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Potato Salad

Real, home-made mayonnaise is almost always the right tool for the job; potato salad is the exception.

Peel the potatoes, cut them into bite-sized pieces, and cover with water in a large, covered pot. Bring to a boil and, after five minutes, test for doneness. They'll cook quickly, so keep an eye on them.

When the potatoes are done, pour into a colendar Immediately fill the pot with cold water and pour the potatoes back into the pot to stop the cooking process. After a minute or so, pour them back into the colendar and allow them to drain and dry for an hour or so.

In a medium bowl, mix Miracle Whip, relish, vinegar, mustard, and salt until uniform.

Place the dry potatoes in a wide, deep bowl and add the chopped onion. Pour in about 2/3 of the dressing and toss gently with a wooden spatula or spoon until the potatoes are coated and the onion is mixed in. Add dressing as necessary to thoroughly coat all the potato pieces. Refrigerate until chilled, preferably over night.

To serve, place the salad in a serving bowl, top with sliced eggs, and dust with a little paprika.

Last updated: 2020-02-28 14:47
Orignially posted: 2020-02-28