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Salads

Potato Salad

Five pounds of potatoes and hard-boiled eggs folded warm into a cooked vinegar-and-egg dressing finished with Miracle Whip.

Not this recipe — add a photo of yours.Photo: Henrique Félix (CC0, via Wikimedia Commons)

Makes about a half gallon.

Source
Grandma Hazel Fischer - Deb Topp

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 5 pounds potatoes, peeled and cut into potato-salad-sized pieces
  • Salt, to taste
  • 4 eggs (for boiling with the potatoes)
  • 1/3 cup relish
  • Some onion
  • Dressing: 3 eggs, beaten
  • Dressing: 1/2 cup sugar
  • Dressing: 1/2 cup vinegar
  • Dressing: 1/2 cup relish juice
  • Dressing: 1/2 tablespoon mustard
  • Dressing: 1/2 teaspoon salt
  • Dressing: 1/2 teaspoon pepper
  • Dressing: 2 cups Miracle Whip

Directions

  1. Cut up the relish and onion; set aside.
  2. Peel 5 pounds potatoes and cut into potato-salad-sized pieces. Add some salt and cook until done.
  3. Boil 4 eggs until hard at the same time as the potatoes.
  4. Put potatoes, eggs, relish and onion together.
  5. While the potatoes are cooking, get the dressing ready, since it should be combined with the potatoes as warm as possible: beat 3 eggs with sugar, vinegar, relish juice, mustard, salt and pepper, and bring to a boil; simmer, stirring constantly, until thick.
  6. Add 2 cups Miracle Whip and mix until smooth.
  7. Combine with the potatoes while both are warm.
  8. Cool overnight.

Notes

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