Grandma's Potato Salad
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this is very tried and true - and loved by everyone to whom i've served |
it. if you make the potatoes and eggs the night before, it is really |
quick to put together in the morning. remember the longer it sits the |
better the flavors meld and the yummier it is. margo - in sw colorado |
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8 | potatoes (preferably yukon gold) cooked, peeled, cubed (3/8"-1/2") |
3 - 4 | hardboiled eggs - chopped |
5 - 6 | sweet midget pickles (blended into something like paste - or very |
| finely |
| chopped |
3 | heaping table serving spoons miracle whip |
| pickle juice (enough to flavor - probably 2-3 tbsp)(from midgets pickles) |
1 Tbsp | sugar |
1 Tbsp | mustard |
1/2---1 tsp | celery seed |
1 | 23quot onion - (blended into something like a paste - or very finely |
| chopped |
| salt - to taste (needs a lot as potatoes eat up the salt) |
| probably more miracle whip to adjust consistency. |
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combine miracle whip, pickle juice, mustard, salt, celery seed, finely |
chopped midget pickles, pickle juice and onions. mix well. put about 1/4 |
potatoes and 2 chopped eggs in bowl. add all sauce and mix lightly (don't |
want "mashed" potatoes). add another 1/4 potatoes and 1 chopped egg and |
mix lightly. repeat 2 times. refrigerate to blend flavors |
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*i have a hand blender with a jar attachment and i place the chopped |
onions |
and pickles in it and blend away. |
teeny chunks are ok too, but flavors blend better when smaller. |
**i also cook the potatoes with jackets on and the hard boiled eggs the |
night before. refrigerate until you make it. |
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(ID: 13053) Mirror: rec.food.recipes: Mon, Apr 28, 2003 |