Saturday, June 30, 2012

Potato Salad


About once a year I get really hungry for the potato salad we used to make in the summer at home. And with the grilling season here it's a great as a side dish.

This was also standard fare at funeral meals when I was growing up. It's a tasty tried and true recipe. I love the crunch the celery adds to the tangy sweetness of the salad.

6 cups shoestring potatoes
7 hard boiled eggs
2 Tablespoons finely chopped onion
1 cup celery, diced

Dressing:
1½ cups Miracle Whip
3 Tablespoons prepared mustard
¼ cup milk
1 cup sugar
2 Tablespoons apple cider vinegar
1 teaspoon salt

Bake potatoes and cool completely. Remove the skins and shred along with the hard boiled eggs. Add the celery and onion.

In a separate bowl mix the dressing ingredients and pour over potato mixture. Stir with a rubber spatula until evenly mixed.

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3 comments:

  1. yum...nice and classic, the way I like it. Potato salad goes well with so many things!

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  2. YUM! Sometimes we just GOTTA have what we grew up with...I totally understand that. Sounds wonderful, and easy too.

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  3. Lots of mustard just how I like potato salad! Thank you for linking.

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