Pearlie'S Potato Salad
A creamy and tangy potato salad with hard-boiled eggs, onions, and celery, perfect for picnics, potlucks, or family gatherings with a sweet and savory flavor profile.
Ingredients
Instructions
- Cook the potatoes until tender, then let cool and cube.
- In a saucepan, cook until slightly thickened: combine flour, beaten eggs, salt, sugar, and vinegar.
- Add 1 pint Miracle Whip salad dressing and 1 1/2 tablespoons mustard; mix well and let cool.
- In a large bowl, mix the cooked potatoes, chopped hard-boiled eggs, onion, and celery.
- Pour the cooled dressing mixture over the potato mixture and gently toss to combine.
- Chill in the refrigerator before serving.
Tips & Substitutions
For a creamier potato salad, consider using Greek yogurt instead of part of the Miracle Whip. You can also add diced pickles or relish for extra flavor. If you prefer a sweeter taste, adjust the sugar to your liking. Make sure the potatoes are cooled completely before mixing to prevent the dressing from becoming watery. This dish can also be made a day ahead to enhance the flavors.
Serving Suggestions
This potato salad pairs beautifully with Aline'S Ham Biscuits With Swiss Cheese for a delightful picnic spread. Serve it alongside grilled meats or as part of a buffet. Garnish with fresh parsley or chives for added color. It also complements lighter dishes like a simple green salad or roasted vegetables for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad thickens too much after chilling, stir in a little extra vinegar or a splash of water to loosen it up before serving. Avoid freezing this salad, as the texture can change significantly upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Pearlie'S Potato Salad contains roughly 539 calories, with 8g protein, 85g carbohydrates, and 18g fat. It is an excellent source of potassium (32% of the Daily Value), vitamin C (28% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 970mg per serving (42% 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 any type of potatoes you prefer, but waxy potatoes like red or new potatoes hold their shape better and provide a firmer texture. If you opt for starchy potatoes like Russets, be sure not to overcook them to avoid a mushy salad.
Can I make this salad ahead of time?
Absolutely! This potato salad can be made up to 24 hours in advance. Just keep it covered in the refrigerator. Allowing it to sit overnight helps the flavors meld together, making it even more delicious when served.
Is there a vegetarian option for this recipe?
Yes, you can easily make a vegetarian version by omitting the hard-boiled eggs or replacing them with diced tofu for protein. You can also add more vegetables like bell peppers or cucumbers for added crunch and nutrition, making it suitable for vegetarian diets.
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).