4 Egg Potato Salad
From: Kevin Goebel
4-8 Servings

8 cups of small red potatoes
1 1/2 cups celery (3 stalks)
4 hard-boiled eggs
16 tablespoons Miracle Whip
2 tablespoons dijon mustard
1 tablespoon parsley
2 tablespoons red vinegar
1/2 teaspoon coarse black pepper

I leave the skins on the red potatoes and boiled and drained them. While they cooled down, I boil the eggs (and shell them, for any real neophytes out there ). I slice the potatoes into bite-size chunks. The eggs get cut into quarter-inch cubes and celery gets chopped up into slightly larger chunks. They all go into a 12 cup serving bowl (a #4 Rubbermaid bowl works for me) and the Miracle Whip and then the other ingredients are stirred in.

I measured everything out for writing this recipe, but I usually just toss the seasoning in and taste it. I preferred the milder taste of the seasonings in this homemade salad to the overly-tangy and usually sweet taste of store-bought deli or grocery potato salads.

I sometimes buy extra potatoes and cook them at the same time to serve with a meal, reserving the potato salad for a later meal. This conserves energy, and keeps me from heating the kitchen twice in the summer with another round of potato-boiling.

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