Grandma B's Potato Salad
10 lbs of Potatoes will make a big mixing bowl full! Probably feed 15-20 hungry people if you are lucky!
I don't measure anything (she never did either) I just go by intuition.
You are going to need
1 large stalk of celery - chopped
1 bag of carrots - cut up into round slices
2 medium sized or 1 large onion - I prefer the big Red or White over the yellow Spanish but you can use whatever you desire. Minced
Medium sized jar of MIRACLE WHIP DO NOT SUBSTITUTE
1 small jar of yellow mustard and if you like a tang you might want to add some Dijon
Pickle relish, either sweet or dill depending on your family's preference
1 Bell Pepper your preference of green or red
WESSON OIL DO NOT SUBSTITUTE
Cider Vinegar and Horseradish are optional.
Wash your potatoes, cook them with the skins on and boil them until you can insert a fork and it comes out easily. Probably about 20-25 minutes to cook.
While your potatoes are cooking, get out a medium sized mixing bowl to put all of your cut up vegetables in.
Get out your largest mixing bowl for your potatoes.
Once potatoes are cooked, immediately pour off all the hot water and replace with cold water from the faucet and let it run over potatoes until they are just barely cool enough to pick up. Using the back side of your sharp paring knife, scrape off the potato skin. Drop them whole into the mixing bowl until you get all the potatoes skinned. This will help keep them all the same temperature which seems to be the magical formula for this recipe.
Now get them all cut into cube sized pieces.
Start with approximately 1/2 cup of Wesson Oil and pour over the top of the potatoes slowly, stirring continually coating the potatoes. You want enough oil to coat the potatoes with a small amount not mixing in on the bottom of the mixing bowl. Add contents of mixing bowl # 2 (all the cut up vegetables). Let them marinate together while you prepare the rest of your ingredients.
In a 3rd mixing bowl (your sauce)
Start with approximately 1/2 of that medium sized jar of Miracle Whip
Stir in enough of the mustard to make it golden yellow in color probably about 1/2 of the small jar of mustard
Add your pickle relish, again about 1/2 jar full
Salt and pepper to taste.
Taste your mixture. It should have a slight tang to it. If you wish it to be tangier, you can add 1-2 tablespoons of cider vinegar and a couple teaspoons of horseradish if you desire.
Pour the contents of mixing bowl #3 (your sauce) about 1/3 at a time, into the first bowl with all your other ingredients. Mix well as you go until you are comfortable with the coating of the potatoes and vegetables. We always like lots of the sauce so I end up using the entire bowl.
Once totally mixed, cover bowl and refrigerate until well chilled.
If you are lucky enough to have any left over, it is better the 2nd day....
Let me know if you try it and like it. If you have any questions, feel free to leave a post and I'll get back to you !