Potatoes are precious! We boil them, mash them and stick them in a stew but what better way to enjoy our Island gems than in a cool potato salad?
Creamy little nuggets of potato are the star of this dish. Here are some helpful tips on how to select the best spud.
Potatoes can be separated into categories based on texture:
These thin-skinned potatoes have the least amount of starch and retain their shape well when boiled. They would be our pick for the best potato salad. Thin skins also mean that peeling is optional if you’re short on time or like a more rustic salad. What to buy from the store: Red, new, or fingerling
These have more starch than waxy potatoes but will generally work well in most potato dishes, including potato salad. What to buy from the store: White and Yukon Golds
Michelle made her Miracle PEI Potato Salad using Jewell’s Russet potatoes. So so good.
There are two schools of thought on making a traditional potato salad:
1) You make it with mayo
2) You make it with miracle whip
For us, we don’t judge. Use whatever binder suits your tastebuds best.
Then load it up with texture elements like celery, onion, egg or even some crunchy bacon to finish off your salad.
One potato, two potato, three potato, four…this potato salad will have you coming back for more!
- 4 eggs
- 8 medium potatoes
- 1 cup Miracle Whip
- French or Catalina Dressing
- Boil 4-5 medium potatoes until tender (approximately 40 minutes)
- Boil 4 large eggs (approximately 10 minutes)
- Drop the eggs into cold water to stop the cooking process
- Peel potatoes and dice eggs
- Add Miracle Whip
- Add salt, pepper and dressing to taste
- Top with a little paprika