Potato Salad is a must include for any family gathering or picnic. There are many variations on the potato salad theme, but this recipe is pretty much how my Mom made it when we were kids. She may have added chopped cucumber as well, but it’s not in the salad in the picture above.
Potato Salad For Two
2 Russet or Idaho Potatoes
1 hard-boiled Egg
1/4 cup or less chopped Onion
1 stalk of Celery, sliced and chopped
2 teaspoons of Sweet Pickle Relish
2 big tablespoons or so of Miracle Whip
A lot of Black Pepper (to taste)
Wash and then chop the potatoes into cubes with a chef knife.
You can leave the skins on or peel them first, whatever you like. In the salad in the picture above, the skins were left on.
Boil the potatoes until a fork goes through.
Don’t over cook the potatoes until they are mushy, as they should still be a little bit chunky so they don’t fall apart when all the ingredients are combined.
Chop the onion into small bits.
Slice the celery twice lengthwise, then chop the three strips into small bits the same size as the onion.
Chop up a hard-boiled egg. (Because you made an extra one for yesterday’s recipe, right?)
Drain the potatoes and run cold water over then to cool them down and stop them from cooking.
Put the cooked and drained potatoes, the celery, the onion, and the egg into a large salad bowl.
Sprinkle with salt.
Sprinkle with black pepper.
Add the Sweet Pickle Relish.
Add the Miracle Whip.
Thoroughly stir until well mixed.
Voila! A nice side salad for your picnic meal.