Classic Mustard Potato Salad

(No Eggs, Miracle Whip-Based)

Ingredients:

• 2.5–3 lbs Yukon Gold or red potatoes (about 6–8 medium), peeled if preferred
• 1 cup Miracle Whip
• 1.5 tbsp yellow mustard (adjust to taste; Dijon optional for extra tang)
• 1/2 cup finely chopped celery
• 1/3 cup finely chopped red onion or scallions
• 2 tbsp sweet pickle relish (or finely chopped sweet pickles)
• 1 tbsp pickle juice or white vinegar (optional, for brightness)
• 1/2 tsp celery seed (optional, classic flavor)
• Salt & pepper to taste
• Paprika (for garnish)
• Chopped parsley or dill (optional garnish)

Instructions:

1. Boil Potatoes:
   • Wash and cut potatoes into bite-size chunks.
   • Place in a large pot, cover with cold salted water, and bring to a boil.
   • Simmer gently for 10–15 minutes until fork-tender but not mushy.
   • Drain and let cool slightly.
2. Mix Dressing:
   • In a large bowl, whisk together Miracle Whip, mustard, relish, celery seed (if using), and vinegar/pickle juice.
   • Stir in chopped celery and onion.
3. Combine:
   • Add warm (not hot) potatoes to the dressing and gently fold to coat.
   • Taste and season with salt and pepper.
   • Chill for at least 1 hour, preferably several, to meld flavors.
4. Serve:
   • Before serving, sprinkle with paprika and optional fresh herbs.

Tips:

• Tanginess: Increase mustard or add a touch of prepared horseradish for zing.
• Texture: Leave skin on for rustic texture, or peel for a smoother mouthfeel.
• Add-ins (Optional): Chopped dill pickles, green bell pepper, or shredded carrot for crunch and color.