Potato Salad

Ingredients

  • 3
    lbs red potatoes
  • 6
    eggs, hard boiled
  • 3
    stalks celery, diced
  • 1
    green pepper, diced
  • 1
    red pepper, diced
  • 1
    onion, diced
  • ½
    cup sweet gherkins, diced
  • 2
    cups Miracle Whip
  • 3
    T yellow mustard
  • 3
    T dill pickle juice
  • 0
    salt, pepper, celery seed

Preparation

  • Step 1.
  • Wash & peel potatoes. Cut into bite-sized cubes, boil until just done, about 20 minutes. Test with the tip of a knife.
  • Step 2.
  • While potatoes are boiling mix mustard & dill pickle juice into a slurry. Dice celery, peppers, onion and pickles.
  • Step 3.
  • When potatoes are done, drain in colander, immediately put them into a long baking dish or similar container that can hold them in a single layer. Pour mustard slurry over warm potatoes and stir to evenly coat them. Potatoes can be stored in the refrigerator at this point, if wanted.
  • Step 4.
  • Mix Miracle Whip into vegetables. Add salt, pepper and celery seed to taste. Add potatoes. Chop and add eggs. Taste and adjust seasonings.