I know Easter just happened, but I wanted to share this recipe again because it’s an Easter tradition and I am still enjoying the leftovers!
Hey, you know Julie posted a potato salad recipe back here and explained that we grew up in a different potato salad culture. I, too, am a potato salad snob. Mom’s recipe trumps all others in my world. I realize your world may include eggs, or you might like to smash up the spuds. Whatever floats your boat.
I was feeling nostalgic this Easter and decided to pull out Mom’s recipe, much to the delight of my family. I had no idea they liked it so much! Guess I will have to make it more often. So, Moms’ recipe in Grandma’s retro Pyrex bowl. Sweet memories.
5 lbs. potatoes, boiled in salted water & peeled & cubed (love the cubes–it’s a texture thing)
1 lg. green bell pepper, chopped
1 small onion chopped
1 tsp. celery seed
3 small jars diced pimiento, drained
1 1/4 cup Miracle Whip (no, not mayo, please. not for this.)
4 tsp. salt
1/2 tsp. pepper
1 T. apple cider vinegar
1 tsp. prepared mustard
1. Peel the potatoes, place in large pot and cover with water. Bring water to boiling and cook until just tender. No mushy spuds here! Let cool, then cut into bite-size cubes. Place in a large serving bowl.
2. Add the green pepper and pimientos to the cooled spuds (I say spuds a lot. My first two years in college were spent in Idaho.)
3. Combine the rest of the ingredients. Mix well. This is your dressing. Add to the…wait for it….spuds and friends. Toss together gently with rubber spatula to make sure the dressing is evenly distributed.
This recipe originally posted on May 8, 2014.
Source: Pat Brew Recipes.