Happy Memorial Day everyone!! I am so thankful to the Lord for the U.S.A. and the precious freedoms we enjoy in the greatest country on earth. I’m also so very thankful to the brave men and women in uniform for their brave and selfless sacrifice.
We are hosting a BBQ today with about 17 adults and 15 children coming over. Our menu will include: bbq chicken, burgers, hot dogs, potato salad, pasta salad, baked beans, chips, veggies and fruit, luscious layer bars and red, white and blue cupcakes.
Growing up I was blessed to spend a lot of time with my wonderful grandmother. I have her to thank for a lot of what I know in the kitchen. She was a top notch cook and her most requested dish was her potato salad. I’m not a miracle whip fan but this is the one thing that I agree makes an incredibly delicious potato salad.
3 pounds potatoes, quartered
8 eggs, hard boiled
3 stalks celery, finely chopped
1 small onion, finely chopped
salt and pepper
1 cup miracle whip salad dressing
1/4 cup mustard
1/3 cup sweet pickle relish
1 T vinegar
2 T milk
1 t celery salt
1/2 t pepper
Boil potatoes until fork tender and cube; place in large bowl. Chop hard boiled eggs and add to potatoes. Salt and pepper warm potatoes and eggs. Add relish.
Combine miracle whip, mustard, vinegar, milk, celery salt and pepper in separate bowl. Pour over potato mixture. You may not need to use all of the dressing.
Chill at least 2 hours or overnight before serving.
I really liked this. For me I think it’s the finely chopped part that makes the difference.