Sunday, June 15, 2014

Picnic Potato Salad (Large or Small Batch)

My hubby's been on a potato salad kick.  He's been bringing it home from the deli uptown weekly, so I decided I needed to have a tater salad recipe on my blog...AND for him to have some homemade here at home. 

(AND...he enjoyed some with his special Father's day lunch today too=) 

And since I have another awesome recipe from my Sis-In-Love, Judy, in my first cookbook, what better time to share it than now. 

I think most families have their own favorite tater salad...and with summer looming ahead, July 4th, picnics and potlucks on their way, I'm glad to be able to share this tasty side dish with y'all. 

Judy's recipe is for a large batch (hubby is one of 8 living siblings) and so that's what Judy always makes for family gatherings, but if there are only 2 of you, like us, or maybe more, you may not want to use the full 5# of taters, so I'll share a smaller batch recipe too.

I suggest...if you prefer small bites of potatoes, you can cut them while warm. If not, then wait until potatoes are cold to dice. 

This is really really good...and fairly simple.  The Baker family loves it...

Guess I don't need to say more...


PICNIC POTATO SALAD 
(LARGE BATCH) 

5# potatoes, boiled until fork-tender, but not mushy
6 - 8 hard boiled eggs, chopped
2 c. finely chopped celery
1/2 c. finely chopped onion
3/4 c. sweet pickle relish
1 qt. Miracle Whip, or mayo of choice
3 Tb. mustard
2 Tb. sugar, optional
salt & pepper to taste

After potatoes are chilled, peel and chop into bite-sized pieces. Mix all ingredients together and refrigerate.  If it's too dry for your liking, add more mayo. Refrigerate at least 1 hour before serving. 

Serves 20 - 30 




(SMALL BATCH) 

7-8 medium potatoes, boiled, but not mushy
(about 6 cups)
4 - 5 hard boiled eggs, chopped
1 c. celery, finely chopped
1/2 c. onion, finely chopped
1/4 c. sweet pickle relish 
1-1/2 c. Miracle Whip
1 Tb. mustard
1 Tb. sugar
salt & pepper to taste

Cool potatoes to room temperature; chop into bite-sized pieces. 
Add eggs, celery, onions and relish. In medium bowl, combine Miracle Whip, mustard, sugar and salt & pepper. Stir, then mix into potato mixture.  Refrigerate at least 1 hour before serving. 

Looking for another great summer salad?
Try this tasty Kansas Cucumber Salad



or this fabulous Kansas Cornbread Salad
(Guess they must eat pretty good in Kansas, eh??=) 



Linked to Mix it up Monday
              Weekend Potluck
                GBP Roundup - Picnic


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