Tuesday, December 28, 2010

Potato Salad

Potato Salad

Potatoes, boiled
Onions, chopped
Eggs, boiled and diced
Celery, chopped
Pickles, chopped
Miracle whip
Mustard (Prepared yellow mustard)
pickle juice
Dill relish (Optional if you have pickles)

Potatoes, boiled in their jackets
 Boil the potatoes in their jackets. Start with Cold water. You may boil the eggs in the same pot at the same time, but add them on top of the potatoes. Remove the eggs after they have boiled for 18 minutes. (Place the hard boiled eggs in cold water. As they cool, peel, rinse and chop)

Once the potatoes are "fork tender" (A fork inserts easily), drain them. Remove their skins. Chop coarsely, add to a large mixing bowl.
Skins removed, coarsely chopped
Add the chopped onion, celery, pickles, and eggs.
Ingredients for the dressing
 While the potatoes are still warm, add the dressing:
Mix 2 cups of Miracle Whip Salad Dressing, 1/2 cup milk, 3 tablespoons pickle juice, 1/4 cup pickle relish, and 3 tablespoons of yellow mustard. Whisk together. Pour over warm potato mixture. Blend thoroughly.
Salt and pepper to taste.
Pickles, ready to chop

Finished Potato Salad, sprinkled with paprika for color
Sprinkle lightly with paprika before serving.
Serve Cold.

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