Real Recipes From Real Home Cooks ®

mom’s tangy potato salad

(1 rating)
Recipe by
Maureen Martin
Independence, MO

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!

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For mom’s tangy potato salad

  • 4 - 5
    medium baking potatoes
  • 2
    sweet pickles (4" length)
  • 1/2
    medium onion
  • 1 - 2
    ribs celery
  • 1/2 - 1
  • 2
    hard boiled eggs, shelled
  • 1/2 - 3/4 c
    miracle whip (do not sub with mayo!)
  • To taste

How To Make mom’s tangy potato salad

  • 1
    Leaving 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.
  • 2
    While potatoes are cooking & cooling, chop sweet pickles, onion, celery, and egg; grate carrot. Combine all in large bowl.
  • 3
    When cool enough to handle, pull skins from potatoes, then chop into marble-sized bits and add to salad mixture.
  • 4
    Mix gently, adding Miracle Whip to desired consistency. Add salt and adjust to taste. Cover and chill until completely cold. Flavors improve after 24 hours.