Joanie's All American Potato Salad

[Guest guest]

Joanie's All American Potato Salad

 

2-1/2 lb. medium baking potatoes, scrubbed

1/2 tsp. Kosher salt

2/3 cup mayonnaise, Kraft Miracle Whip salad dressing

1 TB Dijon mustard

1/4 cup finely chopped onion

1/4 cup sweet pickle relish

2 TB minced dill pickle

2 TB dill pickle juice

1 TB minced flat leaf parsley 

1/8 tsp. celery seeds

1/4 tsp. ground black pepper

1/2 cup finely diced celery

2 hard cooked eggs, peeled and finely chopped

 

Put the potatoes in a large sauce pan, cover with water and bring to a boil.

Add a large pinch

of salt and simmer until the potatoes are tender, about 35 minutes. Let cool

slightly, then peel

the potatoes and cut them into 1 " dice. 

 

In a bowl, combine the mayonnaise, mustard, onion, relish, dill pickle,

parsley and celery seeds.

 

Taste for seasoning and add more salt and pepper if needed. Fold in the

potatoes, celery and eggs

and let cool; cover and refrigerate until chilled and serve cold.

 

Makes: 4 to 6 servings.