MOM'S TANGY POTATO SALAD
This is the potato salad my mother made from as far back as I can remember. I hated it (as I did all potato salads)...until I became an adult, LOL. And my sweetie, whose mother has their own family potato salad recipe (see Martha's Dilly Potato Salad), says this salad is as good as his mother's, yet still unique. High praise,...
Provided by Maureen Martin
Categories Potato Salads
Time 50m
Number Of Ingredients 8
Steps:
- 1. Leaving skins on, chop potatoes into large chunks (4 - 6 per potato). Put into large pot and add water to cover. Boil until cooked, but not soft. Drain when done and allow to cool (put in cold water if in a hurry). NOTE: If you're not trying to be salt conscious, feel free to salt the water as it improves the taste of the potatoes.
- 2. While potatoes are cooking & cooling, chop sweet pickles, onion, celery, and egg; grate carrot. Combine all in large bowl.
- 3. When cool enough to handle, pull skins from potatoes, then chop into marble-sized bits and add to salad mixture.
- 4. Mix gently, adding Miracle Whip to desired consistency. Add salt and adjust to taste. Cover and chill until completely cold. Flavors improve after 24 hours.
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