Contributed by: David LaFerney
Source: My Mom
First of all, I must say I don’t really have a recipe for this, I just know how to make it, and it always comes out delicious, and pretty much as I remember Mom’s. I talked to Donna about it, and she said the same thing. Also, this is the institutional size recipe, so if you don’t want to make 12 pounds of potato salad at one time then just do the math your self. However, it will probably all be eaten if you are making it for a picnic or party. It’s not as much work as it sounds like by the way.
10 pounds of potatoes – peeled cubed and boiled until just done
1 Dozen Eggs – hard boiled and cut into 1/2 inch cubes
1 quart of miracle whip salad dressing (or equivalent)
8 oz jar of sweet pickle salad cubes or diced up sweet pickles
2-3 medium onions chopped very fine
3-4 ribs of Celery chopped fine
1/4 -1/2 cup of plain yellow mustard
Salt and Pepper to taste
Paprika to sprinkle on top just to look prettyCombine all of the ingredients EXCEPT the potatoes in a mixing bowl. Taste, and adjust the salt pepper and mustard to your taste. If you salted the potato water, keep this in mind lest you get it too salty and end up with 5 gallons of inedible goop. Otherwise use your own judgment, and just sneak up on it. This will make it your own creation.Divide the potatoes into two equal containers and add half of the dressing mix to each, then stir them together as little as possible so that you don’t end up with mashed potato salad. This is also why you don’t want to over cook the spuds to begin with. Sprinkle the top with paprika.
This is best-served 24 hours later.