Mustard Potato Salad
|8-9 medium||potatoes peeled and sliced|
|1 large||onion chopped|
|3 large||pickles quartered and chopped|
|6||eggs boiled peeled and chopped|
|miracle whip salad dressing mayo|
|salt and papper to taste|
Pinched by SamCyn, and 17 more.
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DirectionsIn a dutch oven boil potatoes till they are almost falling apart. drain water off. toss in onions and stir. mash potatoes as well or use an electric hand mixer to get a creamy potato. toss in chopped pickles.here's where it gets tricky, i usually don't measure this out i just squeeze it in till it looks right. it's maybe 1/2 a cup mustard maybe more maybe less. then once blended in, i use 3-4 TBS miracle whip ok so 1/4 cup lol dont want it too dry but not too runny from mayo. Toss in eggs then salt and pepper to taste. let sit for flavors to mingle i like mine room temp. or hot, but in the gumbo, it has to be cold to cut the heat on gumbo!