Save on Pinterest

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
  • Total Time
    Prep: 25 min. Cook: 20 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 pound potatoes, peeled and cubed
  • 6 hard-boiled large eggs, divided use
  • 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 until tender, 10-15 minutes. Drain and set aside to cool.
  • Coarsely chop 4 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 desired. Cover and refrigerate for 4 hours before serving.
Nutrition Facts
3/4 cup: 197 calories, 12g fat (2g saturated fat), 150mg cholesterol, 1045mg sodium, 15g carbohydrate (6g sugars, 1g fiber), 6g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • wallynbob
    Jun 17, 2014

    This is a very good potato salad based on a dill pickle dressing. I had no problem with the dressing separating even after three days.

  • MOTCook
    Jun 9, 2014

    I would actually rate this 3.5. The first day it was deliciious. However, after a day or two the pickle juice (vinegar) caused separation and the dressing became a little "loose". Would make it again but would omit the pickle juice.

  • Jeeper63
    May 27, 2014

    Made this for Memorial Day cookout. Really liked it. Nice and creamy, colorful, and different. Will definitely add it to my collection! Thank You!!

  • carolm918
    May 20, 2014

    This is the recipe my grandmother used except for the radishes. Everyone puts in their own little addition. I'll try that. Looks good and pretty, too!

  • TheShebubba
    May 20, 2014

    We like a potato salad with a little zing so, borrowing a trick from Chef Alton Brown, as soon as my taters are drained I put them in the bowl I'll be using to mix the salad and toss them in about 1/4 cup of apple cider vinegar. They will pull it inside as they cool and you get taters that have flavor all the way through.