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 |