Mom’s Potato Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

pickles

🥗Healthier: cucumber

💰Cheaper: relish

Cucumber provides crunch with fewer calories

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu adds protein while keeping it plant-based

dill

🥗Healthier: parsley

💰Cheaper: basil

Parsley offers fresh flavor with less cost

Start by boiling 3 lb of potatoes in a large pot with water just barely covering them.

Bring the water to a boil and cook the potatoes for 20 to 25 minutes until fork tender.

While the potatoes are boiling, boil 6 eggs.

Check the potatoes for doneness by poking the biggest one with a fork; it should come out easily.

Drain the potatoes and let them cool before peeling.

Once cooled, peel the potatoes and cut them into chunks of your desired size.

Cut the hard-boiled eggs into chunks and add them to the bowl with the potatoes.

Add chopped green onions and sweet pickles to the potato and egg mixture, adjusting the amount to taste.

In a separate bowl, combine 1/4 cup sugar, 1/2 cup Miracle Whip, 2 tbsp prepared mustard, 1/2 cup evaporated milk, 3 tbsp vinegar, 1 tbsp pickle juice, 1/4 tsp black pepper, and 1 tsp salt.

Mix the sauce ingredients thoroughly and taste to adjust flavors as needed, adding more sugar, vinegar, or mustard to achieve the desired taste.

Pour the sauce over the potato mixture and stir until well combined.

Cover the potato salad and refrigerate for at least 5 to 6 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens