This is my mother's salad. It is the standard against which I compare all potato salads! I usually roast potatoes for salad, but for this recipe they are really better boiled. The dressing is velvety and creamy, perfectly seasoned. My mother makes extra dressing and brings it along to the picnic, adding it to the salad if it seems dry.
Prep Time: 35 minutes
Cook Time: 20 minutes
Ingredients:
- 5 pounds red potatoes
- 1 cup mayonnaise
- 1/2 cup Miracle Whip salad dressing (do NOT substitute)
- 1/4 cup milk
- 2 Tbsp. yellow mustard
- Salt and pepper to taste
- 1 bunch green onions, sliced
- 1 bunch radishes, cleaned and sliced
- 6 hard cooked eggs, sliced
Preparation:
Boil the potatoes until tender. When cool enough to handle, peel the potatoes. Meanwhile, in a large bowl blend mayonnaise, Miracle Whip, milk and mustard until smooth. This dressing should be fairly thin, so don't skimp on the milk! Add salt and pepper to taste. Cut the warm potatoes into cubes and add to the dressing, folding carefully. Add green onions and radishes and blend well. The hard-cooked eggs are layered on top for a pretty presentation. Chill well to let flavors blend. Serves 10
