Grandma's Potato Salad
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 
 
 
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.
 
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 
 
*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. 
 
 
-- 
(ID: 13053) Mirror: rec.food.recipes: Mon, Apr 28, 2003


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