by Kathy Hamman Miller
This makes a large batch, but is perfect for family gatherings because you can make it the day before. If you’d like to make a smaller batch, you can cut the recipe in half.
For the base you will need:
5 pounds firm potatoes
10 eggs
Celery
Sweet onion
Carrots
For the dressing you will need:
4 cups of miracle whip (1 jar) or any mayonnaise mix of your choice.
2 tablespoons mustard
1/2 cup sugar
Place clean potatoes in large stock pot with the skins on, covering potatoes with enough water to cover the tops. Add a dash of salt, bring to a boil over high heat. When your water starts to boil, reduce to medium heat adjusting the lid to vent slightly.
Cook until potatoes are still firm when stuck with a fork, but are done. Around 20 minutes, depending on the firmness of the potatoes when started, drain the water off and refill with cold water to cool.
Repeating the cold water as necessary. You don’t want them to get over cooked. Set aside and drain.
Place eggs in pan and cover with water. Bring to a rolling boil over medium heat. Turn burner off, placing lid tightly on pot. Let sit covered for 15 minutes on the hot burner.
Drain hot water off eggs and replace with cold water to cool the eggs down, again, repeating the cold water as necessary.
This is a good time to make the dressing. Mix the Miracle Whip, regular mustard and sugar together. Stir until the sugar is dissolved and incorporated evenly. Set aside.
In large bowl peel and dice cooled down potatoes and eggs. Add the desired amount of diced celery, carrots, and sweet onion to your family’s liking.
Add the dressing stirring everything together, season with salt and pepper, if desired. Refrigerate for at least one hour for the flavors to blend and for it to chill.
For that extra touch, you can serve it sprinkled with paprika. Enjoy!
