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Southern Potato Salad

Yield 10 Servings


  • 4 to 5 small russet potatoes
  • 1/4 cup plus 2 Tbsp MIRACLE WHIP
  • 1/3 cup sweet pickle relish
  • 2 Tbsp yellow mustard
  • 2 Tbsp honey
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 large hard boiled eggs, peeled and diced
  • 1/4 cup red onion, chopped


  1. Wash and scrub the potatoes, then cut them into 1-inch cubes. Boil for 10 minutes, until fork tender, but not mushy. Drain, and run cool water over them. Allow potatoes to rest until completely cooled down.
  2. In a large bowl, combine the MIRACLE WHIP, sweet pickle relish, yellow mustard, honey, salt and pepper. Mix well.
  3. Fold in the cooled potatoes, boiled eggs, and red onion. Keep refrigerated.

Recipe Notes

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