Mom’s Potato Salad
Source: Family recipe (handwritten scan)
Servings: ~10–12
Ingredients
- 12 medium red skin potatoes — cooked and peeled
- 9 hard boiled eggs — peeled
- 3 celery stalks — thinly sliced
- 1 small onion — super fine chop
- 1 tablespoon dill relish (or chopped dill pickle)
- 1 cup Miracle Whip
- ¼ cup mustard
- ¼ cup milk
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook potatoes until tender. Drain, cool, and peel. Slice or cube.
- Hard boil eggs. Cool, peel, and chop.
- Thinly slice celery. Finely chop onion.
- In a bowl, whisk together Miracle Whip, mustard, and milk.
- Combine potatoes, eggs, celery, onion, and dill relish. Fold in dressing gently.
- Season with salt and pepper to taste.
- Dust with paprika for garnish.
- Refrigerate until serving.
Notes
- Hand mixing recommended; Miracle Whip and milk kept separate on the side for adjusting consistency.
- Salt and pepper separate to taste.
- Best made the day before — flavors meld overnight.