Grandma Betty liked her potato salad a little bit sweet and a whole lot of sour with uneven little bite sized lumps of potato buried in what I can only describe as a sort of mashed potato-y consistency Southern-style mustard and pickle brine (not vinegar) sauce or dressing.
She insisted it had to be mixed while the potatoes were still steaming hot then allowed to cool uncovered at room temperature — allowing the heat of the potatoes to permeate the entire mixture after it was fully combined.
It also had to be room temperature before covering and refrigerating to prevent a lake of moisture from developing on top.
My late husband loved Hellman’s real mayonnaise, but anytime I tried to follow her recipe using it, the potato salad appeared to become spoiled within a much shorter short period of time. You either had to eat it up faster or it would go to waste. So, when it was still just my hubby and I before our household grew larger, I always made sure to have Miracle Whip on hand for making her potato salad.
Plus, it just didn’t taste exactly like Granny’s recipe without it. In fact, I recommend using exactly what she says to for all the ingredients. Even if you have a refrigerator full of dill pickles, get that jar of Vlasic whole Kosher Dill Pickles, use only French’s yellow mustard, and of course the Miracle Whip! It makes all the difference in the world between a really good potato salad and it being a really great tasting one!
Before, I was not exactly sure if it was less likely to spoil because those ingredients just made it tasted better so that it was being eaten faster — or if it was difference in contents between the two products. I now believe it is a combination of both.
Also, it took me awhile (and a university science degree) to finally realize that she was basically “pickling” her potato salad. A process that, if done right, will extend the shelf life a little bit more. If she realized this herself, she never actually said.
Finally, it has to be refrigerated overnight for the flavors to meld further and for the pickling process to continue. It tastes pretty darn good to me right away — even before it has cooled and been chilled — but doing it her way makes it great.
Granny Betty’s Potato Salad
3 pounds Russet potatoes
Water
1 teaspoon salt
1 cup Miracle Whip
1/4 cup French’s yellow mustard
1 teaspoon dill weed
1 teaspoon onion powder
1/2 teaspoon celery seed
Juice from a jar of Vlasic Kosher Dill Pickles (whole)
1/4 cup sweet pickle relish
4 Vlasic Kosher Dill Pickles, chopped small
1/4 cup sweet yellow onion, chopped
6 eggs
paprika
Bacon crumbles
Place eggs in pot and cover with cold tap water. Add a dash of salt from the salt shaker.
Bring to a full roiling boil on moderately high heat then reduce and adjust heat to maintain a steady moderate boil. (Do not start timing the eggs until this is done).
Boil for 13 minutes.
Pour off hot water and cover in ice cubes. Slowly dribble cold tap water until pan is full. Leave for 5 to 8 minutes then crack shell well all around the egg before peeling.
Slice the eggs. Save back enough of the best looking slices to decorate the top of the potato salad with then chop the rest. Set aside.
Peel and cut each potato in half.
Place in a large pot and cover with water.
Add salt and bring to a simmer.
Simmer just until fork tender all the way through, about 18 to 20 minutes. Do not overcook or they will become too mush when being mixed with the other ingredients later.
Pour into colander and run a knife through the potatoes to cut into bite-sized pieces. Remove 1/3 cup of potatoes. Leave the rest to drain well.
Mash up 1/3 cup of still hot cut up potatoes with the celery seed. Set aside.
In a small bowl, mix together Miracle Whip, French’s yellow mustard, dill weed, and onion powder. When mixed stir in chopped dill pickles. Set aside.
Pour remaining potatoes into serving bowl. Set aside.
Stir the potato celery seed mash into the dressing mixture.
Pour dressing mixture over potatoes and toss together well.
Mix in dill pickle juice about 2 to 4 Tbsp at a time until desired sourness is reached.
Add relish, onion, and the chopped eggs. Mix together.
Top with sliced egg and sprinkle with paprika.
Wipe rim and outside of bowl if needed with a paper towel or clean cloth. Allow to cool to room temperature. Cover with cling wrap and refrigerate overnight. Before serving crumble fried bacon on top.
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