Traditional Potato Salad
2 1/2 to 3 pounds Idaho potatoes (5 large, or 8 to 9 medium)
8 hard-boiled eggs, peeled
1 medium onion, finely chopped (about1/2 cup)
3 dill pickle spears, chopped (about 2/3 cup)
1/2 cup mayonnaise
1/2 cup Miracle Whip salad dressing
3 tablespoons liquid from dill pickle jar
2 tablespoons prepared yellow mustard
1/4 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
Scrub potatoes well, but do not peel. Place potatoes in a stockpot, add
water to cover and bring to a boil over high heat. Reduce heat to medium
high and cook 12 to 15 minutes, or until a knife can easily pierce the
potatoes, but they’re still firm. Pour off the hot water, and add cold
water to the pot to help cool down the potatoes. Set potatoes aside
while preparing remaining ingredients.
Roughly chop 6 of the eggs, saving two for garnish. Add the chopped egg
to a large mixing bowl. Add the onion and chopped pickles to the bowl.
In a small mixing bowl, using a whisk, combine the mayonnaise, Miracle
Whip, dill pickle liquid, yellow mustard, salt and pepper. Whisk well to
combine; set aside.
Remove the cooled potatoes from the pot of water. With a paring knife,
remove the potato peels (they will come off easily). Cut the potatoes
into small cubes and add to the other ingredients in the mixing bowl.
With a wooden spoon, gently toss the salad ingredients to mix. Add the
dressing mixture and gently toss again to coat all ingredients well.
Transfer potato salad to a serving bowl. Slice remaining two eggs into
thin slices and arrange them around the salad to garnish. Cover and
refrigerate at least 3 hours before serving (preferably overnight) to
let the flavors combine.
Makes 12 3/4-cup servings (about 9 cups of salad).
Nutrition information per serving: 251 cal., 149 mg chol., 298 mg
sodium, 6.5 g pro., 14 g fat, 25 g carbo.