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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here. Ingredients:
5 pounds red potatoes |
1 large onion, chopped |
2 1/2 cups creamy salad dressing, e.g. miracle whip |
1/4 cup prepared yellow mustard |
6 hard-cooked eggs, diced |
salt and pepper to taste |
Directions:
1. Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.
2. In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.
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