White Potato Salad (No Mustard)

1. 1

   Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.

2. 2

   Lay out on counter for an hour or so to cool nicely.

3. 3

   Peel, and cube.

4. 4

   I usually do this with no recipe, so I have estimated the amounts as closely as possible.

5. 5

   While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.

6. 6

   In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.

7. 7

   Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.

8. 8

   You may have some mix left over, but don't throw it out.

9. 9

   After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.

10. 10

    Refrigerate for at least 4 hours before serving.

11. 11

    It may taste salty until after it's refrigerated a while.

12. 12

    If you like more salt, or sour (vinegar), you may adjust recipe accordingly.

13. 13

    Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.

14. 14

    The same applies if you like it sweeter.

* Per serving · 4 servings · Values may vary.

No additional tips available.