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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grandma Hyde's Potato Salad Recipe

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This recipe for Grandma Hyde's Potato Salad, by , is from Cozy Cabin Cooking, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Charlotte Hyde


Peel and cook about 3# of potatoes with a tsp. of salt. You can also boil them with the jackets on if they are fairly small. Peel while warm.
Boil about 5 eggs Ė hard boil and cool by running cold water over them. You can use more or less eggs to taste.
Slice the potatoes in a big bowl. Add diced onion (I like the sprouts with the green ends) to taste. You can leave them out if you donít like onions.
I put a couple of tablespoons of vinegar, a 1/2 tsp. of mustard and a couple tablespoons of sugar over them , some salt and pepper and a pinch paprika and a pinch of celery seed (optional) over the sliced potatoes and onion. I let it set while I peel the eggs, slice and add to the mixture.
I add Miracle Whip to the mixture and mix in well, but no more. Do not make it soupy, Taste the mixture to see if you need more salt, pepper, mustard, sugar or vinegar.
An easier way is to use my motherís salad dressing recipe, adding Miracle Whip to get the right mixture.
It is:
Use a heavy saucepan because it burns easily.
1 beaten Egg (medium to large)
1 c. Cream
2 T. of sugar
1 t. mustard (use less if you wish)
Ĺ tsp. salt.
Add egg to cream in saucepan. Add dry ingredients. (I usually press the mustard through a sieve so it will mix better.)
Stir in well and bring to a boil until it thickens. Then boil 1 min. Remove from burner and slowly add vinegar to taste I add
about 3 T. but you can add more or less. If it curdles, beat it with an egg beater or mixer on low.
When mixed together with eggs and potatoes, taste to see if you need to add more salt and pepper.





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