{Mom’s Overnight Picnic Potato Salad}
10-12 medium red potatoes
1 sweet onion, chopped
1/2 cup italian salad dressing
3 large dill pickle, cut into chunks
6 hard boiled eggs, chopped
1/2 cup mayonnaise
1/2 cup miracle whip
1/2 cup sour cream
Boil potatoes in salted water until tender when pierced with a sharp knife. Drain & cut into large chunks. Place potatoes into a large bowl. Add onion & italian dressing. Carefully toss together until well combined, try not to break up potatoes. Cover with plastic wrap & refrigerate overnight.
The next day:
In a small bowl stir together mayo, miracle whip & sour cream. Set aside.
Add pickles & eggs to marinated potatoes. Fold in mayo mix & mix well. Serve immediately.
{Kesley’s Pickle-less Potato Salad}
12 large red potatoes
1 small onion, finely chopped
1 cup diced celery
1 tsp. salt
6 eggs, hard boiled & chopped
~Dressing~
2 eggs, beaten
1/2 cup rice vinegar
1 tsp. cornstarch
1- 5 oz. can evaporated milk
1 tsp. yellow mustard
1 cup mayonnaise
1 cup butter
In a very large pot, boil potatoes in salted until fork tender.
While potatoes are cooking- whisk together 2 eggs, sugar, cornstarch & salt in a medium sauce pan. Stir in vinegar, milk & mustard. Cook over medium heat, stirring frequently, until thick, about 10 minutes. Remove form heat & stir in butter. Refrigerate until cool. Stir in mayonnaise.
Drain, cool & cube. Transfer to a large bowl toss with celery, onion & salt to taste. Add hard boiled eggs. Stir in cooled dressing. Lightly stir until all combined. Cover & chill for several hours.
0 Comments