Grandma's Potato Salad

READY IN: 1hr 30mins
SERVES: 8-10




  • Hardboil the eggs. Let cool, peel, cut in half and scoop out the yolks into a bowl. Chop the whites finely and put in a large bowl.
  • Peel and chop the potatoes into bite-size pieces. Boil in well-salted water until tender. Cool, then add the potatoes to the bowl with the egg whites.
  • Peel and chop the onions, finely. Mix with the entire jar of pickle relish and add to potato mixture.
  • Fry the entire pound of bacon until crispy, then crumble or chop. Add to potato mixture.
  • Mix the egg yolks and Miracle Whip until smooth, then blend into potato mixture.
  • Add salt and pepper to taste.
  • Store in refrigerator until ready to eat. Usually best prepared the day before you intend to serve it.