Mother Hohman's Potato Salad

Mother Hohman's Potato Salad

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Diana Hohman


My German mother-in-law used this recipe. It isn't German exactly but has a vinegar flavor that makes you think German. She always made it with just potatoes. I tried adding celery ,radishes and eggs so it resembled what I was used to but those ingredients diminished the flavor and it wasn't as good. She used Miracle Whip and that gave it a tang that other dressings didn't have. I tried it with light Miracle Whip but the regular is better. Enjoy!


★★★★★ 1 vote

25 Min


  • 5 lb
    red potatoes, small
  • 4 large
  • 1 c
  • 1 tsp
    (heaping) flour
  • 1 tsp
    prepared mustard
  • 1 c
    apple cider vinegar
  • 3/4-1 c
    miracle whip salad dressing

How to Make Mother Hohman's Potato Salad


  1. Boil potatoes in salted water with skins on until you can piece easily with a sharp knife. Depending on the size of the potato the boiling time will be 20-25 minutes.
  2. Cool the potatoes in the refrigerator until cold to your touch. (about an hour)
  3. While boiling the potatoes, mix the eggs, sugar, flour, mustard and vingar with a wire whisk until blended.
  4. Cook mixture ,stirring constantly, on medium heat until it comes to a full boil. Remove from heat and cool in refrigerator.
  5. Peel cooled potatoes and slice into pieces.
  6. Add portion of Miracle Whip (to taste) to cooked mixture . Mix well and add to potatoes. Reserve 1/2 cup to add just before serving. The mixture will soak into the potatoes and it is good to add that 1/2 cup right before serving to make it a little moist.
  7. Sprinkle the top with paprika and some finely chopped parsley for color. You may also add hard boiled eggs as a garnish. Enjoy!

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About Mother Hohman's Potato Salad

Course/Dish: Potato Salads

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