While potato salads had been around for centuries, after Kraft introduced Miracle Whip in 1933 at the Century of Progress World’s Fair in Chicago, they took on a whole new spin that perpetuated for decades. After the initial introductory period, Miracle Whip outsold all other brands of mayonnaise and was commonly used in different recipes. Feel free to use whatever brand of mayonnaise you’d like for this recipe, but if you want to go authentically retro with a sweeter and spicier taste, Miracle Whip is the way to go.
- Yield: 8 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 20 Minutes
- 2 pounds potatoes, cut into 1-inch chunks
- 1 cup Miracle Whip or mayonnaise
- ½ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup chopped celery
- ¼ cup chopped yellow onion
- ¼ cup chopped green onions
- 4 large hard-boiled eggs, chopped
- Bring a large stockpot of water to a boil. Add the potato chunks and cook for 15 to 20 minutes, until tender. Drain and reserve.
- In a large bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
- Add the potatoes, celery, yellow onion, and green onions and toss. Add the eggs and toss again.
- Cover and chill for 4 hours or longer. Serve.