Gech, my mom can't stand MAYO and wants Miracle Whip exclusively. So...I grew up with the tangy zip of Miracle Whip. As an adult however, it um, repeats on me. Mom uses it in her potato salad though and there it has a place, along with sour cream and pickle juice. It's also in her cole slaw, also pretty zippy with lemon juice. I also remember eating fresh-from-the-garden tomato sandwiches with MW on em.

Now though, I've had the same small bottle for months if not a whole year already.

Aside: the "handy" design of the upside-down bottle has a fatal flaw. The 3/4" wide slit through which you're supposed to be able to squirt wide swathes of the stuff onto your bread, is PARALLEL to the hinge, which means you inevitably end up dragging the cap through your freshly squeezed zip. Solution: dispensing slit and hinge need to be perpendicular. Get with the program, Kraft.

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If you could taste my mom's potato salad, you would be buying Miracle Whip by the case. :o)

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Same here, my dad, who grew up in the early 40s-50s HATED mayo so I grew up w/ MW. I would agree that it is good in the potato salad, etc..., or, when I was a kid, on wonder bread, with bologna and fritos.

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Totally agree. Wouldn't touch the stuff if you put a gun to my head.

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Seems us Brits have escaped the wonder that is miracle whip. I was brought up on sandwich spread (wonder if it is the same thing...?) and wont hear a word against it. Havent eaten it for decades but still...

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Er, I actually use it for making tunafish sandwiches (probably because that's what I grew up with). Other than that, not a thing.

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If it is not Dukes Mayo, I'm not touching it!

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i love me some miracle whip, i really do. but then again, i love all zipppy type stuff like horseradish and the like. whoo.

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I once wrote a treatise (now sadly lost due to a particularly unfortunate hard drive crash) on the evils of Miracle Whip, describing its demonic provenance.



I cannot imagine a single application for MW wherinmayonnaise would not perform better with vastly more pleasing results.

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my girlfriend loves the stuff so i buy it she says its good with no real explanation. i think its alittle more vinagery tasting than mayo .as far as the salad dressing goes i think they mean the pasta-picnic type salads as opposed to lettuce salads. i just like to mix it up before i get sick of either.

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When ever i get below half level (2 months) i buy more and throw out the old jar then i get the new jar home. if your not sure when you got it just remember if the lid is dry sealed shut your out of miracle whip.

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Wow, I am surprised at the anti-MW sentiments here. I personally think that Mayo is a substance that should be outlawed. It just seems like tasteless sandwhich grease to me. At least MW gives me a zinging taste to go w/ the greasiness of the substance. My wife is a mayo fan and I am a MW fan so often when cooking we go half and half. It works quite well and tones down what some feel is the overpowering zing of MW while giving those of us who love that zing a bit of comfort.

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I grew up in a Miracle Whip family. I always wondered why tuna sandwiches tasted so much better at my best friend's house... then I discovered that her mother used that most wonderful of condiments (at least to a 10-yr-old) Hellman's Mayonnaise. Yes, Mom still makes her potato salad with MWhip and Yes, it is damned good. But give me mayo with my tuna, please.

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I grew up on the A&P store brand, and I have to say that used in tuna salad with celery and onion, it blows away any mayo based version. I also like it on pierogies and on bologna and cheese sandwiches with mustard (guilty pleasure, on wonder bread no less). It also makes a superior egg salad as well as a good spread for a BLT or pork roll sandwich!

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I grew up on Miracle Whip. While I will eat mayo, I find that if I want potato or tuna salad, I really prefer it with MW. And yes, I have eaten a lettuce salad with MW as well. YMMV



Another difference between the two is that salad dressing is cooked, while the eggs in mayo are still raw. So the MW is the much better choice for something like a potato salad on a picnic. Yes, you still should keep it cool, but it certainly won't go bad as fast.

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I'm a mayo guy. I can't stand MW. I'm not anti-artificial, but it's so artificial TASTING. You're right, it's like this sickly artificial sweetness that only bears a slight resemblance to food. Don't get me wrong, I'm in no position to criticize-- there are plenty of artifically awful foodstuffs I adore -- but MW and I just don't get along.



It does seem as though most MW fans enjoy it because they grew up with it. Which makes me curious, are there any MW converts, by which I mean those who grew up with mayo and later converted to MW? I'm sure there are some out there, but they seem to be in the minority.

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Hrm...let's write a post to bait for comments! Way to go AOL!

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I am nothing but a Hellman's, or depending on the location, Best Foods Mayonnaise person. No other mayo has the same quality, taste, or texture. How, many recipes ask for MW rather than mayo? To Dmnlky, although I'm not a convert there's a pasta/shrimp/pineapple salad an Aunty made years ago I liked enough to ask for the recipe. I followed her instructions explicitly and I couldn't match the flavor I remembered until I used that godawful MW. And, to Bryan Price! I quote an article from The Good Housekeeping Magazine in 1996, condensed, of course. "If you're concerned about spoilage in salads or sandwiches made with mayo you're blaming the wrong ingredient: Mayo has a clean record! Rumors began decades ago with homemade mayo, which contained raw eggs. Today's product is made with pasturized eggs and have a high acid content (lemon juice & vinegar)which prevents the growth of food-poisoning bacteria. The real culprits are low-acid ingredients and fillings, such as potatoes, macaroni, and protiens such as meat and eggs". Because I'm not the most positive person in the world I keep tidbits like these to prove I'm not just talking crazy! Wow! This is the first time I've used this article since tacking it on my collage board! Thanks, Stephania Butler!

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#16: "Another difference between the two is that salad dressing is cooked, while the eggs in mayo are still raw. So the MW is the much better choice for something like a potato salad on a picnic. Yes, you still should keep it cool, but it certainly won't go bad as fast."



Bzzt. The mayo you buy in the store is pasteurised, which means it's been cooked enough to render it shelf-stable. In addition to this, mayonnaise is a high-acid environment, meaning bacteria and other nasty critters will have a much tougher time finding a foothold. If you got sick eating something at a picnic, chances are it wasn't the potato or macaroni salad.



And whoever it was that said mayo has no zing wasn't eating Hellman's/Best Food. Kraft just plain has no flavour.

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