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Traditional Potato Salad

 

5 to 8 medium size russet potatoes
4 hard boiled eggs
1 medium size onion chopped; use Sweet Vidalia, Sweet Spanish, or Red Onion
¼ cup sweet pickle relish
¼ cup chopped sweet gherkin pickles
1 cup miracle whip
3 tablespoons of juice from a jar of dill pickles
2 tablespoons prepared yellow mustard
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon coarse ground black pepper
½ teaspoon Cavender’s Greek seasoning
½ teaspoon dried parsley flakes
¼ teaspoon dried dill

Scrub potatoes, do not peel. Place in a large pot and cover with water.
Bring to a boil on high. Reduce heat to medium and cook 12 to 18 minutes until just done. Remove potatoes when a butter knife can easily pierce through. Set aside to cool.

Chop eggs and add to a large mixing bowl with the chopped onion, pickle relish,
chopped pickles, miracle whip, dill pickle juice, mustard, garlic powder, salt, pepper,
Greek seasoning, parsley, and dill. Set aside.

Peel and dice potatoes into bite size pieces. Toss potatoes with dressing until well coated.

Chill for at least 6 hours; overnight is even better. Serve cold.

 

 

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