Bernadine Davis' Potato Salad
Creamy, tangy potato salad with sweet pickle relish and a hint of mustard, perfect for picnics, barbecues, or family gatherings, offering a comforting and flavorful side dish.
Ingredients
Instructions
- Boil whole unpeeled potatoes for about 1 hour until tender.
- Pour off hot water and let the potatoes sit in cold water for about 20 minutes to cool down.
- Peel the cooled potatoes and cut into bite-sized cubes.
- Hard boil the eggs, then peel and chop them.
- In a large bowl, combine the cooled, cubed potatoes, chopped eggs, Miracle Whip, prepared mustard, sweet pickle relish, sugar, seasoned salt, and pepper.
- Mix well to combine and adjust seasoning as desired.
- Chill in the refrigerator before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt as a substitute for Miracle Whip. If you prefer a tangier flavor, try adding a splash of apple cider vinegar. To save time, you can use pre-cooked potatoes or even frozen cubed potatoes. Always taste and adjust the seasoning; sometimes a little more mustard or salt can elevate the dish.
Serving Suggestions
Serve this potato salad alongside grilled meats for a perfect summer barbecue. It pairs beautifully with dishes like Bubba'S Bourbon Pecan Pie for dessert or can be a hearty side at a picnic. Garnish with fresh herbs like parsley or dill for added flavor and color.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. If you need to reheat it, do so gently in the microwave, adding a splash of water to maintain moisture. However, potato salad is best served cold, so consider enjoying it straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Bernadine Davis' Potato Salad contains roughly 424 calories, with 4g protein, 87g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and vitamin C (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2547mg per serving (111% 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 make this potato salad ahead of time?
Yes, you can prepare the potato salad a day in advance. Just be sure to store it in the refrigerator and cover it tightly. This allows the flavors to meld together, enhancing the taste when served.
What type of potatoes are best for this salad?
Red potatoes are ideal due to their waxy texture, which holds up well during boiling and mixing. However, you can also use Yukon Gold potatoes if you prefer a creamier consistency.
Can I add other ingredients to the potato salad?
Absolutely! Feel free to customize your potato salad by adding chopped celery, bell peppers, or even diced pickles for extra crunch. For a richer flavor, consider stirring in some Fluffy Mustard Sauce.
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).