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June Chef's Corner - Grandma's Potato Salad

June Chef's Corner
Grandma's Potato Salad

2 lb red or russet potatoes
1 medium sweet onion or red onion
4 large eggs boiled
1 c miracle whip dressing
3 Tbsp prepared french's yellow mustard
1/8 c chopped celery (optional for crunch factor)
1/2 c sweet pickles
1 tsp celery seed
1/2 tsp dill weed
sprinkle paprika or parsley leaves for garnish

1 Peel and cut up potatoes into bite sized pieces. Boil until tender but firm enough to pick up with fork. 15-20 minutes. Drain and refrigerate until the rest is prepared.

2 Boil eggs until done drain and let set in cold water for about ten minutes. Then peel and chop. Place in refrigerator with potatoes.

3 Chop onion into small pieces. Place in bowl.

4 Cut sweet pickles into small slices. Place in bowl with onion.

5 Chop celery into tiny pieces. Place in bowl with onion and sweet pickle pieces.

6 In bowl with chopped onion, pickles, and celery mix Miracle Whip, mustard, celery seed and dill weed until thoroughly mixed. Add to potatoes and eggs, mixing gently so the potatoes and eggs don't break up. Let chill for at least an hour, preferably 3-4 hours. Sprinkle with Paprika, or top with parsley leaves as garnish.

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