Sam's Snappy Potato Salad

Sandy Kipple


While making potato salad one day, my husband Sam suggested I put cheese in it. I had some pimiento cheese left and added it. My family loves it. They can make a meal out of it. They don't even wait for it to get cold. Depending on how much you make determines how many it will serve.


★★★★★ 1 vote

1 Hr
45 Min
Stove Top


  • 5 lb
  • ·
    chopped celery
  • ·
    chopped onion
  • ·
    sweet pickles, chopped
  • ·
    boiled eggs, chopped
  • ·
    miracle whip
  • ·
  • 12 oz
    pimiento cheese, carton
  • ·
    sweet pickle juice

How to Make Sam's Snappy Potato Salad


  1. Peel 5 lb bag of potatoes (I leave a little of the skin on). Rinse and put in dutch oven. Boil until cooked but not falling apart. Drain and mash til they are small pieces but not like mashed potato (unless you like them mashed).
  2. Add onion, celery, sweet pickles, and boiled eggs. Adjust ingredients to your liking. Add the 12 oz carton of pimiento cheese and mix well.
  3. To make dressing, add 2 or 3 globs of miracle whip or mayonnaise to a bowl and add mustard. Add some sweet pickle juice and mix with a whisk. Again, adjust to your liking.
  4. Add the dressing to the potato salad and add salt and pepper if you'd like and mix well. Make more dressing and add if you need to. Cover and refrigerate.

Printable Recipe Card

About Sam's Snappy Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American

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