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Mother's Potato Salad Recipe

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This recipe for Mother's Potato Salad, by , is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janis Richardson


3-4 medium large russet potatoes, peeled and cubed
1 1/2 teaspoons salt
3 tablespoons pimento, drained and chopped
1 small cucumber, peel and chopped
2 ribs celery, finely diced
3 tablespoons sweet or dill pickle relish
1/2 cup finely chopped onion
2 tablespoons yellow mustard (more or less to taste)
1/2 cup Miracle Whip (more or less to taste)
Salt and pepper to taste

Cook potatoes in salted water until just tender, about 10 minutes. Drain potatoes well and return to hot pan for a minute to dry out excess water.

Combine the potatoes, cucumbers, celery, onion, pimento, and pickle relish in a large mixing bowl. Add half of the mustard and mayonnaise and stir well to combine. Add salt and pepper to taste, along with additional mayonnaise and mustard as desired.

Refrigerate until ready to serve. The longer it sits, the more the flavors will meld together.

Just before serving, sprinkle with paprika.




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