Potato Salad

In our family there are recipes you do not mess with. They are a tradition and you are expecting a certain taste. It’s disappointing when something has changed! Potato Salad is one of those recipes-this is how our family makes it and you can expect to find it at most any holiday gathering.

The first step is to cut up the vegetables. I like using red potatoes because they look pretty in the finished dish. You can use whatever variety you like though. Peeled or unpeeled is also your choice. I cut the potatoes into 1/2″ x 1/2″ pieces. You don’t want them too big because potato salad shouldn’t have to be cut into bite sized pieces. You’ll want to chop the celery and onion pretty fine. If you don’t have relish you can also cut up whatever pickles you have. I enjoy doing this with homemade bread & butter pickles.

You’ll need to hard boil your eggs. For the potatoes I start them in hot tap water and bring them to a boil. I cooked mine for about 10 minutes. You want them fork tender but not mushy. Once they are done, put them in ice water to stop the cooking.

While your eggs and potatoes are cooling, mix the rest of the ingredients in a large mixing bowl. Once they are all mixed gently add the potatoes to keep from mashing them. If the potatoes seem too dry mix another 1/2 tablespoon of mustard and 1 cup of Miracle Whip and stir it in. The potato salad needs to chill for at least two hours, but it can be made a day ahead of time and leftovers will keep for a few days-if it lasts that long!

Does your family have a favorite recipe for potato salad? If not, give this one a try and let us know what you think!

Potato Salad

Ingredients:

• 3 lbs. Potatoes (any variety will work), chopped into bite size pieces, peeled or unpeeled
• 2 hard boiled Eggs, chopped
• 1/4 cup finely chopped Onion
• 1 rib Celery, finely chopped
• 3 tablespoons Dill or Sweet Relish
• Salt & Pepper to taste
• 1 tablespoon Yellow Mustard
• 2 cups Miracle Whip

Instructions:

1. Boil cut up potatoes in large stock pot until they are fork tender, but not mushy. Remove from heat and place in ice water to stop cooking.
2. Add eggs, onion, celery, relish, salt, pepper, mustard, and Miracle Whip to large bowl and mix well.
3. Gently stir in potatoes, coating thoroughly with wet ingredients. If potatoes are too dry, mix more mustard and Miracle Whip.
4. Chill at least 2 hours before serving.

Note: Mayonnaise can be used instead of Miracle Whip-it will result in a less sweet flavor. Also, if you have pickles you have canned yourself, you can chop them extremely fine and use those instead of relish!