Wednesday, November 16, 2011

Mitchell Family Potato Salad

Mitchell Family Potato Salad

8 medium Russet potatoes
10 hard boiled eggs, peeled and diced
3/4 cup finely chopped candied party pickles*
one large can olives, finely chopped
1 tsp. Lawry's seasoned salt
1 ¼ cup Miracle Whip
2 Tbs. yellow mustard
2 Tbs. milk

Boil potatoes with skins on for 12-18 minutes, until tender but firm (not mushy). Keep checking by pricking with a fork. After draining and cooling, remove skins and dice.
In a very large mixing bowl add potatoes, boiled eggs, pickles and olives. Sprinkle seasoned salt over the top. In a separate bowl, mix Miracle Whip, mustard and milk.
Mix dressing into salad well. Taste test and add more Miracle Whip until desired consistency is reached. Sprinkle top with paprika and chill.

*I use Storey's Sweet Memories distinctively flavored fancy candied party pickles which can be purchased at Macy's grocery store and possibly other Associated Foods stores. These pickles are a crazy bright neon green color and look realy fun in the salad!

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