Potato Salad

US Copy write # TXu 1-354-553

8 med.         Russet and/or red Potatoes, Boiled Whole

8 Lrg.          Eggs, Boiled

½ Med.       Onion, Diced

¼ cup         Sweet Relish

¼ cup         Miracle Whip Salad Dressing

Peal and cut up potatoes and eggs. Put all ingredients in a large bowl and mix together thoroughly. Chill for 1 hour. Serves 5-8

Serve with:

Favorite Meat or Sandwich

Favorite beans

Milk, Tea or Soda

Vitamins

Potato                         B 9, Potassium, C, Fiber, Chlorogenic Acid

Egg                             A, B 6, B 12, D, Zinc, and Protein

Onion                         A, B 9, C, Flavonoids, Quercetin, Sulfur Compounds

Relish                        C

Salad dressing            A, C, K

Everything can be cooked in the same pot if the pot is large and heavy. Make sure water covers everything with at least an inch from the top.

Drain water from ingredients and cover with cold water about 3 times. By quick cooling the eggs are easier to shell and the potatoes are easier to peal.

You don't need to peal potatoes.  Take a rough clean rag or paper towel and rub .  The skin will fall off. 

Salads

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TasteBud's Delight

by Frances M. McCrory-Meservy