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Make the perfect potato salad to serve alongside burgers and brats with this Miracle Whip recipe

Daniel Higgins
Green Bay Press-Gazette
Diced green peppers and onions add crunch. Bacon adds smoky flavors. All of which pairs well with common grilled meats like brats, burgers and chicken.

After last week's macaroon debacle, I picked a known recipe for the No Budget Cooking Series. Years ago after the first time Mrs. Higgins Eats made Country Bacon Potato Salad recipe, she ripped the Miracle Whip label from the jar for future use.

I live in a house divided when it comes to the mayonnaise vs. Miracle Whip debate. I side with team mayo when making salads of the tuna and chicken persuasion or slathering it on sandwiches. Country Bacon Potato Salad is my lone dalliance into the world of Miracle Whip.

Bacon does make this potato salad better, but the most important ingredient is time. Serve this dish after a few hours to properly chill and guests won't complain. Serve it after an overnight stint in the fridge and guests will ask for the recipe.

Country Bacon Potato Salad

Makes: 4 to 6 servings

4 cups (about 1⅓ pounds) quartered cooked new potatoes

6 slices cooked bacon, chopped or crumbled

½ cup chopped green peppers

½ cup chopped onion

1 cup Miracle Whip or Miracle Whip Light

Salt and pepper

Mix potatoes, bacon, green pepper and onion in large bowl.

Add dressing. Mix lightly.

Season with salt and pepper to taste.

Chill in refrigerator.

(Recipe from Miracle Whip)

We follow the instructions for making this dish but ignored the icon suggestion to use a scissors when removing the recipe from the jar.

TASTING NOTES: Diced green pepper and onion chunks punch up flavor and texture. Bacon brings smoky, salty goodness. Miracle Whip adds tang. A pinch of salt and a few twists of fresh ground pepper finish dressing the potatoes in flavor. The combination of peppers, onions and bacon flavors create a side dish with excellent complementary flavors to commonly grilled meats like brats, burgers and chicken.

EQUIPMENT: Cutting board, knife, pot, measuring cup, rimmed baking sheet or skillet (for cooking/frying bacon), spatula and mixing/serving bowl. Half of an average-sized green pepper and medium yellow onion yields about half a cup diced if you want to eliminate dirtying a measuring cup.

PRACTICALITY RATING: 7. This isn't a "whip it together in a few minutes" dish. It says 20 minutes prep on the recipe but that's a stretch for kitchen novices. Cooking potatoes to proper firmness for potato salad requires more attention than setting a timer. Cooling time is needed for bacon before chopping or crumbling. Then there is the time to chill in the fridge.

COST: $6 to $9. About $1 to $2.25 per serving. 

Going with a thick cut bacon provides a meatier chewing experience for the Country Bacon Potato Salad recipe from Miracle Whip.

HACKS/INSIGHTS: If you can't find new potatoes, substitute with potatoes that have thin, wispy skins and a crisp, waxy texture. Red or fingerling potatoes work well. I used petite white potatoes this time and liked the results. 

Check potatoes frequently while boiling to find that perfect balance of being fully cooked but still firm enough that the dish doesn't turn into mashed potato salad. Though mashed potatoes with bacon is still going to be delicious.

Thick or thin bacon works equally well for adding smokiness but provide different textures. Thick for a meatier chewy bites; thin for crispier crunchy bites. 

Vegetarians cutting bacon from this recipe could replace the smoky flavor with a dash of smoked paprika or few drops of liquid smoke. OK, everyone can punch up the flavor by adding either or both to this recipe.

There's nothing stopping any adventurous home cook from adding a splash of mustard, hard-boiled eggs or other favorite ingredients to this dish. Go ahead and brag that you've added a secret ingredient when someone asks what makes your potato salad tasty.

ABOUT THIS SERIES: I test recipes found on food packages in my very average kitchen with my moderately above average cooking talent and "meh" presentation skills. I'll provide some insights and basic cooking tips. If you don't find these stories useful, hopefully you find them entertaining. 



