Uploaded August 2026 | Updated September 2026, 11 hours ago
Welcome to Bonita's Kitchen! Today we will be making a tasty White Vegetable Potato Salad, made with mixed veggies, white potatoes and a few simple ingredients.
See full recipe below!
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To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
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WHITE VEGETABLE POTATO SALAD
Recipe:
1 can - 398 ML - mixed veggies 6 to 8 Medium white potatoes
½ cup Mayo or Miracle whip 1 tbsp white vinegar
1 tsp white sugar 2 tbsp evaporated milk or cream
1 tsp sea salt ½ tsp onion powder
½ white pepper 2 tbsp butter
1 small onion 2 tbsp mixed veggies liquid
1 tbsp paprika 2 or 3 hard boiled eggs
Method:
Peel and rise or soak the potatoes to clean them plus soaking them removes extra starch.
In a saucepan of water with one peeled onion cut in quarters, add sea salt and turn stovetop on medium heat. Boil the potatoes until fork tender. Remove from heat drain water or keep for a soup.
Mash the potatoes with butter and white vinegar, while warm. Let come to room temp before adding the other ingredients.
In a small bowl add, mayo or miracle whip, evaporated milk, onion powder, white pepper, and white sugar.
Mix together until all combined, then add it to the room temp mashed potatoes.
Scoop whipped mixture over mashed potatoes and fold together until all blended.
Open can of mixed veggies, drain liquid off leaving about 2 tbsp and add to mashed potatoes. Fold together.
Then add full can or as much as you like. Continue folded together and after all added and combined, smooth top to flatten.
Cut hard boiled eggs in slices and put on top of salad then sprinkle paprika to garnish.
Bonita’s Tips:
Letting the mashed potatoes go to room temp before adding mayo mixture, when complete keep in the fridge for a week until eaten.
Making the potato salad the day before serving it is best to have a nicer salad.
Evaporated milk is what our elders would use years ago but you can use a cream.
Use extra mayo or miracle whip if you wish.
Welcome to Bonita's Kitchen! Today we will be making a tasty White Vegetable Potato Salad, made with mixed veggies, white potatoes and a few simple ingredients.
See full recipe below!
🐟 Join Bonita's B'ys to get access to perks & support the channel:
youtube.com/channel/UC1I3jK6UyoAGqn5oYAcKRvQ/join
⭐️ SHOP BONITA'S KITCHEN ⭐️
Support our channel by purchasing these products through Bonita's special links below! We earn a small commission at no extra cost to you, which helps us continue bringing you delicious recipes and videos. Thank you! 😊
🔗 amazon.ca/shop/bonitaskitchen
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbook link: bonitaskitchen.com/cookbook
Our custom made aprons: wildnorthgear.co/products/untitled-aug14_19-17
WHITE VEGETABLE POTATO SALAD
Recipe:
1 can - 398 ML - mixed veggies 6 to 8 Medium white potatoes
½ cup Mayo or Miracle whip 1 tbsp white vinegar
1 tsp white sugar 2 tbsp evaporated milk or cream
1 tsp sea salt ½ tsp onion powder
½ white pepper 2 tbsp butter
1 small onion 2 tbsp mixed veggies liquid
1 tbsp paprika 2 or 3 hard boiled eggs
Method:
Peel and rise or soak the potatoes to clean them plus soaking them removes extra starch.
In a saucepan of water with one peeled onion cut in quarters, add sea salt and turn stovetop on medium heat. Boil the potatoes until fork tender. Remove from heat drain water or keep for a soup.
Mash the potatoes with butter and white vinegar, while warm. Let come to room temp before adding the other ingredients.
In a small bowl add, mayo or miracle whip, evaporated milk, onion powder, white pepper, and white sugar.
Mix together until all combined, then add it to the room temp mashed potatoes.
Scoop whipped mixture over mashed potatoes and fold together until all blended.
Open can of mixed veggies, drain liquid off leaving about 2 tbsp and add to mashed potatoes. Fold together.
Then add full can or as much as you like. Continue folded together and after all added and combined, smooth top to flatten.
Cut hard boiled eggs in slices and put on top of salad then sprinkle paprika to garnish.
Bonita’s Tips:
Letting the mashed potatoes go to room temp before adding mayo mixture, when complete keep in the fridge for a week until eaten.
Making the potato salad the day before serving it is best to have a nicer salad.
Evaporated milk is what our elders would use years ago but you can use a cream.
Use extra mayo or miracle whip if you wish.
