Yield: 8 Servings
|3 pounds||Red potatoes; peeled|
|3||Hard-boiled eggs; chopped|
|1 cup||Diced celery|
|¼ cup||Diced pimentos; drained|
|Salt to taste|
|Ground pepper to taste|
|2 teaspoons||Yellow mustard|
|¼ cup||Miracle Whip salad dressing|
|Onion powder to taste|
|Sweet paprika to taste|
From: Edward Collins-Hughes <ecollins@...> Date: Mon, 1 Jul 1996 13:37:05 -0400 I mentioned on this list several times that potato salad is one of weaknesses and there has been a great deal of suggestions for the salad....but I found in Wednesday's Washington Post and interesting article in the Food Section written by Marla Paul entitled "She Sure Can Make Potato Salad." She writes: There is one item my mother prepares spectacularly well, one item for which she is lengendary. I begin dreaming of it in the spring and beg for it every summer. It is potato salad. My mother's is to die for. Over the past four decades our family has experienced its share of upheaval (sic)but no mater what has happened in the prior year, my mother's brimming crockery bowl sits in its honorary spot on the buffet, it is constant and comnforting...(end of quote) Boil the potatoes until you can pierce them easily with a fork, then drain completely and cool, cut into eights.(Don't cool them in the water or they'll get mushy!") In a large bowl gently mix with eggs, celery, pimento.Season with salt, pepper, onion powder to taste. In a separate bowl, blend the mustard,Miracle Whip. Gently blend into the salad. Sprinkle with paprika, cover tightly, refirgerate until serving.
EAT-L Digest 30 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .