Potato Salad Recipe
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Ingredients: |
Ingredients: red potatoes (~21 medium, enough to fill a 5-quart pot)
2 cups finely chopped celery (about 5 large ribs)
1½ cups Miracle Whip salad dressing
3 tablespoons yellow mustard
1 teaspoon spicy brown mustard (optional)
1½ teaspoons salt
¼ tsp. each white pepper, onion powder, ground mustard
dash of paprika
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Directions: |
Directions:Fill 5-quart pot with unpeeled red potatoes of similar size and enough cold water to cover them completely. Boil potatoes until the tip of a paring knife meets with just a little resistance. Remove smaller potatoes as they get done so they don’t overcook. Drain potatoes and set aside to cool. [Alternate method: Peel potatoes and cut into bite-size cubes before boiling. Check potatoes frequently after boiling 5 minutes; do not overcook. Drain potatoes and immediately add to celery-Miracle Whip mixture.]
In very large bowl combine the chopped celery, Miracle Whip, mustard and spices; mix together well. Peel and slice or cube the potatoes. Gradually add potatoes to the celery-Miracle Whip mixture, tossing gently with a large spoon until all potatoes are covered with dressing. Taste and adjust seasonings as desired. I often have to add more blended Miracle Whip and yellow mustard to achieve the flavor I want. Transfer to a serving container, sprinkle top with more paprika, then cover and refrigerate several hours until cold (or place in freezer for an hour if rushed). |
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