My grandma loved to cook from scratch. We always went to her house for Sunday dinner. One of the dishes she always made in the summer was Potato Salad. Here it is!
Course: Side Dish
Keyword: picnic, potato, salad
Skill Level: Basic
6Mediumwhite potatoes or Yukon golds about 2 1/2 to 3 pounds, skin on and quartered
6stalksGreen onions, scallions
5eggshard boiled, peeled
1 1/2cupsmiracle whip or mayonnaise
3/4tspfreshly ground pepper
1tbspaprika for garnish
Bring a large pot of cold water to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or pairing knife. Drain and allow to cool until just able to handle.
Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
Add the celery and the green onions to the potato mixture. Chop 3 of the hard boiled eggs and add to the potato mixture.
In a medium bowl, mix the Miracle Whip mixture, yellow mustard and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last 2 eggs into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.