It’s that time of year again when we’re searching for recipes that are quick, don’t require a lot of slaving over the stove, use what we’ve been producing in the garden, and are delicious. This easy potato salad was a hit with (most of) the kids and is a great, traditional side to grilled meats like marinated chicken or juicy pork chops. Our batch didn’t even last twenty-four hours!
3 pounds potatoes (about 5 medium potatoes, peeled if they have tough skin, such as russets. We kept the skin on our pink, purple, and yellow garden potatoes. Cut into 1-inch cubes)
1 ¼ cups Miracle Whip
1 tablespoon yellow mustard
½ teaspoon garlic powder
2 teaspoons sugar
2 teaspoons white vinegar
5 hard boiled eggs diced
5 green onions diced
Salt & pepper to taste
Fill a large pot halfway with water and bring to a rolling boil. Add the potatoes and boil until fork tender, about ten minutes. Be careful not to overcook, or the potatoes will be too mushy to hold their shape. When finished, drain and set aside.
In a large mixing bowl, stir together Miracle Whip, mustard, garlic powder, sugar and vinegar. Add potatoes and stir to coat completely. Fold in eggs and green onions. Taste and add salt and pepper as desired. If desired, top with a few sliced eggs, green onions, and a sprinkle of paprika. Chill before serving (though ours was still a tad warm, and it was delectable).