"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hearty Potato Salad Recipe

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This recipe for Hearty Potato Salad, by , is from The Watson Family Cookbook and Memories Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Martin
Added: Thursday, October 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 lg. baking potatoes
1 c. real mayonnaise
1/4 cup miracle whip
2 tb. prepared mustard
3/4 cup dill pickle juice
2 dill pickles, chopped
1 small onion, chopped fine
1 cup shredded cheese
2 boiled eggs
Salt and Pepper to taste

Directions:
Directions:
Bake potatoes until soft. Let cool slightlly. Mix the mayonnaise, miracle whip, mustard, pickle juice, pickles and onion. You want this mixture to be slightly thin as the potatoes and eggs will absorb the liquid. Peel potatoes while warm and cube. Put in bowl and pour mixture over them. Stir and add cheese and eggs. If salad is too stiff, simply add more pickle juice until right consistency. Refrigerate before serving.

 

 

 

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