Midnight Diner Potato Salad
Midnight Diner Potato Salad is a Japanese twist on the classic American potato salad, featuring ham, carrots, onions, and sweet pickles.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Pounds Large Potatoes (Gold, White, or Russet)
- ½ Cup Yellow Onions (Thinly Sliced)
- ½ Cup Carrots (Thinly Sliced and Blanched)
- ½ Cup Honey Ham (Thinly Sliced and Cut into Small Squares)
- ½ Cup Sweet Pickle Chips
- 1 ½ Cups Miracle Whip Salad Dressing
- 1 ½ Tablespoons White Granulated Sugar
- 3 Tablespoons Rice Vinegar
Instructions
- 1
Cook the Potatoes. Scrub the potatoes well. Remove a thin strip of the peel and place them in a large pot. Cover with water and bring to a rapid boil over high heat. Reduce to a simmer and cook until the potatoes are tender. Drain the potatoes and while they are still hot, peel them by rubbing the potato skin off with a clean kitchen towel. Place the peeled potatoes into a large bowl.
- 2
Add the Onion. While the potatoes are still hot, break them up roughly with a large fork or wooden spoon leaving large chunks. Fold in the sliced onions. The heat of the hot potatoes will soften the onions. Allow the potatoes and onions to cool completely.
- 3
Make the Japanese Mayonnaise. While the potatoes cool, in a medium bowl whisk together Miracle Whip Salad Dressing, white sugar, and the rice vinegar.
- 4
Fold in Remaining Ingredients. Gently fold in the carrots, ham, and sweet pickle chips. After everything is well distributed through the salad add the Japanese mayonnaise.
- 5
Chill Well. For the best-tasting potato salad cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate until the salad is well chilled.Serve and Enjoy!