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This recipe was my grandmother's. My mother has been making it for years and it is still my favorite potato salad.
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Start by peeling 8-10 Russet potatoes. Boil the potatoes on medium-high until they are tender, about 30 minutes.
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Hard-boil two eggs. Here's our method: Place 2 eggs in cold water. Fill the pot just enough to cover the top of the eggs. Turn stove to hot and bring water to a boil. As soon as the water starts boiling, remove the pot from the heat and place a lid on it (I just move the pot over to a cold burner). Let the eggs sit in the water for about 30 minutes. Rinse the eggs with cold water (this helps the skin peel off easily).
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While the potatoes are boiling, finely chop a medium size white onion. Then chop up the whole jar of sweet pickles. SAVE THE PICKLE JUICE!
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Once the potatoes are tender, drain and mash up the potatoes with a fork or spoon. Mom uses a electric mixer to make them light and fluffy.
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Now the fun begins.
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First, add your chopped onion and pickles to the potatoes. Then chop up your hard-boiled eggs and add them to the potatoes.
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Pour the pickle juice from the jar into the potato salad. Pour a little at a time and taste as you go. Add as much or as little as you like (Mom adds all of it).
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Add the Miracle Whip. Sprinkle lots of celery salt and ground pepper, but remember to taste it before adding too much. You can always add more.
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My Mom doesn't add salt at this point, but she's not a salt person. You may want to add some, but personally, I don't think it needs it. If you do, but all means, add it!
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11
Boy oh boy, this is good salad. This makes a big ol' batch too. You can feed around 10-18 plus people with this recipe.
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You can always modify the amount you make by using less potatoes and reducing everything else. Add everything to taste and adjust if you make a smaller batch.
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13
This potato salad is even great left over.
