I have to say that this is probably the easiest potato salad recipe ever and I get so many compliments on this. I don't know why, but it is just plain good with very few ingredients. I have to also tell you that I never measure anything when I cook. So I am going to guess here and encourage you to just be a bit wild with your cooking and go for flavor. For example, if I do find a new recipe that I want to try to work with and make into my own, if it calls for two cloves of garlic, I put in four. I am big, big, big on FLAVOR.
This should serve about 4-6 people:
8-10 large potatoes, unpeeled and whole
One large onion, chopped
Hellman's mayonnaise
Kraft Miracle Whip
celery SEED (not celery salt)
salt and pepper to taste
Preferably the night before:
Place potatoes in a large pot so that water is covering potatoes
Boil the potatoes until a fork can pierce through them easily
Place them in a bowl and refrigerate until the next day or do this in the morning and refrigerate until they are thoroughly chilled. Peel the skin off of the potatoes and discard skins. Cut potatoes into cubes and put into a large bowl.
Add the onion and probably 1 tablespoon of celery seed (I use a lot - see reference to FLAVOR above).
Now, here's the part where you are just going to have to trust your instincts - put in 3 large spoonfuls of mayo. Then add 2 large spoonfuls of Miracle Whip. Always add one more part mayo than Miracle Whip. Stir gently until all of the potatoes are coated. Look at it and see if it looks dry. If so, add more mayo and Miracle Whip. You can go by your own taste in this as well.
Add about 1/4 tsp. of pepper and a 1/2 tsp. of salt. I like to let the "eaters" add more of their own salt and pepper if they want.
If you have time to refrigerate again for another 30 minutes to let the flavor sink in, do so.
Like I said, people go nuts over this easy recipe. I think that having enough onion and celery seed is really key.
Copyright 2008 liamsgrandma
