Mary Lous Potato Salad Recipe
Yield: 40 ServingsRecipe by luhu.jp
Ingredients:
80: To 100 med potatoes,
80: Eggs,
40: Green onions,
5 bunch: Radishes,
60: To 80 sweet pickles,
Salt and pepper to taste,
Paprika,
Miracle Whip, enough to moisten salad
Mustard, enough to give color to dressing
Sweet pickle juice, enough to flavor dressing
Directions:
Peel potatoes and quarter for cooking. Boil potatoes until they are
just done, not mushy. Hard boil the eggs and peel. Be sure to reserve
some eggs for top of salad. Chop green onions, radishes, and sweet
pickles. (You may use as many sweet pickles as you like.) Cut
potatoes in chunks. Combine with eggs, radishes, green onions and
sweet pickles. Mix dressing using proportions required to make potato
salad moist, but not wet. (You can begin this salad a day ahead, but
under no circumstances should you mix the dressing in until 2 to 4
hours before you are ready to serve.) Keep salad refrigerated until
ready to serve. Salt and pepper to taste. Slice reserved eggs on top
of salad and sprinkle with paprika.
Note: The potatoes should be well cooled before you mix them with the
dressing.
Source from luhu.jp
just done, not mushy. Hard boil the eggs and peel. Be sure to reserve
some eggs for top of salad. Chop green onions, radishes, and sweet
pickles. (You may use as many sweet pickles as you like.) Cut
potatoes in chunks. Combine with eggs, radishes, green onions and
sweet pickles. Mix dressing using proportions required to make potato
salad moist, but not wet. (You can begin this salad a day ahead, but
under no circumstances should you mix the dressing in until 2 to 4
hours before you are ready to serve.) Keep salad refrigerated until
ready to serve. Salt and pepper to taste. Slice reserved eggs on top
of salad and sprinkle with paprika.
Note: The potatoes should be well cooled before you mix them with the
dressing.
Source from luhu.jp
Tags
Home cookin