Prep 30 mins
Cook 20 mins
This is a plain potato salad. Some of my family and friends have stomach issues and cannot tolerate certain foods or spices. Prepared, this looks simple and inviting and is great for potlucks and picnics. I am writing this as if it is for a potluck (and also for beginner chefs) because that's how I cook, for a small Army!
- 2721.55 g russet potatoes
- 12 large eggs (1 dozen)
- 354.88 ml Miracle Whip (You can use low-fat)
- 29.58 ml prepared mustard (any brand)
- 14.79 ml spicy brown mustard (any brand, to taste)
- Clean, peel and dice your potatoes into large but bite size chunks.
- Put the potatoes into a large pot (I have a 6 quart pot), and fill with water to completely cover the potatoes.
- Bring the water to a slow rolling boil and cover your potatoes to cook. One hint I've used is to set a toothpick between the lid and the pot to help it from boiling over. It doesn't seem to work for me, but hey, you can try it.
- Place all your eggs in a large pot, say a 4 quart pot. Fill with cool water to completely cover your eggs, then bring it to a boil.
- One thing I have tried for eggs is to boil them for about 5 minutes and take them off the heat, drain the hot water (be very careful of scalding!), then add cool water back to the pot and a big two handed scoop of ice to cool the eggs down so they do not overcook and have a nice yellow to the yolk color.
- When the potatoes are easy to pierce with a fork, remove them from the heat and drain the water. Put the potatoes into a large glass bowl and let them cool.
- In the meantime; peel all of your eggs. I tap the eggs shell on to my counter, then roll the egg between my palms to slightly crush the shell all over. Then I pick out an area and peel all around, pulling the shell off in one piece. Rinse any remaining shell from the egg. You can save the shells in an old coffee can along with old coffee grounds to mix in your rose bush soil.
- Holding your egg in the palm of your hand, using a butterknife or other dull knife, slice through the egg 2 times one way, then two time across that and add to your potatoes that are cooling. Use all 12 eggs.
- Mix the potato and eggs.
- Plop the Miracle Whip onto it all, add the mustards and mix throughout. Add more Miracle Whip if it seems too "dry" for you, so it lightly coats everything.
- If you would like pepper and/or paprika, add it with the Miracle Whip so your salad is not overstirred.
- Cover and cool in the back of the fridge so no one eats it until you're ready.
- Potatoe salad like this tastes better with a little time, so you can leave it in the fridge overnight. Remember it will be heavy to carry to your potluck , but it will be light to take home!
Thanks 4 the great recipe, I also like plain potato salad and this really helped me.