mom’s tangy potato salad
(1 rating)
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This is the potato salad my mother made from as far back as I can remember. I hated it (as I did all potato salads)...until I became an adult, LOL. And my sweetie, whose mother has their own family potato salad recipe (see Martha's Dilly Potato Salad), says this salad is as good as his mother's, yet still unique. High praise, indeed, from a potato salad connoisseur! This salad is a tangy version of the standard potato salad recipe, without adding extra sugar. DO NOT substitute mayo for the Miracle Whip as this is where part of the tang comes from!
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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
20 Min
method
Stove Top
Ingredients For mom’s tangy potato salad
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4 - 5medium baking potatoes
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2sweet pickles (4" length)
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1/2medium onion
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1 - 2ribs celery
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1/2 - 1carrot
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2hard boiled eggs, shelled
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1/2 - 3/4 cmiracle whip (do not sub with mayo!)
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To tastesalt
How To Make mom’s tangy potato salad
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1Leaving skins on, chop potatoes into large chunks (4 - 6 per potato). Put into large pot and add water to cover. Boil until cooked, but not soft. Drain when done and allow to cool (put in cold water if in a hurry).
NOTE: If you're not trying to be salt conscious, feel free to salt the water as it improves the taste of the potatoes. -
2While potatoes are cooking & cooling, chop sweet pickles, onion, celery, and egg; grate carrot. Combine all in large bowl.
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3When cool enough to handle, pull skins from potatoes, then chop into marble-sized bits and add to salad mixture.
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4Mix gently, adding Miracle Whip to desired consistency. Add salt and adjust to taste. Cover and chill until completely cold. Flavors improve after 24 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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