The Best Homemade Shredded Potato Salad Recipe!
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.
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.
Notes
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.