If you’re looking for ideas for a summer salad, the potato salad is a no brainer. I know some people don’t like mayonnaise-based salads, but I guarantee you this potato salad will rock your world. Even hubby who despises mayo loves this salad.
I’ve been making this salad for years and I’ve forgotten the origin of this recipe. I believe I took a basic potato salad and added the ingredients I love ~ dill, red onions and Dijon mustard.
I sometimes add bacon bits to this salad, but decided to be a little healthier this time and have the potato salad sans bacon bits.
5 tbsp mayonnaise, preferably Hellman’s
5 tbsp Miracle Whip
1 1/4 tsp Dijon mustard
2 eggs, room temperature
800g medium potatoes (a waxy type such a red potatoes)
1/4 small red onion, finely chopped
3 tbsp fresh dill, chopped
salt & pepper
Place eggs in a saucepan with cold water (covering by 1″) and bring the water to a simmer over medium heat. After the water has simmered, cook for about 8 minutes for hard-boiled eggs. Allow to cool and remove the shells.
Peel the potatoes and cut into 3/4 chunks. Place the potatoes in a large saucepan and cover with salted water (approximately 2 tsp salt) and bring the water to a boil over high heat. Reduce to medium heat and simmer the potatoes until they are tender (but not too soft). Drain and allow to cool slightly.
As the potatoes are cooking, finely chop the red onion, fresh dill, and eggs. Mix together the mayo, Miracle Whip, mustard, eggs, onions, dill in a small bowl. Add salt and pepper to taste.
When the potatoes have cooled, but still warm to the touch, transfer to a large bowl. Then stir in the mayo mixture, being careful not to break up the potatoes.
Refrigerate for at least 2 hours, preferably overnight. I find the potato salad tastes best overnight.