Zippy Potato Salad for a Crowd
Per serving
This is a creamy sweeter-style dressing that has lots of "zip" and it makes a fair amount, feel free to add in some frozen peas, cooked ham or bacon --- I have listed the servings at 12-14 but that is only estimated --- --- use both mayonnaise and salad dressing for this, plan ahead this salad needs to chill for a minimum of 6 or more hours before serving, prep time includes chilling time.
Ingredients
12 serv.- red potatoes, peeled↗4 lbs
cooked until fork tender, chopped and chilled until cold
- small stalk celery, finely diced↗1
- hard-boiled eggs, diced6
or sliced with an egg slicer
- green onions, finely chopped↗7
- mayonnaise↗1 cup
use Hellman's mayonnaise
- Miracle Whip↗1 cup
- sour cream↗1⁄2 cup
- cider vinegar↗1 tablespoon
- sweet pickle relish↗1⁄2 cup
- prepared yellow mustard↗1 tablespoon
- garlic powder↗1 teaspoon
- seasoning salt↗1⁄2 - 1 teaspoon
- fresh ground black pepper↗1⁄2 teaspoon
or to taste
- gherkins, finely chopped12 -15
or use 1/2 cup sweet yum-yum pickles chopped
Step-by-step instructions
- 1
In a large bowl combine the cold cubed potatoes with celery, eggs and green onions; toss to combine.
- 2
In another bowl combine the mayonnaise with salad dressing, sour cream, cider vinegar, sweet pickle relish, mustard, garlic powder, seasoned salt and fresh ground black pepper; whisk or mix with a wooden spoon until completely combined.
- 3
Pour dressing mixture over the potato mixture and toss to coat.
- 4
Mix in chopped pickles.
- 5
Seasoned with more salt and black pepper to taste.
- 6
Refrigerate for a minimum of 6 hours before serving.
- 7
Delicious!
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