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Potato Salad Recipe

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

Contributor:  
Contributor:  
JoLene Henehan
Added: Tuesday, February 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. potatoes, similar sizes, if possible
5 boiled eggs, salted
1 1/2 stalks celery, finely chopped
1 small onion, finely chopped
8-12 oz. Atkins sweet pickles, chopped
1/4 cup pickle juice
3/4 jar Miracle Whip
1 1/2 tsp. prepared mustard
celery seed
salt to taste

Directions:
Directions:
Boil potatoes with skin on till tests soft (but not too soft) when fork is inserted in potato. When done, drain and allow to cool until able to handle potato; peel and dice. Peel shell and dice boiled eggs; salt eggs before adding to potatoes. Chop celery, onion and pickles. Add to potatoes and eggs. Mix mustard into Miracle Whip before adding into potato, egg, celery mixture. Add pickle juice. Salt to taste. Sprinkle celery seed. (Seeds don't really add flavor; primarily for visual effect.)

Personal Notes:
Personal Notes:
Potato Salad for holiday meals takes 10-15 lbs. of potatoes. So you can plan accordingly to the amount you would like to make.
Amounts of ingredients may be adjusted according to personal taste. Pickle juice & Miracle Whip may be adjusted according to moisture level of potato salad.
To save time, eggs, celery, onion & pickles can be chopped in advance.

 

 

 

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