Really Good Potato Salad

 I took this to the 2021 Packer Party, and got many compliments.

DRESSING:

2 cups Miracle Whip (not mayonnaise)

1 cup sour cream

½ cup half and half

3 Tbs sugar

3 Tbs mustard

1 Tbs vinegar

¼ c sweet pickle juice

8-10 lbs red potatoes, cooked, peeled, and cut up

½ cup chopped celery

¼ cup chopped onions

¼ c sweet pickle relish

8-10 hard boiled eggs, chopped

Mix Miracle Whip, sour cream, half and half, sugar, mustard, vinegar and pickle juice. Add to WARM, cut-up potatoes, celery, onion, relish, and eggs. Toss lightly with a spatula.

Refrigerate for 1 day before serving.

Grandma's Potato Salad

I don't know what Grandma created this recipe, but this Grandma is keeping it. It's not a quick and easy recipe by any means, but so worth it. Plan on people going back for seconds on this one. Make extra dressing or use less potatoes, as it absorbs into the potatoes. 

DO NOT MAKE ANY SOONER THAN THE DAY BEFORE SERVING.

5 pounds medium red potatoes

DRESSING:

1 cup water

1/2 cup butter, cubed

1/4 cup white vinegar

2 large eggs

1/2 cup sugar

4-1/2 teaspoons cornstarch

3/4 cup heavy whipping cream

3/4 cup Miracle Whip

SALAD:

1 small onion, finely chopped

2 green onions, sliced

1 teaspoon salt

1/2 teaspoon pepper

3 hard-cooked large eggs, sliced

Paprika

Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes; cool completely.

For the dressing:

In the top of a double boiler or metal bowl over barely simmering water, heat water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir for 5-7 minutes or until thickened. Transfer to a large bowl; cool completely.

In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled.

To serve, top with hard-cooked eggs; sprinkle with paprika.

Note: 
Good if made the day before serving, but no more than that as the dressing will alter. Can make it in the morning to serve at dinner. Also, everytime I've made this I've had to add more dressing before serving. So either increase the amount of dressing you make, or reduce the amount of potatoes.

Celery Seed Potato Salad

6  med  Red or Yukon Gold potatoes, unpeeled
4  hard cooked eggs, diced
2  celery ribs, finely chopped
1  small onion, finely chopped
1  tsp  salt
1  tsp  celery seed
6  Tbs  sugar
1/2  tsp  cornstarch
1/2  tsp  ground mustard
1/4  cup  heavy whipping cream
1  egg, well beaten
2  Tbs  white vinegar
1/2  cup  mayonnaise
1-1/2  Tbs  butter

Place potatoes in large pot; cover with water. Bring to a full boil. Reduce heat; cover and simmer for 20-25 minutes, or until just fork tender. Drain. When cool enough to handle, peel and cube. Place in a large bowl. Add hard-boiled eggs, celery, onion, salt, and celery seed. Set aside.

In small saucepan, combine sugar, cornstarch, and mustard. Stir in cream, egg, and vinegar until smooth. Cook and stir over medium heat until mixture coats the back of a metal spoon. Cook and stir 1-2 minutes longer, or until thickened. Remove from heat; let stand for 20 minutes.

Whisk in mayonnaise and butter until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and chill at least 6 hours.

World’s Greatest Potato Salad

I don’t know about being the "World's Greatest", but I do know this is one very nice, simple potato salad.
  
 MARINADE:
1/2  cup  vegetable or canola oil
1/4  cup  white wine vinegar
1  tsp  dry mustard
1  Tbs  sugar
1  tsp  salt
Fresh ground black pepper (generous amount)


SALAD:
5  lbs  Yukon Gold or red potatoes
6  green onions, sliced
1  large sweet onion, diced
2  cups  Miracle Whip
1/4  cup  cream or half & half
1 - 2 Tbs  prepared mustard (Dijon preferred)
6   ribs celery, finely chopped
8   hard boiled eggs

For marinade, combine all ingredients, beating with a wire whisk until blended. 


Boil the potatoes with the jackets (skins) still on them, until just tender. (Potatoes are much more flavorful if you cook them with the skins on them.) I like them just a wee little bit under-cooked, so they are still nice and firm, not falling apart. Peel them just as soon as you can handle them, while still very warm, as the marinade will absorb much better into a warm potato. Dice into nice bite-sized chunks, and layer into a glass oblong baking pan with the green and sweet onions, and the marinade. 


Repeat these layers until all ingredients are used up. Cover with plastic wrap and chill several hours.

When ready to mix the salad, combine the dressing, cream, and prepared mustard. Taste to see if you need more mustard. Add chopped celery and chopped eggs to potatoes.

Reserve some center slices of eggs for garnish, if you desire.

Transfer potatoes into a mixing bowl to toss with the dressing mixture. Taste and adjust seasonings as desired. Garnish with sliced eggs. Sprinkle with a little paprika just for color, if desired.