FAVORITE POTATO SALAD
Please Keep in mind, when I make this Salad, I usually
make it for special family Dinners, outings and family cookouts or picnics so
the proportions are a bit large for normal everyday meal planning
8 large potatoes (russet or white)
10 eggs
1 large white onion
3 or 4 large Kosher dill pickles
1 3/4 cups Miracle Whip
(mayonnaise can be substituted but it just isn't the same
flavor intended)
1 1/4 cups yellow salad mustard
2 tbsp of apple cider vinegar
2 tbsp of sugar
First we need to
start by hard boiling the eggs. Place the eggs in a pan and cover with water
to about 3/4 of an inch above and place them on the stove at medium-high. When the water
begins to boil, move the pan to a cool burner
and cover with a lid, let stand 15 minutes.
Then remove the eggs to the sink and run cool
water over them. Peel eggs and set in the
refrigerator if you are not ready to assembly
the salad yet
Prepare the potatoes by scrubbing them with a
vegetable brush and removing the eyes. Cut in
half placing them in a large pot. Do not peal
them yet.
Cover with water to 1 inch, bring to boil on the
stove for about 15 to 20 minutes.
Boiling potatoes can be a bit tricking to get them right for potato
salad. To check them, use a fork and poke
the cut end of the potato, the fork should be
able to be inserted with a slight pressure about
1 inch without causing the potato to break
apart. Always try to test a different
potato each time. This is probably the most
important step to get right. Texture is
everything.
Keep checking during the cooking process, you
don't want them under or over cooked. When
they have reached the proper texture, remove
them from the stove and run cool water over them
to stop the cooking process. Let them cool
completely before peeling
Once the Potatoes are peeled, dice them into 1/2
to 3/4 inch pieces, similarly dice the eggs into
1/4 to 1/2 inch pieces.
Prepare the onion and pickles by chopping them
to 1/4 inch size or smaller. (smaller means
bigger flavor with onions and pickles so for my
taste, the finer the better)
Combined all ingredients in a large bowel or pan
and mix until all is covered. If it is too dry
alternately add small amounts of both the
Miracle Whip and mustard. Refrigerate
until served, return unused to refrigerator and
use within 3 or 4 days.
This is a large recipe, to make it more suitable
for everyday meals and usage, cut all measures
in half
Submitted by:
Bryon Best
McCook Nebraska
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