Potato Salad


By popular request, I've done my best to write down the recipe for my "prize-winning" potato salad.
I've tried to duplicate the flavor of the wonderful potato salad that my grandmother, Julia May Cutler used to make on the farm.  Although I'm sure some of the ingredients are not the same; she used her homemade sweet chunk pickles; the flavor is at least close.

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:

  • Thoroughly mash 1/4 of one cooked potato.

  • Combine mashed potato, Miracle Whip, chopped pickles, chopped onion, mustard, pepper and celery seed.  Stir well.

  • Chop eggs, cube potatoes and combine in a large bowl with dressing mixture.  Stir gently to combine well. 

  • Place in serving dish and sprinkle lightly with paprika.

  •  Cover and  and chill until serving time.  A couple of hours in the refrigerator improves the flavor, but you can serve immediately as long as all of your ingredients were already well chilled.


Makes 4 - 6 servings.  Recipe can be doubled (or more) for a crowd.