Southern Potato Salad
SouthernVegetarianEasy30 minBy Northstar
Ingredients
Servings
4
- 10 each redskin potatoes
- 2 tsp Salt
- 8 each Eggs, hard cooked, chopped
- 1 each -1/2 Cup Miracle Whip
- 0.8 cup Prepared mustard (regular yellow mustard)
- 0.3 cup Apple cider vinegar
- 2 each onions, chopped
- 6 each oz. Chopped pimentos
- 1 tsp Celery seed
- 1 jar of sweet pickles, finely chopped
Instructions
- 1
Freshly ground black pepper, to taste In a large pot, cover the potatoes with water and add the salt.
- 2
Boil until potatoes are tender when pierced with a fork.
- 3
Do not overcook -- potatoes should not be mushy.
- 4
Peel and dice the cooked potatoes.
- 5
Put the chopped potatoes, eggs, onions, pimiento, sweet pickles, celery seed and black pepper in a large bowl.
- 6
Mix together the Miracle Whip, mustard and vinegar, and stir until smooth.
- 7
Pour mixture over the chopped vegetables and gently fold (or mix with your hands) to coat.
- 8
Chill several hours or overnight before serving.
Tags
greekgod-bless-texas