"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Potato Salad Recipe

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This recipe for Potato Salad, by , is from The Almquist Family Cookbook Project, 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!

Kathy Almquist


15-20 medium sized potatoes, peeled, cubed
15-20 eggs (if you don't want to make deviled eggs use only - use 12 eggs
1 -1 1/2 onions, chopped
1+ tsp. yellow mustard per egg (or to taste)
salt and pepper (to taste)
milk (maybe 1/4 - 1 cup - depends on how moist you want eggs/salad)


Chop onions and add to potatoes

Boil eggs (some will be used for deviled eggs) - need to be hard boiled eggs.

Cut eggs in half length wise and remove yolks from eggs, putting yolks in bowl for deviled egg filling/salad dressing
Set aside about 1/3 of the egg whites
Chop the remaining egg whites finely.

Mash egg yolks, add yellow mustard
add a couple tsp. of vinegar, and salt and pepper to taste
Add Miracle Whip salad dressing and a small amount of milk, (the amount depends on how moist you want the deviled eggs.) Fill egg whites with this dressing.

Use the remainder of the egg yolk mixture to make the salad dressing.
Add more mustard, vinegar,salt/pepper, milk and Miracle Whip. (amounts will depend on how much salad you are making and how moist you want it.

Add the above dressing to the potatoes and onions and mix well.
Chill in fridge until ready to eat.




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