-
1
First, either peel the potatoes and cut into 1-inch cubes, or wash them very well and do the same. I like potato skins, so mine stay on.
-
2
Boil these until fork-tender, approximately 20 minutes from when the water starts bubbling rapidly. Do not overcook, or it will be mushy (but it will still taste OK).
-
3
While the potatoes are cooling, pour the juice from the pickle jar into another bowl, and set it aside. You will need it.
-
4
Slice the gherkins into thin disks, pile in another bowl.
-
5
Peel and chop the onion medium-fine. Not so fine that it disappears, but you don't want huge chunks either.
-
6
Chop the celery to a similar size to the onions.
-
7
When the potatoes are tender, drain off the water.
-
8
While the potatoes are still hot-and this is key-pour the reserved pickle juice over them. Add sliced gherkins and onion.
-
9
Add the Miracle Whip, approximately 3 tablespoonfuls, but you may want more or less, so just adjust to taste. Stir well, until everything is combined. Add more if you would like.
-
10
Chill until cold, and flavors are combined. This can be eaten right away, but I recommend making it in the morning for evening consumption, or the next day.
-
11
Before serving, stir well and taste. You may need to add more Miracle Whip or onion.
-
12
Lastly, serve dusted with paprika.
-
13
I'm not sure if great-grandma actually used Miracle Whip (it came out in the 1930's), but I grew up on it. Mayo may work, but I've never tried it.
