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Creamy Potato Salad Recipe

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This recipe for Creamy Potato Salad, by , is from Cookin' With Soul: Jazz Up Your Taste, 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!

Contributor:  
Contributor:  
Robert Mikell

Category:
Category:

Ingredients:  
Ingredients:  
6-8 medium russet potatoes
2 celery sticks
1/2 bell pepper
1/4 red onion
3 boiled eggs
2 pickles (sweet or dill)
1/4 cup pickle juice
black pepper, salt, garlic powder
2 cups Miracle Whip or mayonnaise

Directions:
Directions:
Wash potatoes and boil with skin on in a dutch oven pot until tender throughout. Fine chop the veggies. Chop 2 eggs and slice one for top garnishment. When potatoes are done and cool to touch (not cold), cut into small cubes. Some of the potatoes may fall apart, but that's good for the creaminess. Add all spices and lightly mix. Add all veggies, pickles and juice, and 2 chopped eggs. Gently mix the ingredients. Add enough Miracle Whip to thoroughly incorporate all ingredients depending on your taste. Garnish the top with sliced egg. Sprinkle the top of salad with paprika or cayenne pepper and parsley flakes.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
When I was a teenager, I learned to make Potato Salad one Sunday morning when my Father(William Mikell) had to leave home to go to church to attend an usher board meeting, of which he was President. Before he left for church, he instructed me on how to finish making the salad he had started. Only the potatoes had been boiled. I added what I thought would make the salad taste good.

After church, we sat down for our usual Sunday family dinner. After my Father had tasted the potato salad, he looked me and said, "boy did you make this potato salad?" Shaking inside myself, I looked at him and said yes Daddy. He then said, "boy you just won yourself a job." My Father always had a wonderful sense of humor. The rest is history. Every Sunday, thereafter, it was my job to make the potato salad. And yes, we had potato salad every Sunday, along with a main entrée of either stewed chicken, pot roast, or fried chicken.

My Father preferred a more tart potato salad and he used dill pickles and mayonnaise when he the salad. He would also use a spoon to peel the potatoes and mix the salad in the same pot that he boiled the potatoes. My Mother (Leona Mikell), however, enjoyed her potato salad with a little sweetness, which became the recipe that I developed using sweet pickles and Miracle Whip.

 

 

 

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