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Creamy Potato Salad

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Potato Type: White
Cuisine: American


Side Dish




  • 1 ½ cup miracle whip
  • ¾ cup mayo
  • 1 ½ tsp spicy brown mustard
  • 1 ½ tsp course black pepper
  • 1 ½ tsp sugar


Potato Salad

  1. Wash and cook whole potatoes
  2. Tip: To peel easily, put in fridge for 2-3 hours
  3. Cut potatoes into 1-inch chunks
  4. Place potatoes in a large mixing bowl
  5. Mix the celery and onions into the potatoes


  1. Mix the spicy brown mustard, black pepper, and sugar.
  2. Add in miracle whip and mayo and mix.
  3. Season to taste.
  4. Mix in with potato mixture.
  5. Make sure potatoes are evenly coated in the dressing.
  6. Add in 1 cup sour cream.
  7. Season with black pepper and parsley
  8. Serve
  9. Keep refrigerated


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Kathy Michael Sponheim

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