Red Potato Salad

  • 2 1/2 pounds red potatoes
  • 4 tablespoons granulated sugar
  • 4 tablespoons red wine vinegar
  • 2 stalks celery, chopped
  • 1/2 medium red onion, chopped
  • 2- 3 tablespoons fresh dill, chopped
  • 2 scallions, chopped
  • 1/2 cup Miracle Whip
  • 1/2 cup mayonnaise
  • 2 tablespoons kosher salt
  • fresh ground pepper


Wash the potatoes and cut into uniform chunks. Place the potatoes in a large pot. Add 2 tablespoons of kosher salt, 2 tablespoons of sugar and 2 tablespoons of red wine vinegar. Adding the sugar, salt and vinegar to the cooking water is a key step in infusing the potatoes with really great flavor. Fill the pot with cold water to cover the potatoes.

Cook the potatoes on medium-high heat until tender. Strain and pour into a large bowl to cool slightly.

While the potatoes are cooking. Chop the onion, scallion, celery and dill. Mix together the Miracle Whip, mayonnaise, 2 tablespoons sugar and 2 tablespoons of red wine vinegar. If you don't like Miracle Whip, use all mayonnaise, but I like the little added zip from Miracle Whip. Add fresh ground pepper to taste.

While the potatoes are still warm, add the chopped onion, celery, scallions, and dill. Toss to distribute. Pour the mayonnaise mixture over the potatoes and stir to combine. Taste and add salt and pepper as needed. Chill until ready to serve, at least 4 hours.