Sauteed Potato Salad

This hearty Southern-style potato salad is a crowd-pleasing classic that balances creamy richness with bright, tangy notes. Large redskin potatoes provide a firm, waxy texture that holds up beautifully when tossed with hard-cooked eggs, chopped sweet pickles, and vibrant red pimentos. The dressing combines Miracle Whip with sharp yellow mustard and a splash of apple cider vinegar for a zesty kick that cuts through the richness. Freshly ground black pepper and celery seed add depth and warmth to every bite. Whether served chilled as a picnic staple or slightly warm for a summer barbecue, this salad offers comforting, home-style flavor. It pairs perfectly with grilled meats or stands alone as a substantial vegetarian side dish.

Cooking Method: Boiling, Sautéing

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 705.9

Dietary: Gluten-free, Vegetarian

Description

This hearty Southern-style potato salad is a crowd-pleasing classic that balances creamy richness with bright, tangy notes. Large redskin potatoes provide a firm, waxy texture that holds up beautifully when tossed with hard-cooked eggs, chopped sweet pickles, and vibrant red pimentos. The dressing combines Miracle Whip with sharp yellow mustard and a splash of apple cider vinegar for a zesty kick that cuts through the richness. Freshly ground black pepper and celery seed add depth and warmth to every bite. Whether served chilled as a picnic staple or slightly warm for a summer barbecue, this salad offers comforting, home-style flavor. It pairs perfectly with grilled meats or stands alone as a substantial vegetarian side dish.

Ingredients

10 Large redskin potatoes
2 Teaspoon Salt
8 Eggs, hard cooked, chopped
1/2 Cup Miracle Whip
2 Large onions, chopped
6 Oz. Chopped pimentos
1 Teaspoon Celery seed
1 Jar of sweet pickles, finely chopped
3/4 Cup Prepared mustard (regular yellow mustard)
1/4 Cup Apple cider vinegar
To taste Freshly ground black pepper

Directions

1
Place the large redskin potatoes in a large pot and cover with cold water.
2
Add 2 teaspoons of salt to the water and bring to a boil over high heat.
3
Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, but not mushy.
4
Drain the potatoes and allow them to cool completely.
5
Peel the cooled potatoes and dice them into bite-sized chunks.
6
In a large mixing bowl, combine the diced potatoes, chopped hard-cooked eggs, chopped onions, pimentos, sweet pickles, and celery seed.
7
In a small bowl, whisk together the Miracle Whip, yellow mustard, apple cider vinegar, and freshly ground black pepper until smooth.
8
Pour the dressing mixture over the potato and vegetable mixture.
9
Gently fold the ingredients together until evenly coated.
10
Cover the bowl and refrigerate for several hours or overnight before serving to allow flavors to meld.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 705.9kcal

% Daily Value *
Total Fat 15.3g24%
Saturated Fat 9.3g47%
Cholesterol 43.6mg15%
Sodium 9820.8mg410%
Total Carbohydrate 142.7g48%
Dietary Fiber 3.9g16%
Sugars 117.2g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep covered in the refrigerator for up to 3-4 days. Do not leave at room temperature for more than 2 hours.

Variations: For a lighter version, substitute mayonnaise or Greek yogurt for the Miracle Whip. Add chopped celery or red bell peppers for extra crunch and color.

Tip: Ensure potatoes are completely cool before mixing with the dressing to prevent the dressing from breaking or becoming watery.

Keywords: potato salad, southern style, redskin potatoes, hard boiled eggs, miracle whip, sweet pickles, pimentos, celery seed, yellow mustard, apple cider vinegar, picnic food, side dish, vegetarian, summer barbecue, creamy salad, classic recipe

Read it online: https://www.chefs-mate.com/recipe/sauteed-potato-salad/