By popular request, I've done my best to write down the recipe for my
"prize-winning" potato salad.
4 large Russet potatoes
6 large eggs
1 1/2 cup Miracle Whip Light
1/2 cup finely chopped Vlasic Sweet Gherkin pickles
2 T finely chopped red onion
1 T Beaver Sweet Hot Mustard
1/8 tsp white pepper
1/8 tsp ground celery seed
The night before:
Boil the eggs—Place the eggs in a saucepan and cover with COLD water. Bring to a boil, reduce heat and simmer for about 12 minutes (this is how long it takes at 7000 ft elevation; it will take less time at lower elevations.) Cool the eggs by running cold water over them. Refrigerate until the next day.
Peel the potatoes, slice in quarters, place in saucepan and cover with cold water; boil until done. Drain and let cool. Refrigerate until the next day.
A few hours before serving:
Makes 4 - 6 servings. Recipe can be doubled (or more) for a crowd.