My grandmother grew up on a farm on Manitoulin Island. She was the eldest child and the only girl which meant she learned her way around the kitchen and how to feed a hungry crowd at a very young age. I've been reaping the benefits of my grandmother's cooking expertise for my entire life, and even now many of the recipes you'll find on this blog are either directly from my grandmother's kitchen or inspired by the many meals I've eaten there. While my grandma has given me much of my kitchen know-how and the courage to try things, adapt things and make them my own, sometimes you just need traditional home cooking.
In the summertime that definitely means Traditional Potato Salad.
This recipe is exactly the way my grandmother makes her potato salad (except I add celery because I like the crunch). I remember sitting at her kitchen table one summer while she made this salad for whatever crowd of uncles, aunts, cousins, and siblings who were planning on being there for dinner that evening. My grandfather would have been sitting reading in the front room or on their covered porch while I scribbled the recipe on a cue card (this was pre-Pinterest after all) which my grandmother recited by heart.
Simply boil your potatoes.
Slice up your vegetables.
Mix up the dressing.
Cool, chop then add the potatoes to the vegetables.
Top with dressing.
Mix until combined.
8 medium potatoes (I use russet or white potatoes)
2 medium carrots, peeled
3 stalks of celery
3 green onions
1 cup Miracle Whip (I use the light kind — Grandma uses the regular one)
1 1/2 tbsp sugar
1 tbsp white vinegar
1 tsp Dijon mustard (sometimes I add a little more because I really like Dijon mustard)
Salt & pepper to taste
2 hard-boiled eggs, peeled and sliced
Peel and cut potatoes into quarters and boil until tender but not too soft (approx. 20 minutes).
When potatoes are boiled, drain and run under cold water until cool then slice into bite-sized pieces.
Meanwhile, slice carrots, celery, green onions, and radishes into small pieces.
In small bowl add Miracle Whip, sugar, white vinegar, Dijon mustard, salt and pepper and stir until combined.
Add cooled potatoes and vegetables to a large serving bowl, top with dressing and stir until combined.
Serve topped with sliced hard boiled eggs if desired and enjoy!
PS: Looking for other potato-ish salad recipes? Try my Loaded Baked Potato Salad and my You Won't Even Miss The Potatoes Cauliflower Salad.