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Diane's "Race-Week" Potato Salad Recipe

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This recipe for Diane's "Race-Week" Potato Salad, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Hanse
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. red skin potatoes
9 eggs
1 c. diced celery
1 c. diced onion
1 4-oz. jar diced pimento
Dressing ingredients:
3 c. fat-free Miracle Whip
6 T. mustard
1 1/2 t. salt
1 t. pepper
2 T. sugar
cream - for consistency

Directions:
Directions:
Boil potatoes with skins on. When cooked and cooled, peel and dice. Boil eggs (hard-boiled), cool, peel and dice. Mix potatoes, eggs, celery and onions. Before adding dressing, add the pimentos - juice included. This quantity fits in the large Tupperware bowl. I put rubber gloves on and mix it by hand. The amount of cream depends on how "runny" you wish the dressing. If the potato salad seems too dry, make more dressing and add.

Personal Notes:
Personal Notes:
I have discovered that one of the secrets of good potato salad is to be sure there is enough dressing in it. The boys we feed at the races in North Carolina think this is the "best potato salad they have ever eaten". I have to make at least two batches to last us the three days of the races on Memorial Day week-end.

 

 

 

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