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This recipe was given to me by my mother. I love this recipe and it has such a pleasant texture. Glad it makes so much ’cause I could bathe in it.
Difficulty: Easy
Servings: A lot
Prep Time: 30 min. Plus 24 hr set time. Cook Time: 30 min.Ingredients
12 C. Cooked potatoes-shredded (I use Yukon gold, firmer for shredding)
12 eggs-shredded or finely diced
1 1/2 C. Chopped celery
1/2 med. onion chopped
1/4 jar pickle relish
3 C. mayonnaise (not Miracle Whip)
4 Tbsp. prepared yellow mustard
1/4 C. vinegar
1 1/2 to 2 C. sugar (depends on your tastes)
1/2 C. milk
2 Tbsp. salt
Directions
Combine all of the ingredients, except the potatoes. Pour mixture over the shredded potatoes and let set for 24 hrs. Mixture will look soupy at first, but with thicken overnight.
Categories: Crowd-Size, Potato Salads, Potatoes, Potluck
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11:55
am
OH this recipe had my attention right away. Shredded potatoes, NO WAY, so I thought. Well, I made this, left it sit overnight with prayers that it would be thicker in the morning, and of course, it way, YES, it was so wonderful tasting and the texture was awesome. The flavors married together very nicely and complimented the big burgers that sat beside it. I always make the recipes EXACTLY as called for and in my opinion, I would NOT change this at all. I have some recipes that call for evaporated milk which gives it a unique flavor but this is light, less calories and the use of regular mayo in lieu of Miracle Whip was a very nice change in the taste. I many times make my own recipes with homemade dressing so this was a WHIZ to put together. YOU are to be thanked from the tummy to the mouth my sweet friend for posting this wonderful recipe. WE love it.