Potato Salad

(from cokerlj’s recipe box)

If you use russet baking potatoes you can dice or corsley mash. If you use red skinned or Yukon gold potatoes, you need to dice and NOT mash. Millie preferred the red skinned potatoes, I like the russet.
You can also use diced or green onions in this, but mother always said that the potato salad would spoil much easier if there were onions in it…something about chemical reaction with mayo/eggs/onion.

Source: Millie V. Bartek, Linda Coker

Categories: Potatoes, Salads

Ingredients

  • 6 or 7 large baking potatoes, peeled
  • 6 eggs, hard boiled
  • 3 stalks celery diced, about 3/4 to 1 cup (I love this much celery but not all of my care for this much)
  • 2-3 pickles diced, about 1/2 cup
  • 1 cup miracle whip or more, approximate
  • 1 tablespoon yellow mustard
  • 4 ounces diced red pimentos, (optional)
  • 1 cup pickle juice (approximate)
  • salt & pepper to taste
  • 2-3 chopped green onions (optionsl)

Directions

  1. Peel potatoes, quarter and boil in salted water until fork tender.

  2. Drain water and cool to touch. Dice or very coarsley mash potatoes.

  3. Peel and finely dice hard boiled eggs.

  4. Lightly mix in celery, pickles and pimentos.

  5. Mix together the miracle whip, mustard and pickle juice until you have a concoction that is very light lemon colored and the consistency of a fine medium gravy or sauce.

  6. Add to potatoes and stir together, using as much or as little as needed for the amount of potatoes you have.

  7. This is better if allowed to chill for several hours and allow the flavors to"mingle".

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