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Marian's potato salad
6 medium baking potatoes
6 eggs
Sweet pickles
Chopped onion
Miracle Whip
Mustard
Salt and pepper (and celery seed if you like)
You’ll need a large bowl to mix this in. I use the yellow one. (rule of thumb for potato salad: “Put it together hot; serve it cold.”
Wash and scrub skins of potatoes and cover with water. Cook until tender. Test with a fork. Pour out to cool into a colander set in the sink. Hard boil the eggs…(cover with water and simmer for 10-12 minutes)….when done, pour out the hot water and fill pan with cold water. When the potatoes are just cool enough to handle (but still very warm), peel and cut into bite-size pieces and put in large bowl. (Don’t put these peelings down the disposal!!…wrap them and put in trash.) When eggs are cool enough to handle, peel under cold running water. Chop finely and add to potatoes. Chop several sweet pickles …depends upon whether small or large….just till it looks like you have enough. Add pickles and some pickle juice to potatoes and eggs. Add some chopped onion…not a lot, just “some”…maybe a ½ cup…however much you like. Add some salt and pepper…and some celery seed if you like it…I do… Stir all this together. Add Miracle Whip (probably about a cup…maybe not that much) and mustard (about 1/3 cup). Stir until everything is coated and moist. If it’s too dry, add some more pickle juice or some more Miracle Whip and/or mustard. It needs to be a little wet-looking because the potatoes will soak up the dressing while it’s refrigerated. Taste this as you go and add what you need to make it taste right.
Put in a serving bowl, cover, and refrigerate for several hours (preferably overnight) Sprinkle with paprika before serving. (Mother said paprika makes it look pretty.)
6 eggs
Sweet pickles
Chopped onion
Miracle Whip
Mustard
Salt and pepper (and celery seed if you like)
You’ll need a large bowl to mix this in. I use the yellow one. (rule of thumb for potato salad: “Put it together hot; serve it cold.”
Wash and scrub skins of potatoes and cover with water. Cook until tender. Test with a fork. Pour out to cool into a colander set in the sink. Hard boil the eggs…(cover with water and simmer for 10-12 minutes)….when done, pour out the hot water and fill pan with cold water. When the potatoes are just cool enough to handle (but still very warm), peel and cut into bite-size pieces and put in large bowl. (Don’t put these peelings down the disposal!!…wrap them and put in trash.) When eggs are cool enough to handle, peel under cold running water. Chop finely and add to potatoes. Chop several sweet pickles …depends upon whether small or large….just till it looks like you have enough. Add pickles and some pickle juice to potatoes and eggs. Add some chopped onion…not a lot, just “some”…maybe a ½ cup…however much you like. Add some salt and pepper…and some celery seed if you like it…I do… Stir all this together. Add Miracle Whip (probably about a cup…maybe not that much) and mustard (about 1/3 cup). Stir until everything is coated and moist. If it’s too dry, add some more pickle juice or some more Miracle Whip and/or mustard. It needs to be a little wet-looking because the potatoes will soak up the dressing while it’s refrigerated. Taste this as you go and add what you need to make it taste right.
Put in a serving bowl, cover, and refrigerate for several hours (preferably overnight) Sprinkle with paprika before serving. (Mother said paprika makes it look pretty.)
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Mgp |
Latest page update: made by Mgp
, Dec 15 2007, 4:21 PM EST
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