5 lbs potatoes
Sweet gherkins and sweet pickles
3 Tbsp prepared mustard
2 Tbsp sugar
1 cup miracle whip
1/2 tsp salt
1 Tbsp white vinegar
1/4 tsp dry mustard
4 hard boiled eggs, cut up
dash of black pepper
2 Tbsp juice from pickles
dash of paprika
(onion and celery optional)
1. Peel potatoes, cut into bite sized pieces and cook in salted, boiling water 15-20 minutes (until soft, but still firm)
2. While the potatoes are cooking, cut up pickles into small pieces (1/4 to 1/2 cup, depending on your preference).
3. Drain potatoes and run cold water over them until slightly cooled.
4. Dump potatoes into large bowl and stir in all other ingredients.
5. This tastes best the next day. Make sure to stir before serving and top with a little paprika to make it look pretty.
Jennifer Vigil
