potato salad

Name: POTATO SALAD
Prep time: 1 h
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 8 medium potatoes; 2-3 stalk(s) celery, diced, sliced or chopped (your preference); 1 medium sweet onion, diced; 1/2-3/4 cup(s) sweet gherkin pickles, chopped; 1/2-3/4 cup(s) pimento stuffed green olives, sliced (salad olives); 1/4-1/2 teaspoon(s) salt; 3-4 cup(s) miracle whip salad dressing (or your favorite); 1/2 tablespoon(s) prepared yellow mustard; 7 large hard boiled eggs, chopped

69 Pinches 7 Photos

Teresa G.

Here, KY

Updated on Aug 12, 2014

This is our favorite potato salad. It's soooo good with barbecue or with a baked ham! The recipe is a blend of my mother's and that of a friend from Louisiana. You can adjust it for fewer servings or to feed an army. It's great for family gatherings, picnics and potlucks. All measurements are approximate because this is one of those recipes that was learned from doing, not from reading.

Rate

prep time 1 Hr

cook time 20 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

8 medium potatoes
2-3 stalks celery, diced, sliced or chopped (your preference)
1 medium sweet onion, diced
1/2-3/4 cup sweet gherkin pickles, chopped
1/2-3/4 cup pimento stuffed green olives, sliced (salad olives)
1/4-1/2 teaspoon salt
3-4 cups miracle whip salad dressing (or your favorite)
1/2 tablespoon prepared yellow mustard
7 large hard boiled eggs, chopped

How To Make potato salad

Step 1

Place potatoes in a stockpot or dutch oven; cover with water by at least 1 inch.

Step 2

Bring to boil over high heat; reduce heat to medium/medium-high and boil for 15-20 minutes (until potatoes are almost fork tender, but not too soft.)
Step 3

Remove from heat, drain and run cold water over them for a minute or so. Let potatoes sit in cool water for a few minutes; repeat draining and adding cold water, several times until cool.
Step 4

When potatoes have cooled, peel and, into a large bowl, cut into cubes of approximately 3/4 inch.
Step 5

Add celery, onions, pickles, olives and salt.
Step 6

In a separate bowl, blend miracle whip and mustard. (You may spoon it out on top of the vegetables and mix together, carefully, before mixing into them.)
Step 7

Add to potatoes and toss gently to coat. Taste for seasoning and adjust if necessary.
Step 8

Add chopped eggs and toss very gently.
Step 9

Garnish with a sprinkling of paprika, sliced hard boiled eggs and/or olives, if desired.
Step 10

Cover and refrigerate leftovers.
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