Ingredients: |
Ingredients: 5 lb. bag potatoes (Typically use Russet, but other varieties will work)
1 pint jar Miracle Whip Salad Dressing
2 tbsp. dill pickle relish (or finely chopped up dill pickles)
1 small jar diced pimentos, chopped fine in food processor
1 tbsp. olive oil
1 tbsp. white vinegar (or apple cider vinegar)
1-2 pinches of sugar
2 stalks celery, diced (can use food processor)
pimento-stuffed green olives, sliced (for garnish)
Paprika (for garnish)
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Directions: |
Directions:Scrub potatoes in jacket. Put in stainless steel pot, with bottom covered with 1/2 inch of water. With lid on, steam potatoes until soft inside, but firm enough to hold up in salad. This could take 30 to 45 minutes; check frequently and add water if necessary. Do not allow water to evaporate completely or potatoes will burn.
Remove from heat when potatoes are cooked. Cool slightly and peel. It is important that potatoes are hot in order to incorporate dressing; begin peeling as soon as you can handle them.
Peel and dice potatoes into bowl. In center of peeled potatoes, add (in a pile) Miracle Whip, relish, oil, vinegar, sugar, salt and pepper. Stir through potatoes until incorporated. It is okay for some of the potatoes to break down; it adds to the creamy consistency. Refrigerate until chilled throughout. Salad can be made the night before served.When ready to serve, put salad in serving bowl, garnish with sliced olives and sprinkle lightly with Paprika. |
This recipe for Grammy's Potato Salad is from