Michelle's Old Fashioned Potato Salad

Around here we are very picky about our potato salad.  I have been making it the same way for years and have had quite a few people ask for the recipe.  So I had to actually write it down while I was making it the last time because it was always a kind of throw together recipe, but is now an actual recipe.  I hope you'll give it a try and let me know how you like it :)

Here's what you need:

4 pounds of red potatoes, skin on, washed well and cubed into 1-1/5" pieces

1 cup Best Foods Mayonnaise

1/4 cup Miracle Whip

1 Tbs. cider vinegar

1-2 tsp. salt

1/2 tsp. pepper, more if needed

3 celery stalks, diced

1/2 cup yellow onion, diced

1/3 cup sweet pickle relish

2-3 hard boiled eggs, cold and chopped

Wash and cube all the potatoes and place in a large stockpot.  Cover with cold water and heat on high.

When the water comes to a low simmer (barely bubbling) set timer for 15 minutes. Stir a couple of times during cooking. Potatoes are done when they are knife tender but NOT mushy. They do not need to boil at a full rolling boil, just a low simmer.  The time depends on how many potatoes you use and the size of the pot but it shouldn't take more than about 20 minutes once it has begun simmering.

When potatoes are tender (but no mushy) drain and place in a large bowl.  Set aside.

In a small bowl mix the mayonnaise, Miracle Whip, and cider vinegar. Pour over the potatoes and mix gently.

 

Chop the celery and onions and add to potatoes along with the relish; stir gently.

Add salt and pepper and stir.  Taste to see if it needs more S&P.

Chop the eggs and add to the salad and stir to incorporate.

Refrigerate for at least 4 hours before serving, overnight is best.  You can add more mayo if needed after it has chilled.

Goes great with Barbecue, sandwiches or all by itself :)

Serves 8 - 10 depending on how well they all like it :)

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Michelle's Old Fashioned Potato Salad 

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