Elizabeth Mackinnon's Potato Salad
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Elizabeth asked me to send you this recipe for potato salad. Hope you enjoy it.
Makes 8 - 10 servings
4 lbs. potatoes, cooked and sliced
1/2 cup chopped onion
1/2 cup chopped dill pickles
1/2 cup vegetable oil
1/4 cup vinegar
1 tsp. dry mustard
salt and ground pepper
1 cup Miracle Whip
2 tsp. mustard
3 tbsp. chopped parsley
3 hard boiled eggs
Combine first 3 ingredients. Then combine oil, vinegar and dry mustard. Season with salt and pepper.
Shake in a jar and pour over potato mixture. Cover and refrigerate over night.
Mix Miracle Whip, parsley and mustard. Add eggs (chopped) to potatoes and pour the dressing over.
Adjust seasoning. Chill at least 1 to 3 hours before serving.
Note: Before adding dressing, drain if the marinade is too oily.
Janet