Mom’s Tangy Potato Salad

Mom’s Tangy Potato Salad Recipe

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Maureen Martin


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 vote

30 Min
20 Min
Stove Top


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4 - 5
medium baking potatoes
sweet pickles (4" length)
medium onion
1 - 2
ribs celery
1/2 - 1
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


  • 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). <This step can be done the day before.>

    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.
  • 3When cool enough to handle, pull skins from potatoes, then chop into marble-sized bits and add to salad mixture.
  • 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.

Printable Recipe Card

About Mom’s Tangy Potato Salad

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Wheat Free, Soy Free
Hashtag: #sweet pickles

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