The other day my lovely wife-of-many-talents made me a batch of my mother's recipe for truly wonderful potato salad. It has several differentiations from what one gets at the deli: the potatos are cut in 1/2" or smaller cubes; it contains sliced stuffed olives and caraway seeds; the recipe specifies Miracle Whip
instead of mayo. It truly is OMG good and I think the Miracle Whip has a lot to do with that.
I like Miracle Whip, but not quite as much as these people: http://www.youtube.com/watch?v=BqXoFHZW_J4
(warning, at the end there is the "bad word" used famously by both the present and former Vice President
!) But, I do prefer it to Mayo on cold
sandwiches, but not burgers. Here is a brief history cadged from Wikipedia: "In 1933, Kraft was a well-established distributor of mayonnaise, yet sales were slipping as a result of the Great Depression. Kraft developed a new dressing similar to mayonnaise, but at a lower price. Premiering at the Century of Progress World's Fair in Chicago in 1933, Miracle Whip was an instant success as a condiment on fruits, vegetables and salads. According to Kraft archivist Becky Haglund Tousey, Kraft developed the product in-house using a patented "emulsifying machine" (invented by Charles Chapman) to create a product blending mayonnaise products and less expensive salad dressing. The machine (dubbed "Miracle Whip" by Chapman) ensured that the ingredients (including more than 20 different spices) could be thoroughly blended".
And, from Kraft's label, here are the Ingredients: Water, Soybean Oil, Vinegar, Sugar, Modified Cornstarch, Eggs; Contains less than 2% of Salt, Mustard Flous, Paprika, Spice, Natural Flavor, Potassium Sorbate as a preservative, Enzyme Modified Egg Yolk, Dried Garlic.
I guess the "miracle
" is that Kraft's "process" (and chilling) makes those otherwise unappetizing ingredients taste so "&*$%-in
What do my fellow Roadfooders think?