Grandma Davidson's Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5-6 pounds potatoes
8 eggs, boiled
1/2 onion, finely chopped
3 pickles, sweet or dill (I use dill)
Dressing:
1 cup Miracle Whip
1 cup mayonnaise
1 teaspoon mustard
1 tablespoon pickle juice
1 1/2 teaspoons salt
pepper
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Directions: |
Directions:Peel potatoes and cut up into bite-size pieces. Place in pot and cover with cold water. Bring to a boil and cook until done. Drain off hot water and rinse or let sit in cold water to stop the cooking process. (Otherwise the potatoes will get mushy.) To boil eggs, place in pot and cover with cold water. Bring to a boil. Boil for 3 minutes. Cover, remove from heat, and let sit for 8 minutes. Run cold water over eggs to cool down. When potatoes have cooled completely, drain off all the water. Chop 6 of the cooled eggs and add to the potatoes. Chop the onion and pickles as fine as you can and also add to the mixture. Mix together gently.
In a separate bowl, mix together all the dressing ingredients. Slowly add the dressing to the potato mixture. You might not use all the dressing - it will depend on how wet you like your salad, and also how many potatoes you used. Pepper to taste. Refrigerate overnight to let all the flavors merge together.
Before serving, slice the remaining 2 eggs to garnish the top of your potato salad, then sprinkle paprika on the top to make it fancy. |
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Personal
Notes: |
Personal
Notes: Tips - cook potatoes and eggs at the same time. Older eggs will peel easier than fresh eggs. If your eggs are too new and won't peel nicely, try peeling them under running water, or just under water in a bowl. If you don't like onion, but still need the flavor, add onion powder. I use a Pampered Chef food chopper to do the eggs, onion, and pickles. It saves time and gets the onion and pickles into very tiny pieces so you're getting more of the flavor throughout the whole salad.
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