Post by chief_cook2 on Sept 30, 2005 11:59:53 GMT -6
5 lb. potatoes, peeled and cubed 2 cups Miracle Whip salad dressing or mayonnaise* 1/2 cup yellow mustard 2 TB dill pickle juice (brine) 1 cup onion, finely diced 2 TB prepared creamy horseradish Sea salt, to taste 8 hard cooked eggs, peeled and chopped 3 dill pickles, finely diced Ground black pepper, to taste
1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, reduce heat to low, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
2. Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.
3. Add the mayonnaise, mustard, pickle juice and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.
*Miracle Whip has half the fat of mayonnaise.
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