Mom's Potato Salad
Author: 
 
Ingredients
  • 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.)
Instructions
  1. On medium low heat bring eggs to a boil.
  2. Turn off heat, let set 15 minutes.
  3. Cool eggs completely.
  4. Make dressing of mustard, vinegar, sugar, salt, pepper and Miracle Whip.
  5. For Mom's recipe, use only Miracle Whip, not lite, no substitutes. :)
  6. Dressing will need a good amount of salt and pepper.
  7. Refrigerate dressing.
  8. Finely cut celery, onion and radishes. Set aside.
  9. Cut potatoes in half, lengthwise, try to have uniform size.
  10. Boil in heavily salted water.
  11. Boil until just tender-firm, drain IMMEDIATELY..
  12. As soon as potatoes are cold, cut into cubes.
  13. If potatoes set long they start to turn brown.
  14. Quickly add vegetables, and dressing.
  15. Taste for flavor, Add salt and pepper if needed.
  16. Refrigerate 6 hours or overnight. (I prefer overnight)
  17. Will keep five days in refrigerator.
  18. Makes 4 quarts. Serves 21
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2020/09/07/moms-potato-salad/