Old-Fashioned Potato Salad

Old-Fashioned Potato Salad


  1. 5 pounds of potatoes
  2. 1 dozen eggs
  3. 1 small onion
  4. 1 (30 oz.) jar of Miracle Whip
  5. 1/4 cup mustard
  6. 1/4 cup sugar
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon pepper


  1. Peel your potatoes, cut them in half, and put in a pot filled with water (add a sprinkling of salt to the water). Cook for 15 minutes.
  2. After boiling, drain the potatoes and set to the side to cool.
  3. Put the 12 eggs in a pot and cover them with water. Bring the eggs to a boil on the stovetop. Once they have started to boil, pull the pan off of the stove and put a lid on the pan. Let sit on the counter covered for 20 minutes.
  4. When the 20 minutes is up, run eggs under cold water and peel off the egg shells.
  5. After the potatoes and eggs have cooled, chill them in the refrigerator.
  6. Dice your onion in small pieces while eggs and potatoes cool in fridge.
  7. Take potatoes and eggs out of the refrigerator and chop into bite sized pieces.
  8. Mix potatoes, eggs, and onions in a large bowl.
  9. Take 30 oz. jar of Miracle Whip and scoop it into a separate bowl (yes, this recipe calls for Miracle Whip, not mayonnaise; do not substitute mayonnaise because it will have a different taste).
  10. Add mustard, sugar, teaspoon salt, and pepper.
  11. Pour dressing over chopped potatoes, eggs, and onions and mix together.
  12. Chill in the refrigerator until ready to serve.

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