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    Southern Potato Salad

    Source of Recipe


    10 large redskin potatoes
    salt, to taste
    8 eggs, hard cooked, chopped
    1-1/2 cups miracle whip
    3/4 cup prepared mustard (regular yellow mustard)
    2 large onions, chopped
    1 celery stalk, diced
    1 jar of sweet pickle relish
    freshly ground black pepper, to taste

    In a large pot, cover the potatoes with water and add the salt. Boil until potatoes are tender when pierced with a fork. Do not overcook -- potatoes should not be mushy. Peel and dice the cooked potatoes.

    Put the chopped potatoes, eggs, onions, pimiento, sweet pickles, celery seed and black pepper in a large bowl.

    Mix together the Miracle Whip, mustard and vinegar, and stir until smooth. Pour mixture over the chopped vegetables and gently fold (or mix with your hands) to coat. Chill several hours or overnight before serving.




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