MUM'S POTATO & EGG SALAD
What can I say? It is delicious and one of my fave things to make in the summer months. My husband won't eat it with egg, so I just separate a couple of servings before I add egg to it. Depending on how much you want to make, you can decide on how many potatoes and eggs you use. I figure one potato per serving. This is the...
Provided by Sue Fitzpatrick
Categories Potato Salads
Time 2h
Number Of Ingredients 9
Steps:
- 1. Peel, cut and boil potatoes. Don't boil them too long. You don't want them to get soft. Drain, put in a bowl or container, cover and cool in fridge for a couple of hours.
- 2. Hard boil eggs. Set aside and let cool. You can also cover them and cool them in the fridge.
- 3. When you are ready to prepare your salad, remove potatoes and eggs from fridge. In a large bowl, cut potatoes into smaller pieces.
- 4. Next, peel eggs and chop them up into the potato.
- 5. Chop onion greens and add to bowl.
- 6. Shake salt and pepper on salad, "to taste". Mix gently.
- 7. Dressing: Put Miracle Whip in a cup or jar. Add mustard, sugar and milk (1 tsp at a time) until it is a desirable, smooth consistency. Pour dressing on contents of bowl a little at a time. Gently mix through until it lightly coats the potato & egg and is a balance you like. As much or as little as you like will make it perfect for you. I don't like it runny.
- 8. cover with cling wrap and place in fridge to chill before serving. I think it tastes better after sitting for a few hours. Remove from fridge, stir it around and serve.
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