My mom always believed there should be lots of eggs in potato salad. In fact she thought it was her secret to success, and for many years hers was everyone’s potato salad of choice. My daddy was a picky eater, but since he liked her potato salad she made it a lot. I got burned out on it, so I was happy when I learned to make Aunt Clara’s recipe. But don’t let me sell this recipe short – my mama was a great cook on the things she did make, and this was definitely one of her specialties. It is just a sweeter, mushier version with no crunch.
3 lg. Idaho potatoes
8 - 10 boiled eggs
Lg. jar pimentos
About 2 serving spoons sweet pickle relish
About 2 heaping serving spoons of Miracle Whip Salad Dressing
Salt and pepper
About 8 good shakes of paprika
2 green onions, finely diced, optional
Scrub and boil the potatoes whole with the skins on. When cool enough to handle, peel and grate the potatoes and eggs. Add the rest of the ingredients and adjust everything to taste, i.e. pickle relish, mayo, salt and pepper. If there will be leftovers I never add the green onions – they get too strong when left overnight – in fact I rarely add them anyway.
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