Grandma Ward’s Potato Salad

My husband's Grandmother never measured anything when she made this dish. It was only after watching her meticulously fold in ingredients at an eye's guess that I eventually learned to duplicate the recipe. I love the flavor the black olives give, and at the time I thought it a very California touch. It's a great salad for Memorial Day picnics and BBQ's.

3 lbs russet potatoes (6-7 medium)

1 cup Miracle Whip

2 Tablespoons sweet pickle juice

1 Tablespoon mustard

2 stalks celery, chopped

1 medium onion, chopped finely

4-5 small sweet gherkins, chopped

3 hard boiled eggs

½ cup large black olives, pitted and chopped

¼ teaspoon black pepper (to taste)

1 ½ teaspoon salt (to taste)

Leave potatoes unpeeled, place in large stockpot and cover with water, bring to a boil, cooking 10-15 minutes. Potatoes should be tender enough to stick a knife into them easily, but not mushy. Drain and allow to cool completely, when cooled peel potatoes and chop into chunks, placing in a large bowl, add chopped onion and toss lightly. Cover and place in refrigerator for an hour.

Place celery, and two of the hard boiled eggs(chopped), gherkins, and black olives in a medium bowl, add Miracle Whip, mustard, pickle juice, and salt ‘n pepper, mix well.

Pour dressing over chilled potatoes and onions, gently tossing to evenly coat potatoes. Once all the dressing has been added to potatoes, slice remaining hard-boiled egg over top of salad, cover and refrigerator at least 1 hour before serving.

#potato #salad #egg #slaai