Close
Ingredients
| russet potatoes: 6 whole potatoes |
| eggs: 4 |
| celery: 2 stalks (finely chopped) |
| sweet pickle relish: 2 Tbl |
| onions: 1 (minced) |
| parsley: 1/4 cup (minced) |
| regular mayonnaise: 1 1/4 cups |
| Miracle Whip: 3/4 cup |
| salt: 1/8 tsp |
| black pepper: 1/8 tsp |
Jennie's Favorite Potato Salad
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- Boil potatoes in one pot and eggs in the other pot until both are cooked. (20-30 minutes for potatoes & 15 minutes for eggs).
- Drain each (whenever done) & set aside to cool. Once cool enough to handle, peel both. Cut potatoes into bite size chunks & coarsely chop the eggs.
- In a large bowl combine all ingredients, adding salt & pepper to taste.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving. (That way it's cooled throughout.) Enjoy!