Directions for: Dad's Mashed Potato Salad
Ingredients
6 medium russet potatoes, peeled and cut into 2-inch large chunks
cup (1 1/2 sticks) unsalted butter, cut into small pieces
tsp kosher salt, or to taste
tsp freshly ground black pepper
Pinch freshly ground nutmeg
cup warm half-and-half
1 cup plus 2 tbsp Miracle Whip
cup yellow mustard
cup finely chopped celery
cup finely chopped onion
2 cups finely chopped sweet pickles
cup sweet pickle juice
cup plus 1 tbsp sugar
5 hard-boiled eggs, peeled and finely chopped
2 Tbsp chopped fresh flat-leaf parsley
Directions
1. Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
2. Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.
Source and Credits
Adapted from "Around the Table" by Martina McBride William Morrow Cookbooks 2014. Provided courtesy of Martina McBride. All rights reserved.
See more: Eggs/Dairy, Potatoes, Salad, Side