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Deli-Style Potato Salad

 Deli-Style Potato Salad
I was inspired by my grandmother to cook, and loved going to her house for Sunday dinner. She passed her cooking skills down, and today my mom and I still make this potato salad. —Sally L. Miner, El Mirage, Arizona
8 ServingsPrep: 25 min. Cook: 20 min. + chilling

Ingredients

  • 1 pound potatoes, peeled and cubed
  • 6 hard-cooked eggs
  • 8 whole baby dill pickles, sliced
  • 1 small onion, chopped
  • 4 radishes, sliced
  • DRESSING:
  • 1 cup Miracle Whip
  • 1 tablespoon 2% milk
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon dill pickle juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika, optional

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • Drain and set aside to cool.
  • Coarsely chop four eggs. In a large bowl, combine the chopped eggs,
  • pickles, onion and radishes; add potatoes. In a small bowl, combine
  • the Miracle Whip, milk, mustard, pickle juice, sugar, salt and
  • pepper. Pour over potato mixture; stir to combine.
  • Slice remaining eggs and arrange over salad; sprinkle with paprika if

2 of 2

Deli-Style Potato Salad (continued)

Directions (continued)

  • desired. Cover and refrigerate for 4 hours before serving. Yield: 8
  • servings.