2013 – Gluten Free Living
This scrumptious and tasty Down Home Potato Salad recipe is the very first recipe I ever tried or collected for potato salad. My mom never made potato salad that I recall. I remember eating it at family reunions when I was a kid and hating it!
But back in the 1970s Betty Crocker rolled out recipe cards that you could collect and put in a large recipe file box. This is one of the few recipes I kept from that collection and it was my go-to potato salad recipe for years.
Down Home Potato Salad has such an exquisite blend of flavors, textures and colors. Besides the beauty of red potatoes it has bell peppers (the recipe calls for green but you can substitute any color you desire), hard-boiled eggs, celery, pimientos, and a sweet pickle relish (including sweet pickle juice) that, combined with the delicious seasonings in this recipe, make this one fantastic potato salad.
If you are looking for a marvelous tasting potato salad recipe and are tired of making the same hum-drum recipe you’ve made for years, then consider this great recipe the next time you need to make something for a potluck, family reunion, neighborhood barbecue or cookout, or for a church social. It is truly one of the best potato salad recipes you will ever eat.
Down Home Potato Salad is probably one of the best potato salad recipes I have ever eaten–especially if you add the 2 tbsp. sweet pickle juice the recipe calls for.
This recipe does have a lot of ingredients but the mixture of flavors is exquisite. Lots of pimientos, sweet pickle relish and sweet pickle juice provide amazing flavors to this recipe.
This yummy potato salad makes a large amount – definitely enough for a potluck. It will last several days in the refrigerator. While this recipe is gluten free, it is made with Miracle Whip and hot spicy mustard which are not the healthiest products on the planet!
Here’s what I did.
Start by bringing eggs to a boil. I used 5 eggs in the potato salad and 3 eggs to decorate the top.
Chop up red potatoes and put in a large sauce pot to boil. Boil about 10-15 minutes or until fork tender but NOT mushy. They need to hold their shape.
To a large mixing bowl add diagonally sliced celery, a jar of chopped pimientos, diced onion and chopped bell pepper — any color will work. I recommend green, yellow or orange since you already have red from the pimientos.
Once potatoes are barely fork tender, drain, and add to salad ingredients. Be sure you don’t overcook the potatoes. You don’t want mushy potato salad. Once eggs have boiled, peel and chop 5 of the eggs and add to salad ingredients.
Add Miracle Whip. You need the extra zip and seasonings from Miracle Whip. Regular mayonnaise does not work as well. Add 2 tbsp. Gulden’s hot spicy mustard, Lawry’s seasoned salt, sweet pickle relish and sweet pickle juice.
You will probably NOT get enough juice from a relish jar. You will need to get sweet pickle juice from a jar of sliced sweet pickles. This is crucial for the taste of the recipe. Stir all ingredients to combine.
Transfer potato salad ingredients to your serving dish or bowl and sprinkle generously with paprika. Place hard-boiled egg slices on top and sprinkle the eggs also with paprika. Even if you’re not normally potato salad lovers, your family will love Down Home Potato Salad!
Doesn’t Down Home Potato Salad look marvelous? It’s a great salad for family get-togethers.
This salad also has Lawry’s Seasoned Salt, Miracle Whip, and Gulden’s Hot Spicy Mustard which add great taste to the body of the potato salad. Sprinkling the top of the salad with paprika provides a rich, full flavor that’s irresistible.
This is probably my favorite potato salad recipe. It does take a little bit of work, but so worth it in the end.
Here’s the recipe.
DOWN HOME POTATO SALAD
(Recipe adapted from a Betty Crocker Recipe file)
- 8 medium red potatoes, cut into ¼” to ½” pieces, cooked until still firm (not mushy)
- 3 large stalks celery, cut into diagonal slices
- 4-oz. jar pimientos, chopped and drained
- ¼ cup sweet pickle relish
- ¼ cup green pepper, chopped
- 5 hard-cooked eggs, chopped
- 2 tbsp. sweet pickle juice
- 1 small onion, minced
- ½ cup Kraft Miracle Whip
- 1-2 tbsp. prepared hot spicy mustard
- 1 tsp. Lawry’s seasoned salt
- 3 hard-cooked eggs, sliced
- Toss potatoes, celery, pimientos, relish, green pepper, chopped eggs, sweet pickle juice and onion.
- Stir in miracle whip, mustard and seasoned salt.
- Garnish with egg slices and sprinkle with paprika.
I was a newly married 21-year-old (with NO cooking skills) when I first made this recipe for a church Labor Day picnic. Everyone raved about this recipe!
We’ve always enjoyed Down Home Potato Salad. It’s great to serve with grilled burgers or ribs.
If you want to taste an amazing potato salad, try Down Home Potato Salad the next time you make it. Oh, so delicious!