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Nita's Potato Salad Extraordinaire
Potato Salad for a Family Reunion!
Salad:
8 lbs red potatoes, cooked, chopped, peeled or not
8 hard boiled eggs, chopped
2 medium red onions, minced
1 bunch green onions, sliced
1 bunch small, red radishes, thinly sliced
8 ribs celery, thinly sliced
1 4oz. can sliced olives, drained

Dressing:
2 1/2 cups Miracle Whip (not mayonnaise)
1/2 cup French's yellow mustard
5 Tbsp. sugar, to taste
5 Tbsp balsamic vinegar, to taste
1/4 cup dill pickle relish
1 tsp. salt
1 tsp. freshly ground pepper
1 Tbsp. capers, drained and mashed
1 1/2 tsp. dried dill weed or 2 Tbsp. fresh
1 1/2 tsp. dried marjoram or 2 Tbsp. fresh
1 1/2 tsp. dried thyme or 2 Tbsp. fresh
1 1/2 tsp. dried oregano or 2 Tbsp. fresh
3/4 tsp. garlic powder or 3 cloves crushed garlic

 

Combine salad ingredients, tossing lightly. Set aside.

Combine Miracle Whip, mustard, sugar, and vinegar; adjust sugar and vinegar to your personal tastes (I like it a bit tart and usually add another 2 Tbsp. vinegar and 1 Tbsp. sugar). A mortar and pestle is very useful in crushing and blending the herbs. Add remaining dressing ingredients, blending well.

Pour dressing over salad and mix well, until all ingredients are coated with dressing.

Refrigerate at least 4 hours for potatoes to absorb the dressing and flavors to blend. Overnight is excellent timing.

Serve with salt and pepper. Our family has both salt-lovers and pepper-lovers, so both sides add their favorite seasoning.

This recipe does not contain mayonnaise but DOES CONTAIN EGGS. So keep it WELL-CHILLED at a picnic or barbeque.

Preparation Time: 1 hour Serves: 20
Recipe Origin: United States
Submitted by:
Juanita SinClair
Washington
United States
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