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  • Grandma's Potato Salad

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    Grandma's Potato Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 x potatoes (preferably Yukon Gold) cooked, peeled, cubed (3/8"-1/2")
    • 4 x hard-boiled Large eggs - minced
    • 6 x sweet midget pickles (blended into something like paste - or possibly very finely minced)*
    • 3 x heaping table serving spoons miracle whip pickle juice (sufficient to flavor - probably 2-3 TBSP)(from midgets pickles)
    • 1 Tbsp. sugar
    • 1 Tbsp. mustard
    • 1/2 x 1 tsp celery seed
    • 1 x (2-3") onion - (blended into something like a paste - or possibly very finely minced)*

    Directions

    1. Salt - to taste (needs a LOT as potatoes eat up the salt)
    2. probably more miracle whip to adjust consistency.
    3. Combine miracle whip, pickle juice, mustard, salt, celery seed, finely minced midget pickles, pickle juice and onions.
    4. Mix well.
    5. Put about 1/4 potatoes and 2 minced Large eggs in bowl.
    6. Add in all sauce and mix lightly (do not want "mashed" potatoes).
    7. Add in another 1/4 potatoes and 1 minced egg and mix lightly.
    8. Repeat 2 times.
    9. Chill to blend flavors
    10. *I have a hand blender with a jar attachment and I place the minced onions and pickles in it and blend away.
    11. Teeny chunks are ok too, but flavors blend better when smaller.
    12. **I also cook the potatoes with jackets on and the hard boiled Large eggs the night before. Chill till you make it.
    13. This is VERY tried and true - and loved by everyone to whom I've served it.
    14. If you make the potatoes and Large eggs the night before, it is really quick to combine in the morning. Remember the longer it sits the better the flavors meld and the yummier it is.

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