Another Potato Salad
A hearty, creamy potato salad with chopped eggs, fresh cucumbers, radishes, and chives, balanced with tangy mustard and horseradish for a flavorful side dish perfect for gatherings.
Ingredients
Instructions
- Boil potatoes with skins on and eggs the night before; chill in refrigerator.
- Chop all ingredients including potatoes, eggs, cucumber, onion, radishes, celery, and chives.
- Mix chopped ingredients in a large bowl.
- In a separate bowl, blend Miracle Whip, prepared mustard, and horseradish to make the dressing.
- Add the dressing mixture to the salad mixture and toss to combine.
- Season with salt and pepper to taste.
- Chill the salad before serving.
Tips & Substitutions
For an extra layer of flavor, consider adding fresh herbs like dill or parsley to the salad. If you prefer a lighter dressing, substitute Greek yogurt for half of the Miracle Whip. Make sure to chop the ingredients uniformly for even distribution in every bite. To save time, you can use pre-cooked or canned potatoes.
Serving Suggestions
Serve this potato salad chilled as a side dish at picnics or barbecues. It pairs beautifully with grilled meats or sandwiches, like those made with Sally Lund Bread. Add a sprinkle of paprika on top for extra color and flavor before serving, and consider offering it alongside vegetarian recipes for a balanced meal.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. To maintain its freshness, avoid adding the dressing to the entire batch; instead, dress only what you'll serve at a time. If the salad thickens in the fridge, stir in a little mayonnaise or yogurt to loosen it.
Nutrition & Diet Analysis (per serving)
Each serving of Another Potato Salad contains roughly 977 calories, with 17g protein, 143g carbohydrates, and 39g fat. It is an excellent source of vitamin C (148% of the Daily Value), potassium (75% of the Daily Value), and vitamin A (62% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 530mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this salad?
Yes, you can use various types of potatoes, but waxy potatoes like red or new potatoes hold their shape better after boiling, making them ideal for salads. Just ensure they are cooked until tender but not mushy.
How can I make this salad vegan?
To make this potato salad vegan, replace the Miracle Whip with a plant-based mayonnaise and omit the eggs. You can also enhance the flavor by adding diced avocado or a splash of lemon juice for creaminess and tang.
Can I prepare this salad in advance?
Absolutely! Prepare the salad a day ahead and store it in the fridge. This allows the flavors to meld together. Just be sure to give it a good stir before serving, as it may settle or thicken overnight.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).