DAD'S MASHED POTATO SALAD

Dad's Mashed Potato Salad image

Provided by Martina McBride

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 15

6 medium russet potatoes, peeled and cut into 2-inch large chunks
3 /4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
Pinch freshly ground nutmeg
1/4 cup warm half-and-half
1 cup plus 2 tablespoons Miracle Whip
1/4 cup yellow mustard
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 cups finely chopped sweet pickles
1/4 cup sweet pickle juice
1/2 cup plus 1 tablespoon sugar
5 hard-boiled eggs, peeled and finely chopped
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.