In Wisconsin, the Piggly Wiggly delis carry Dawn's Potato Salad. This is my favorite potato salad. I tweaked the recipe just a little bit. I made this for our 4th of July picnic. My first attempt at making potato salad! I usually buy it!
9-10 medium red potatoes (3-4 lbs)
1 1/8 cup mayonnaise
1 1/8 cup Miracle Whip
1 1/2 TBS white vinegar
1 1/2 TBS yellow prepared mustard
1 1/2 TBS sugar
1 1/2 tsp salt or Lawry's Seasoning Salt
1/4 - 1/2 tsp pepper
6-7 Hard boiled eggs (4 to dice and put in the salad & 2 or 3 to slice on top as a garnish)
5-7 radishes thinly sliced (cut slices in half if they are too large) Depending on size of radishes, about a 1/2 cup
3 TBS green onion tops or chives, sliced
2 TBS fresh flat leaf Italian parsley, chopped
1/2 - 1 cup chopped celery
Mix the dressing ingredients together. Set aside. Chop the remaining ingredients and have them ready to add to the potatoes as soon as they are done cooking.
Boil potatoes just til firmly tender - about 10 - 13 minutes. Watch carefully so they do not overcook. Pierce with a knife to check for doneness. Remove from the heat and while still hot, peel by wiping with a paper towel. Cut into medium sized chunks and place in a large bowl. The potatoes will continue to cook, so this step must be done right away. Taste the dressing before adding to the potatoes; it should be tangy. Immediately, pour about a 1/3 of the dressing over a third of the warm potatoes, fold dressing into potatoes. Continue to pour dressing and adding potatoes, gently stir after each addition. You may not need all of the dressing, it depends on how creamy you like your potato salad. Gently, add the remaining ingredients. Do not over-stir or the potatoes will break down too much. Chill overnight or 5-6 hours before serving. Garnish top of salad with slices of the remaining two eggs. Sprinkle with paprika.
Makes 2 1/2 quarts
Source: Wisconsin Energy Cooperative News - wecnmagazine.com