How to Make DELICIOUS Potato Salad 6 Simple Ingredients

50 years - 3 generations... My Mom's potato salad. Each time it's serve to company, there are rave reviews, & people ask for the recipe. Amazingly EASY! Dedicated to my Mom, Rita Daisy.

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I never substitute Miracle Whip w/mayo. It's key to the flavor, plus the mustard & sugar. (NOTE: Photos show me making a half batch: 4-6 servings. Full recipe makes 10-12) I use "Lite" Miracle Whip.

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NOTE: years ago this was made by first peeling, cooking, slicing raw potatoes. It was not only way more time consuming, but oftentimes potatoes became mushy. Canned is WAY easier & always consistent!

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Open potatoes and drain off water.

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Some of the slices, I feel, are too big so I slice those for a more uniform, bite-size salad.

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Set aside drained potato slices and prepare sauce.

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Measure miracle whip, mustard, sugar...

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Stir to blend, adding milk to thin it slightly.

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Mix well.

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I think an egg slicer is a necessity in every kitchen!

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Slice cooled, peeled hard-boiled eggs carefully. This video stars my husband's manly finger. (Thanks sweetie)

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Keep the best looking middle slices for garnishing top. Mix the end slices in with potato slices.

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The end end slices mixed in... Nicer slices saved out.

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Pour sauce over potatoes and gently stir to coat slices.

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I usually do the mixing in a different bowl than my serving bowl simply because serving bowl sides/edges look cleaner if mixing wasn't done in it.

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Spoon mixture into serving bowl.

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These are optional, but I ALWAYS use to garnish the top. I call it the "ooh and ahh factor!" (So it's 8 ingredients if you count paprika and parsley flakes)

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The nicer your egg slices, the better it looks! I got a little carried away sprinkling paprika this time. No matter how it looks, it tastes SWEET & TANGY!

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