White Potato Salad (no mustard)

Recipe by H. Cato
READY IN: 1hr 30mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 6 -8
    cups cooked, cubed potatoes (boiled with jackets on, and peeled)
  • 1
    whole onion, chopped (any kind, but red onions are probably the best to use)
  • 4
    stalks celery, finely chopped
  • 6
    hard-boiled eggs, diced up
  • 8
    small sweet gherkins
  • 3
    cups Miracle Whip (yes, Miracle Whip!)
  • 3
    tablespoons white vinegar
  • 3
    tablespoons white sugar
  • 3
    teaspoons salt

DIRECTIONS

  • Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
  • Lay out on counter for an hour or so to cool nicely.
  • Peel, and cube.
  • I usually do this with no recipe, so I have estimated the amounts as closely as possible.
  • While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
  • In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
  • Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
  • You may have some mix left over, but don't throw it out.
  • After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
  • Refrigerate for at least 4 hours before serving.
  • It may taste salty until after it's refrigerated a while.
  • If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
  • Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
  • The same applies if you like it sweeter.