I've never thought potato salad was anything special. This was my first time even caring to make it. I'm glad I did, though, because I really liked this recipe. As I was eating it, I thought, "This is probably the best potato salad I've ever had." A moment later, my husband piped up with, "This is probably the best potato salad I've ever had."
I adapted the recipe slightly from one at My Kitchen Cafe, whose blogger says this is the best potato salad she has ever had, too. She says it tastes great with the dressing poured over still-warm potatoes.
2 1/2 lbs. red potatoes, washed and cut up*
1/2 c. sliced black olives
5 hard-boiled eggs, chopped
1 c. Miracle Whip
1/3 c. buttermilk**
3/4 tsp. dried parsley or thyme
1/2 tsp. salt
3/4 tsp. minced dried onion
3/4 tsp. garlic salt
1/2 tsp. seasoned salt
1/4 tsp. ground black pepper
1 Tbsp. mustard (I used spicy brown for half)
Mix dressing ingredients thoroughly and refrigerate so flavors can mesh. Boil potatoes until tender but not mushy, about 10 minutes. Drain well. Mix potatoes with olives and eggs, then coat with dressing.
*Leave the skins on! They add health value and taste great.
**Or mix 1 teaspoon lemon juice with 1/3 cup milk and let stand for five minutes to make your own sour milk.