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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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The only potato salad I would ever eat growing up was the one my gramma made. When she passed away I had to learn to make it myself. Of course it never tastes as good as gramma's but it's still good. It's creamy with chunks of potato. Ingredients:
8 -10 potatoes (diced and boiled) |
1 onion (chopped) |
1/2 dill pickles (chopped) |
4 hard-boiled eggs (chopped) |
1/2 teaspoon salt |
2 cups miracle whip |
pepper (to taste) |
Directions:
1. Mix onions, pickles, eggs, salt and Miracle Whip together.
2. Since I like mine creamy (like mashed) but still have chunks of potato I found out she divided her potatoes in half.
3. While the potatoes are still warm mix half of the potatoes with other ingredients with a fork.
4. This breaks down the potatoes and makes them creamy.
5. Once the other half of potatoes are cooled down add them to the mixture and they'll stay chunky.
6. Some times I add more pickle juice for more taste.
7. I'm sure you can just use relish instead.
8. If you like it completely creamy just mix everything together while potatoes are warm.
9. If you only like them chunky let the potatoes cool before you mix them into the dressing.
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