Uncle Bill’s Special and Favorite Potato Salad
Cook Time: 30 minutes
Prep Time: 25 minutes
Total Time: 55 minutes
Description:
Discover the delightful flavors of Uncle Bill’s Special and Favorite Potato Salad, a recipe that combines the heartiness of Yukon Gold potatoes with the creaminess of Miracle Whip and the crunch of fresh vegetables. This dish is perfect for summer picnics, family gatherings, or a simple weeknight dinner. It brings a unique twist to the classic potato salad, making it a beloved choice for many. With easy-to-follow instructions and a blend of fresh ingredients, you will be delighted by how simple it is to create this dish right at home.
Recipe Category: Potato
Keywords: Vegetable, Canadian, < 60 Mins
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | Hard-boiled eggs |
| 8 | Yukon Gold potatoes |
| 5 | Green onions |
| 10 | Radishes |
| 4 | Celery ribs |
| ½ | Dill pickle |
| 2 | Miracle Whip |
| 1 | Dry mustard |
| 2 | Dijon mustard |
| 1 | Salt |
| ½ | Black pepper |
| 3 | Fresh dill weed |
| 1 | Granulated sugar |
| 2 | Cider vinegar |
| 3 | Pickle juice |
| 1 | Garlic powder |
| 2 | Celery seeds |
| ½ | Hungarian paprika |
| 4 | Fresh parsley |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 463 |
| Total Fat | 6.5 g |
| Saturated Fat | 1.8 g |
| Cholesterol | 212 mg |
| Sodium | 729.4 mg |
| Total Carbohydrates | 85.1 g |
| Dietary Fiber | 10.1 g |
| Sugars | 9.6 g |
| Protein | 16.7 g |
Instructions
-
Prepare the Eggs:
Begin your culinary journey by punching a small hole in the rounded end of each egg using an egg piercer, a handy tool that prevents cracking during the boiling process. This simple step ensures that your hard-boiled eggs will be perfectly cooked without any unsightly cracks. -
Boil the Eggs:
Carefully place the eggs in a saucepan, covering them with cold water. Bring the water to a vigorous boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer, allowing the eggs to cook for 15 to 20 minutes. After cooking, promptly drain the eggs and immerse them in cold water to halt the cooking process. -
Cool and Peel the Eggs:
Once cooled, gently peel the eggs under running cold water to make the process easier, and set them aside. This method ensures that your eggs are easy to peel and remain intact for your salad. -
Cook the Potatoes:
While the eggs are cooling, scrub the Yukon Gold potatoes under running water to remove any dirt or impurities. Place the potatoes in a large saucepan, covering them completely with cold water. Bring the water to a boil, then reduce the heat, cover, and cook for approximately 15 minutes, or until the potatoes are fork-tender but not mushy. The key here is to maintain their structure. -
Cool and Cube the Potatoes:
Drain the cooked potatoes and allow them to cool slightly. Once they are cool enough to handle, use a paring knife to remove the skins and discard them. Cut the potatoes into approximately ½ inch cubes, and transfer them to a large mixing bowl, allowing their natural flavors to shine. -
Chop the Ingredients:
Utilizing an egg cutter, cut four of the hard-boiled eggs into small pieces and add them to the mixing bowl. Next, chop the green onions, including both the green and white parts, and add them to the bowl for a fresh, oniony crunch. Dice the radishes and celery into ¼ inch cubes, adding them to the mix along with the diced dill pickle for an added zing. -
Gently Combine Ingredients:
With all the fresh ingredients now in the bowl, gently mix them together, allowing their flavors to meld harmoniously without mashing the potatoes. -
Prepare the Dressing:
In a separate mixing bowl, whisk together the Miracle Whip, dry mustard, Dijon mustard, salt, black pepper, chopped dill weed, granulated sugar, cider vinegar, pickle juice, garlic powder, and celery seeds. Mixing these ingredients thoroughly will create a creamy dressing that binds all the elements together beautifully. -
Combine the Salad and Dressing:
Pour the dressing mixture over the potato and vegetable medley in the large mixing bowl. Gently fold the dressing into the salad, ensuring every ingredient is well coated. The potato salad should have a moist consistency; if it appears too dry, don’t hesitate to add a bit more Miracle Whip to achieve your desired creaminess. -
Transfer to Serving Dish:
Once the salad is mixed to perfection, transfer it to a lovely serving bowl, allowing it to become the centerpiece of your table. -
Garnish the Salad:
Take the remaining two hard-boiled eggs and slice them into quarters. Arrange these quarters decoratively on top of the potato salad for a stunning presentation. To finish, sprinkle a light dusting of Hungarian paprika over the top and add a few sprigs of fresh parsley for a burst of color. -
Chill Before Serving:
Cover the potato salad with plastic wrap or a lid, and refrigerate it for at least one hour before serving. This step not only allows the flavors to develop but also makes the salad refreshing when served cold. -
Store Leftovers Properly:
If you have any leftovers (which is unlikely given its deliciousness), store them in an airtight container in the refrigerator. Consume the remaining potato salad within three days for the best flavor and freshness.
Enjoy this Uncle Bill’s Special and Favorite Potato Salad at your next gathering, where it will undoubtedly become a family favorite, just like it has for so many others. The delightful combination of textures and flavors makes this dish a memorable addition to any meal.
