Jul 02 2008
Old Glory Potato Salad
Old Glory Potato Salad
Both the potatoes and eggs may be cooked and stored in the refrigerator the night before. If you take this on a picnic, make sure it is kept cold in an ice chest until ready to serve.
Ingredients
14 large red potatoes
6 eggs
1 yellow onion, chopped
6 sweet pickles, chopped
3 stalks celery, chopped
¼ cup sweet pickle juice
2 cups Miracle Whip
¼ cup honey mustard
Salt and pepper to taste
Directions
In a large pot, place potatoes covered with water. Boil until soft, then remove and cool. The potatoes can be cooked the night before and kept in the refrigerator. Chop the potatoes into bite size pieces.
Place the eggs in a pot, cover with water. Boil for one minute and then remove from heat, but leave the eggs in the hot water for 12 minutes. Remove from hot water, peel and chop.
In a large bowl, pour in potatoes, onion, pickles, celery and eggs, toss. In a separate bowl combine pickle juice, Miracle Whip, mustard and salt and pepper. Whip until combined and creamy. Pour dressing over potato mixture and mix well. Chill until ready to serve. Serves 12.
