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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 15 |
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My sis in law used Idaho Russet, she also told me she uses light mayonnaise when making her salad. Add as much or as little of the sauce depending how dry/moist you like your salad. Ingredients:
10 large red potatoes |
8 hard-boiled eggs, chopped |
sweet pickle relish, to taste |
grated onion, to taste |
4 hard-boiled eggs, sliced |
paprika |
2 cups miracle whip |
3 teaspoons sugar |
vinegar |
1/2 cup prepared mustard |
salt and pepper |
1 teaspoon celery seed |
Directions:
1. Boil potatoes in their skins.
2. Peel while hot and mash in a bowl.
3. Add chopped eggs, then sweet relish and onion to taste.
4. Mix sauce ingredients; add only enough vinegar so sauce is neither too sweet nor too sour.
5. Add to potato mixture.
6. Garnish with egg slices and paprika.
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