Bob's Ultimate American Potato Salad Recipe

You want a potato salad recipe that will drive them nuts? Here's the Cookin' Cousins take on a classic American side dish that is sure to secure your backyard barbecue fame.

You can modify this recipe to your taste, heed our timeless advice, and claim the fame! 

Ultimate American Potato Salad Recipe

  • 6 boiled potatoes, cut in 3/4" chunks
  • 4 hard-boiled eggs, chopped (optional)
  • 1/2-1 onion, chopped (red, yellow, white or 6 green onions, chopped))
  • 3 stalks celery, chopped
  • 2 radishes, sliced thin (optional)
  • 1/4 cup dill pickle juice (or 3-4 tablespoons of white/cider vinegar)
  • 1/4 cup dill pickle, chopped fine (or relish)
  • 1 tblsp mustard (your favorite kind)
  • 1/3 cup Miracle Whip salad dressing (be very wary of store brand substitutes!)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4-6 strips of thoroughly fried bacon, crumbled (or 4-6 tblsp real bacon bits)
  • paprika (optional, for color)
  • parsley (optional, for color)
  1. Prepare vinaigrette by mixing the pickle juice (or vinegar) with the mustard, salt and pepper. Set aside.
  2. Prepare eggs, cover and refrigerate.
  3. Prepare potatoes as described in Potato Salad Recipe Secrets; cut into 3/4" cubes. Drain thoroughly!
  4. While potatoes are still hot, sprinkle the vinaigrette evenly, and toss gently until well coated. Place in refrigerator until cooled (about 1/2 hour, or more).
  5. Mix onions, celery, radishes, pickles (or relish), Miracle Whip, mayo, sour cream, celery seed, bacon, parsley, in a large bowl. Fold in cooled potatoes, cover and place in refrigerator for at least 2 hours. We believe over night refrigeration is ideal.
  6. Just before serving, fold in the hard boiled eggs and sprinkle paprika for color.
  7. Taste! Need more salt or pepper?
  8. Serve. Reap the accolades!

NOTE: Food born bacteria develops rapidly in higher temperatures, so please, remember the basic safety rules for potato salad. Keep it cold! Deliver it cold, serve it cold, keep it cold. Hot summer days will rapidly raise the temperature of the salad to the danger zone of over 40°F (4.4°C). We like to serve it in a stainless steel bowl, nestled in a larger bowl (or pan) filled with crushed ice.

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