mom's potato sald
(2 ratings)
My mom made this for every family and neighborhood gathering. It is tart and tangy. I do not include how much mustard and miracle whip to use, because it differs from time to time, just make sure that there is more mustard than miracle whip. Sometimes it takes a few tablespoons and other times almost a small jar of both.
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(2 ratings)
yield
10 serving(s)
prep time
40 Min
cook time
30 Min
Ingredients For mom's potato sald
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5 lbyellow potatoes, peeled and cubed
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6eggs
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yellow mustard, to taste
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miracle whip, to taste
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2-3 Tbsppickle juice
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4 stickcelery, diced
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1 smwhite onion, diced
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1 cansliced black olives
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2 lgpickles, diced. ( i like polish dill)
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1 jarsliced green olives, pimentos removed
How To Make mom's potato sald
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1Put the potatos in a large pot and place the eggs on top. Cover with water, bring to a boil. Lower heat to a simmer, and cook 15 minutes, then remove eggs. If potatoes need to cook longer, leave in pot until done and then drain, and place in large bowl.
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2Add enough mustard, miracle whip and pickle juice to bind the potatoes, smashing some of the potatoes as you stir. Set to the side. Peel and chop the eggs.
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3Drain both jars of olives, add to the potatoes, then add the celery, onion and pickles. Stir until well combined, cover and refridgerate.
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