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Pauline's Potato Salad

This is my mom by love Pauline. If I could. . .and if it were kind. . I'd rent her out for potato salad making lessons. . .but I can't and it wouldn't be nice. . and so at long last. . .here is her not so secret recipe. I have been told by my own sons. . ."Grandma's potato Salad is the best". They are quite correct. When we have family gatherings. . .she is more often than not given the task of the potato salad. I recently invited her over. I had the potatoes and eggs cooked and she put it together while I did the photo shoot. Please give our guest blogger Pauline a warm welcome.

Pauline's Potato Salad (serves 8 - 10)
  • 10 medium fresh white potatoes
  • 8 brown farm fresh eggs. . .(use brown. . .you can see if you have any egg shell left on the egg)
  • 1 1/2 cup Miracle Whip
  • 3/4 cup Sour cream
  • handful of chopped chives
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. The day ahead. . .boil your potatoes in a pot with a few teaspoons of salt. Leave the skins on. . .this is important. Boil for about 20 minutes and then test with a knife to see if they are done. ..if not. . leave a few more minutes. Drain. . and then cool for about 1/2 hour. Once cool enough to handle. . . use a sharp knife to grab a edge of peel and peel all the potatoes. Do not chill first. . .peel them while still warm. Refrigerate until chilled.
  2. Put the eggs in a large enough pot to cover the eggs with water. Bring to a boil. . .put on the lid. . remove from heat. . and set the timer for 20 minutes. Drain the eggs. . and allow to cool. Once cooled. . take each egg. . set it on a cutting board and run through with a large sharp chef's knife. . .Scoop out the eggs and set aside. ( week old eggs can just be peeled)
  3. Now. . .using a sharp paring knife. . and a chef knife. . set each chilled potato on a cutting board slice it in half. . .then with the paring knife. . cut each potato length wise into 1/3 inch strips. .and then cube by cutting in the opposite direction.
  4. The uniform cubes of potatoes makes this salad so enjoyable. When the potatoes are cut by me in a hurry .. and not uniformed.. . my boys know I made it. . . .and the praise is scarce.
  5. Chop the eggs into the bowl .. .(good news. . this doesn't need to be uniform cut)
  6. Add the chopped chives to the bowl.
  7. In a medium bowl. .combine the Miracle Whip Salad Dressing and the Sour cream. . with the salt and pepper. Pour half of it over the salad. . and stir all together. . .add a little more dressing at a time. You may need more or less depending on the size of your potatoes.
  8. Chill until ready to serve.


  1. A warm welcome to you Pauline! Thank you for your recipe for potato salad, it looks wonderful. I have tasted a lot of different potato salads and everyone tastes different! How can that be..(smile)
    My recipe includes some brown sugar, dry mustard and celery instead of onions.

  2. My first comment...and welcome Pauline...and we have the same recipe for potato salad...and like you I am the designated maker when we have a gathering..LOL..I love it many little time...LOL..but I am going to try anyway...hugs from Ora in KY

  3. Thank you for sharing your recipe Pauline. I had a similar potato salad last week also made with Miracle Whip. It adds a real zing which plain Mayo doesn't. It was delicious!I'm intriqued with those perfectly round egg yolks! Great photography as usual, Lovella.

  4. Thank you, Pauline, and welcome!!
    How nice to see you posting...and your potato salad looks soo yummy - which I know it is!

    Pototo salads are as Betty said, so personal - each one tastes different.
    Your recipe is exactly like mine except I add a little mustard and vinegar.

  5. It sounds so good I just have to try it! And hooray no onions or celery! One I can't eat the other I don't like! LOL!

  6. Hello Beautiful Pauline!! I can't wait to try your potato salad! Thank you for sharing it with us, it sounds yummy!!!

  7. Going right now to try that recipe! Sounds delish!

  8. Welcome Pauline! I always have used Miracle Whip too. My mom insisted that that gave the salad the most wonderful flavor. Her recipe that I most often use is the same, but I add a little pickle juice, vinegar and mustard. Lovella has always told me it is the way you cut the eggs and potatoes that makes your salad...just the best! Kathy

  9. I've been waiting for this one!!! Thanks Lovella & Pauline! Ken will finally get his potatoe salad Grandma S. style... hopefully I can do it justice. The secret is in the chopping!

  10. Hello Pauline and thank you for sharing your recipe and tips. Now I can see that I have been making some mistakes all these years.You are very generous to give us your secrets. Thank you from Alaska.

  11. Thanks for sharing. This sounds alot like my mom's recipe (I don't like potatoes so I've never made it). But I remember as a kid, helping to peel those hot potatoes. My question as I got older, was why do you have to boil them with the skin on? What if you peeled them first and then boiled them?

  12. I boil the potatoes for potato salad with the peels on as well as I think it gives the potato much better potato flavor. I confess, I am not an exact chopper, however.

    Today, I learned something interesting about boiling eggs. I have never brought them to a boil and then allowed them to sit. Maybe that is why my eggs are like little rubber balls!!!

    Thank you for sharing your cooking secrets. I love potato salad.


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