Mom's Potato Salad
Author: Dorothy Kenyon Box
- 10 hard boiled eggs, finely cut
- 5 pounds peeled Russet potatoes (boiled with salt) cut into small cubes
- 2 tablespoons mustard
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 2 plus cups of Miracle Whip, not lite, no substitutes
- 1 cup celery, finely cut
- 1 large onion, finely cut
- salt and pepper to taste, will need a good amount
- radishes optional, finely cut (I used a heaping ¼ cup.)
- On medium low heat bring eggs to a boil.
- Turn off heat, let set 15 minutes.
- Cool eggs completely.
- Make dressing of mustard, vinegar, sugar, salt, pepper and Miracle Whip.
- For Mom's recipe, use only Miracle Whip, not lite, no substitutes. :)
- Dressing will need a good amount of salt and pepper.
- Refrigerate dressing.
- Finely cut celery, onion and radishes. Set aside.
- Cut potatoes in half, lengthwise, try to have uniform size.
- Boil in heavily salted water.
- Boil until just tender-firm, drain IMMEDIATELY..
- As soon as potatoes are cold, cut into cubes.
- If potatoes set long they start to turn brown.
- Quickly add vegetables, and dressing.
- Taste for flavor, Add salt and pepper if needed.
- Refrigerate 6 hours or overnight. (I prefer overnight)
- Will keep five days in refrigerator.
- Makes 4 quarts. Serves 21
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2020/09/07/moms-potato-salad/
3.5.3240