mom's potato sald
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.
prep time
40 Min
cook time
30 Min
method
---
yield
10 serving(s)
Ingredients
- 5 pounds yellow potatoes, peeled and cubed
- 6 - eggs
- - yellow mustard, to taste
- - miracle whip, to taste
- 2-3 tablespoons pickle juice
- 4 sticks celery, diced
- 1 small white onion, diced
- 1 can sliced black olives
- 2 large pickles, diced. ( i like polish dill)
- 1 jar sliced green olives, pimentos removed
How To Make mom's potato sald
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Step 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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Step 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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Step 3Drain both jars of olives, add to the potatoes, then add the celery, onion and pickles. Stir until well combined, cover and refridgerate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Potato Salads
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