P is for Potatoes

During the Summer, I always try to have an assortment of salads in the refrigerator.  I never know who will be around at dinnertime.  Family and friends are often over enjoying the pool and it is great to have sides available for whatever I am throwing on the grill.  This Southern Style Potato Salad is always a big hit.

P is for Potatoes.......

We are working our way through the alphabet this year, one letter every other Wednesday, making a recipe that either starts with the letter or contains a main ingredient that begins with the letter.  This week's letter is P.

Let's take a look at what the others have brought to the table today......

• Culinary Cam: A Parade of Pickles, Including Pickled Chard Stems 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Potato Salad with Crunchy Fennel 
• Blogghetti: Easy Peanut Butter Chocolate Swirl Bark 
• Food Lust People Love: Homemade Piri Piri Sauce 
• A Messy Kitchen: Layered Berry Panna Cotta
• Mayuri’s Jikoni: Palak Paneer Paratha 
• Jolene’s Recipe Journal: Parsley Pesto 
• Magical Ingredients: Peas and Poppyseed Paratha
• Karen’s Kitchen Stories: Pork Carnitas (Instant Pot) 
• Sneha’s Recipe: Puneri Batata Vada 
• A Day in the Life on the Farm: Southern Potato Salad 

This salad is lightly dressed in a base of Miracle Whip (or Mayo, if you prefer) seasoned with relish, dill pickle juice, onion, and garlic.

Salads, Potatoes, Side Dishes,

Salads, Side Dishes, Vegetables

Southern

Yield: 8-10 servings

Author: Wendy Klik

Southern Potato Salad

This salad is lightly dressed in a base of Miracle Whip (or Mayo, if you prefer) seasoned with relish, dill pickle juice, onion, and garlic.

Prep time: 15 MinCook time: 20 MinInactive time: 15 MinTotal time: 50 Min

Ingredients

• 4 large Russet Potatoes, scrubbed and quartered
• 4 hard-boiled eggs
• 1/2 c. Miracle Whip
• 2 T. mustard
• 1/4 c. sweet relish
• 1/4 c. dill relish
• 1 bunch scallions, white and light green sections, sliced
• 1 stalk celery, diced
• 2 T. dill pickle juice
• salt and pepper, to taste
• 1 t. onion powder
• 1 t. garlic powder

Instructions

1. Boil the potatoes until fork tender, about 20 minutes. Drain and let cool. Once the potatoes are cool enough to handle, slide the skins off and cut the potatoes into small chunks.
2. Place the potatoes in a large bowl. Dice the eggs and add to the potatoes along with the celery and scallions.
3. Whisk together the Miracle Whip, mustard, relishes, pickle juice, onion powder, garlic powder, salt, and pepper.
4. Pour over the potato mixture and gently fold to coat. Refrigerate for at least two hours or until ready to serve.

Nutrition Facts

Calories

219.07

Fat (grams)

3.46 g

Sat. Fat (grams)

0.97 g

Carbs (grams)

41 g

Fiber (grams)

3.33 g

Net carbs

37.68 g

Sugar (grams)

3.28 g

Protein (grams)

7.71 g

Sodium (milligrams)

458.04 mg

Cholesterol (grams)

94.69 mg

Similar Recipes

Tri Color Potato Salad

Loaded Potato Salad

Sweet Potato Salad

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