While we are on deviled and boiled eggs, I might as well give an idea of how to make my favorite kind of potato salad. Again, I am from Midwest farm country and I like my potato salad on the sweet side and not too goopy! I can never find a ready-made potato salad at the store that I like.
Mine is simple, also learned from my mother. She liked to boil the potatoes with the skins on so I do too.
Red potatoes, about 6 to 8 large potatoes, or more, depending on how much you want to make, boiled until tender with skins on, then cooled, peeled and chopped into bite-size pieces and lightly salted. You can add a little pepper if you like.
1/2 a medium white or yellow onion, diced--I think the onion is the most important thing for really making the potato salad pop
2 or so boiled eggs, chopped, to taste
1/4 cup or so, sweet pickle relish, as much as you like
Mustard to taste, about 1 tablespoon or so
Miracle Whip dressing, to taste, about 1/2 to 1 cup so that potatoes are coated but not overly goopy!
Sugar to taste, start with about 2 or 3 tablespoons
2 teaspoons vinegar, or more, to taste
I never measure, I just add and taste until it tastes right, so, these measurements are all flexible. Mix well, cover and refrigerate. The flavors improve with time in the refrigerator.
This is my favorite, but, I have tasted some that were of the non-sweet variety and had mayonaise and dill weed (fresh is best and easy to grow!) for a light, savory flavor. If you have left-over deviled eggs, they can be chopped and added for a deviled egg potato salad.
Mine is simple, also learned from my mother. She liked to boil the potatoes with the skins on so I do too.
Red potatoes, about 6 to 8 large potatoes, or more, depending on how much you want to make, boiled until tender with skins on, then cooled, peeled and chopped into bite-size pieces and lightly salted. You can add a little pepper if you like.
1/2 a medium white or yellow onion, diced--I think the onion is the most important thing for really making the potato salad pop
2 or so boiled eggs, chopped, to taste
1/4 cup or so, sweet pickle relish, as much as you like
Mustard to taste, about 1 tablespoon or so
Miracle Whip dressing, to taste, about 1/2 to 1 cup so that potatoes are coated but not overly goopy!
Sugar to taste, start with about 2 or 3 tablespoons
2 teaspoons vinegar, or more, to taste
I never measure, I just add and taste until it tastes right, so, these measurements are all flexible. Mix well, cover and refrigerate. The flavors improve with time in the refrigerator.
This is my favorite, but, I have tasted some that were of the non-sweet variety and had mayonaise and dill weed (fresh is best and easy to grow!) for a light, savory flavor. If you have left-over deviled eggs, they can be chopped and added for a deviled egg potato salad.
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