There must be a million and one variations of potato salad. This is my mom’s version, which is a lot like my Grandma’s version. The main difference is that mom adds sweet pickles to hers. Grandma’s was full of paprika and is one of my favorite foods that she made.
Here’s what you’ll need. Usually, I use real mayonnaise in recipes, but mom uses salad dressing in her potato salad so that’s what I used too.
- 6 potatoes, peeled and chopped (about 4 cups)
- 1/3 cup chopped onion
- 1/3 cup chopped sweet pickles
- 4 eggs, hard-boiled and chopped
- 2 stalks celery, diced
- 1 cup salad dressing, like Miracle Whip
- 1 Tbs. sweet pickle juice
- 1 tsp. yellow mustard
- 1 tsp. paprika
- salt and pepper to taste
Boil the potatoes in a 3 quart saucepan until they are tender, about 20-25 minutes. Drain and run under cool water to stop the cooking process. Put the potatoes in a large bowl and stir in all the other ingredients. Taste for salt and add more if needed.
Refrigerate for several hours or overnight before serving.