This homemade shredded potato salad is by far my favorite potato salad I have ever had. The taste is rich and creamy, and it only consists of five main ingredients plus seasonings. It is not a regular potato salad. Rather it is filled with balanced flavor that all complement one another. With the ingredients not overpowering one another. And it has a smooth rather than crunchy texture.
This potato salad can be enjoyed during so many different occasions. It is a potato mixture like no other. Making the perfect side dish at dinnertime, potlucks, at baby showers and bridal showers. And there is just something especially nice enjoying homemade potato salad at a cookout on a hot summer day. But don't forget enjoying on summer picnics as well. This creamy potato salad is such a great option for a small or large gathering.
A great main dish to enjoy with this classic potato salad is this cauliflower turkey burger recipe. Another great option is with this Bavarian pretzel ham and Swiss sandwich.
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Why You Will Love this Recipe!
- It is easy to make including the cooking process.
- It calls for Miracle Whip rather than stir mayonnaise in.
- Versatile where you can add more veggies and even hard-cooked eggs.
- Pantry staple dressing ingredients.
- Includes the staple food potatoes.
- And finally, a great cold salad to serve on a cold or hot day.
Ingredients for Homemade Shredded Potato Salad
- Miracle Whip
- yellow mustard
- apple cider vinegar
- ground paprika
- salt
- pepper
- onion - red
- potatoes - I used Russet brown potatoes.
Instructions to Make Creamy Shredded Potato Salad
Hint: Refrigerating the potatoes and dressing separately allows them to cool completely. And this helps the potatoes to not become so mushy when mixing them with the ingredients.
Variations
- Veggies - If you would like, you can add more veggies like celery, green pepper, red pepper or green onion.
- Pickles - Do you like pickles? You may want to add diced dill pickles, sweet pickles or even a splash of pickle juice to the mixture. Although I have not added them, it may be wonderful for those that love pickles.
- Hard-boiled eggs - if you would like, boil some eggs and let them cool. Peel, dice and add them to your potato salad.
- Hash browns - I have not made this recipe using hash browns. But you could try using them in place of shredding the potatoes. Be sure to follow the cooking directions for them.
- Cheese - If you are a cheese lover, you could top it off with a little bit of mild or cheddar cheese.
Equipment
- medium bowl
- large bowl
- medium or large pot
- potato peeler
- cheese grater
- sharp knife
- airtight container
Storage
Store leftover potato salad in an airtight container to enjoy for later. Refrigerate for up to three days.
Frugal Tip
This is the perfect side dish to take for a cookout or potluck. And it is money saving as you may have everything on hand. You may just need to purchase one or two ingredients. And do you have some potatoes left you are not using? That is perfect for this recipe!
FAQ
There are two things I have found that helps potatoes to not fall apart when making potato salad. One is to not overcook them. And the second is to handle them very gently when holding them and shredding them.
You do not need to cut potatoes before boiling for potato salad. Making it easier to hold onto the larger pieces while shredding them. If you are not shredding them, it may be easier to cut them after being boiled.
Pairing
Great picks to pair with this homemade shredded potato salad recipe:
- Honey and Cider Glazed Chicken
- Barbecue Brown Sugar Baked Pork Loin
- How to Doctor Manwich Sloppy Joes Recipe
The Best Homemade Shredded Potato Salad Recipe!
Equipment
- 1 medium bowl
- 1 Large bowl
- 1 medium or large pot
- 1 potato peeler
- 1 cheese grater
- 1 sharp knife for dicing onion
- 1 Airtight container
Ingredients
- 5 medium sized Russet brown potatoes
- 1 tablespoon yellow mustard
- 1 cup Miracle Whip
- ¾ tablespoon diced red onion
- ½ tablespoon apple cider vinegar
- ground paprika to your liking
- salt to your liking
- pepper to your liking
Instructions
- Peel each potato.
- Then place them into a pot with water covering them completely. Bring the water to a boil and cook for about twenty minutes.
- Carefully remove potatoes from the very hot water, placing the hot potatoes in a colander. I use tongs to remove them.
- Run cold water over them for about four minutes then pat dry with a paper towel.
- Using a cheese grater, I use the larger holes, carefully run each potato from top to bottom, shredding them. It's okay if small chunks are left and fall into the shredded potatoes. Refrigerate for two hours.
- Place all of the ingredients other than the potatoes into a medium bowl. Mix together until all combined and then refrigerate it separate from the shredded potatoes for two hours.
- Remove the shredded potatoes and potato salad dressing mixture from the refrigerator. Combine potatoes with the dressing and gently mix really well.The best way to serve is as cold potato salad.
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