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Momís Potato Salad Recipe

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

Patricia Shepardson
Added: Friday, August 25, 2006


5 lbs. small red potatoes, boiled until fork tender, peeled & sliced
Ĺ to 1 c. diced onions
2 c.diced celery
Seasoned Salt to taste
Pepper to taste
Place above ingredients in large mixing bowl.

Prepare Sauce:
Ĺ c. sugar
Scant Ĺ c. apple cider vinegar
2 tbsp. butter
1 tsp. yellow mustard

Combine above sauce ingredients in a medium saucepan.
Cook over low heat using wire whip or rotary beater on low until mixture thickens and is somewhat frothy.
Pour over potatoes.
Add approx. 2 c. Miracle Whip Light.
Lightly mix all together being careful not to ďmashĒ potatoes.
Top with 5-6 sliced boiled eggs.
Sprinkle with Paprika and fresh sprigs of Parsley.
Refrigerate at least 4 hours, overnight is best.




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