Miracle Whip - or - Mayo? That seems to be the debate for summer pasta or potato salads. I have made this recipe with either, but never BOTH. When I took it to a BBQ this weekend - everyone seemed to think I had made it to their specifications, but it was a split decision. But you can please everyone when it’s half and half...
One of my sons has a top ten list - of salads, that is. This one is right up there at the top contending for his favorite. A former neighbor (named Fiona) shared this recipe with me, and I’ve used it ever since. But, like all good recipes, it has changed to suit the family over the years. At first I always made it with real mayonnaise. But now I use half Miracle Whip, and the remaining half is mayonnaise. It gives it just enough richness, but also the “zip” Miracle Whip is famous for - a good blend.
The only drawback is the need to make this the night before and refrigerate it for about 10-12 hours for the flavors to blend. The layer of sliced hard-cooked egg is always the first thing to get snagged in a buffet (so I keep a few extra eggs out to slice onto the leftover salad later)
For this recipe, along with detailed photos - go to:
www.changeabletable.com ("full house" tab)
I like Miracle Whip, but I'm a bit of a sweet tooth! This looks amazing!
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