Chunks of deliciousness in a creamy dressing!
This recipe belongs to the mom of my sister from another mister. I grew up eating a sweet mashed potato salad, the way my mom made it. The first time I had a chunky, dill flavored potato salad, it was this one. My 14 year old mind was blown away! I've never made my mom's potato salad because this is my favorite (and my kids favorite too!).
All potato salad takes times. Boiling the potatoes and eggs, cutting up the onions and celery and finally bringing it all together. It is a labor of love that is really worth it when you're grilling a steak or hamburger! I hope you won't let the time it takes to make this keep you from trying it because it is really worth it! Give this Forkin' Good Potato Salad a try!
How to Make Potato Salad
I prefer Russet potatoes because they cook up well, easy to peel and once cooled, will chunk up nicely. In a large pan, boil the potatoes with the skin on until you can poke a knife into the potato and it removes easily. Immediately remove the potatoes from the water and lay on a cutting board to cool. Once cool, remove the skin and dice in to small chunks. I use a cutting board and split the potato in half length wise, lay it flat and make two more length wise cuts, then start cubing into smaller chunks.
While the potatoes are cooling, boil the eggs. My mom taught me to cook the eggs for seven minutes after they start boiling; cook them to your preference.
While the eggs and potatoes are cooking and cooling, cut up your onion, celery and dill pickle. Cut in to small pieces so no one bite is overwhelming. Set aside.
In a large bowl, add potatoes, eggs, onion, celery and dill pickle. Add Miracle Whip, mustard, pickle juice, salt and pepper. Using a large spoon, start combining the ingredients. Make sure you bring everything from the bottom up to ensure it is all evenly covered. I use the large Pampered Chef Mix and Scraper Spatula because it doesn't break down the cut up potatoes and eggs.
Once everything is evenly covered, transfer to your serving bowl and sprinkle the top with paprika or parsley (fresh or dry). Cover and store in the refrigerator for two hours before serving.
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