Grandma's Famous Potato Salad
A beloved family recipe passed down from Grandma — this creamy, tangy potato salad with red potatoes, hard-boiled eggs, and Miracle Whip is so good, you'll never reach for the store-bought version again.
Servings: 10
Ingredients
- 5 hard-boiled eggs
- 2½ lbs red potatoes quartered
- ¼ onion diced
- 12 oz Miracle Whip not mayo
- 4 tsp dill pickle juice
- ½ Tbsp yellow mustard
- 4 tsp sweet relish
- Salt & Pepper
- 1-2 Tbsp milk Grandma uses Carnation evaporated milk
Instructions
- Hard-boil the eggs. Add ½ cup of water to a pressure cooker. Cook on high for 4 minutes, then quick-release and immediately transfer eggs to a cold water bath. Let cool for at least 10–15 minutes — they'll peel very easily.
- Prepare the potatoes. Quarter the red potatoes (peel first if preferred). Boil until fork-tender, then drain and let cool.
- Mix the dressing. In a large bowl, combine the Miracle Whip, pickle juice, mustard, relish, sugar, salt, and pepper. Stir until thoroughly mixed.
- Add the eggs and potatoes. Fold them into the dressing. If the mixture is too thick, add milk one tablespoon at a time until you reach your desired consistency.
- Chill. Refrigerate before serving. Grandma says it tastes even better the next day — and she's right.