Norma Jean's Kitchen | | Side Dish
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Norma Jean’s Potato Salad with Miracle Whip really is the BEST ever! It combines russet potatoes and egg whites with a creamy dressing made from egg yolks, Miracle Whip, and more. SO good and it reminds me of summers in Iowa!
For more Norma Jean recipes, try my version of her Creamy Cucumber Salad OR a delicious Creamy Coleslaw Recipe!
Miracle Whip in Potato Salad? YES!
Ok, before y’all scroll, I want to say TRY THIS. Sometimes the “Miracle Whip” thing scares people, but please trust me, this potato salad is awesome.
We grew up in the Midwest, and Miracle Whip is a thing there. Mom used in a lot of her recipes, and while I’m a mayo fan now, I always make potato salad according to the Midwest mantra.
Using Miracle Whip makes this salad so unbelievably creamy and a bit sweet. The mustard helps to counteract the sweetness, and I personally think it is just right. Norma Jean would be proud.
Ingredients needed for Potato Salad:
Lots of potatoes and eggs, and a perfectly creamy dressing. I recommend pouring the dressing over slightly warm potatoes so all the good stuff gets absorbed.
- Potatoes – You’ll need five pounds of russet potatoes for this potato salad.
- Eggs – 14 eggs necessary. I know, it’s a lot!
- Miracle Whip – Make sure you use Miracle Whip, not mayo for Norma’s recipe. When you taste it, you’ll get it!
- Sugar – Mom’s recipe uses 1/2 cup of sugar, but I’ve used less (like 1/4 cup) and it’s still very good.
- Mustard – One tablespoon of yellow mustard is the perfect amount.
- Vinegar – Apple Cider vinegar is what I used, but you could use regular vinegar as well.
- Half and Half – This helps the dressing get extra creamy.
- Salt and Pepper – Kosher salt and freshly ground black pepper, always.
Onions are optional! My dad loved it when Mom included strong white onions in her potato salad. She used to make two separate bowls, one for Dad and one for everyone who didn’t want the onions. So include them if desired. 😀
How to make Creamy Potato Salad:
Step 1
Prep potatoes. If your potatoes are small, cook them whole. If your potatoes are large, cut them into three chunks. Place the potatoes in a large stock pot, cover with water, and season liberally with salt.
Bring to a boil, and then reduce to a simmer. Cook potatoes until they are fork-tender. Strain the potatoes and then place them back in the stock pot over heat for a few more minutes (to make sure they are completely dry).
Step 2
Cook eggs. Use either the stovetop method or the instant pot method to cook the eggs. (See below for details.) Cool eggs in an ice bath, and then peel.
Step 3
Make dressing. Separate the eggs, by placing the yolks in one bowl, and the whites in another. Mash egg yolks, and then add the remaining dressing ingredients – the Miracle Whip, sugar, mustard, apple cider vinegar, half and half, and salt and pepper. Mix well.
Step 4
Slice potatoes and egg whites. Take the slightly cooled potatoes and peel off the skin. Then cut them into small slices and add them to a large mixing bowl. Slice the egg whites into small slices as well.
Step 5
Combine dressing with potatoes. Pour the prepared dressing over the potatoes (while they are still slightly warm) and egg whites. Stir well, and check seasonings. Adjust if needed.
This potato salad is best served fresh. But it’s also delicious for several days, stored in the refrigerator.
How to make perfectly cooked boiled eggs:
I prefer to use my instant pot now for boiled eggs, but both methods work well.
- Stove-top Method. Place eggs in a small pan, cover with water and a big shake of salt or baking soda. Secure lid, and bring to a boil. Turn burner off, and keep your pan on burner with the lid on. Set timer to 11 minutes, and when timer is at zero, remove the eggs to an ice bath. When cooled, peel eggs.
- Instant Pot Method. Place eggs in the egg wire rack in instant pot. Pour in one cup of water, secure lid, and set to pressure cook for two minutes, with a 10-minute natural release. When finished, remove eggs to an ice bath. When cooked, peel eggs.
What is the difference between Miracle Whip and Mayonnaise?
- Miracle Whip is sweet and tangy, and a little bit spicy, while mayonnaise is not sweet at all.
- Miracle Whip is labeled as a salad dressing while mayonnaise is labeled as a spread, condiment, or dressing.
- Miracle Whip has many spicy ingredients while mayonnaise has very few ingredients listed.
- Miracle Whip does not meet the minimum requirement of 65 percent vegetable oil to be labeled as mayonnaise, as directed by the U.S. Food and Drug Administration.
- Miracle Whip is not considered “greasy” like mayo.
- Miracle Whip is a brand name, while mayo is generic.
- Miracle Whip has more sugar, while mayonnaise has more calories.
Which is healthier – Miracle Whip or Mayonnaise?
Although Miracle Whip is lower in fat and calories, it’s higher in sugar and is highly refined. Mayo can be a healthier choice if using one made with healthy oils, such as olive or avocado oil, instead of vegetable oils.
While I use Miracle Whip in THIS recipe, I use mayonnaise for everything else! The Miracle Whip is a required ingredient to get the actual taste of my mother’s recipe!
Other delicious salads for you to enjoy:
- Chopped Greek Pasta Salad – All the Greek flavors in this pasta salad. Perfect for a potluck or any gathering.
- Crunchy Asian Cabbage Salad – This is my #1 salad on the blog, and for good reason.
- Spinach Salad with Avocado and Goat Cheese – My personal favorite, because I’m a pine nut, avocado, and goat cheese LOVER!
Make this salad next:Crunchy Curry Chicken Salad
Pleaselet me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me onPinterest, and catch me onInstagram.
xoxo ~Sue
Potato Salad with Miracle Whip
Norma Jean'sPotato Salad with Miracle Whipreally is the BEST ever! It combines russet potatoes and egg whites with a creamy dressing made from egg yolks, Miracle Whip, and more. SO good and it reminds me of summers in Iowa!
4.78 from 27 votes
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Course: Salad
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 12 people
Calories: 309kcal
Author: Sue Ringsdorf
Ingredients
- 5 pounds russet potatoes – cooked, peeled, and sliced
- 14 large eggs – cooked and separated
- 2 cups Miracle Whip
- 1/2 cup sugar – or use a little less
- 1 Tablespoon yellow mustard – heaping
- 1/4 cup Apple Cider vinegar
- 1/4 cup half and half
- salt and pepper – to taste
- onions – optional, to serve
Instructions
Clean potatoes (leave peel on) and place in large stock pot. Cover with water, season liberally with salt, and bring to a boil. Reduce heat and simmer until fork tender, approximately 45 minutes. Remove potatoes from pan.
Cook eggs according to stove top or instant method. See blog post for details and directions.
Peel potatoes (while they are still warm) and slice in small bite-sized slices into a large mixing bowl.
When eggs are cool, separate yolks from whites. Slice the whites into the mixing bowl with the potatoes. Season with salt and pepper according to your taste.
Place yolks in a separate mixing bowl, and mash. Add the other dressing ingredients – the Miracle Whip, sugar, yellow mustard, vinegar, and half and half. Season with salt and pepper according to your taste.
Pour the dressing over the potatoes (while the potatoes are still slightly warm) and egg white slices. Mix well, test for seasonings, and adjust accordingly.
Video
Notes
- Try the Miracle Whip! It’s a required ingredient to get the true taste of Norma Jean’s potato salad!
- Be a bit liberal with the salt when cooking potatoes. This is the best time to add flavor! Also, test the potato salad and add extra salt and pepper, as needed.
- This potato salad is the best served fresh. But it’s also delicious for several days, stored in the refrigerator.
Nutrition
Calories: 309kcal | Carbohydrates: 49g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 222mg | Sodium: 443mg | Potassium: 899mg | Fiber: 3g | Sugar: 14g | Vitamin A: 360IU | Vitamin C: 10.8mg | Calcium: 65mg | Iron: 2.7mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!
