Potato Salad

Potato Salad Recipe

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Barb Quartier


I always used to "dump and taste" when I was making potato salad, and then found this recipe in my hometown cookbook..and my sister in law "tweeked" it by telling me exactly how much salt, pepper and mustard to use and a little bit of garlic powder...everyone loves it... and wherever I take it I'm always asked for the recipe...even the mechanics at work have asked for it! It's also good to use in deviled eggs


★★★★★ 1 vote

20 - 25
45 Min


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  • 5 lb
  • 12 large
  • 1 qt
    salad dressing (miracle whip)
  • 12 oz
    can of evaporated milk
  • 1/4 c
  • 1/2 c
  • 1 Tbsp
  • 1 tsp
  • 1/4 tsp
    garlic powder
  • ·
    finely chopped onion to your taste

How to Make Potato Salad


  1. Peel and boil potatoes and let cool (don't add any salt to the potatoes while they are boiling as there is salt in the dressing). Boil eggs and let cool. Dice potatoes and eggs and add finely chopped onions. Mix the dressing ingredients with the seasonings and gently stir into the potato/egg/onion mixture. Let sit in refrigerator for up to 4 hours before serving. This makes a big batch, so it can be easily cut in half if you don't want or need this much potato salad.

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About Potato Salad

Course/Dish: Salads, Potato Salads
Hashtag: #Summer

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