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Moms Potato Salad Recipe

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This recipe for Moms Potato Salad, by , is from The Miller 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!

Contributor:  
Contributor:  
Nicole Ninham

Category:
Category:

Ingredients:  
Ingredients:  
RUSSET POTATOES 5-10 POUNDS, PEELED AND CUT INTO 1 INCH PIECES
MIRACLE WHIP 15 OZ
MUSTARD START WITH 1 TABLESPOONS TO REACHED TASTE, SO THIS STEP WITH THE DIET SUGAR
BOILED EGGS 1 DOZEN

Directions:
Directions:
HOW TO COOK BOILED EGGS: IN LARGE PAN ADD COLD WATER AND EGGS CAREFULLY TO PREVENT BREAKAGE. COOK ON HIGH HEAT TO REACH BOIL. COOK FOR 10 MIN IN BOILING WATER AND THEN COVER SAUCEPAN WITH LID. TAKE OFF HEAT AND REST FOR 15 MIN IN COVERED PAN. DRAIN IN RUNNING COLD WATER IN SAUCE PAN, 1-2 MIN UNTIL COOL TO TOUCH. PEEL SHELL AND THEN CHOP EGGS.

DIET SUGAR (IF USING PACKETS START WITH 7 AND WORK UP UNTIL REACHED TASTE ALONG WITH MUSTARD. IF USING CONTAINER, START WITH A TABLESPOON AND SPRINKLE LIGHTLY UNTIL DESIRED TASTE

KEEP AN EYE POTATOES UNTIL YOU ARE COMFORTABLE KNOWING HOW LONG IT TAKES TO COOK. PEEL, CUT, AND COOK POTATOES ON HIGH (APPROX. 22-25 MIN OR UNTIL A FORK CAN GO THROUGH POTATO WITH A LITTLE GIVE BUT NOT TO THE POINT YOUR POTATOES ARE TOO SOFT, YOU WOULD THEN HAVE MASHED POTATOES. DRAIN.

WHILE POTATOES ARE COOKING MAKE DRESSING MIRACLE WHIP, DIET SUGAR, MUSTARD TASTE AS YOU GO TO PREVENT USING TO MUCH SUGAR AND MUSTARD

WHEN EGGS ARE DONE AND ABLE TO HANDLE, PEEL, CUT AND ADD TO DRESSING

WHEN POTATOES ARE COOKED, DRAIN POTATOES ADD IMMEDIATELY TO DRESSING
COVER AND PUT IN REFRIGERATOR. I PREFER TO ADD INGREDIENTS TO A PLASTIC ZIP LOCK BAG FOR DISCARDING EASIER.

REFRIGERATE UNTIL CHILLED.

 

 

 

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