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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I was inspired by my grandmother to cook, and loved going to her house for Sunday dinner. She passed her cooking skills down, and today my mom and I still make this potato salad. Ingredients:
1 pound potatoes, peeled and cubed |
6 hard-cooked eggs |
8 whole baby dill pickles, sliced |
1 small onion, chopped |
4 radishes, sliced |
dressing: |
1 cup miracle whip |
1 tablespoon 2% milk |
1 teaspoon prepared mustard |
1/2 teaspoon dill pickle juice |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
paprika, optional |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside to cool.
2. Coarsely chop four eggs. In a large bowl, combine the chopped eggs, pickles, onion and radishes; add potatoes. In a small bowl, combine the Miracle Whip, milk, mustard, pickle juice, sugar, salt and pepper. Pour over potato mixture; stir to combine.
3. Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover and refrigerate for 4 hours before serving. Yield: 8 servings.
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