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July 04, 2013
Today is the 4th of July. It’s not to late to whip up some homemade something to tote to the barbecue.

I’m taking Helen McCoy’s potato salad — a recipe that’s been around for many, many years. This traditional style potato salad is crowd pleasing for sure.

Helen’s Potato Salad

(for a crowd)

5 lbs. potatoes (your choice)

8 hard cooked eggs, peeled and cut into bite sized pieces

1 ½ cups Miracle Whip salad dressing

1/3 cup Henri’s Tas-Tee sweet & tangy blend home style dressing

1/4 cup dried minced onion

2 teaspoons Morton Nature’s Seasons (seasoning blend)


Peel potatoes and cut into bite sized pieces. (If using red skin potatoes leave the skin on.)

Cook potatoes in boiling water until al dente or desired doneness. Drain potatoes and allow time for them to cool.

In a small bowl whisk together Miracle Whip with Henri’s, minced onion and Morton’s seasoning. Add eggs to cooled potatoes and toss with prepared dressing. Chill for a couple of hours, until ready to serve.

Children will especially enjoy the slightly sweet flavor of this potato salad and the fact that it doesn’t have anything “green or red” in it.

Thanks Helen for passing on a simply yummy recipe.

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