Ingredients needed:
1 20 lbs bag of potatoes (any kind, butter potatoes are the best!)
1 fresh celery (with 4-6 stalks)
4 eggs
1 jar of dill pickle cubes or relish
Mustard
Mayonnaise or Miracle Whip
Salt
Pepper
Optional ingredients:
1 green bell pepper
1 onion (any kind, prefer sweet)
Materials needed:
1 Large, deep pan
1 cutting block/surface
1 Large bowl
1 knife
Boil potatoes for 10-15 minutes in large pan. Cook on medium heat until a fork can easily enter any potato in the pan.
As potatoes cook, clean the celery with water, breaking off the stalks into whole pieces. Wash until clean.
Boil eggs for 15 minutes until hardboiled.
Cut celery stalks into slices. Slices should be about a forth of an inch big. Place into bowl.
If green bell pepper and onion are desired, clean and cut both of these veggies into cubes and place into large bowl with celery.
Once the potatoes are easy to poke with a fork, remove them from the stove and drain the water.
Once the hot water is removed, keep the potatoes in the pan and run cold water from the tap over them to cool or place ice cube into the pan on the potatoes.
As the potatoes cool, un-shell the hardboiled eggs. Cut the whites into cubes and place them into the bowl with the celery. Set the yellows aside, they will be used shortly.
With the potatoes cooled (usually about 15 minutes), drain the water from the pan and remove the potatoes. It is okay if the potatoes are warm when you cut them.
Clean the pan out as this will be you mixing the salad in!
Peel the skin from the potatoes. This can be by pulling off the skin or by cutting it off. Cube the potatoes into pieces. On a medium potato, it can be cut in half then both half pieces can be cut twice, leaving 6 pieces. Do this to all potatoes and place them back into the large pan.
Once all of the potatoes are cubed and inside the big pan, crush the yellows/yokes with your hand and add them to the potatoes. Add all ingredients from the bowl into the pan.
Add 6 shakes of both salt and pepper evenly over the ingredients.
With all added dry ingredients, it is time to add the pickles. If you do not have a small jar of dill relish, you may cut up regular dill pickles (approx. 6 medium or 3 large) to substitute.
Have the mustard (regular yellow) and Mayo/Miracle Whip handy with a large spoon. Take three large dips of Mayo/Miracle Whip and place them into the mix. Squeeze three large spoonfuls of mustard into the mixture. (If the mustard is dip-style, three large spoonfuls will be great!)
Clean the medium-to-large bowl, this is where the salad is going to be placed when complete.
Take off any rings or watches and clean your hands!
With your hands, mix the salad. This should take about three minutes. The mixture color should be a soft yellow color. It is very important that ALL the potatoes are covered and ALL the ingredients are thoroughly and evenly distributed in the mixture.
Don’t be afraid to squish and swirl it around! Have fun with it!
Taste the mixture. If it is a little bland, add an extra squirt of mustard. If it tastes a little bitter, add another spoon of Mayo/Miracle Whip.
Once certain that the salad is mixed very well, place the salad into the bowl by hand. If it is taller than the bowl, it should easily pile on top without a problem.
With the salad in the bowl, wash your hands.
On top of the salad, add a little salt and pepper evenly to complete it. You can add garnish if desired.
Potato Salad is best if it chills for at least two hours but it can be eaten immediately but it won’t be as good.
Refrigerate covered with either a lid or plastic wrap.
It should be good for at least four days if properly covered and refrigerated. On the fourth day, throw it away.
Should make over 8 servings
If less is needed, cut the recipe in half!
Enjoy!
