Best potato salad ever!

I learned how to make potato salad by watching, and chopping, for my mother-in-law eons ago. If you camped out in her kitchen you chopped, spindled or mutilated something that wound up in a pot or bowl. Wilna was a wonderful cook and really knew how to feed a bunch of people. Did I mention my husband is one of eleven kids? Nine sisters and a brother. Hand-me-downs were rough.

After all these years, I believe the only difference between Granny’s fabulous potato salad and mine is the pickles. She used sweet … I use dill. That reminds me of a pickle of a disagreement hubby and I had the other day. He would rather I use Kosher pickles. While I certainly didn’t like the sound of that, I tried it this time. It wasn’t half bad. But I still like my chunks of dills.

Granny’s Fabulous Potato Salad
Feeds lots of hungry people!

Ingredients:
5 pounds of Russet potatoes, peeled and boiled till just tender when stabbed with a fork
6 hard boiled eggs, chopped
1 green bell pepper, chopped
1 red onion, chopped
2 large handfuls of dill pickles, chop these guys up too!
large handful of black olives, chopped (optional but adds something special)
small jar of pimento, chopped
yellow mustard
Miracle Whip Salad Dressing
salt and black pepper to taste and don’t be stingy!

Basically, I really believe in NOT dicing up all the veggies so you can’t tell what you are eating! Leave everything a little chunky and you will love the results! So start by cubing up the cooked and cooled potatoes in a huge bowl. Add the chopped eggs and everything else on the list. I tend to go lighter on the mustard and heavier on the Miracle Whip but that is a personal choice. Refrigerate until dinner time! This dish goes great with brisket and beans!