1CMiracle Whip dressing or Mayonnaisemore or less to taste
Instructions
Place whole potatoes covered with water in a large dutch oven and bring to a boil. Cook until tender- 45 minutes to 1 hour depending on size of potatoes.
Drain and peel while hot. Set aside to cool. I often peel when cool, too, to make it easier.
When cooled, cut potatoes into bite sized pieces and place into a large bowl. Sprinkle celery salt or seed over the potatoes and then salt and pepper to taste. If adding celery salt, add the salt at the end when tasting to make sure that it's not been over salted.
Add chopped onions, eggs, pimentos, pickle relish and stir.
Add mayo or Miracle Whip until it's the consistency that suits you. It may take more or less than the 1 C listed. This is often done by sight to get just the right amount to coat completely. Your preference!TIP: my grandmother always used Miracle Whip dressing and that added the flavor that I love. A bit of sweetness and flavor that Mayonnaise alone does not provide. If you use just Mayo, you might add a T or so of sugar just to give it a bit of sweetness. Again, your preference!
Stir completely and chill until serving.
Notes
The original recipe had 1 T or so of mustard. Through the years, my family has liked it better when I have left it out. It began with not having mustard and leaving it out once, and when I added it back in, we just didn't like it as well. Feel free to add it back in if your family loves mustard in their potato salad.I have randomly added things as the years have passed, from bacon bits, hidden valley ranch dressing, even cheese; but, when a request from a family member occurs, this original recipe is prepared.