding them to the mixing bowl.
- Adjust the amount of salt and pepper to taste.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This potato salad is best served cold, but if you prefer it warm, you can microwave it for 30 seconds to 1 minute.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with chopped fresh herbs or sliced hard-boiled eggs.
Garnishes:
- Chopped fresh herbs like parsley or dill
- Sliced hard-boiled eggs
- Crumbled cooked bacon
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- Grilled vegetables
Suggested side dishes:
- Corn on the cob
- Baked beans
- Coleslaw
Troubleshooting advice:
- If the potato salad is too dry, add more Miracle Whip dressing or mayonnaise.
- If the potato salad is too wet, add more potatoes.
Food safety advice:
- Be sure to refrigerate the potato salad within 2 hours of making it.
- Discard any leftover potato salad that has been left at room temperature for more than 2 hours.
Food history:
- Potato salad is a popular dish in many cultures around the world, and it is believed to have originated in Germany in the 18th century.
Flavor profiles:
- Creamy, tangy, and slightly sweet.
Serving suggestions:
- Serve the potato salad as a side dish at a barbecue or picnic.
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